Savory Ground Beef Enchiladas

Ground Beef Enchiladas deliver bold flavor with minimal effort, perfect for busy weeknights. The seasoned beef stays juicy, the cheese melts into a creamy blanket, and the fresh cilantro adds brightness, making each bite a satisfying mix of textures and spices without any fancy techniques.

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Ingredients

Filling

• 1 lb ground beef
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 cup canned tomato sauce
• 1/4 cup water
• Salt and black pepper to taste
• 1/4 cup fresh cilantro, chopped

Assembly

• 8 small corn tortillas
• 1 1/2 cups shredded cheddar‑Mexican blend cheese
• 1/2 cup sour cream
• 1 lime, cut into wedges
• 1 tsp chili flakes (optional)

Step-by-Step Instructions

1. 1. Heat olive oil in a skillet over medium heat; add onion and sauté 3‑4 minutes until translucent.
2. 2. Add garlic and ground beef, breaking it up, and cook 5‑6 minutes until browned.
3. 3. Stir in chili powder, cumin, smoked paprika, cayenne, tomato sauce, water, salt, and pepper; simmer 5 minutes until thickened.
4. 4. Remove from heat and fold in chopped cilantro; set filling aside.
5. 5. Preheat oven to 375°F (190°C). Warm tortillas 10 seconds each in the microwave to make them pliable.
6. 6. Spoon 2‑3 tbsp filling onto each tortilla, sprinkle with a pinch of cheese, roll tightly, and place seam‑side down in a greased 9‑x‑13‑inch baking dish.
7. 7. Sprinkle remaining cheese over the top, cover with foil, and bake 15 minutes.
8. 8. Remove foil and bake another 5 minutes until cheese bubbles and turns golden.
9. 9. Serve hot, topped with sour cream, lime wedges, and optional chili flakes.

Tips for Success

• Warm tortillas briefly before rolling to prevent tearing.
• Do not over‑crowd the skillet; cook beef in batches for even browning.
• Use a mixture of cheddar and Monterey Jack for meltier cheese.
• If the sauce looks dry, add an extra tablespoon of water during simmer.
• Cover the dish while baking to keep enchiladas moist, then uncover for a crisp top.

Storage

Cool the enchiladas to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat covered in a 350°F oven for 15 minutes or microwave individually for 1‑2 minutes. Freeze unbaked assembled enchiladas for up to 2 months; bake from frozen, adding 10 minutes to the cooking time.

Notes

Warm tortillas prevent tearing, and covering the bake keeps them moist. Finish uncovered for a golden, bubbly cheese crust.

FAQs