Learn how to make the best, easy Ground Beef Enchiladas! This classic Mexican recipe has seasoned ground beef rolled up in soft corn tortillas and smothered in red sauce and melted cheese.
Enchiladas are a staple in most Mexican cafés. They are one of the most widely recognized combo plates presented with Mexican Rice and Refried Beans. Chicken Enchiladas may be the most famous yet my most loved has consistently been ground meat enchiladas.
Ground hamburger is spending plan well disposed, inconceivably tasty and is almost difficult to screw up. I generally cook a major cluster of ground meat with some garlic and onion so it’s prepared to use in a lot of various ground meat plans, similar to Hamburger Soup, Beef Queso Dip and obviously, ground hamburger enchiladas.
My father adored enchiladas with ground meat and there’s not a great deal of Mexican cafés that offer them on their menu. So we needed to figure out how to make them at home. Consequently, this formula for ground meat enchiladas was conceived.
Helpful Tips and FAQs
- What kind of tortillas should I use? Traditional enchiladas are made with corn tortillas because they won’t soak up the red sauce. My Creamy Chicken Enchiladas are made with a cream-based sauce which works better with flour tortillas.
- Do you have to fry the tortillas? This one is a little more controversial because some will tell you that you have to fry them in order to soften them. Instead of frying, we heat up the enchilada sauce to a simmer and dip the tortillas in to warm them. This makes them pliable enough to roll without cracking. If you notice they are still breaking, heat your stack of tortillas in the microwave for one minute, then proceed with dipping.
- Freezing cooked ground beef enchiladas: Bake the enchiladas and let cool completely. Cover the entire pan tightly with foil, crimping around the edges to seal and prevent freezer burn. This method also works with freezing smaller portions in individual containers. Thaw in the fridge overnight, then bake at 350 degrees F until enchiladas are warmed through.
- Make ahead tips: Ground Beef Enchiladas can be made and refrigerated up to 2 days in advance before baking. Let sit out for 15-30 minutes to come to room temperature, then bake as directed. To freeze, make enchiladas and cover with the sauce and cheese. Cover tightly with foil and freeze up to 3 months. Thaw overnight in the fridge, then bake as directed.
- If you plan to make these ground beef enchiladas ahead of time for freezing, use disposable foil pans instead of your ceramic baking dishes.
Seasoned ground beef rolled in soft corn tortillas and smothered in red sauce and melted cheese for a classic Mexican favorite.
- 1 pound ground beef
- 1 small white onion diced
- 1 clove garlic minced
- 2 tablespoons taco seasoning 1 packet
- ½ teaspoon cumin
- 1/4 cup water
- 8-10 corn tortillas
- 28 ounce can red enchilada chile sauce
- 2-3 cups freshly shredded cheddar jack cheese
- 1 green onion thinly sliced
- Optional Toppings: Sour Cream Pico de Gallo or salsa, Diced Avocado, Fresh cilantro
- In a large skillet over medium heat, cook ground beef with diced onions and garlic, breaking up the beef with a spoon as it cooks. Cook until no longer pink. Drain any excess grease.
- Sprinkle taco seasoning and cumin over the beef and stir in ¼ cup of water. Continue to cook, stirring often, until water is absorbed.
- Preheat oven to 350 degrees F. Pour ½ a cup of enchilada sauce in the bottom of a 13×9-inch baking dish and spread evenly.
- Heat remaining sauce in a small skillet, just until bubbly, then remove from heat. Wrap a stack of 10 corn tortillas in a clean kitchen towel and microwave on high for 30 seconds to a minute. Dip a tortilla in the enchilada sauce to coat both sides then lay flat on a cutting board or plate. Add a small amount of the meat mixture (about 3 tablespoons) down the center of the tortilla, then top with about 1-2 tablespoons of shredded cheese. Roll up both sides and place seam side down in the prepared baking dish. Repeat with remaining tortillas and meat.
- Pour remaining sauce over the enchiladas evenly and top with remaining shredded cheese. Feel free to add more or less cheese based on your preferences. Sprinkle sliced green onion on top.
- Bake uncovered for 20-30 minutes, or until cheese is melted and sauce is bubbly. Let sit 5 minutes before serving. Garnish as desired with optional toppings like sour cream, pico de gallo, avocado, sliced green onions or cilantro.
- You can get anywhere from 8 to 14 enchiladas depending on the amount of meat you place in each tortilla. You will have about 2 ½ cups of meat mixture to work with. Using ¼ cup of meat on will yield 8-9 enchiladas.
- Calories: 454kcal
- Carbohydrates: 30g
- Protein: 28g
- Fat: 25g
- Saturated Fat: 13g
- Cholesterol: 91mg
- Sodium: 1516mg
- Potassium: 351mg
- Fiber: 5g
- Sugar: 10g
- Vitamin A: 1358IU
- Vitamin C: 5mg
- Calcium: 315mg
- Iron: 3mg