Go Back
–+ servings
Easy Ground Beef Enchiladas

Easy Ground Beef Enchiladas for a Cozy Dinner Night

This Easy Ground Beef Enchiladas recipe transforms dinner into a cozy occasion with rich flavors and quick prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Ground Beef Provides protein and richness; can be replaced with shredded chicken, turkey, or lentils for a vegetarian option.
  • 1 Onion Adds sweetness and depth of flavor; use shallots for a milder taste.
  • 2 cloves Garlic Enhances flavor with a pungent aroma.
  • 1 teaspoon Cumin Provides warmth and earthiness to the meat.
  • 1-2 teaspoons Chili Powder Gives the dish its signature heat; adjust according to your preference.
For the Enchiladas
  • 8 Tortillas The base for enchiladas; corn or flour can be used, depending on texture preference.
  • 2 cups Enchilada Sauce Forms the gooey, flavorful topping; use homemade or store-bought for convenience.
  • 1 cup Shredded Cheese Adds creamy texture and richness; consider cheese alternatives for a lighter option.

Equipment

  • large skillet
  • oven
  • baking dish
  • Plate
  • towel

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking.
  2. In a large skillet over medium heat, add 1 pound of ground beef and 1 finely chopped onion. Cook for 5-7 minutes until browned.
  3. Stir in 2 minced garlic cloves, 1 teaspoon of cumin, and 1-2 teaspoons of chili powder. Sauté for an additional minute.
  4. Lightly fry each tortilla for about 10-15 seconds per side until soft but not crispy.
  5. Spoon an even amount of the beef mixture into the center of each tortilla, roll them tightly, and place seam-side down in a greased baking dish.
  6. Pour a generous amount of enchilada sauce over the rolled tortillas and sprinkle shredded cheese on top.
  7. Bake uncovered for 20-25 minutes until the cheese bubbles and turns golden brown.
  8. Let cool for a few minutes, then garnish with fresh chopped cilantro or sliced jalapeños before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Leftover enchiladas can be stored in an airtight container in the fridge for up to three days. Reheat at 350°F until warmed through.

Tried this recipe?

Let us know how it was!