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Ground Beef Enchiladas
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Ground Beef Enchiladas

Course Main
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • 9 x 13-inch Baking Dish
  • Large skillet
  • Large saucepan
  • Small skillet

Ingredients

Beef Filling:

  • 1 tbsp butter
  • 1 small yellow onion diced
  • 1 lb. ground beef
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp caldo de pollo or chicken bouillon granules
  • Crushed red pepper flakes to taste
  • Sea salt and freshly cracked black pepper to taste

Enchilada Sauce:

  • 1 tbsp butter
  • 1 tbsp flour
  • ⅛ tsp garlic powder
  • ⅛ tsp onion powder
  • ⅛ tsp cumin
  • ⅛ tsp caldo de pollo or chicken bouillon granules
  • ½ cup chicken broth
  • 1 15-oz can of red enchilada sauce
  • Lime juice after cooking, if desired or needed

Other Ingredients:

  • 3-4 tbsp vegetable oil or more if needed
  • 8 corn tortillas
  • 1 cup Monterey Jack cheese shredded
  • 1 cup sharp cheddar cheese shredded

Serving Options:

  • Fresh cilantro chopped
  • Green onions sliced
  • Tomatoes diced
  • Lettuce shredded
  • Sour cream
  • Taqueria jalapenos
  • Guacamole or sliced avocado
  • Hot sauce

Instructions

  • Preheat the oven to 350 degrees. Coat a 9x13-inch baking dish with olive oil cooking spray.
  • Prepare the beef filling by heating the butter in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 4-5 minutes.
  • Add the ground beef, cumin, chili powder, paprika, garlic powder, onion powder, oregano, caldo de pollo, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste. Break the beef into crumbles, and cook, stirring often, for 6-7 minutes.
  • Add the garlic and cook, stirring constantly, for 1 minute. Remove from heat. Tilt the skillet and remove excess grease with a paper towel.  Set aside to cool for a few minutes.
  • Add two tablespoons of Monterey Jack cheese and cheddar cheese to the beef mixture. Mix to combine.
  • Meanwhile, prepare the enchilada sauce by heating the butter in a large saucepan over medium heat. Add the flour and spices, and cook, whisking constantly, for 1 minute.
  • Add the chicken broth and red enchilada sauce and stir to combine. Simmer for 15 minutes. Taste the sauce and re-season if needed, and/or add the lime juice if needed.
  • Prepare the tortillas by heating the vegetable oil in a small skillet over medium-high heat until the oil bubbles. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side). Transfer that tortilla onto paper towels to drain. Repeat with the remaining tortillas.  Side Note: This adds flavor to the tortillas and creates a barrier on the surface, allowing them to absorb some sauce without disintegrating.
  • ***If you’d prefer not to cook the tortillas in oil first, wrap them in damp towels and microwave them for 45-60 seconds, until pliable.
  • Prepare the enchiladas by pouring enough enchilada sauce to thinly cover the bottom of the prepared baking dish.
  • Place some of the ground beef filling down the center of the tortilla. Roll and place seam-side down in the baking dish, or roll burrito-style if you prefer. Repeat with the remaining tortillas and beef.
  • Pour remaining sauce evenly over each rolled enchilada, then top with the remaining shredded Monterey Jack and cheddar cheese.
  • Bake the enchiladas in the preheated oven for 15 minutes, or until the cheese is melted and gooey.
  • Remove the baking dish from the oven and cool for a few minutes.
  • To serve, top the ground beef enchiladas with fresh cilantro, green onions, chopped tomatoes, shredded lettuce, taqueria jalapenos, guacamole, sour cream, and hot sauce, if desired. Enjoy.