Beef Enchiladas
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Flour tortillas filled with seasoned ground beef and cheese, smothered in rich red enchilada sauce, then baked until bubbly. A crowd-pleasing family dinner that's hearty, comforting, and disappears fast.
Ingredients
- 1.5 lbs ground beef (80/20)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 can (10 oz) red enchilada sauce, divided
- 8 medium flour tortillas
- 2 cups shredded Mexican blend cheese, divided
- Sour cream, sliced jalapeños, and cilantro for topping
Instructions
- Preheat oven to 375°F. Grease a 9x13 baking dish with cooking spray.
- Cook ground beef and onion in a large skillet over medium heat, breaking up the meat, until browned. Add garlic and cook 1 minute.
- Drain excess fat. Season with chili powder, cumin, paprika, salt, and pepper.
- Stir in 1/3 of the enchilada sauce into the beef mixture. Remove from heat.
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Warm tortillas in the microwave for 30 seconds so they're pliable. Place a scoop of beef filling and a pinch of cheese down the center of each tortilla. Roll up tightly and place seam-side down in the baking dish.
- Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese.
- Bake uncovered for 20-25 minutes until cheese is melted and bubbly. Serve topped with sour cream, jalapeños, and cilantro.
Notes
Warming the tortillas before rolling prevents cracking. Use mild enchilada sauce for kids, medium or hot for more heat. These reheat beautifully — make a double batch and refrigerate the second one unbaked for later in the week.
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