Enchiladas is one of those dishes you can eat over and over and still love them. Theyre simple but pack a punch with seasoned beef and melty cheese in a soft torilla. Its a dish that feels warm and comforting on any day.
Picking a good ground beef really matters if you want them juicy and full of flavor. I like 80/20 meat but you can try grass fed if its available. Using fresh torillas and real cheese also takes this from plain to deliciuos.
In this guide youll learn what ground beef enchiladas are, how they started, and everyting you need to cook them. Later well go step by step, share tips i got from mistakes, plus show variations, nutrition facts and faq's.
What are Ground Beef Enchiladas?
Ground beef enchiladas is a mexi dish where corn torillas are rolled around a mix of spiced meat and cheese, then smothered in red sauce. You bake them until the cheese melts and gets a little brown on top. Every bite is creamy, meaty and a bit spicy.
The story of enchiladas go way back to the Aztec times. Before the Spaniards came to Mexico, people already used corn torillas to wrap fillings like fish or veggies. Over the years, the recipe changed and ground beef became a favorite filling, especially in TexMex cooking. Today, people all over the world make enchiladas with what they got in their kitchen.
In Mexico enchiladas is a big deal at family dinners, parties, and holidays. Its one of those dishes passed down mother to daughter, and every familly adds their own twist. Thats why you see so many different versions of enchiladas in each region and home.
There is no limit on how you can make ground beef enchiladas your own. You might put beans or mushrooms in the meat, add jalapeno for heat, or try chicken or turkey instead of beef. Its all about what you feeling that day and what ingredients you have on hand.
Ingredients for Ground Beef Enchiladas
To make tasty ground beef enchiladas you need a few basics, plus some extras if you want to get fancy.
Essential Ingredients
- Ground Beef: Pick ground beef with about 80/20 fat to lean so it stays juicy when cooked.
- Corn Tortillas: Fresh corn torillas give the best taste and wont crack when you roll them.
- Enchilada Sauce: You can use a canned sauce or make your own if you got time.
Optional Ingredients
- Cheese: Any shredded cheese like cheddar, Monterrey Jack or a mexi blend works well.
- Vegetables: Diced onions, bell peppers or mushrooms can add more flavor and color.
- Spices and Seasonings: Cumin, chili powder, garlic powder, paprika or cayenne pepper to spice that meat just right.
- Toppings: Sour cream, chopped cilantro, diced avocado or green onions make a nice fresh finish.
Directions to Make Ground Beef Enchiladas
Making these enchiladas is pretty easy if you follow the steps. Be sure you got everyting ready before you start cooking.
Preparation
First, preheat the oven to 375°F (190°C). In a big skillet over medium heat, add 1 lb of ground beef and break it up as it cooks. When its brown, drain the extra fat. Then throw in diced onions, bell peppers and minced garlic. Cook till the veggies are soft, about 3-5 minutes. Add 1 teaspoon cumin, 1 teaspoon chili powder, salt and pepper. Stir everyting so its all mixed, let it cook a minute more then take the pan off the heat.
Assembling the Enchiladas
Grease a 9x13 inch baking dish so nothing sticks. Warm your corn torillas in the microwave or a dry pan for 15 seconds so they bend easy. Lay a torilla flat, put a scoop of the meat mix in the middle and a sprinkle of cheese. Roll it up tight and place seam side down in the dish. Do the same for the rest of the torillas. When done, pour 2 cups of enchilada sauce over the top, cover every torilla, then add more cheese on top.
Baking and Serving
Cover the dish with foil and bake for 20-25 minutes or till the cheese is bubbly and a bit brown. Let it cool a few minutes after you take it out of the oven. Top with sour cream, cilantro or avocado if you like. Serve with rice, beans or your fav sides.
Tips and Tricks for Perfect Enchiladas
Here are some things to keep in mind so your enchiladas turn out great every time.
- Right Meat: Use 80/20 ground beef or grass fed beef if posible for best flavor.
- Warm Torillas: Heating the torillas makes them soft so they dont break when you roll them.
- Layer Flavors: Saute veggies first or add extra spices to make the filling deeper in taste.
- Store and Reheat: Leftovers keep in the fridge for 3 days. Reheat in a 350°F oven or microwave.
Ground Beef Enchiladas Variations
You can try lots of twists on this recipe to keep things interesing.
Spicy Ground Beef Enchiladas
Mix diced jalapenos or a pinch of cayenne in your meat, or use hot enchilada sauce for more heat.
Vegetarian or Vegan Enchiladas
Swap the beef for black beans, lentils or a mix of veggies like zucchini and spinach. Use vegan cheese to keep it vegan.
Cheese Enchiladas
Cut out the meat and fill the torillas with different cheeses like queso fresco and monterrey jack. Top with lots of sauce and cheese.
Using Different Proteins
Try shredded chicken, ground turkey or pork instead of beef. Each gives a new taste but still feels like enchiladas.
Nutritional Information
One serving of these enchiladas is around 350-450 calories, with about 20-30g protein, 15-25g fat, and 40-50g carbs.
If you want less calories, use lean meat, less cheese, or whole wheat torillas for a lighter version.
FAQs
Can I use a different type of meat?
Yes, you can sub ground turkey, chicken or pork for the beef. Each one has a bit of a diferent flavor.
Can I make enchiladas ahead of time?
Sure, you can assemble them, cover with foil and keep in the fridge till youre ready to bake. You can also freeze them before baking.
What can I use instead of tortillas?
Whole wheat torillas, lettuce leaves or even sliced zucchini work if you want low carb.
How do I store leftover enchiladas?
Put them in an air tight container in the fridge for up to 3 days. For longer keep, freeze them for a few weeks.
Is it necessary to fry the tortillas?
You dont have to fry them but it gives more flavor and stops them from getting soggy. Warming them also works.
How can I make enchiladas spicier?
Add jalapenos to the filling, use hot sauce or spicy enchilada sauce to turn up the heat.
Can enchiladas be frozen?
Yes, wrap them in foil and freeze. When you want to eat, thaw in the fridge overnight and bake as usual.
Conclusion
Follow these steps and you wont mess up your ground beef enchiladas. With simple ingredients and a few tricks, you can make a yummy family meal or dinner to share. Have fun making them and feel free to add your own style!
Ground Beef Enchiladas
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 9x13 inch baking dish
- 1 wooden spoon or spatula
- 1 aluminum foil
- 1 measuring cups and spoons
- 1 grater for cheese
Ingredients
- 1 lb ground beef
- 1 small onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (10 oz) enchilada sauce
- 8 small flour or corn tortillas
- 2 cups shredded cheese (Mexican blend or cheddar)
- fresh cilantro (for garnish, optional)
- sour cream (for serving, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook the diced onion until translucent, about 3-4 minutes.
- Add the minced garlic and ground beef to the skillet. Cook until the beef is browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Stir in the cumin, chili powder, salt, and black pepper. Mix well and let it cook for another 2-3 minutes.
- Remove the skillet from the heat and stir in 1 cup of the enchilada sauce and 1 cup of the shredded cheese until combined.
- Spread a thin layer of enchilada sauce on the bottom of the 9x13 inch baking dish.
- Place about ¼ cup of the beef mixture into each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle the remaining cup of shredded cheese over the sauce.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Allow the enchiladas to cool slightly before serving. Garnish with chopped fresh cilantro if desired and serve with sour cream on the side.
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