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Delicious ground beef enchiladas topped with cheese and sauce

Ground Beef Enchiladas

Delicious and hearty Ground Beef Enchiladas that come together quickly, making them a family favorite for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

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
  • to taste salt and pepper
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
  • to taste salt and pepper
  • 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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). This ensures that your enchiladas will bake perfectly!
  2. 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.
  3. 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.
  4. 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.
Assembly
  1. 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.
  2. 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.
Baking
  1. 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.
Serving
  1. Once out of the oven, let the enchiladas rest for about 5 minutes. Serve hot, garnished with fresh cilantro or your favorite toppings!

Notes

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.