Description
Mexican ground beef enchiladas combine savory meat, melted cheese, and zesty sauce in a comforting dish. Spicy flavors and hearty ingredients make this classic meal a perfect dinner for family gatherings and casual weeknight meals.
Ingredients
Scale
Protein:
- 1 pound lean ground beef
- 1 can (15 ounces) black beans, drained and rinsed
Tortillas and Base:
- 8–10 flour or corn tortillas
- 2 tablespoons olive oil
Vegetables and Aromatics:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (4 ounces) diced green chilies
- 1 cup frozen or canned corn
Spices and Seasonings:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
Sauces and Liquids:
- 2 cups red enchilada sauce
- 2 tablespoons tomato paste
- 1/4 cup beef broth
Cheese and Toppings:
- 2 cups shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped
Optional Toppings:
- Jalapeños, sliced
- Avocado, sliced
- Sour cream
Instructions
- Warm the oven to 350F (175C) to prepare for baking the enchiladas.
- Sauté chopped onion and garlic in olive oil over medium heat until they become translucent and fragrant.
- Add ground beef to the skillet and cook thoroughly, breaking the meat into small crumbles until no pink remains.
- Incorporate tomato paste and spices (chili powder, cumin, paprika, oregano) into the meat mixture, stirring to distribute evenly and enhance the flavor profile.
- Pour beef broth and diced green chilies into the skillet, allowing the mixture to simmer and meld the flavors for 3-4 minutes.
- Spread a thin layer of enchilada sauce across the bottom of a baking dish to prevent sticking and add initial moisture.
- Take tortillas and fill each with the seasoned beef mixture and a portion of cheese, carefully rolling them into compact cylinders.
- Arrange the rolled enchiladas seam-side down in the prepared baking dish, creating a tight formation.
- Drizzle the remaining enchilada sauce over the top of the rolled enchiladas, ensuring complete coverage.
- Generously sprinkle the remaining cheese across the surface of the enchiladas.
- Bake in the preheated oven for 20-25 minutes until the cheese melts completely and develops a golden, bubbly texture.
- Remove from oven and garnish with freshly chopped cilantro for a vibrant, fresh finish.
- Serve immediately with optional toppings like sour cream or salsa.
Notes
- Swap ground beef with turkey or plant-based crumbles for a lighter, healthier alternative that keeps the same delicious flavor profile.
- Toast tortillas briefly before filling to prevent sogginess and enhance their texture, creating a more crisp and authentic enchilada experience.
- Drain excess fat from beef after browning to reduce greasiness and ensure a cleaner, more concentrated meat filling that lets spices shine.
- Experiment with different cheese blends like pepper jack or a mix of cheddar and monterey jack to add complexity and personal flair to the classic recipe.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg