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Cheesy Ground Beef Enchiladas

Cheesy Ground Beef Enchiladas

Cheesy Ground Beef Enchiladas are a delightful combination of seasoned ground beef, cheese, and enchilada sauce rolled in soft tortillas, baked to perfection. A family favorite, this dish is hearty, comforting, and can be customized with your favorite toppings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course main dish
Cuisine Mexican
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large skillet
  • 1 mixing spoon
  • 1 9x13 inch baking dish
  • 1 aluminum foil
  • 1 set measuring cups and spoons
  • 1 grater for cheese

Ingredients
  

  • 1 lb ground beef
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning (1 oz)
  • 1 can enchilada sauce (10 oz)
  • 12 corn tortillas
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 1 cup sour cream (for topping)
  • 1 can black beans (15 oz, rinsed and drained, optional)
  • 1 cup corn (optional)
  • chopped fresh cilantro (optional, for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, cook the ground beef over medium heat until browned, about 5-7 minutes. Drain any excess fat.
  • Add the diced onion and minced garlic to the skillet with the ground beef. Sauté until the onion is translucent, about 3-4 minutes.
  • Stir in the taco seasoning and half of the enchilada sauce, mixing well. If using, add in the black beans and corn, and cook for an additional 2-3 minutes. Remove from heat.
  • In a separate dish, pour a little of the remaining enchilada sauce in the bottom of a 9x13 inch baking dish to prevent sticking.
  • To assemble the enchiladas, take a tortilla, add about 2-3 tablespoons of the beef mixture and sprinkle some cheese on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat for all tortillas.
  • Once all enchiladas are in the baking dish, pour the remaining enchilada sauce over the top and sprinkle the rest of the cheese evenly over the sauce.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  • Carefully remove from the oven and let it cool for a few minutes. Serve topped with sour cream and garnish with fresh cilantro, if desired.

Notes

Feel free to customize these enchiladas by adding your favorite vegetables or adjusting the spices to your taste.
If you prefer, you can use flour tortillas instead of corn.
Leftover enchiladas can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.