Description
Cozy and comforting Ground Beef Enchiladas perfect for gathering with friends on chilly evenings.
Ingredients
- 1 lb ground beef (preferably 80/20)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 (10 oz) can red enchilada sauce, plus extra for topping
- 1 (14 oz) can diced tomatoes with green chiles
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 8–10 flour tortillas (or corn for a gluten-free option)
- 2 cups shredded cheddar or a Mexican blend
- 1/2 cup chopped fresh cilantro (optional)
- 1 cup sour cream or plain yogurt for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the ground beef in a large skillet over medium heat until browned and no longer pink, about 6–8 minutes. Drain any excess fat.
- Add the chopped onion, bell pepper, and garlic to the skillet. Cook until softened, 4–5 minutes.
- Mix in the cumin, chili powder, smoked paprika, salt, and pepper. Add the diced tomatoes with green chiles and 1/2 cup of enchilada sauce. Let the mixture simmer for 5 minutes to meld flavors.
- Spoon about 1/3 cup of the beef mixture down the center of each tortilla, sprinkle with a little shredded cheese, then roll tightly. Place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese. Cover with foil and bake for 15 minutes, then remove foil and bake another 5–10 minutes until cheese is bubbly and golden.
- Let cool for 5 minutes, then garnish with cilantro and a dollop of sour cream. Serve warm.
Notes
For best results, warm tortillas briefly in the microwave to prevent tearing. Adjust seasonings in the filling to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican