Ground Beef Enchiladas
Ground Beef Enchiladas Recipe
I still remember the first time I bit into a homemade enchilada. The warm tortillas wrapped snugly around a savory filling, smothered in rich, zesty sauce—it was a flavor explosion that transported me straight to a cozy kitchen filled with laughter and the enticing aroma of spices. This recipe for Ground Beef Enchiladas has since become a family favorite, truly embodying the spirit of comfort food. I discovered this dish while searching for a quick weeknight dinner that would please both the kids and adults at the table. What makes these enchiladas special is not just the delightful blend of flavors—it’s the way they bring us together, making even the busiest evenings feel like a celebration of home.
Why Make This Recipe
These Ground Beef Enchiladas not only offer a delicious and hearty meal but also come together in a flash, making them the perfect option for busy families. You can whip them up in less than an hour, which is a win when you need something satisfying and nutritious on a weeknight! They are family-approved, so you won’t have any complaints at the dinner table. The crispy, cheesy top gets everyone excited, while the secret blend of spices and gooey cheese ensures that each bite is filled with flavor. Plus, they can easily be adapted to suit various dietary needs. Trust me, once you try these enchiladas, they’ll become a staple in your household!
Ingredients Section
For the Sauce
- 1 can (15 oz) tomato sauce
- 1 cup vegetable broth (or beef broth for richer flavor)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For the Filling
- 1 lb ground beef (opt for lean for a healthier meal)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup black beans, drained and rinsed (could substitute with kidney beans)
- 1 cup corn (fresh or frozen)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 2 cups shredded cheese (cheddar or Monterey Jack work beautifully)
For Assembly
- 8 medium corn or flour tortillas (use whole wheat for a healthier option)
- Additional cheese for topping
Note: For a lighter version, you can replace ground beef with ground turkey or a vegetarian meat substitute.
Instructions Section (Step-by-Step)
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your enchiladas will bake perfectly!
Step 2: Make the Sauce
In a medium saucepan, combine the tomato sauce, vegetable broth, chili powder, cumin, garlic powder, onion powder, and season with salt and pepper. Bring the mixture to a simmer over medium heat, stirring occasionally. Let it cook for about 10 minutes to allow the flavors to meld.
Step 3: Cook the Beef Filling
In a large skillet over medium heat, add the ground beef and diced onion. Cook until the beef is browned and the onions are translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant. Drain excess grease, if necessary.
Step 4: Add Remaining Ingredients
To the skillet, add black beans, corn, chili powder, cumin, and season with salt and pepper to taste. Cook for another 2-3 minutes, allowing everything to heat through thoroughly.
Step 5: Assemble the Enchiladas
Spread ½ cup of the prepared sauce in the bottom of a 9×13 baking dish. Take each tortilla and fill it with a generous scoop of the beef mixture, a sprinkle of cheese, then roll it up tightly. Place seam side down in the baking dish. Repeat for all tortillas.
Step 6: Saucing Time
Once all the enchiladas are in the dish, pour the remaining sauce over the top, ensuring they are evenly coated. Sprinkle extra cheese generously over everything.
Step 7: Bake
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Step 8: Serve
Once out of the oven, let the enchiladas rest for about 5 minutes. Serve hot, garnished with fresh cilantro or your favorite toppings!
Pro Tips and Variations
- For better results:
- Use a combination of cheeses for a more complex flavor.
- Soften tortillas in a bit of hot oil for more pliability.
- Avoiding common mistakes:
- Don’t overfill the tortillas to prevent tearing.
- Be mindful not to overbake, as this can dry out the enchiladas.
- Creative variations:
- Substitute ground chicken or turkey for a leaner option.
- For a vegetarian twist, use sautéed vegetables like zucchini and bell peppers or a bean mixture.
- Gluten-free? Use corn tortillas and check labels on all canned goods.
- Storage and reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave for faster results.
Serving Suggestions
These Ground Beef Enchiladas pair wonderfully with a fresh side salad, guacamole, or Mexican rice. A dollop of sour cream or a squeeze of lime elevates the flavors even more. For drinks, consider a refreshing agua fresca or a chilled margarita for adults. For presentation, serve in a colorful dish, garnished with fresh cilantro and slices of avocado, bringing that vibrant Mexican dining feel to your table!
FAQ Section
- Can I make this recipe ahead of time?
Yes! You can prepare the filling and sauce a day in advance. Just assemble and bake before serving. - Can I freeze the leftovers?
Absolutely! Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating. - What can I use instead of ground beef?
Ground turkey, chicken, or a plant-based meat substitute work well. You could also use a mix of beans and vegetables for a vegetarian option. - How do I prevent the dish from becoming watery?
Ensure to drain beans and vegetables properly, and use less broth if it seems too liquidy. - Can I make this dairy-free?
Yes! Use dairy-free cheese and omit sour cream or use a dairy-free alternative.
Conclusion
These Ground Beef Enchiladas hold a special place in my heart as a comfort food that brings my family together around the dinner table. Each batch is filled with love, laughter, and flavor, just like countless meals shared over the years. I encourage you to try making them at home and experience the joy they can bring to your family’s gatherings. Share your results or any twists you put on the recipe—I can’t wait to hear your stories!
Ground Beef Enchiladas
Ingredients
Method
- Preheat your oven to 350°F (175°C). This ensures that your enchiladas will bake perfectly!
- In a medium saucepan, combine the tomato sauce, vegetable broth, chili powder, cumin, garlic powder, onion powder, and season with salt and pepper. Bring the mixture to a simmer over medium heat, stirring occasionally. Let it cook for about 10 minutes to allow the flavors to meld.
- In a large skillet over medium heat, add the ground beef and diced onion. Cook until the beef is browned and the onions are translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant. Drain excess grease, if necessary.
- To the skillet, add black beans, corn, chili powder, cumin, and season with salt and pepper to taste. Cook for another 2-3 minutes, allowing everything to heat through thoroughly.
- Spread ½ cup of the prepared sauce in the bottom of a 9x13 baking dish. Take each tortilla and fill it with a generous scoop of the beef mixture, a sprinkle of cheese, then roll it up tightly. Place seam side down in the baking dish. Repeat for all tortillas.
- Once all the enchiladas are in the dish, pour the remaining sauce over the top, ensuring they are evenly coated. Sprinkle extra cheese generously over everything.
- Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Once out of the oven, let the enchiladas rest for about 5 minutes. Serve hot, garnished with fresh cilantro or your favorite toppings!
Notes
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