Description
Looking for a comforting and delicious dinner idea? These Ground Beef Enchiladas are packed with bold flavors, a hearty filling, and a perfectly spiced sauce. This classic Mexican dish is easy to make, satisfying, and great for weeknight dinners or special gatherings.
With a flavorful ground beef filling, warm tortillas, and a rich enchilada sauce, this recipe delivers a perfect balance of spice, texture, and cheesiness. Let’s get started!
Ingredients
For the Beef Filling:
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1 lb ground beef
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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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1 tsp cumin
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1/2 tsp smoked paprika
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1/2 tsp oregano
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1/2 tsp salt
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1/4 tsp black pepper
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1 cup canned black beans, drained and rinsed (optional)
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1 cup corn kernels (fresh, frozen, or canned)
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1/2 cup diced tomatoes (or salsa for extra flavor)
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1/2 cup shredded cheddar or Monterey Jack cheese
For the Enchilada Sauce:
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2 tbsp vegetable oil
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2 tbsp all-purpose flour
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2 tbsp chili powder
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp cumin
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1/4 tsp oregano
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2 cups chicken or beef broth
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1 cup tomato sauce
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Salt and pepper to taste
For Assembling & Topping:
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8–10 small flour or corn tortillas
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1 1/2 cups shredded cheddar or Mexican blend cheese
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1/4 cup fresh cilantro, chopped (for garnish)
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1/4 cup sour cream (optional, for serving)
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1 small avocado, sliced (optional)
Instructions
Step 1: Prepare the Beef Filling
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Heat a skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon.
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Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
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Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix well.
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Add black beans, corn, and diced tomatoes, stirring to combine.
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Cook for another 2-3 minutes, then remove from heat and stir in 1/2 cup shredded cheese. Set aside.
Step 2: Make the Enchilada Sauce
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In a saucepan, heat vegetable oil over medium heat.
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Add flour and stir continuously for about 1 minute to form a roux.
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Stir in chili powder, garlic powder, onion powder, cumin, and oregano, cooking for another 30 seconds.
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Gradually add broth while whisking to prevent lumps.
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Stir in the tomato sauce, then bring to a simmer and cook for 5 minutes until slightly thickened.
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Season with salt and pepper to taste.
Step 3: Assemble the Enchiladas
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Preheat the oven to 375°F (190°C).
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Spread a thin layer of enchilada sauce on the bottom of a greased 9×13-inch baking dish.
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Lay a tortilla flat, add a spoonful of the beef mixture in the center, then roll it up tightly.
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Place the rolled enchiladas seam-side down in the baking dish.
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Repeat until all tortillas are filled and arranged in the dish.
Step 4: Bake the Enchiladas
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Pour the remaining enchilada sauce evenly over the top.
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Sprinkle the remaining shredded cheese over the enchiladas.
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Cover with foil and bake for 20 minutes.
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Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.
Step 5: Garnish & Serve
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Remove from the oven and let the enchiladas cool slightly.
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Garnish with fresh cilantro, avocado slices, and sour cream.
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Serve hot and enjoy!
Notes
Warm the Tortillas – Heating tortillas slightly makes them easier to roll without breaking.
Use Fresh Ingredients – Freshly chopped onions, garlic, and cilantro enhance the flavor.
Don’t Overfill – Adding too much filling makes them difficult to roll.
Customize It – Try adding bell peppers, jalapeños, or olives for extra flavor.
Use a Good Cheese Blend – A mix of cheddar and Monterey Jack gives the best melt and taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Mexican