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If you’re craving a delicious and comforting Tex-Mex dinner that satisfies every time, this Ground Beef Enchiladas Recipe is your new go-to! Packed with tender, flavorful ground beef wrapped in soft flour tortillas and smothered with a deeply savory, homemade enchilada sauce, this dish brings warmth and rich layers of spice to your table. Perfect for family meals or friendly gatherings, these enchiladas strike the ideal balance of cheesy, saucy, and slightly smoky flavors that will have everyone asking for seconds.
Ingredients You’ll Need
This Ground Beef Enchiladas Recipe calls for simple, pantry-friendly ingredients that come together beautifully to create layers of flavor and texture. Every component, from the spices to the cheese, plays a crucial role in delivering that authentic enchilada experience.
- 1 teaspoon onion powder: Adds a subtle sweetness and depth to the spice mix.
- 1 teaspoon garlic powder: Brings warm, savory notes without overpowering.
- 1 Tablespoon cumin powder: Provides earthy, slightly smoky undertones typical of Mexican dishes.
- 1 Tablespoon paprika: Infuses a mild smokiness and vibrant color.
- 1/2 Tablespoon dried oregano: Offers a hint of herbal brightness for balance.
- 2 Tablespoons olive oil: For cooking sauce and enhancing richness.
- 3 Tablespoons all-purpose flour: Acts as a thickening agent for the enchilada sauce.
- 2 cups chicken stock: Adds savory depth and richness to the sauce base.
- 1 ½ cups canned tomato sauce: Provides a tangy, slightly sweet foundation for the enchilada sauce.
- ¼ teaspoon salt: Enhances all flavors without overpowering.
- ½ teaspoon pepper: Adds a gentle kick to balance the sauce.
- 1 Tablespoon olive oil: To sauté the ground beef and aromatics.
- 1 teaspoon minced garlic: Fresh and vibrant flavor to complement the spices.
- 1 small white onion (finely chopped): Offers sweetness and texture in the beef mixture.
- 1 can (4 ounces) diced green chilies: Provides mild heat and a tangy bite.
- 2 pounds 85% lean ground beef: The hearty main filling, rich in flavor and protein.
- 8 large flour tortillas (Burrito-size): Soft, pliable wraps that hold the filling perfectly.
- 2 cups freshly grated Monterey Jack cheese: Melts beautifully, adding creamy, mild cheesiness.
- Cilantro, optional: For a fresh and bright garnish that lifts the whole dish.
How to Make Ground Beef Enchiladas Recipe
Step 1: Prepare the Spice Mix
Start by mixing the onion powder, garlic powder, cumin, paprika, and dried oregano together in a small bowl. This spice blend is the secret behind the rich, complex flavor that carries throughout your enchiladas. Setting it aside now makes the next steps smooth and efficient.
Step 2: Make the Enchilada Sauce
Heat 2 Tablespoons of olive oil in a large saucepan over medium heat. Stir in 3 Tablespoons of flour and cook it for about a minute, constantly stirring to form a smooth paste—this is what thickens your sauce beautifully. Quickly whisk in half a cup of chicken stock to avoid lumps, then add the remaining chicken stock, tomato sauce, salt, pepper, and two tablespoons of your prepared spice mix. Bring the sauce to a medium-high heat, whisking often, until it thickens in about 3 to 5 minutes. When the enchilada sauce is glossy and smooth, set it aside—it’s magical how this base enhances the whole dish!
Step 3: Cook the Ground Beef Filling
Preheat your oven to 350°F while you start the filling. In a large skillet over medium-high heat, warm 1 Tablespoon of olive oil and sauté the minced garlic and finely chopped onion for about 2 minutes until fragrant and soft. Stir in the diced green chilies, and then add your ground beef, breaking it up as it cooks. Sprinkle the remaining spice mix over the beef and let it cook for another couple of minutes until the meat is completely browned. Pour in around ¼ cup of your enchilada sauce to keep the beef juicy and flavorful, cooking it together for 2 more minutes before removing from heat.
Step 4: Assemble and Bake Your Enchiladas
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add moisture. Lay out each flour tortilla and place a generous amount of the ground beef mixture along one end. Roll up the tortillas tightly and arrange them seam-side down in the baking dish. Once all are nestled in, pour the remaining enchilada sauce evenly over the top and sprinkle with freshly grated Monterey Jack cheese. Cover the dish and bake for 10 minutes, then uncover and bake for another 10 minutes until the cheese is bubbly and golden. The aroma will have your whole kitchen singing in no time!
How to Serve Ground Beef Enchiladas Recipe
Garnishes
Adding fresh garnishes is like putting the cherry on top of a great day. Cilantro is a classic choice, lending refreshing herbal brightness that cuts through the richness. For added color and texture, a dollop of sour cream, sliced green onions, or freshly diced tomatoes play wonderfully alongside these enchiladas.
Side Dishes
Ground Beef Enchiladas pair perfectly with simple sides that complement without competing. Think fluffy Mexican rice, refried beans, or a crisp green salad tossed with lime vinaigrette. These sides keep your meal balanced while enhancing that satisfying Tex-Mex vibe.
Creative Ways to Present
Looking to impress? Serve individual enchiladas on vibrant plates with a drizzle of extra sauce and a sprinkling of cheese. Or, create a colorful platter with the enchiladas sliced into pinwheels for a fun party appetizer. Adding a wedge of lime or a sprinkle of pickled jalapeños can elevate the presentation and flavor even more.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare) store them in an airtight container in the refrigerator for 3 to 4 days. The enchiladas tend to develop even deeper flavor overnight, making for a perfect next-day meal.
Freezing
Ground Beef Enchiladas freeze wonderfully. Assemble the enchiladas and cover tightly with foil and plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and taste.
Reheating
For reheating, warm the enchiladas gently in a 350°F oven covered with foil until heated through, about 15-20 minutes. You can also microwave individual portions on medium power in short intervals, covering to keep moisture in, but baking preserves that fresh-baked feel best.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas bring a more traditional feel and a slightly different texture, but be sure to warm and soften them before rolling to prevent cracking.
Is it possible to make this recipe vegetarian?
Yes! Substitute the ground beef with sautéed mushrooms, black beans, or a meat alternative, and use vegetable broth in the sauce for a delicious vegetarian version.
How spicy is this Ground Beef Enchiladas Recipe?
This recipe is gently spiced with mild green chilies and warm spices, making it approachable but flavorful; you can always add fresh jalapeños or hot sauce if you like more heat.
Can I prepare the sauce ahead of time?
Definitely! The enchilada sauce can be made up to 2 days in advance and stored in the fridge, making dinner prep quicker on the day you bake the enchiladas.
What cheese works best if I can’t find Monterey Jack?
Monterey Jack melts smoothly and has a mild flavor, but mozzarella or a mild white cheddar are excellent substitutes that will still produce a melty, cheesy topping.
Final Thoughts
This Ground Beef Enchiladas Recipe is a total crowd-pleaser that’s as comforting as it is flavorful, perfect for cozy family dinners or sharing with friends. The layers of spice, succulent beef, and creamy cheese all wrapped in warm tortillas make every bite a celebration. I can’t wait for you to try it and make it your own new favorite meal!
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Print
Ground Beef Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Ground Beef Enchiladas feature tender, flavorful seasoned beef wrapped in warm flour tortillas, topped with a rich homemade enchilada sauce and melted Monterey Jack cheese. This comforting Mexican-inspired casserole is baked to perfection for a satisfying meal that’s perfect for family dinners.
Ingredients
Spice Mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon cumin powder
- 1 Tablespoon paprika
- 1/2 Tablespoon dried oregano
Enchilada Sauce
- 2 Tablespoons olive oil
- 3 Tablespoons all-purpose flour
- 2 cups chicken stock
- 1 ½ cups canned tomato sauce
- ¼ teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons prepared Spice Mix (from above)
Ground Beef Filling
- 1 Tablespoon olive oil
- 1 teaspoon minced garlic
- 1 small white onion, finely chopped
- 1 can (4 ounces) diced green chilies
- 2 pounds 85% lean ground beef
- Remaining prepared Spice Mix
- About ¼ cup enchilada sauce (from above)
Assembly
- 8 large flour tortillas (Burrito-size)
- 2 cups freshly grated Monterey Jack cheese
- Cilantro, optional for garnish
Instructions
- Prepare Spice Mix: Combine onion powder, garlic powder, cumin powder, paprika, and dried oregano thoroughly in a small bowl and set aside for later use.
- Make Enchilada Sauce: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add flour and stir constantly for 1 minute to create a roux. Immediately whisk in ½ cup chicken stock until mixture forms a thick paste. Gradually add remaining chicken stock, tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk to combine and then increase heat to medium-high. Cook for 3 to 5 minutes, whisking frequently until sauce thickens. Remove from heat and set aside.
- Cook Ground Beef Filling: Preheat oven to 350°F (175°C). Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and chopped onion, sauté for 2 minutes until fragrant and translucent. Add diced green chilies and ground beef, breaking it apart as it cooks. Incorporate the remaining prepared spice mix and cook for an additional 2 minutes until beef is fully browned. Pour in about ¼ cup of the enchilada sauce and cook for 2 more minutes, then remove from heat.
- Assemble Enchiladas: Lightly coat the bottom of a 9×13-inch baking dish with a small amount of enchilada sauce. Place a portion of the beef mixture along the lower third of each tortilla, then roll tightly and place seam-side down in the baking dish. Repeat with all tortillas and filling.
- Bake Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle evenly with grated Monterey Jack cheese. Cover the dish with foil and bake in the preheated oven for 10 minutes. Remove the foil and bake for an additional 10 minutes until cheese is melted and bubbly. Serve warm, garnished with cilantro if desired.
Notes
- You can substitute chicken stock with vegetable stock for a different flavor profile.
- Use corn tortillas if you prefer a gluten-free option, but adjust softness by warming them before rolling.
- Adjust the amount of diced green chilies to control heat level.
- Leftovers store well in the refrigerator up to 3 days and reheat covered in the oven or microwave.
- For a richer sauce, add a bit of melted butter when making the roux.
