Description
These easy ground beef enchiladas combine seasoned beef, melty cheese, and rich enchilada sauce into a comforting dish that’s perfect for weeknight dinners or casual gatherings.
Ingredients
- 1 lb ground beef
- ½ cup diced onion
- 2–3 Tbsp taco seasoning
- ¼ cup water
- 8–10 flour or corn tortillas (taco/enchilada size)
- 2 cups red enchilada sauce, plus extra to cover baking dish
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Optional toppings: sour cream, pico de gallo, diced avocado, sliced olives, green onions, cilantro
Instructions
- Preheat oven to 350–375°F and grease a 9×13″ baking dish.
- In a skillet over medium heat, cook ground beef with onion until beef is browned. Drain excess fat. Add taco seasoning and water, stirring until sauce is absorbed.
- Spread a thin layer of enchilada sauce over the bottom of the dish.
- Place about ⅓ cup beef mixture and a sprinkle of cheese in the center of each tortilla. Roll tightly and lay seam-side down in the dish.
- Pour remaining enchilada sauce over the top, covering each tortilla, and sprinkle evenly with cheese.
- Bake for ~20–25 minutes (or 30–40 minutes covered if from frozen) until cheese is melted and sauce is bubbly.
- Let rest 5 minutes before serving. Top with optional garnishes.
Notes
- For a spicier kick, add jalapeños, red pepper flakes, or hot sauce to the beef mixture.
- For a heartier option, stir cooked bell peppers, beans, or canned green chiles into the beef mixture.
- If using corn tortillas, warm them slightly to prevent cracking before rolling.
- These enchiladas freeze well; bake from frozen by adding extra time.
- For a gluten-free version, use certified gluten-free corn tortillas and ensure the taco seasoning is GF.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg
