Ground Beef Enchiladas Recipe
Make Ground Beef Enchiladas Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Filling
Sauce
Assembly & Toppings
Method
Beef Filling
- 1
Cook onions and garlic
Heat a large skillet over medium-high heat. Add 1 tsp oil if pan is dry. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 2
Brown the beef
Add the ground beef to the skillet. Use a spatula to break it into small pieces. Cook until no longer pink and beginning to brown, about 6–8 minutes. Drain excess fat if more than 1–2 tablespoons remain.
- 3
Season the meat
Reduce heat to medium. Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook 1 minute to bloom the spices. Add the tomato paste and stir to coat the meat. Pour in the beef broth (or water) and scrape up any browned bits from the pan. Simmer until mixture is slightly thickened, about 2–3 minutes.
- 4
Finish the filling
Stir in the drained chopped green chiles. Taste and adjust seasoning as needed. Remove from heat and set aside.
Assembly & Baking
- 5
Preheat and prepare dish
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.
- 6
- 7
Fill and roll
Place about 2–3 tablespoons of beef filling down the center of a tortilla, then sprinkle a small amount (about 1–2 tbsp) of the shredded cheeses into the center with the meat. Tightly roll the tortilla and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling, arranging rolls in a single layer (two rows) in the dish. If you have extra filling, distribute it evenly over the rolled enchiladas before saucing.
- 8
Sauce and top
Pour 1 cup of enchilada sauce evenly over the arranged enchiladas, using the back of a spoon to spread so most surfaces are covered. Sprinkle the remaining shredded cheddar and Monterey Jack evenly over the sauced enchiladas. If you like it saucier, pour the remaining 1 cup of sauce over the cheese and filling before baking. Add a few dabs of hot sauce if using.
- 9
Bake
Bake in the preheated oven until the cheese is melted and bubbling and edges of the tortillas are lightly browned, 18–22 minutes. If you want the top more browned, switch to broil for 1–2 minutes while watching carefully.
- 10
Rest and garnish
Remove from oven and let the enchiladas rest 5 minutes. Sprinkle chopped cilantro and sliced green onions over the top. Serve with sour cream and lime wedges on the side.