Ground Beef Enchiladas Recipe

There’s something incredibly satisfying about a warm, cheesy plate of ground beef enchiladas. This recipe has been a go-to comfort food in my household for years, and I’m excited to share it with you. What I love about this dish is how customizable it is—whether you’re in the mood for something spicy or you want to keep it mild, you can tweak it to suit your tastes. Plus, it’s an easy dish to whip up when you’ve got a hungry crowd on the way, and who doesn’t love that?

One of the things that makes these enchiladas so special is the homemade enchilada sauce. It’s rich, flavorful, and takes only a few extra minutes to prepare, but trust me, it makes all the difference. You’ll never go back to store-bought sauce after trying this!

this RECIPE

The origin story (or, how I stumbled upon perfection)

I first started making enchiladas when I was trying to recreate a dish from one of my favorite local Mexican restaurants. They had the most amazing beef enchiladas, and I wanted to figure out how to bring those bold, smoky flavors into my own kitchen. After a few trial runs (and maybe some enchiladas that were a little too dry at first!), I finally landed on this recipe. The key, I realized, was in the sauce. Once I nailed that down, everything else just clicked.

And since then, this dish has become a bit of a staple for family gatherings, potlucks, and even quiet weeknights when we’re just craving something hearty and comforting.

Why this recipe is worth trying

Ground beef enchiladas are a classic for good reason—they’re incredibly versatile, quick to make, and full of flavor. You can also adjust the level of heat depending on your preference, and it’s one of those meals that can easily feed a crowd. With just a handful of ingredients and a little time, you’ll have a satisfying dish that’s perfect for busy weeknights or casual entertaining. Plus, the homemade enchilada sauce elevates this dish to the next level.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

• Ground beef: This is the heart of the enchiladas. I typically use lean ground beef, but if you want a lighter option, ground turkey works just as well! You could even try ground chicken for a different twist.
• Onion and green bell pepper: These add texture and a bit of sweetness to the filling. If you’re not a fan of bell peppers, feel free to swap in some poblano peppers for a little extra kick.
• Garlic: Fresh minced garlic brings a rich, aromatic layer to the dish. If you’re out of fresh garlic, garlic powder can work in a pinch, though fresh is always best!
• Mexican cheese blend: This gives the enchiladas that ooey-gooey cheesy top we all love. If you can’t find a Mexican blend, cheddar or Monterey Jack will work just fine. For a sharper flavor, try using a bit of cotija cheese sprinkled on top after baking.
• Enchilada sauce: Homemade sauce makes all the difference. The combination of tomato paste, cumin, oregano, and chili powder gives it that deep, smoky flavor. If you want a spicier sauce, you can always add a dash of cayenne or some hot sauce to the mix.

Kitchen gear: what you need (and what you can totally skip)

For this recipe, you don’t need anything fancy. In fact, you probably already have everything you need in your kitchen:

• A large skillet: You’ll use this to brown the ground beef and sauté the vegetables. Make sure it’s big enough to hold everything comfortably, especially if you’re doubling the recipe.
• A medium saucepan: This is for the enchilada sauce. A small to medium saucepan works fine—just make sure you have a whisk handy to stir it all together and avoid lumps.
• A baking dish: I recommend using a 9×13-inch dish for baking the enchiladas. If you don’t have one that size, a smaller or larger dish will work too; just adjust the number of enchiladas you can fit in it.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Alright, let’s dive into the fun part: cooking!

1. Preheat the oven: Set your oven to 350°F (175°C). This way, it’s ready to go by the time your enchiladas are all assembled and sauced up.
2. Cook the ground beef: Heat a large skillet over medium heat and cook the ground beef until it’s browned and fully cooked. Drain off any excess fat. This is one of those steps where I learned the hard way—make sure to drain the fat, or your enchiladas can get greasy.
3. Add the veggies and seasoning: Toss in the chopped onion, green bell pepper, salt, black pepper, and minced garlic. Cook until the vegetables are soft and tender, which should take about 5-7 minutes. This is where all those flavors start to meld together.
4. Make the sauce: In a separate saucepan, heat the canola oil over medium heat. Stir in the flour, and cook for about a minute to create a roux. Then, add the tomato paste, cumin, oregano, chili powder, water, salt, and black pepper. Stir constantly until the sauce thickens—this will take around 5-7 minutes. You want it to be smooth and not too runny.
5. Assemble the enchiladas: Spread a thin layer of the sauce in the bottom of your baking dish (this keeps the tortillas from sticking). Then, fill each tortilla with a portion of the beef mixture, roll them up, and place them seam-side down in the dish.
6. Top with sauce and cheese: Pour the remaining sauce over the enchiladas, making sure they’re evenly coated. Sprinkle the shredded Mexican cheese blend on top.
7. Bake: Pop the dish into the oven for about 20 minutes, or until the cheese is melted and bubbly. Let it rest for a few minutes before serving so everything has a chance to set.

