Ground Beef Enchiladas
Let’s Get Real About Ground Beef Enchiladas
If you’ve ever wondered what home smells like, I’d argue it’s a pan of bubbling ground beef enchiladas in the oven; the kind that makes your stomach growl before you even put it on the table. Seriously, every time I make these, I’m reminded of that time my cousin tried to “improve” them by adding pineapple (she means well, but…no). Anyway, if you’re after something cozy, cheesy, and practically impossible to mess up (unless you get distracted by a rerun of Jeopardy, which I have), you’re in the right kitchen.
Why You’ll Love This (Or at Least Why I Do)
I make these when the weather’s got a chill, or when my nephew insists on “the one with the melty cheese, please.” My family goes a bit wild for ground beef enchiladas because they’re filling, forgiving, and frankly, a lot easier than they look. Also, if you’ve ever been halfway through a recipe and realized you’re out of something crucial, you’ll appreciate how this one’s kinda flexible. I mean, I once swapped out cheddar for mozzarella (don’t tell my aunt), and nobody noticed. Sometimes the tortillas tear or the sauce bubbles over, but honestly, it just adds to the charm.
The Stuff You’ll Need (and Some Outrageous Swaps)
- 1 lb (about 450g) ground beef (I’ve used ground turkey in a pinch; not quite the same, but it’ll do)
- 1 medium onion, chopped (or a handful of pre-chopped frozen onion when I can’t be bothered)
- 2 cloves garlic, minced (my grandma always insisted on fresh, but jarred is fine too, really)
- 1 packet taco seasoning or 2 tablespoons homemade stuff (if you’re feeling fancy)
- 1/2 cup water
- 8 small flour tortillas (corn tortillas work, but they break more—good luck!)
- 2 cups shredded cheddar cheese (I sometimes mix in Monterey Jack; use whatever’s lurking in your fridge)
- 1 can (about 15oz/425g) red enchilada sauce (I’ve tried green sauce—it’s…different, but interesting)
- Optional: Chopped cilantro, sliced jalapeños, sour cream for topping
How To Actually Make These (With Side Commentary)
- Preheat your oven to 375°F (190°C). Or 180°C if your oven runs hot like mine does; you know your appliance best.
- In a biggish skillet, brown the ground beef over medium heat. Toss in the onion and cook until soft—about 5 minutes or so. Garlic goes in next; cook for another minute. This is where I usually sneak a taste (quality control, right?).
- Sprinkle in the taco seasoning and add the water. Let it simmer till things thicken up, maybe 3-4 minutes. If it looks kinda gloopy, don’t worry, it’s supposed to.
- Pour a little enchilada sauce in the bottom of a 9×13-inch baking dish; just enough to coat (so nothing sticks—learned that the hard way).
- Scoop a big spoonful of beef mixture onto each tortilla, sprinkle on some cheese, and roll it up. Place seam-side down in the dish. If the tortillas split, just patch them up with your fingers, nobody will know.
- Pour the rest of the sauce over the enchiladas. Top with the rest of your cheese (or, if you’re feeling wild, double the cheese—I won’t stop you).
- Bake uncovered for about 20 minutes, or until the cheese is all bubbly and golden here and there. If you like your cheese a bit crispy, leave it in another 5 minutes.
- Let it cool a bit before serving. Every time I skip this, somebody burns their mouth and I get blamed.
Just Some Notes From the Trenches
- Tortillas: Flour tortillas are easier to roll, but corn ones have more “authentic” flavor. I usually go flour, because I like to keep my blood pressure down (rolling corn tortillas is not relaxing).
- Beef: Sometimes, I drain the fat, sometimes I forget. It’s fine either way. Actually, if you use lean beef, you can probably skip draining altogether.
- Enchilada sauce: Homemade is amazing, but honestly, I almost always use canned. There’s a great recipe over at Simply Recipes if you want to try from scratch.
Variations I’ve Tried (Some Winners, Some Not So Much)
- I once tossed in a handful of black beans with the beef (makes it stretch, but my youngest claims it’s “weird”).
- Chicken instead of beef actually works really well—skip the taco seasoning, use some cumin, and call it a day.
- Vegetarian experiment with mushrooms and sweet potato: I thought it was great, but my brother said it “tasted healthy.”
Do You Really Need Special Equipment?
Honestly, a 9×13-inch baking dish is ideal, but I’ve used two smaller pans when the big one was missing (I suspect the garage ate it). If you don’t have a skillet, a saucepan works in a pinch, though you’ll be stirring a bit more.
What About Leftovers?
Store any leftovers in an airtight container in the fridge. They’re fine for up to 3 days, though honestly, in my house it never lasts more than a day! Some folks say they’re even better the next night—maybe something about the flavors mingling? Or maybe I just like having dinner sorted.
How To Serve (Or: The Way My Crew Likes It)
We usually pile on sour cream and fresh cilantro, with a side of whatever chips are around. Sometimes, I add a quick guac (try Cookie + Kate’s version—it’s gold). If it’s a special occasion? Maybe a margarita or two. But that’s just me.
Things I’ve Messed Up (So Maybe You Don’t Have To)
- Once, I rushed the rolling step. Ended up with filling everywhere but inside the tortillas—take your time, it’ll pay off.
- Don’t skip letting them rest a few minutes when they come out of the oven. Otherwise, you get a cheesy avalanche (not all bad, but still).
- If your cheese isn’t browning, turn on the broiler for a minute—but watch it like a hawk, I’ve burned more than I’d care to confess.
FAQs (Because My Family Never Stops Asking)
Can I freeze these?
Yep, but wrap the pan well in foil or plastic. They’ll keep about a month. Defrost overnight for best results—though, to be honest, I once microwaved them straight form the freezer and it wasn’t tragic.
Can I make these ahead?
Definitely. Assemble everything, cover, and keep in the fridge for up to 24 hours before baking. Actually, I find it works better if you let the flavors hang out a bit.
What if I don’t have enchilada sauce?
I’ve been there. You can sorta wing it with tomato sauce, a little chili powder, and garlic. Not exactly the same, but you make do, right?
Is there a way to make these gluten-free?
Sure thing—just use corn tortillas and double-check your seasonings are gluten-free. But, as I mentioned, corn tortillas are fiddly. Good luck!
How spicy is this?
Not too bad unless you go wild with the jalapeños. I always serve those on the side, so people can choose their own adventure.
You know, writing this out makes me want to whip up a batch right now (though the sink is full of dishes, as usual). If you give these ground beef enchiladas a try, let me know how it goes—or if you’ve found a swap that actually works better than my usual. Kitchen wisdom, after all, is meant to be shared. Cheers!
Ingredients
- 1 lb ground beef
- 8 flour tortillas (8-inch)
- 2 cups shredded cheddar cheese
- 1 can (15 oz) enchilada sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 2 tbsp chopped fresh cilantro (optional, for garnish)
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
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3Add chopped onion and garlic to the skillet and cook for 2-3 minutes until softened. Stir in cumin, chili powder, salt, and pepper. Remove from heat.
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4Spread 1/2 cup of enchilada sauce in the bottom of the prepared baking dish. Fill each tortilla with beef mixture and a sprinkle of cheese, roll up, and place seam-side down in the dish.
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5Pour remaining enchilada sauce over the rolled tortillas and top with the rest of the cheese.
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6Bake for 20-25 minutes until cheese is melted and bubbly. Garnish with chopped cilantro before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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