Description
These Cheesy Ground Beef Enchiladas are a comforting and flavorful Mexican-inspired dish, featuring a savory ground beef filling spiced with chili powder, cumin, and oregano, wrapped in warm corn tortillas, topped with a blend of Monterey Jack and cheddar cheeses, baked until bubbly and golden. Perfect for a family dinner, this simple recipe combines easy skillet cooking with oven baking to create a deliciously satisfying meal.
Ingredients
Scale
Beef Filling
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
Enchiladas
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce (your favorite brand, or homemade)
Toppings (Optional)
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Cook Onions: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes, stirring occasionally to ensure even cooking.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Brown Ground Beef: Crumble the ground beef into the skillet and cook over medium heat, breaking it up with a spoon, until fully browned, about 8-10 minutes. Drain any excess grease to keep the dish from being too oily.
- Simmer Filling: Stir in the undrained diced tomatoes, Rotel, chili powder, cumin, oregano, and cayenne pepper if using. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, to develop flavor. Adjust seasoning as needed.
- Warm Tortillas: While the beef simmers, warm the corn tortillas lightly in a dry skillet over medium heat for about 15-20 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds. Avoid over-warming to prevent tearing.
- Preheat Oven: Set your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prepare for baking the enchiladas.
- Assemble Enchiladas: Spread about 1/4 cup of the beef filling onto each warmed tortilla. Top with a sprinkle of Monterey Jack and cheddar cheese.
- Roll and Arrange: Roll each tortilla tightly and place seam-side down in the prepared baking dish, arranging them snugly in rows.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining cheese on top for a cheesy crust.
- Bake: Bake in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and golden, and the enchiladas are heated through.
- Rest and Serve: Let the enchiladas rest for 10 minutes after baking to set. Serve garnished with a dollop of sour cream and a sprinkle of fresh cilantro if desired.
Notes
- To make this dish spicier, increase the cayenne pepper or add chopped jalapeños to the beef mixture.
- For a milder version, omit the cayenne pepper and use mild enchilada sauce.
- If you prefer flour tortillas, they can be substituted but corn tortillas are traditional.
- Leftover enchiladas reheat well in the oven or microwave.
- You can prepare the beef filling a day ahead to save time on serving day.
