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Ground Beef Enchiladas

Ground beef enchiladas made with seasoned browned beef, rolled in warm flour tortillas, and baked until the cheese melts and the sauce bubbles at the edges. This version is smothered in red enchilada sauce and finished with extra shredded cheese for long, melty strands.
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Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ground beef filling
  • 1.5 lb ground beef
  • 1 onion
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup shredded cheese
  • 0.5 cup red enchilada sauce
Enchilada assembly
  • 8 flour tortillas Warm briefly before rolling so they don’t crack.
  • 1 cup shredded cheese
  • 1.5 cup red enchilada sauce
  • 0.1 fresh cilantro for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and set out a baking dish for assembling the enchiladas.
  2. Warm the flour tortillas briefly until pliable so they don’t crack when you roll them.
Cook the beef mixture
  1. Brown the ground beef with the diced onion, cumin, and chili powder in a hot pan until the beef is no longer pink.
  2. Drain any excess fat so the filling stays thick and not greasy.
  3. Stir in 1 cup shredded cheese and ½ cup red enchilada sauce until the mixture is evenly coated and cheesy.
Assemble enchiladas
  1. Spoon a thin layer of enchilada sauce into the baking dish to prevent sticking and add moisture.
  2. Fill each tortilla with the beef mixture, roll, and place seam-side down in the dish.
  3. Pour the remaining sauce over the top, sprinkle with the remaining shredded cheese, and add fresh cilantro for garnish.
Bake
  1. Bake at 375°F for 20-25 minutes until bubbly and the tops look lightly golden at the edges.

Notes

Warm the tortillas briefly before rolling to prevent cracking. For best texture, refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven or microwave until hot and bubbly. Freezing is yes—freeze baked enchiladas (sauce and all) for up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use part-skim shredded cheese and increase the sauce slightly to keep them saucy.