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Ground beef enchiladas with melted cheese and red enchilada sauce in a baking dish

Ground Beef Enchiladas with Cheese and Enchilada Sauce

These Ground Beef Enchiladas with Cheese and Enchilada Sauce are hearty, cheesy, and comforting, with a savory beef filling wrapped in tender tortillas. They are an easy choice for a satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 1 lb (454 g) lean ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
Assembly
  • 8 flour or corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheddar or Monterey Jack cheese
Serving
  • Sour cream, for topping

Method
 

Preparation
  1. Preheat the oven to 375°F / 190°C.
  2. Cook the ground beef and diced onion together in a skillet over medium heat for 5-7 minutes, breaking up the beef as it cooks, until the beef is fully cooked and the onion is translucent.
  3. Stir in the minced garlic, cumin, and chili powder, then cook for 1 minute.
  4. Divide the beef mixture among the 8 tortillas. Roll each tortilla tightly and arrange them seam-side down in a greased baking dish.
  5. Spread the 2 cups of enchilada sauce evenly over the tortillas, then cover the top with the shredded cheddar or Monterey Jack cheese.
Baking
  1. Bake the enchiladas uncovered at 375°F / 190°C for 20-25 minutes, until the sauce is bubbling and the cheese is golden.
Serving
  1. Serve the enchiladas hot with sour cream on top.

Notes

Refrigerate leftovers in an airtight container for up to 3 days, or freeze them well-wrapped for up to 2 months. Reheat refrigerated enchiladas at 350°F / 175°C for about 15 minutes, until heated through.