beef enchilada
Beef enchiladas are a delicious and satisfying dish featuring tender, seasoned beef rolled in soft tortillas and topped with a flavorful enchilada sauce and melted cheese. Perfect for a family dinner or a special occasion, this recipe is easy to make and sure to please!
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 13x9 inch baking dish
- 1 aluminum foil or lid
- 1 cooking spoon
- 1 grater
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 12 pieces corn or flour tortillas (about 8 inches each)
- 2 cups enchilada sauce store-bought or homemade
- 1 1/2 cups shredded cheese cheddar or Mexican blend
- to taste fresh cilantro for garnish optional
- to taste sour cream for serving optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned, breaking it up with a spoon, for about 5-7 minutes.
- Drain excess fat, then add chili powder, cumin, salt, and black pepper to the beef mixture. Stir well to combine and cook for an additional 2 minutes to allow the spices to bloom. Remove from heat.
- In a mixing bowl, pour 1 cup of the enchilada sauce and mix with the beef mixture until well combined.
- Warm the tortillas slightly in the microwave for about 20 seconds to make them pliable.
- Spread a thin layer of enchilada sauce on the bottom of a 13x9 inch baking dish.
- Take one tortilla, spoon about 1/4 cup of the beef mixture onto it, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture.
- Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, ensuring all tortillas are well covered. Sprinkle the shredded cheese evenly over the sauce.
- Cover the baking dish with aluminum foil or a lid and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream if desired.
Notes
For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the beef mixture.
You can replace the ground beef with shredded chicken or black beans for a different protein option.
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.