Ground Beef Enchiladas Bake

These Ground Beef Enchiladas bring together tender savory beef wrapped in soft tortillas, with plenty of melty cheese and smoky sauce. My family always asks for seconds when I make these—they are the perfect weeknight comfort food or an easy crowd-pleaser when you are feeding friends.

I first baked a batch for my son’s birthday dinner and they disappeared in minutes—now it is a requested favorite whenever everyone gathers at my table.

Ingredients

• Lean ground beef: adds hearty richness and stands up to the bold seasonings—look for eighty five percent lean for the best flavor and texture
• Flour or corn tortillas: bring authentic texture and hold everything together—choose eight inch size and make sure they are soft and fresh
• Enchilada sauce: infuses the dish with a zesty kick you can make homemade for deeper flavor or use your favorite store version
• Shredded cheddar or Monterey Jack cheese: melts beautifully and ties everything together—I often use a mix for extra gooeyness choose freshly shredded for better melt
• Diced onion: brings sweetness and depth—yellow or white onions work best when finely chopped
• Minced garlic: brightens the beef mixture and gives a savory bite—use fresh for the most robust taste
• Cumin: adds a warm earthy note that is classic in Mexican dishes buy whole seeds and grind for boldest flavor
• Chili powder: provides mild heat and complex background taste use a quality blend for balance not just spice
• Sour cream: is the cool creamy topping that finishes the plate look for full fat for a luscious texture

Step-by-Step Instructions

Prep and Preheat:

Set your oven to three hundred seventy five degrees Fahrenheit so it is fully hot when you are ready to bake

Brown the Beef and Onions:

In a large skillet crumble the ground beef and combine with the diced onions Cook over medium heat stirring frequently for five to seven minutes The onions should become translucent and the beef should not have any pink left Drain excess fat for a lighter dish

Add Aromatics and Spices:

Stir in minced garlic cumin and chili powder Cook for at least one more minute so the garlic softens and the spices release their fragrance This step really wakes up the flavor of the filling

Assemble the Enchiladas:

Lay out the tortillas Spoon an even portion of the beef filling down the center of each one Roll up snugly and place seam side down in a greased baking dish Lining up the enchiladas ensures they heat through evenly

Top with Sauce and Cheese:

Pour the enchilada sauce all over making sure each tortilla is covered Then scatter the shredded cheese generously across the top For best results use cheese straight from the block

Bake Until Golden and Bubbling:

Slide the dish into your hot oven Bake uncovered for twenty to twenty five minutes The sauce should bubble at the edges and the cheese will become melted and just golden The kitchen will smell amazing

Finish and Serve:

Let the enchiladas rest for five minutes out of the oven before serving This makes slicing easier Top with a spoonful of sour cream for extra indulgence

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The cheese is always my favorite part especially when it forms that irresistible crispy edge around the enchiladas The first time my husband tasted these he declared them better than any restaurant version we have tried It became our go to dish for celebratory dinners at home

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days To reheat cover the enchiladas with foil and warm them in a three hundred fifty degree oven for fifteen minutes or until heated throughout You can also freeze before baking for up to two months wrap the dish well in plastic and foil

Ingredient Substitutions

If you prefer you can swap ground turkey or chicken in place of beef For a vegetarian twist use lentils or black beans Cheese options are flexible Pepper Jack gives more heat or try a Mexican blend for extra flavor Corn tortillas are gluten free and work beautifully but warm them slightly to prevent cracking

Serving Suggestions

Serve these enchiladas with a crisp green salad cilantro lime rice or charred corn For extra flair add sliced avocado or fresh cilantro on top They make a hearty main course but also shine as part of a taco night spread

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Cultural and Historical Context

Enchiladas originated in Mexico where tortillas are filled with various ingredients and covered in sauce The beef and cheese version is popular in Tex Mex cuisine blending rich flavors from both traditions Making them at home lets you adjust the sauces and fillings to your taste

Recipe FAQs

→ Can I use corn tortillas instead of flour?

Yes, both flour and corn tortillas work well; corn adds a classic flavor and texture to the dish.

→ What cheese is best for topping?

Cheddar or Monterey Jack cheese melt beautifully and pair nicely with the beef and sauce flavors.

→ Can this dish be made ahead of time?

Assemble enchiladas up to a day in advance, store covered in the fridge, and bake when ready to serve.

→ How do I prevent soggy tortillas?

Lightly toast tortillas before filling, or avoid over-saturating with sauce to keep the texture firm.

→ Are there topping suggestions?

Try sour cream, chopped cilantro, sliced jalapeños, or diced tomatoes for extra flavor and freshness.