Ground Beef Enchiladas
These easy Ground Beef Enchiladas combine seasoned beef, soft corn tortillas, red enchilada sauce, and melted cheese for a comforting family dinner.
Equipment
- 9 by 13-inch baking dish
- Large skillet
- Wooden spoon
- Mixing spoon
- Aluminum foil
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 2 cups red enchilada sauce
- 10 small corn tortillas
- 1 1/2 cups shredded Mexican cheese blend
- 2 tablespoons fresh cilantro chopped, for serving
- 1/2 cup diced tomatoes or pico de gallo for serving
Instructions
- Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish and spread 1/2 cup of enchilada sauce over the bottom.
- Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces. Add the onion and cook until softened.
- Stir in the garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for one minute, then mix in 1/2 cup enchilada sauce.
- Warm the corn tortillas until flexible. Spoon beef filling and a little cheese down the center of each tortilla, then roll and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining cheese.
- Bake uncovered for 20 to 25 minutes, until the sauce bubbles and the cheese melts. Rest for five minutes, then garnish with cilantro and tomatoes.
Notes
- Warm tortillas before rolling to prevent cracking.
- Do not overfill the tortillas because smaller portions roll more neatly.
- Store leftovers covered in the refrigerator for up to three days.
- Freeze assembled, unbaked enchiladas for up to two months.