Ground Beef Enchiladas
Table of content
Table of Contents
There’s a reason Ground Beef Enchiladas remain a cornerstone of family dinners and casual gatherings. This iconic dish delivers a perfect harmony of savory, spiced meat, soft tortillas, melty cheese, and rich sauce in every single bite. Yet, many home cooks struggle with soggy tortillas, bland filling, or a lackluster sauce that leaves the whole dish falling short. This comprehensive guide will walk you through every step to create not just good, but exceptional Ground Beef Enchiladas. We’ll focus on building deep flavor, achieving the ideal texture, and providing foolproof techniques that transform simple ingredients into a spectacular meal. Forget dry beef and soggy bottoms—let’s craft the ultimate, crowd-pleasing version of this classic.
Ground Beef Enchiladas
Ingredients
Main ingredients
- 1 lb lean ground beef Use a lean variety for a healthier option.
- 8 pieces flour or corn tortillas Corn tortillas work great; heat them slightly before rolling.
- 2 cups enchilada sauce Can be store-bought or homemade.
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 medium onion, diced Diced onions should be cooked until translucent.
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Sour cream For topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, brown the ground beef with diced onions until they are translucent, which should take about 5-7 minutes.
- Add the minced garlic, cumin, and chili powder to the skillet. Sauté for another minute to blend the flavors.
- Spoon the beef mixture onto each tortilla, roll them tightly, and place them seam-side down in a greased baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with cheese.
- Bake uncovered for 20-25 minutes until the enchiladas are bubbly and golden.
Notes
Nutrition
The journey to perfect Ground Beef Enchiladas begins with quality ingredients. Each component plays a critical role in the final result.
The Star: Ground Beef
For the best flavor and texture, choose 85% lean ground beef. This ratio provides enough fat to keep the filling moist and flavorful without making it greasy. Leaner blends can result in a dry filling, while fattier blends require thorough draining. The quality of the beef is the foundation of your Ground Beef Enchiladas.
The Wrap: Tortilla Choice
The great debate: corn vs. flour tortillas for Ground Beef Enchiladas.
- Corn Tortillas: Offer a traditional, authentic flavor and a slightly firmer texture. They can tear if not treated properly. The key is to warm them briefly before rolling.
- Flour Tortillas: Are more pliable and forgiving, creating a softer, richer enchilada. They tend to hold up better to baking and are excellent for beginners.
For this recipe, you’ll need ten 6-inch tortillas of your chosen type.
The Glue: Cheese and Sauce
Cheese is non-negotiable. A blend of sharp cheddar for flavor and Monterey Jack for its superb meltability is ideal. You’ll need about 4 cups shredded. Pre-shredded cheese contains anti-caking agents that can hinder melting; for the creamiest result, block cheese shredded by hand is superior.
The sauce defines the dish. While a quality canned sauce can work in a pinch, a simple homemade sauce elevates your Ground Beef Enchiladas to a new level, allowing you to control the spice and depth of flavor perfectly.
Crafting the Perfect Filling for Your Ground Beef Enchiladas
A great filling is moist, deeply seasoned, and cohesive. Follow this process for filling that stands out.
Step 1: Building the Flavor Base
In a large skillet or Dutch oven over medium-high heat, cook 1.5 pounds of ground beef, breaking it up with a spoon. When it’s halfway browned, add one finely chopped large yellow onion. Cook until the beef is fully browned and the onions are soft and translucent, about 8-10 minutes. Drain any excess fat, leaving about a tablespoon for flavor.
Step 2: Seasoning is Key
Add 3 cloves of minced garlic to the skillet and cook for just 60 seconds until fragrant. Do not let it burn. This is where you build the flavor profile. Stir in:
- 2 tablespoons of chili powder
- 1.5 teaspoons of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of dried oregano
- Salt and black pepper to taste
Toast the spices with the meat for one minute. This “blooms” them, unlocking their full aromatic potential and ensuring your Ground Beef Enchiladas are never bland.
Step 3: Creating a Moist, Cohesive Mixture
Pour in 1/2 cup of low-sodium beef broth and 2 tablespoons of tomato paste. Stir thoroughly, scraping any browned bits from the bottom of the pan (this is flavor!). Let the mixture simmer for 5-7 minutes until the liquid is mostly absorbed but the filling is still moist. Remove from heat and let it cool slightly before assembling. A hot filling will steam and make your tortillas soggy. For a fantastic twist on a classic comfort food casserole, explore our recipe for Easy Shepherd’s Pie Casserole.
The Secret Weapon: Homemade Red Enchilada Sauce
This simple, 10-minute sauce is the game-changer for your Ground Beef Enchiladas.
The Roux Method for Perfect Consistency
In a medium saucepan, heat 1/4 cup of neutral oil (like vegetable or canola) over medium heat. Whisk in 1/4 cup of all-purpose flour and cook, stirring constantly, for 2-3 minutes until it turns a light golden color and smells nutty. This roux will thicken your sauce beautifully.
