Description
These Cheesy Ground Beef Enchiladas are a comforting and flavorful Mexican-inspired dish perfect for family dinners. Ground beef is simmered with tomatoes and spices, then wrapped in warm corn tortillas with a blend of Monterey Jack and cheddar cheese. Baked until bubbly and golden, they’re topped with enchilada sauce and finished with optional sour cream and fresh cilantro for a delicious, satisfying meal.
Ingredients
Scale
Beef Filling
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
Enchiladas
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce (your favorite brand or homemade)
Toppings (Optional)
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Sauté Onion: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes, stirring occasionally to prevent burning.
- Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Cook Ground Beef: Crumble ground beef into the skillet and cook, breaking it apart with a spoon, until fully browned, approximately 8-10 minutes. Drain excess grease for a leaner filling.
- Simmer Filling: Stir in undrained diced tomatoes, Rotel, chili powder, cumin, oregano, and cayenne pepper if using. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally to blend flavors. Adjust seasoning as needed.
- Warm Tortillas: While the beef simmers, lightly warm corn tortillas to make them pliable. Warm in a dry skillet over medium heat for 15-20 seconds per side or microwave wrapped in a damp paper towel for about 30 seconds. Avoid overheating to prevent tearing.
- Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Assemble Enchiladas: Spread about 1/4 cup of the beef filling onto each warmed tortilla. Sprinkle with a mixture of Monterey Jack and cheddar cheeses.
- Roll and Arrange: Roll each tortilla tightly and place seam side down in the prepared baking dish, fitting them snugly side by side.
- Add Sauce and Cheese: Pour enchilada sauce evenly over the rolled enchiladas, then sprinkle the remaining cheese on top for a cheesy crust.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese on top is melted, bubbly, golden brown, and the enchiladas are heated through.
- Rest and Serve: Allow enchiladas to rest for 10 minutes after baking to set. Garnish with sour cream and chopped fresh cilantro if desired before serving.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Adjust the amount of cayenne pepper to control the heat level.
- If you prefer flour tortillas, they can be used instead of corn, but corn is traditional.
- Make homemade enchilada sauce for a fresher taste or use your favorite store-bought brand.
- Leftover enchiladas store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- For added texture, consider topping with sliced black olives or diced green onions before baking.
