Ground beef enchiladas might just be youre new dinner go-to, they’re super tasty and fill you up plus you can change them any way you like. It comes from old Mexican cooking, but over the years people added all sorts of things to it. Lots of families swear by the ground beef version cause it taste great and beef is easy to find almost everywhere.
This guide is gonna show you everything you gotta know to make ground beef enchiladas like a pro. We’ll talk about where they started, why ground beef is awesome for them, and what you need to pick up at the store. You’ll have a full list of ingredients, tips for choosing the best stuff, and an easy step-by-step guide to roll and bake your enchiladas just right.
We’ll even cover different ways to switch em up for diets, common mistakes people keeps making, and tricks to make your enchiladas way better. Wether you’ve made them a bunch or its your first time, you’ll have all you need to cook up some seriously delish enchiladas.
History of Enchiladas
Enchiladas are super old, like people have been eating them since the Aztecs and Mayans times. Back then they used tortillas made from maize and filled them with simple stuff like fish or beans and poured chili sauce on top.
When Spanish colinists came in the 1500s, they brought cheese and new meats so enchiladas changed even more. Over time you got all kinds of fillings and sauces.
Using ground beef is pretty new and it’s cause beef become more popular and easier to buy. It makes enchiladas richer and more savory, so now lots of people all over the world eat them this way. Enchiladas show how old traditions mix with new tastes.
Why Choose Ground Beef for Enchiladas
Ground beef has lots of protein wich is great if you need energy and help your muscles. That means you get a filling meal thats also good for you.
It’s also really versitile and can go with tons of spices and herbs. You can make your enchiladas mild and cheesy or spicy and bold. The savory taste of beef pairs well with the tangy enchilada sauce to make delish flavors.
Plus, ground beef is easy to cook which is perfect if youre in a hurry. It browns fast and soaks up all the seasoning good. Whether you follow a classic recipe or wing it, ground beef is a safe and tasty base for enchiladas.
Ingredients for Ground Beef Enchiladas
Making perfect ground beef enchiladas start with good ingredients. Every part plays a role in taste and texture. Here’s what you need:
Detailed List of Ingredients
- Ground Beef: Get 80/20 or 90/10 for some fat so it dont turn out dry.
- Tortillas: You can go corn or flour. Corn are the old school choice and have a firmer texture, flour are softer and easier to roll, pick what you like.
- Enchilada Sauce: You could buy a jar or make your own. Homemade sauce taste fresher but store-bought is faster.
- Cheese Selection: Cheddar, Monterey Jack, or a Mexican mix all work. The cheese affects flavor and how gooey it is.
- Spices and Herbs: Cumin, chili powder, garlic powder are basics. Fresh cilantro gives a nice burst of color and taste.
- Optional Ingredients: Beans, bell peppers, onions, or even different proteins if you want to tries something new.
Best Practices for Ingredient Selection
Picking fresh and quality ingredients makes a big difference. Try these tips:
- Ground Beef: Look for bright red color and no grey or brown spots, it should be firm.
- Tortillas: Fresh ones bend easy and dont crack. Check the date.
- Enchilada Sauce: If store-bought read the label so you dont get too much sodium or preservatives. If homemade use good tomatoes and spices.
- Cheese: Grate it yourself if you can so it melts better. Store ones have stuff in them to stop clumping but can taste weird.
- Spices and Herbs: Smell your spices to see if they still smell strong, and pick herbs that look green and not wilting.
Recipe: How to Make Ground Beef Enchiladas
Ingredients
- For the Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
- For Assembly:
- 10-12 corn or flour tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Fresh cilantro for garnish
- Optional Extras:
- 1 cup cooked black beans
- ½ cup diced bell peppers
- 1 avocado, sliced
- Sour cream for serving
Directions
Here’s how to pull it all together:
Prepping the Filling
- Preheat the oven to 375°F (190°C).
- In a large skillet heat the ground beef on medium, break it up until it starts browning.
- Add the chopped onion and cook till the meat is fully browned and onion looks see-through, about 5-7 mins.
- Stir in the garlic, cumin, chili powder, salt, and pepper. Cook another 2-3 mins so the flavors blend.
- If you want, stir in black beans and bell peppers now, then take the pan off the heat.
Assembling the Enchiladas
- Warm the tortillas in the microwave or in a skillet so they bend easy without breaking.
- Spread a layer of sauce on the bottom of a baking dish.
- Spoon a good amount of beef mix into each tortilla, roll it up, and place seam-side down in the dish.
- Pour the rest of the sauce all over the top so they all get covered.
- Sprinkle cheese evenly on top.
Baking
- Bake for 20-25 mins until the cheese is melted and bubbly.
- Make sure the middle is hot and cheese is gooey before you pull it out.
- Let it cool a bit so you dont burn your mouth.
Serving
- Garnish with cilantro, avocado slices, and a dollop of sour cream if you like.
- Serve while hot with rice or beans or a simple salad.
Tips and Tricks
- Prep Ahead: Chop everything and measure out spices before you start to avoid rushing.
- Dont Overfill: If you put too much filling the tortillas will split. Keep it moderate.
- Stay Clean: Wipe counters and wash your hands a lot to keep things sanitary.
Follow these steps and youll have awesome ground beef enchiladas that everyone will love, even the pickiest eaters!
Ground Beef Enchiladas
Equipment
- 1 Large skillet
- 1 Medium mixing bowl
- 1 9x13 inch baking dish
- 1 Aluminum foil
- 1 Wooden spoon or spatula
- 1 Measuring spoons and cups
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 8 flour tortillas (8-inch)
- 2 cups enchilada sauce
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream optional, for serving
- ¼ cup chopped fresh cilantro optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon. This should take about 5-7 minutes.
- Add the diced onion to the skillet and continue to cook until the onion is translucent, about 3-4 minutes. Then stir in the minced garlic and cook for an additional 1 minute.
- Add the ground cumin, chili powder, paprika, salt, and pepper to the beef mixture. Stir well to combine and cook for another 1-2 minutes to allow the flavors to meld.
- Place a tortilla flat on a clean surface and spoon about ¼ cup of the beef mixture down the center. Roll up the tortilla tightly and place seam-side down in a 9x13 inch baking dish. Repeat with the remaining tortillas and beef mixture.
- Pour the enchilada sauce evenly over the top of the rolled tortillas, making sure they are all well-coated.
- Sprinkle the shredded cheddar cheese evenly over the enchiladas.
- Cover the baking dish with aluminum foil 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 golden.
- Allow the enchiladas to cool slightly before serving. Garnish with sour cream and chopped cilantro if desired.
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