Ground Beef Enchiladas

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These Ground Beef Enchiladas are everything you crave in a comforting, homemade dinner—flavorful, saucy, cheesy, and utterly satisfying. Each enchilada is stuffed with perfectly seasoned ground beef, wrapped in soft tortillas, smothered in rich enchilada sauce, and topped with melted cheese that bubbles to golden perfection in the oven. Garnished with fresh cilantro and chopped tomatoes, this dish brings the bold flavors of Mexican cuisine straight to your table with minimal fuss.

Perfect for weeknight dinners or feeding a hungry crowd, ground beef enchiladas strike the right balance between hearty and zesty. You can customize them easily—spice them up, mellow them down, or sneak in some veggies. They also make fantastic leftovers, and if you’re into meal prep, you’re in luck. This is a dish you’ll return to again and again for its simplicity and reliable deliciousness.

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Why You’ll Love This Ground Beef Enchiladas Recipe

• Fast and Filling: Ready in under an hour, and packed with protein to keep you satisfied.
• Family Favorite: Kid-approved and a regular hit with guests—cheesy and comforting, what’s not to love?
• Customizable: Swap beef for turkey, add beans, or use gluten-free tortillas—it’s flexible.
• Freezer-Friendly: Make a double batch and freeze one for later. Future you will thank you.
• One-Pan Wonder: Bake it all in a single dish for easy cleanup and maximum flavor.

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Preparation Phase & Tools to Use (Essential Tools and Equipment, and the Importance of Each Tool)

Before diving into this Ground Beef Enchiladas recipe, gather a few kitchen essentials that will make the process smoother and more efficient:

• Large Skillet: This is where you’ll brown the ground beef and sauté onions and spices. A good nonstick or cast iron skillet ensures even cooking without sticking.
• Mixing Bowl: For combining the beef mixture with other ingredients like cheese and enchilada sauce.
• 9×13 Baking Dish: A rectangular baking dish is key to arranging and baking your enchiladas evenly. Ceramic or glass works best for heat distribution.
• Ladle or Spoon: For spreading the enchilada sauce across the tortillas and bottom of the dish without making a mess.
• Tongs or Spatula: These make rolling and placing the filled tortillas easy without tearing them.
• Aluminum Foil: To cover the dish while baking and prevent the cheese from overbrowning.
• Chef’s Knife & Cutting Board: Essential for prepping your onions, garlic, and toppings like cilantro or tomatoes.

Having these tools on hand helps streamline the process, keeping things clean, organized, and enjoyable from start to finish.

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Preparation Tips

• Warm the Tortillas: Before filling, heat your tortillas in the microwave or on a skillet. This makes them pliable and prevents cracking when rolled.
• Drain the Beef: After browning the meat, drain excess grease to avoid soggy enchiladas.
• Sauce Layering: Always add some enchilada sauce at the bottom of your baking dish before adding the rolled tortillas. This prevents sticking and infuses flavor from bottom up.
• Don’t Overfill: Use about 2-3 tablespoons of filling per tortilla so they roll tightly and sit nicely in the baking dish.
• Make Ahead: You can prep the filling and assemble the enchiladas a day in advance. Just cover and refrigerate until ready to bake.

With the right tools and tips in place, you’re ready to start layering flavor into every bite of these irresistible enchiladas.

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Ingredients for This Ground Beef Enchiladas Recipe

Here’s everything you’ll need to bring this hearty and flavorful dish to life:

• 1 lb ground beef – Lean (85/15) works best for flavor without too much grease
• 1 small yellow onion, diced – Adds a savory base flavor
• 2 cloves garlic, minced – For rich, aromatic depth
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp salt – Or to taste
• ¼ tsp black pepper
• 1 (10 oz) can red enchilada sauce – Use mild, medium, or hot based on your spice preference
• 8–10 flour or corn tortillas – 6-inch size is ideal
• 2 cups shredded Mexican cheese blend – Or a mix of cheddar and Monterey Jack
• 1 tbsp olive oil – For sautéing
• Fresh cilantro, chopped (optional) – For garnish
• Diced tomatoes or pico de gallo (optional) – For topping

Optional additions you can mix into the beef filling:

• ½ cup canned black beans, drained and rinsed
• ½ cup frozen corn (thawed)
• ½ cup chopped bell peppers

These ingredients come together to create bold, layered flavors and melty-cheesy goodness in every bite.

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Step 1: Sauté the Aromatics

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

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Step 2: Cook the Ground Beef

Add the ground beef to the skillet, breaking it up with a spatula or wooden spoon. Cook until browned and fully cooked through, about 6–8 minutes. Drain any excess fat to prevent a greasy filling.

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Step 3: Season the Meat

Sprinkle in chili powder, cumin, paprika, salt, and black pepper. Stir to evenly coat the beef mixture in the spices, letting it cook another minute for the flavors to meld.

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Step 4: Mix in Enchilada Sauce

Reduce the heat to low and stir in about ½ cup of the enchilada sauce into the beef mixture. Let it simmer for 1–2 minutes, then remove from heat. This adds moisture and bold flavor to the filling.

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Step 5: Warm the Tortillas

Heat the tortillas in the microwave for about 20 seconds wrapped in a damp paper towel or in a dry skillet for a few seconds on each side. This helps them roll without tearing.

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Step 6: Assemble the Enchiladas

Spoon 2–3 tablespoons of the beef mixture into the center of each tortilla. Sprinkle with a bit of shredded cheese. Roll up each tortilla tightly and place seam-side down in a greased 9×13-inch baking dish.

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Step 7: Add Sauce and Cheese

Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Use a spoon or ladle to spread it all the way to the edges. Sprinkle the remaining cheese generously on top.

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Step 8: Bake to Perfection

Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove foil and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.

