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A close-up shot showcases delicious Ground Beef Enchiladas, browned and bubbling with melted cheese.

Irresistible Ground Beef Enchiladas

These ground beef enchiladas are a guaranteed crowd-pleaser, perfect for a quick and easy weeknight meal. Featuring a flavorful ground beef filling, homemade enchilada sauce, and plenty of melted cheese, this recipe is sure to become a family favorite.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 pound ground beef 80/20 blend
  • 1 packet taco seasoning
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper optional
  • 2 cups beef broth
  • 12 corn tortillas
  • 2 cups shredded cheddar cheese or Mexican blend
  • Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions

Equipment

  • large skillet
  • medium saucepan
  • whisk
  • Spoon
  • measuring cups and spoons
  • 9x13-inch baking dish
  • Oven
  • Can opener
  • cutting board
  • knife

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper and cook until softened, about 5 minutes.
  2. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in taco seasoning and water. Bring to a simmer and cook for 5 minutes, or until the liquid has evaporated.
  4. Stir in black beans and corn. Heat through. Remove from heat.
  5. In a medium saucepan, heat olive oil over medium heat.
  6. Whisk in flour and cook for 1 minute, stirring constantly to create a roux.
  7. Whisk in chili powder, cumin, garlic powder, onion powder, oregano, salt, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  8. Gradually whisk in beef broth and tomato sauce. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly, stirring occasionally.
  9. Preheat oven to 350°F (175°C).
  10. Lightly grease a 9x13 inch baking dish.
  11. Warm the tortillas: This step is crucial to prevent cracking. You can warm them in a dry skillet over medium heat for a few seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds.
  12. Dip each tortilla in the enchilada sauce, coating both sides.
  13. Place a spoonful of the ground beef filling down the center of each tortilla.
  14. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
  15. Pour the remaining enchilada sauce over the enchiladas.
  16. Sprinkle with shredded cheese.
  17. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  18. Let cool for a few minutes before serving. Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and sliced green onions.

Notes

For a richer flavor, bloom the spices (chili powder, cumin, etc.) in the olive oil for the enchilada sauce before adding the flour. Warm tortillas are key to preventing cracking. Overfilling the tortillas will make them difficult to roll and may cause them to burst open during baking. Enchiladas can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through. To freeze, assemble enchiladas, but do not bake. Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.