Description
Easy Cheesy Ground Beef Enchiladas
Weeknight comfort food, cheesy, flavorful, and totally satisfying!
Servings: 6 | Prep Time: 20 min | Cook Time: 30 min
Ingredients
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1 lb ground beef (80/20 blend)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp chili powder
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½ tsp cumin
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½ tsp paprika
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Salt and pepper, to taste
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1 (10 oz) can red enchilada sauce
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1½ cups shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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8 flour tortillas (6-inch)
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Optional toppings: sour cream, chopped cilantro, sliced jalapeños
Instructions
1 – Preheat & Prep:
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Oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2 – Cook the Beef:
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In a large skillet, cook beef, onion, and garlic over medium heat until beef is browned and onions are translucent. Drain excess fat.
3 – Season:
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Stir in chili powder, cumin, paprika, salt, and pepper. Add ¼ cup enchilada sauce and simmer 5 minutes. Remove from heat.
4 – Sauce the Pan:
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Spread a few tablespoons of enchilada sauce evenly on the bottom of the baking dish.
5 – Assemble Enchiladas:
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Warm tortillas briefly to prevent cracking.
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Spoon beef mixture down the center of each tortilla, top with a pinch of both cheeses, roll up, and place seam-side down in the dish.
6 – Top & Bake:
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Pour remaining enchilada sauce over rolls and sprinkle with remaining cheese.
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Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes until cheese is golden and bubbly.
7 – Serve:
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Plate and garnish with sour cream, cilantro, and jalapeños if desired. Serve with rice, beans, or a fresh salad.
Notes
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Chicken: Swap beef for shredded cooked chicken; add a bit of sour cream for creaminess.
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Vegetarian: Use black beans and corn instead of meat.
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Green Enchiladas: Swap red sauce for green chile sauce for a tangy twist.
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Spicy Kick: Add diced jalapeño or a teaspoon of chipotle chili powder to the filling.
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Make Ahead: Assemble and refrigerate for up to 24 hours or freeze for up to 3 months.
Nutrition
- Calories: 470 Cal per serving
- Fat: 28g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g