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Step 9: Garnish and Serve

Let the enchiladas rest for 5 minutes out of the oven. Garnish with chopped cilantro and diced tomatoes if desired. Serve hot and enjoy every flavorful bite.

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Notes

• Make It Spicy or Mild: Tailor the heat by choosing a mild or hot enchilada sauce and adding jalapeños or hot sauce to the beef mixture if you like extra kick.
• Choose Your Tortilla Wisely: Corn tortillas offer a more traditional taste, while flour tortillas are softer and easier to roll—both work great.
• Double for a Crowd: This recipe easily doubles and is ideal for feeding a larger group. Use two baking dishes or a deep casserole dish.

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Watch Out for These Mistakes While Cooking

• Using Cold Tortillas: Skipping the warming step can cause tortillas to tear when rolled. Warm them slightly to make them flexible.
• Overstuffing the Tortillas: This can cause them to burst open while baking. Stick to 2–3 tablespoons of filling per tortilla.
• Not Enough Sauce: Be generous with the enchilada sauce, both under and over the rolled tortillas. Dry enchiladas are a common pitfall.
• Cheese Only on Top: Mixing cheese into the filling creates a gooey center and helps the enchiladas hold their shape.
• Crowding the Baking Dish: Make sure the rolled tortillas are snug but not crammed. This allows for even cooking and sauce coverage.
• Skipping the Resting Time: Letting the dish sit for 5 minutes after baking helps everything settle and makes serving easier.
• Forgetting to Drain the Beef: Excess grease can make the enchiladas soggy. Always drain after browning the meat.
• Overbaking: Too much time in the oven can dry out the dish and overcook the cheese. Stick to the recommended baking time for melty perfection.

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What to Serve With Ground Beef Enchiladas?

Enchiladas are rich and hearty on their own, but the right sides can elevate your meal into a full Tex-Mex feast. Here are some delicious pairing ideas:

8 Recommendations

1. Mexican Rice
   Fluffy, tomato-scented rice with a hint of garlic and cumin pairs perfectly with saucy enchiladas.
2. Refried Beans or Black Beans
   Creamy refried beans or smoky black beans add protein and round out the plate.
3. Guacamole & Chips
   A bright, creamy avocado dip with tortilla chips adds freshness and crunch.
4. Street Corn (Elote)
   Charred corn on the cob with cotija cheese, chili powder, lime, and mayo is a bold, savory companion.
5. Simple Green Salad
   A crisp salad with lime vinaigrette cuts through the richness and keeps things balanced.
6. Pico de Gallo or Salsa Fresca
   Spoon it on top of your enchiladas or serve on the side for added zing.
7. Mexican Slaw
   Cabbage tossed in lime juice, cilantro, and jalapeño for a crisp, tangy bite.
8. Churros or Tres Leches Cake
   For dessert, go sweet and traditional with cinnamon churros or moist tres leches cake.

These sides complement the bold flavors of your ground beef enchiladas and make dinner feel festive and complete.

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Storage Instructions

Ground Beef Enchiladas store beautifully, making them perfect for leftovers or meal prep:

• Refrigerator: Let enchiladas cool completely, then cover the baking dish tightly with foil or transfer to an airtight container. Store for up to 4 days in the fridge.
• Freezer: For longer storage, wrap individual enchiladas or the entire dish in plastic wrap followed by foil. Freeze for up to 3 months.
• Reheating: Reheat in a 350°F (175°C) oven covered with foil until heated through (about 20–25 minutes). You can also microwave individual portions on medium power for 1–2 minutes per enchilada.

Tip: Add a splash of enchilada sauce before reheating to keep them moist.

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Estimated Nutrition (Per Serving — Based on 1 of 6 Servings)

• Calories: 420
• Protein: 24g
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 3g
• Total Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Cholesterol: 75mg
• Sodium: 740mg

These values are approximate and may vary depending on the brand of ingredients and portion size. To reduce calories or sodium, consider using leaner beef, low-sodium sauce, or low-fat cheese.

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Frequently Asked Questions

1. Can I use ground turkey instead of ground beef?

Absolutely. Ground turkey is a leaner alternative and works just as well. You may want to increase the spices slightly since turkey is milder in flavor.

2. What type of tortillas are best for enchiladas?

Both flour and corn tortillas work. Corn is more traditional and adds a slightly toasty flavor, while flour tortillas are softer and easier to roll.

3. Can I make these enchiladas ahead of time?

Yes! You can assemble them up to 24 hours in advance. Cover and refrigerate, then bake when ready. Add a few extra minutes to the baking time if cooking straight from the fridge.

4. How do I prevent soggy enchiladas?

Drain the beef well, don’t overdo the sauce inside the tortillas, and avoid overbaking. Lightly toasting the tortillas can also help them hold up better.

5. Are these enchiladas gluten-free?

Only if you use gluten-free corn tortillas and check that your enchilada sauce and seasonings are certified gluten-free.

6. Can I freeze enchiladas after baking them?

Yes. Let them cool completely, then wrap well and freeze. They reheat beautifully in the oven or microwave.

7. What cheese works best for enchiladas?

A shredded Mexican blend, cheddar, Monterey Jack, or Colby Jack all melt beautifully and add rich flavor.

8. Can I add veggies to the filling?

Definitely! Bell peppers, corn, black beans, or even zucchini are great additions for more texture and nutrition.

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Conclusion

Ground Beef Enchiladas are the kind of meal that brings people together—warm, filling, and loaded with flavor in every bite. With a zesty beef filling, plenty of melty cheese, and rich enchilada sauce, this dish transforms simple ingredients into a weeknight dinner hit or a weekend crowd-pleaser. Whether you’re serving family, guests, or just treating yourself, this recipe is one you’ll make again and again—easy, adaptable, and undeniably delicious.

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