Description
This Easy Ground Beef Enchiladas recipe is a delicious and comforting Mexican-inspired dish featuring seasoned ground beef, enchilada sauce, and melted marbled cheddar cheese wrapped in soft tortillas. Perfect for a quick weeknight dinner or a crowd-pleasing meal, these enchiladas bake to bubbly perfection and can be topped with sour cream, pico de gallo, avocado, and green onions for extra flavor and freshness.
Ingredients
Units
Scale
Main Ingredients
- 1 pound ground beef
- 1/2 white onion, diced
- 2 1/2 tbsp taco seasoning
- 1/4 cup water
- 8 soft taco size tortillas, flour or corn
- 2 cups enchilada sauce
- 16 oz. marbled cheddar cheese, shredded
Optional Toppings
- Sour Cream
- Pico de Gallo
- Diced Avocado
- Diced Green Onions
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F to prepare for baking the enchiladas.
- Cook Ground Beef and Onion: In a skillet over medium heat, brown the ground beef along with the diced white onion until the beef is fully crumbled and no longer pink. Drain any excess fat from the skillet and return it to the heat.
- Season Beef: Sprinkle in the taco seasoning and pour in the water. Stir well so the seasoning mixes evenly and the water absorbs into the beef. Remove the skillet from the heat once combined.
- Prepare Baking Dish: Spread approximately 1/2 cup of enchilada sauce evenly across the bottom of a 9×13-inch casserole dish to prevent sticking and add flavor.
- Assemble Enchiladas: Lay each tortilla flat and add a line of about 1/3 cup of the seasoned ground beef mixture down the center. Sprinkle roughly 1/4 cup of shredded cheddar cheese over the meat. Roll the tortillas tightly and place them seam side down in the prepared casserole dish. Repeat this process with all tortillas. If any beef mixture remains, sprinkle it on top of the rolled enchiladas.
- Add Remaining Sauce and Cheese: Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure to coat each one evenly. Then sprinkle the remaining shredded cheddar cheese all over the top.
- Bake: Place the casserole dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese on top is melted and bubbly, and the dish is heated through.
- Serve: Remove from the oven and top with your choice of sour cream, pico de gallo, diced avocado, and green onions for added freshness and texture. Serve warm and enjoy your delicious homemade enchiladas!
Notes
- Freezing Instructions: Prepare the enchiladas as directed but before baking, cover the dish tightly with foil and freeze for up to 3 months. When ready to bake, keep the foil on and bake at 375°F for 40 to 45 minutes until the center is bubbly. Remove the foil and bake an additional 5 minutes to brown the cheese.
- You can use either flour or corn tortillas based on preference or dietary needs.
- For extra spice, add diced jalapeños or hot sauce to the beef mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
