Description
This Easy Ground Beef Enchiladas recipe features flavorful seasoned ground beef, soft tortillas, and melted marbled cheddar cheese, all baked in a rich enchilada sauce. Perfect for a comforting weeknight meal, these enchiladas are customizable with optional toppings like sour cream, pico de gallo, diced avocado, and green onions.
Ingredients
Units
Scale
Main Ingredients
- 1 pound ground beef
- 1/2 white onion, diced
- 2 1/2 tbsp taco seasoning
- 1/4 cup water
- 8 soft taco size tortillas (flour or corn)
- 2 cups enchilada sauce
- 16 oz. marbled cheddar cheese, shredded
Optional Toppings
- Sour Cream
- Pico de Gallo
- Diced Avocado
- Diced Green Onions
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to get ready for baking the enchiladas.
- Brown Meat and Onion: In a skillet over medium heat, cook the ground beef and diced white onion until the beef is fully browned and crumbled, with no pink remaining. Drain any excess fat from the skillet and return it to the stove.
- Season the Beef: Add the taco seasoning and water to the cooked beef and onion, stirring well to combine. Allow the water to absorb into the beef mixture, then remove the skillet from the heat.
- Prepare Baking Dish: Spread about 1/2 cup of enchilada sauce evenly over the bottom of a 9×13-inch casserole dish to prevent sticking and add flavor.
- Assemble Enchiladas: Place approximately 1/3 cup of the seasoned beef mixture down the center of each tortilla. Top with about 1/4 cup of shredded cheddar cheese, then roll the tortilla tightly and place it seam-side down in the prepared casserole dish. Repeat with remaining tortillas and filling. If any beef mixture remains, sprinkle it over the rolled enchiladas.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, making sure each is well coated. Sprinkle the rest of the shredded cheese evenly over the sauce.
- Bake: Bake the dish in the preheated oven for 20 to 25 minutes, or until the cheese has melted and the center is bubbly and hot.
- Serve: Remove from oven and top with your favorite optional toppings like sour cream, pico de gallo, diced avocado, or green onions. Serve immediately and enjoy!
Notes
- FREEZING INSTRUCTIONS: Assemble enchiladas as directed but do not bake. Cover tightly with foil and freeze for up to 3 months. When ready to bake, keep foil on and bake at 375 degrees F for 40 to 45 minutes until bubbly. Remove foil and bake an additional 5 minutes to brown the cheese.
- Use either flour or corn tortillas based on preference or dietary needs.
- For extra spice, consider adding chopped jalapeños to the beef mixture.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
