Beef Enchiladas Ground Cheese

This easy ground beef enchiladas recipe turns simple ingredients into comforting enchiladas smothered in sauce and cheese—a go to for quick weeknight dinners or when I want my family to feel extra cozy.

This recipe first saved me when I needed dinner on the table with minimal fuss after swim practice The smell of melting cheese and sauce always gets everyone to the table happy

Ingredients

• Ground beef: A classic choice for flavor and heartiness Choose 80 to 85 percent lean for the juiciest results
• Yellow onion: Gives savory depth Use a firm onion with dry papery skin
• Fresh garlic: Boosts aroma and warmth Pick firm heavy cloves for the best punch
• Taco seasoning: Makes seasoning foolproof Choose a mix with good chili powder and cumin
• Tomato paste: Adds richness and body Look for paste in a tube so you can save any leftovers
• Diced green chiles: Give a little tang and gentle heat Canned is convenient but check for mild or hot
• Red enchilada sauce: The classic saucy topper Jarred or canned both work but taste for spice level
• Corn tortillas: The base for chewy texture Fresher tortillas bend easier and taste better
• Mexican cheese blend: Melts best for gooey top Mixes of Monterey Jack cheddar and more work perfectly
• Toppings: Add crunch and brightness Choose fresh cilantro creamy avocado or tangy cotija for extra flavor

Step-by-Step Instructions

Brown the Beef:

Cook ground beef in a skillet over medium high heat until thoroughly browned and crumbly Stir often and break apart until no pink remains which should take about six to seven minutes Transfer the beef to a bowl and drain off any excess fat for a lighter dish

Sauté the Aromatics:

Return the skillet to the stove and add a little oil Sauté diced onion over medium low heat about four minutes until soft and translucent Stir in minced garlic and cook another thirty seconds so the flavors bloom

Build the Beef Filling:

Add the browned beef back to the pan Stir in taco seasoning tomato paste and diced green chiles Follow your taco seasoning for water amount and allow the mixture to simmer Blend well and cook until most of the liquid evaporates which usually takes five to seven minutes Taste for salt and pepper adding as needed

Prepare the Baking Dish:

Spread half a cup of enchilada sauce evenly across the bottom of a nine by thirteen inch baking dish This preps the base to keep tortillas from sticking and adds flavor to every bite

Assemble the Enchiladas:

Lay a corn tortilla flat and place a third cup of beef filling in a line through the center Sprinkle a quarter cup of cheese on top Carefully roll the tortilla tightly and place seam side down in the prepared pan Repeat with seven remaining tortillas

Sauce and Cheese the Enchiladas:

Pour the rest of the enchilada sauce over the rolled tortillas making sure to coat each one Sprinkle with the remaining cheese for that signature bubbling finish

Bake Until Bubbly:

Place the casserole dish uncovered in the center rack of a preheated oven at three hundred fifty degrees Fahrenheit Bake for twenty minutes until the cheese has melted and the sauce is hot and bubbly

Serve with Toppings:

Dish up the enchiladas and serve immediately with choices like sour cream fresh cilantro chunky pico de gallo ripe avocado crisp lettuce sliced green onions chopped red onion crumbly cotija or a dash of hot sauce

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My all time favorite topping is a dollop of sour cream and handfuls of crisp fresh cilantro The first time my kids made their own enchilada stacks I knew this would become a weekly tradition

Storage Tips

Leftover enchiladas store beautifully in the fridge for up to three days Reheat covered in the oven or microwave until warmed through For freezing let the enchiladas cool completely then wrap tightly Freeze up to two months and thaw overnight in the refrigerator before baking to reheat

Ingredient Substitutions

Ground turkey or shredded rotisserie chicken can swap in for the beef for a lighter touch For a vegetarian option try a hearty filling of beans corn and chopped mushrooms If you have only flour tortillas they roll easily and work in a pinch though the flavor profile will shift

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Serving Suggestions

Serve beef enchiladas alongside Mexican rice and quick black bean salad for a full meal Add a squeeze of lime on the side and extra toppings to let everyone customize their plate Younger eaters love a little shredded lettuce and extra cheese while the heat seekers go straight for the hot sauce

Cultural Context

Beef enchiladas are a classic family comfort dish inspired by Mexican and Tex Mex cooking What makes them special is the layering of flavors from the savory beef to the tangy sauce to the melting cheese Enchiladas have deep roots as a way to stretch simple ingredients into a celebratory meal and every cook adds their personal twist

Frequently Asked Questions

→ How can I prevent corn tortillas from tearing?

Warm tortillas in a dry pan or microwave under a damp towel to make them more pliable before filling and rolling.

→ Can I add other fillings to these enchiladas?

Yes, try adding refried beans, black beans, or rice to the filling for extra substance and variety.

→ What sauces work well with beef enchiladas?

Both red and green enchilada sauces pair nicely with ground beef and cheese for different flavor profiles.

→ How can I add extra flavor to the filling?

Incorporate spices like chili powder or chipotle powder, or mix in crumbled cooked chorizo with the beef for added depth.

→ What toppings go well with enchiladas?

Common toppings include sour cream, shredded lettuce, pico de gallo, diced avocado, cilantro, and cotija cheese.