Infusing Maximum Flavor
To the roux, immediately add:
- 3 tablespoons of chili powder (use a blend like ancho for depth)
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of ground cumin
Whisk constantly for 30 seconds to toast the spices in the roux. This step is crucial for a rich, non-gritty sauce.
Finishing the Sauce
Gradually pour in 2 cups of low-sodium chicken or beef broth while whisking vigorously to prevent lumps. Add one 8-ounce can of plain tomato sauce. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened to a gravy-like consistency. Season with salt to taste. This yields about 3 cups of sauce—enough to coat your Ground Beef Enchiladas generously.
Assembly & Baking: Final Steps to Enchilada Perfection
Proper technique here ensures structurally sound, perfectly baked Ground Beef Enchiladas.
Step 1: Prepare Tortillas & Pan
Preheat your oven to 375°F (190°C). Pour about 1/2 cup of your enchilada sauce into the bottom of a 9×13 inch baking dish, spreading it thinly. This prevents sticking and adds flavor to every bite. To prevent cracking, warm your tortillas: wrap a stack of 5 in a damp paper towel and microwave for 30 seconds, or heat them individually for 10 seconds on a dry skillet.
Step 2: Fill and Roll
Working one at a time, place a warm tortilla on a clean surface. Spoon about 1/3 cup of the cooled ground beef filling down the center. Top the filling with a small handful (about 2 tablespoons) of shredded cheese. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat, packing the enchiladas snugly side-by-side. A tight fit helps them hold their shape.
Step 3: Sauce, Cheese, and Bake
Pour the remaining warm sauce evenly over the rolled enchiladas, making sure to cover the ends to prevent drying. Sprinkle the remaining 2-3 cups of cheese generously over the top.
Cover the dish tightly with aluminum foil. Bake for 20 minutes. This covered phase steams the enchiladas, heating them through and softening the tortillas perfectly. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is completely melted, bubbly, and the edges are just starting to get lightly golden.
Step 4: The Crucial Rest
Remove the baking dish from the oven and let your Ground Beef Enchiladas rest for 10 minutes before serving. This allows the filling to set, making them much easier to portion without falling apart. It’s the final, non-negotiable step for perfect texture.
Pro Chef Tips for Next-Level Ground Beef Enchiladas
- Fry Your Corn Tortillas: For ultimate authenticity and to prevent any cracking, lightly fry corn tortillas in hot oil for 5-10 seconds per side before filling. This seals them and creates a slight barrier against the sauce.
- Layer Flavors in the Filling: Consider adding a can of rinsed, drained black beans or 1 cup of roasted corn kernels to the beef mixture for extra texture and heartiness.
- Brighten with Acid: A squeeze of fresh lime juice over the finished Ground Beef Enchiladas just before serving adds a bright note that cuts through the richness beautifully.
- Make-Ahead Mastery: You can assemble the enchiladas completely, cover, and refrigerate overnight. Add 5-10 minutes to the covered baking time if starting from cold. The unfilled beef mixture and sauce can also be made 2 days ahead.
Serving, Storing, and Reheating Your Creation
Serve your rested Ground Beef Enchiladas with classic, cooling toppings: dollops of sour cream or Mexican crema, fresh guacamole or sliced avocado, chopped cilantro, diced red onion, and sliced radishes. A side of Mexican rice or a simple black bean salad completes the meal.
To store leftovers, cool completely, then cover tightly or transfer to airtight containers. Refrigerate for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven for 15-20 minutes until hot. For longer storage, freeze baked and cooled Ground Beef Enchiladas tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before reheating, our pinterest account for more ideas.
FAQS
Can I use flour tortillas instead of corn for Ground Beef Enchiladas?
Absolutely. While corn tortillas are traditional, flour tortillas are a popular and excellent choice for Ground Beef Enchiladas. They are more pliable and less likely to tear during rolling, resulting in a softer, richer final dish. If using corn tortillas, remember to warm them first to prevent cracking.
How can I prevent my enchiladas from becoming soggy?
Sogginess is a common issue, but easily prevented. First, ensure your ground beef filling is not too wet—cook it until most of the liquid has evaporated. Second, lightly coat the bottom of your baking dish with sauce instead of pouring too much. Most importantly, let your baked Ground Beef Enchiladas rest for 10 minutes after removing them from the oven; this allows them to set and firm up.
Can I prepare Ground Beef Enchiladas ahead of time?
Yes, they are a great make-ahead meal. You can fully assemble the enchiladas, cover the baking dish tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When ready to bake, remove the plastic, recover with the foil, and add 5-10 minutes to the baking time since you’re starting from cold. The filling and sauce can also be made 2 days in advance.
A Dish Worth Mastering
Mastering Ground Beef Enchiladas is about understanding how each element—the well-seasoned beef, the flavorful sauce, the choice of tortilla, and the baking technique—comes together to create something greater than the sum of its parts. This recipe provides a reliable, delicious framework that you can confidently make your own. It’s a celebration of comfort food that’s both satisfying to make and deeply rewarding to share. So gather your ingredients, embrace the process, and get ready to enjoy the best homemade Ground Beef Enchiladas of your life.