Description
Cheesy, saucy ground beef enchiladas baked in one pan—perfect for busy weeknights, meal prep, or a cozy family dinner. Simple pantry ingredients, minimal cleanup, and big comfort-food flavor.
Ingredients
1 lb (450 g) lean ground beef
1 tbsp vegetable or olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp kosher salt
1/4 tsp black pepper
1 (10 oz) can red enchilada sauce, divided
1 cup black beans, drained and rinsed (optional)
8 small flour or corn tortillas, warmed
2 cups shredded cheese (cheddar/Monterey Jack blend)
Garnishes: chopped cilantro, sour cream, lime wedges (optional)
Instructions
1. Preheat oven to 375°F (190°C); lightly grease a 9×13-inch baking dish.
2. Heat oil in a large skillet over medium heat; brown ground beef 5–6 minutes, draining excess fat if needed.
3. Add onion and garlic; cook 2–3 minutes until softened.
4. Stir in chili powder, cumin, smoked paprika, salt, and pepper; cook 30 seconds until fragrant.
5. Mix in 1/3 cup enchilada sauce and the black beans (if using); simmer 1 minute, then remove from heat.
6. Fill each warmed tortilla with about 1/3 cup beef mixture and a little cheese; roll tightly and place seam-side down in the baking dish.
7. Pour remaining enchilada sauce evenly over the rolls; top with the rest of the cheese.
8. Bake 15–18 minutes until cheese is melted and bubbly; broil 1–2 minutes for golden spots if desired.
9. Rest 5 minutes; garnish with cilantro, sour cream, and lime wedges, then serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes