Description
These Ground Beef Enchiladas are a classic Mexican-inspired dish featuring seasoned ground beef and onions wrapped in soft tortillas, topped with a rich enchilada sauce and melted cheddar and Monterey Jack cheese. Perfectly baked to golden, bubbly perfection, this hearty meal is easy to prepare and sure to please a crowd.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 yellow onion, diced
Seasoning and Sauce
- 1 tablespoon Taco Seasoning
- 2 cups Enchilada Sauce
Tortillas and Cheese
- 8 tortillas, enchilada size
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas later.
- Cook Beef Mixture: Heat a large skillet over medium-high heat, then add the ground beef, diced onion, and taco seasoning to the skillet. Cook until the beef is browned and no longer pink, stirring occasionally to break up meat.
- Drain Fat: Once cooked, drain the excess fat from the beef and onion mixture to reduce greasiness.
- Combine Cheeses: In a large bowl, grate and combine the cheddar and Monterey Jack cheeses thoroughly for topping the enchiladas.
- Prepare Baking Dish: Pour about 1/2 cup of enchilada sauce in the bottom of the baking dish to coat it, preventing sticking and adding flavor to the base.
- Assemble Enchiladas: Lay each tortilla flat on a surface, spoon a portion of the beef mixture down the center, and top with approximately 1/8 cup of the cheese mixture.
- Roll Tortillas: Roll up each tortilla tightly around the filling and place them seam side down in the prepared baking dish, arranging them side by side.
- Top and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top for a cheesy finish.
- Bake: Bake the assembled enchiladas in the preheated oven for 15-20 minutes, or until hot throughout and the cheese has melted and started to bubble.
Notes
- For extra heat, add diced jalapeños to the beef mixture or use a spicy enchilada sauce.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Use corn tortillas for a gluten-free option, ensuring the enchilada sauce is also gluten-free if needed.
- Optional garnish ideas include chopped cilantro, sour cream, or sliced green onions.
