Description
Easy Ground Beef Enchiladas are a comforting, cheesy Mexican-inspired dish made with seasoned ground beef wrapped in soft tortillas and baked in a rich enchilada sauce. Perfect for a weeknight dinner or casual gathering.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 oz) red enchilada sauce
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 8 small flour tortillas
- 1 tablespoon olive oil
- Optional toppings: sour cream, chopped cilantro, diced tomatoes
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add garlic and cook for another 30 seconds.
- Add ground beef and cook until browned, breaking it apart with a spatula. Drain excess grease.
- Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute to combine.
- Pour in 1/2 cup of enchilada sauce and stir. Remove from heat.
- Spread 1/4 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Fill each tortilla with a few spoonfuls of beef mixture and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake uncovered for 20-25 minutes until bubbly and cheese is melted.
- Top with sour cream, cilantro, or diced tomatoes if desired, and serve hot.
Notes
- Use corn tortillas for a gluten-free option.
- Can be assembled ahead of time and refrigerated until ready to bake.
- Leftovers reheat well and make great next-day lunches.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg