If you are craving a hearty, flavorful, and utterly satisfying Mexican-inspired meal, this Ground Beef Enchiladas Recipe is exactly what you need. Featuring tender ground beef spiced to perfection, wrapped in soft flour tortillas, smothered in a rich and vibrant enchilada sauce, and topped with melty Monterey Jack cheese, these enchiladas are comfort food at its finest. They bring together the perfect harmony of smoky, savory, and slightly tangy flavors, creating a dish that will quickly become a beloved favorite in your dinner rotation.
Ingredients You’ll Need
These simple but essential ingredients each play a crucial role in crafting the perfect balance of flavors and textures in your Ground Beef Enchiladas Recipe. From aromatic spices to creamy cheese, every component has a purpose in making this dish shine.
- Onion powder: Adds mild sweetness and enhances the savory profile.
- Garlic powder: Brings warm and pungent depth to the spice mix.
- Cumin powder: Offers earthy, nutty undertones essential for authentic Mexican flavor.
- Paprika: Provides a smoky, slightly sweet note and rich color.
- Dried oregano: Adds herbaceous brightness and complexity.
- Olive oil (2 tablespoons + 1 tablespoon): Used for sautéing and making the sauce, helps develop flavor and a smooth texture.
- All-purpose flour: The base for thickening the enchilada sauce to creamy perfection.
- Chicken stock: Adds savory richness and body to the sauce.
- Canned tomato sauce: Provides tanginess and the signature red sauce color.
- Salt and pepper: Essential seasonings for balancing the flavors.
- Minced garlic: Fresh garlic elevates the ground beef mixture with bright aroma.
- Small white onion (finely chopped): Adds sweetness and texture to the beef filling.
- Diced green chilies: Impart just the right amount of mild heat and depth.
- 85% lean ground beef (2 pounds): The hearty, protein-packed centerpiece of the enchiladas.
- Large flour tortillas (8 burrito-size): Soft and pliable for rolling up the flavorful filling.
- Monterey Jack cheese (2 cups, freshly grated): Melts beautifully on top for a gooey, luscious finish.
- Cilantro (optional): Adds a fresh, herbal garnish that brightens each bite.
How to Make Ground Beef Enchiladas Recipe
Step 1: Prepare the Spice Mix
Start by combining the onion powder, garlic powder, cumin powder, paprika, and dried oregano in a small bowl. This spice mix is the foundation for both the enchilada sauce and the savory beef filling, ensuring every bite bursts with classic Mexican flavors.
Step 2: Make the Enchilada Sauce
In a large saucepan over medium heat, warm 2 tablespoons of olive oil. Stir in the all-purpose flour to create a smooth paste, cooking for about 1 minute while constantly stirring to avoid burning. Then whisk in half a cup of chicken stock immediately; it will thicken into a luscious paste. Gradually add the remaining chicken stock, canned tomato sauce, salt, pepper, and two tablespoons of the prepared spice mix. Whisk everything together and raise the heat to medium-high. Cook for 3 to 5 minutes, whisking frequently, until the sauce thickens to a texture perfect for smothering the enchiladas. Remove from heat and set aside to keep warm.
Step 3: Cook the Ground Beef Filling
Preheat your oven to 350°F (175°C) while you get the beef ready. In a large skillet over medium-high heat, heat one tablespoon of olive oil. Add the minced garlic and finely chopped onion, cooking for about 2 minutes until softened and fragrant. Stir in the diced green chilies and ground beef, breaking up the meat as it cooks. Sprinkle in the remaining spice mix and sauté for another 2 minutes, ensuring the beef is completely browned. To keep the filling moist and flavorful, pour in roughly a quarter cup of the prepared enchilada sauce, letting it cook for 2 more minutes before removing the pan from heat.
Step 4: Assemble and Bake the Enchiladas
Begin assembling by spreading a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. This prevents sticking and adds an extra layer of saucy goodness. Lay each flour tortilla flat and spoon a generous amount of the beef filling along the lower third of the tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat this process for all eight tortillas. Once they’re nestled side by side, pour the remaining enchilada sauce evenly over the rolled enchiladas. Finally, sprinkle the freshly grated Monterey Jack cheese on top, covering the dish in a blanket of gooey, golden goodness. Bake covered for 10 minutes, then remove the cover and bake for another 10 minutes until the cheese is bubbly and lightly browned.
How to Serve Ground Beef Enchiladas Recipe
Garnishes
Fresh garnishes can truly elevate your Ground Beef Enchiladas Recipe. A sprinkle of chopped cilantro adds a bright and herbaceous contrast that lightens the rich flavors. For an extra touch, dollops of sour cream or slices of ripe avocado bring cool creaminess. If you love a bit of crunch, thinly sliced radishes or fresh chopped green onions make excellent toppings as well.
Side Dishes
Serving enchiladas with complementary sides is an absolute joy. A simple Mexican street corn salad or a fresh, crisp green salad can balance the richness of the dish. For carb lovers, aromatic cilantro lime rice or refried beans make ideal companions that soak up the delicious sauce and add more depth to your meal.
Creative Ways to Present
If you want to dazzle your guests or family, try serving your enchiladas in individual ramekins or small baking dishes for personalized portions. You could also layer them in a casserole style with extra cheese between layers for ultimate indulgence. Another fun idea is to top each serving with colorful pico de gallo or a drizzle of chipotle crema for a spicy twist.
Make Ahead and Storage
Storing Leftovers
Leftover Ground Beef Enchiladas Recipe tastes just as incredible the next day. Store any remaining enchiladas in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld even further, making for a quick and satisfying reheat.
Freezing
You can freeze assembled but unbaked enchiladas in a tightly wrapped dish or freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator for even heating and the best texture. This is such a convenient option for busy weeknight dinners or meal planning.
Reheating
Reheat leftovers in a preheated oven at 350°F until warmed through and the cheese is bubbly again, typically 15-20 minutes. Alternatively, microwave portions on a microwave-safe plate for 2-3 minutes, covering loosely to retain moisture. Reheating thoroughly keeps the enchiladas just as comforting and delicious as when freshly baked.
FAQs
Can I use corn tortillas instead of flour for this Ground Beef Enchiladas Recipe?
Absolutely! Corn tortillas add a traditional touch and slightly different texture. Just be sure to warm them before rolling to prevent cracking, and you might want to lightly fry them to keep the enchiladas from becoming soggy.
Is it possible to make this recipe vegetarian?
Yes! Simply replace the ground beef with sautéed mushrooms, black beans, or a combination of vegetables like zucchini, bell peppers, and corn. The sauce and spices remain the same, keeping the dish just as flavorful.
What cheese works best if I can’t find Monterey Jack?
You can substitute Monterey Jack with mild cheddar, mozzarella, or a Mexican cheese blend. These cheeses melt well and complement the savory sauce and beef nicely.
How spicy is this Ground Beef Enchiladas Recipe?
This recipe offers mild to medium spice thanks to the green chilies and spice mix. You can easily adjust the heat by using diced jalapeños or adding crushed red pepper flakes if you prefer a spicier kick.
Can I prepare the enchiladas ahead of time and bake later?
Yes! Assemble the enchiladas as directed, cover, and refrigerate for up to 24 hours before baking. This makes it a great option for busy days or entertaining guests with minimal last-minute effort.
Final Thoughts
I can’t recommend this Ground Beef Enchiladas Recipe enough for anyone craving a comforting, crowd-pleasing meal. Its layers of flavor and satisfying textures bring warmth and joy to the table, perfect for sharing with family or friends. Give it a try, and I promise it’ll become one of your favorite go-to dinners in no time!
Print
Ground Beef Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Ground Beef Enchiladas are a flavorful and hearty Mexican-inspired dish featuring a homemade enchilada sauce, seasoned ground beef, and melted Monterey Jack cheese baked to perfection. Perfect for a satisfying family dinner, this recipe combines a rich, spiced sauce with tender beef wrapped in soft flour tortillas.
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 1/2 cups canned tomato sauce
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Ground Beef Mixture
- 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 3 tablespoons of the prepared spice mix
- About 1/4 cup prepared enchilada sauce
Assembling and Baking
- 8 large flour tortillas (burrito size)
- 2 cups freshly grated Monterey Jack cheese
- Cilantro, optional for garnish
Instructions
- Prepare the Spice Mix: In a small bowl, combine the onion powder, garlic powder, cumin powder, paprika, and dried oregano. Set this spice mix aside to use in both the sauce and the beef filling.
- Make the Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the flour to form a smooth paste and cook for 1 minute, stirring constantly to avoid burning.
- Add Chicken Stock: Gradually whisk in 1/2 cup of chicken stock immediately, which will thicken quickly into a smooth paste.
- Combine Remaining Sauce Ingredients: Stir in the remaining 1 1/2 cups chicken stock, canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk thoroughly to combine all ingredients.
- Cook the Sauce: Increase the heat to medium-high and cook the sauce for 3 to 5 minutes, stirring frequently, until it thickens nicely. Remove the sauce from heat and set it aside.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Cook Ground Beef Mixture: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the minced garlic and chopped onion, cooking for about 2 minutes until they soften. Add diced green chilies and ground beef, breaking the meat apart as it cooks.
- Season the Beef: Stir in the remaining 3 tablespoons of the spice mix and continue cooking for another 2 minutes until the ground beef is fully browned and cooked through.
- Incorporate Sauce into Beef: Pour about 1/4 cup of the prepared enchilada sauce into the beef mixture, stir well, and cook for 2 more minutes. Then remove from heat.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add extra flavor.
- Assemble Enchiladas: Spoon the beef filling along the lower third of each flour tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish. Repeat with all tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the top with the freshly grated Monterey Jack cheese.
- Bake the Enchiladas: Cover the baking dish and bake for 10 minutes. Then uncover and bake for an additional 10 minutes until the cheese is melted, bubbly, and slightly browned.
- Serve: Remove from the oven and serve warm. Garnish with cilantro if desired and enjoy your delicious ground beef enchiladas!
Notes
- Use 85% lean ground beef for a balance of flavor and fat content.
- The spice mix can be prepared in advance and stored for up to a week.
- For a milder version, use mild diced green chilies or reduce the amount.
- Flour tortillas work best, but corn tortillas can be used for a gluten-free version.
- Optional toppings include sour cream, avocado slices, chopped onions, or jalapeños.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