Variations you’ll love (because you know I can’t leave a recipe alone!)

I’m always playing around with recipes, and this one is no different. Here are some fun variations to try:

• Vegetarian option: Swap out the ground beef for black beans, corn, and even some sautéed mushrooms for a hearty vegetarian version. You won’t even miss the meat!
• Low-carb version: If you’re cutting down on carbs, try using low-carb tortillas or even zucchini slices in place of the tortillas. Just thinly slice the zucchini and roll them up with the filling like you would a tortilla.
• Spicy enchiladas: For a bit of heat, add some diced jalapeños or a dash of hot sauce to the beef mixture. You can also sprinkle some crushed red pepper flakes into the sauce.
• Seasonal twist: In the fall, I like adding roasted butternut squash or sweet potatoes to the beef mixture. It adds a subtle sweetness that pairs beautifully with the spices in the enchilada sauce.

Serving and presentation ideas

When it comes to serving, I love to add a few simple garnishes to make the dish pop. A sprinkle of fresh cilantro or green onions on top not only adds color but also a burst of fresh flavor. For a little extra indulgence, serve the enchiladas with a dollop of sour cream or guacamole on the side.

You can also pair these enchiladas with a light side salad, Spanish rice, or some refried beans for a full Mexican-inspired meal. If you’re serving a crowd, I find that a basket of tortilla chips with salsa or queso dip never fails to keep everyone happy!

Suggested beverages

While enchiladas often pair well with a cold beer or margarita, there are plenty of refreshing options that complement the bold flavors of this dish. I love serving them with:

• Agua fresca: A light, fruity Mexican drink made from water and blended fruits like watermelon, cucumber, or pineapple. It’s hydrating and slightly sweet, which balances out the savory enchiladas perfectly.
• Iced hibiscus tea: Also known as “agua de Jamaica,” this tangy and tart beverage has a vibrant red color and a refreshing flavor that cuts through the richness of the cheese and beef.
• Sparkling limeade: Simple and refreshing, sparkling water mixed with a squeeze of lime and a touch of sugar or honey is a perfect way to cleanse the palate between bites.

Storage and reheating tips

If you happen to have any leftovers (which, trust me, doesn’t always happen), these enchiladas store wonderfully. Just cover the baking dish with foil or transfer the enchiladas to an airtight container and store them in the fridge for up to 3 days. When reheating, I recommend popping them back in the oven at 350°F (175°C) for about 15 minutes, or until heated through. If you’re in a rush, the microwave works too—just heat in 30-second intervals until warm.

Scaling the recipe for different serving sizes

Whether you’re cooking for two or a crowd, this recipe is easy to scale up or down. For a smaller batch, you can simply cut the ingredients in half and bake in a smaller dish. If you’re feeding a larger group, doubling the recipe is a breeze—just make sure you have a large enough baking dish, or use two smaller ones side by side.

Potential hiccups (and how to avoid them)

• Tortillas tearing: If your tortillas tear while rolling them up, try warming them in the microwave for about 20 seconds before assembling. This softens them and makes them more pliable.
• Sauce too thin: If your enchilada sauce comes out a little runny, don’t panic. You can let it simmer a bit longer to thicken it, or add an extra tablespoon of tomato paste to give it more body.

Try it out and make it your own!

I hope this ground beef enchilada recipe becomes a favorite in your home, just like it has in mine. Feel free to play around with the ingredients, adjust the spice level, or even swap out the filling to suit your taste. Cooking is all about experimenting and finding what works for you. So, give it a try and let me know how it turns out!

FAQs

1. Can I use corn tortillas instead of flour?
Yes, corn tortillas work great in this recipe. Just warm them up first to prevent tearing.

2. Can I make the enchiladas ahead of time?
Definitely! You can assemble the enchiladas and store them in the fridge for up to a day before baking.

3. How can I make the enchiladas spicier?
Add diced jalapeños, a pinch of cayenne, or a dash of hot sauce to the beef mixture or sauce for an extra kick.

4. Can I freeze these enchiladas?
Yes, you can freeze them before or after baking. Just make sure to wrap them tightly to prevent freezer burn.

5. What’s the best way to reheat enchiladas without drying them out?
Reheat in the oven at 350°F, covered with foil, to prevent drying out. You can also microwave them with a damp paper towel over the top to keep them moist.

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