Description
Whip up easy cheesy ground beef enchiladas, a hearty one-pan family favorite. My honest recipe shares kitchen mishaps and tips for a comforting meal.
Ingredients
Scale
- Enchilada Base:
- 1 lb ground beef (80/20 preferred)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce (mild)
- 12 corn tortillas
- Flavor Builders:
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt to taste
- Black pepper to taste
- Cheese & Toppings:
- 2 cups shredded cheese (Cheddar & Monterey Jack blend)
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for serving)
- Optional Add-ins:
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup canned corn, drained
- Diced bell peppers
Instructions
- Brown the Beef & Aromatics:: Get a large skillet or Dutch oven heating over medium-high heat with a drizzle of olive oil. Toss in your ground beef, breaking it up with a spoon. You want it to brown nicely, getting some lovely crispy bits. While it’s cooking, the kitchen starts to smell amazing, honestly! Once it’s mostly browned, drain off any excess fat – this step is a lifesaver for avoiding greasy enchiladas. Then, add your chopped onion and minced garlic. Let them soften, about 5-7 minutes, until they’re fragrant and translucent. I always forget to drain the fat properly the first time, ending up with a little pool, oops!
- Season the Filling:: Now for the flavor party! Sprinkle in your chili powder, cumin, smoked paprika, a good pinch of salt, and a grind of black pepper. Stir it all together, letting the spices toast for a minute or so. Oh, the smell at this point is just incredible – warm and inviting! Pour in about half a cup of your enchilada sauce and let it simmer for a few minutes, just enough to bring all those flavors together. This creates a wonderfully rich filling for our enchiladas.
- Warm the Tortillas:: This is a crucial step I learned the hard way! Gently warm your corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or quickly dipping each one in warm enchilada sauce. This makes them pliable and prevents them from tearing when you roll them. Trust me, trying to roll cold tortillas is a recipe for frustration and torn wraps. I’ve had many tortilla tragedies, so don’t skip this!
- Assemble the Enchiladas:: Time to get rolling! Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish. Take a warmed tortilla, spoon a generous amount of your seasoned ground beef filling down the center, then sprinkle with some shredded cheese. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat this until all your filling and tortillas are used, snuggled together in neat rows. It’s like building a delicious little flavor army!
- Sauce and Cheese Shower:: Once all your enchiladas are lined up, pour the remaining enchilada sauce evenly over the top. Make sure every enchilada gets a good coating! Then, generously sprinkle the rest of that glorious shredded cheese all over. Don’t be shy here; this is where the “cheesy” part really shines. I love seeing the vibrant red sauce peeking through the blanket of white and orange cheese.
- Bake to Golden Perfection:: Pop that dish into a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden at the edges. The whole kitchen will smell like pure comfort food heaven! Let it rest for a few minutes before serving – this helps everything set. Garnish with fresh cilantro and a dollop of sour cream. These Easy Cheesy Ground Beef Enchiladas are worth the wait!