Description
Comforting baked enchiladas packed with seasoned ground beef, zesty red sauce, and plenty of melted cheese. Weeknight-friendly, customizable, and freezer-ready.
Ingredients
1 lb (450 g) lean ground beef
1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano (optional)
3/4 tsp kosher salt, to taste
1/2 tsp black pepper
2 cups red enchilada sauce, divided
8 medium (8-inch) tortillas, warmed (flour or corn)
2 cups shredded cheese (cheddar, Monterey Jack, or blend)
1 cup black beans, corn, or diced bell peppers (optional)
Garnishes: sour cream, cilantro, jalapeño, green onions, lime (optional)
Instructions
1. Preheat oven to 375°F (190°C); lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat; add onion and cook 3 minutes.
3. Stir in garlic; cook 30 seconds until fragrant.
4. Add ground beef; cook, breaking it up, until browned, 5–7 minutes. Drain excess fat.
5. Season with chili powder, cumin, oregano (if using), salt, and pepper; cook 30 seconds.
6. Stir in optional beans, corn, or peppers; cook 1 minute, then remove from heat.
7. Spread 1/2 cup enchilada sauce over the bottom of the baking dish.
8. Warm tortillas until pliable. Fill each with 1/3 cup beef mixture and 2 tbsp cheese; roll tightly.
9. Arrange enchiladas seam-side down in the dish. Pour remaining sauce over the top.
10. Sprinkle with remaining cheese and bake 20–25 minutes until bubbly and lightly golden.
11. Rest 5 minutes; garnish as desired and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes