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Craving something super tasty for dinner, but don’t want to spend forever in the kitchen? These Ground Beef Enchiladas are super simple. Pile in cheesy meat, roll it up, toss on your favorite toppings, and you’ll be eating in less than an hour.
Top Reasons to Try These Enchiladas
Bored of making the same old ground beef meals? Give these enchiladas a go. They’re packed with loads of cheese and meat, and you’re in charge of the extras. Whip up a double batch and stash some in the freezer. These save the day when you’re busy or folks drop by.
Stuff to Grab
- Cheese: Shredded cheddar hits the spot
- Enchilada Sauce: Grab a can of red sauce
- Tortillas: Any kind you like—corn or flour, just make sure they’re soft taco size
- Water: Nothing fancy, just use tap water
- Taco Seasoning: A single packet is all good
- White Onion: Dice up one whole onion
- Ground Beef: Go with regular beef, or swap in turkey if you want
- Extra Toppings (optional):
- Green onions, sliced
- Chunky avocado
- Mix of tomatoes and onions
- Sour cream
Making These Step by Step
- Top It Off:
- Add all your toppings like diced avocado or a scoop of sour cream after baking
- Bake:
- Pop your pan in and cook until the cheese is bubbling, about 20-25 minutes
- Extra Sauce:
- Pour the rest of your enchilada sauce over your rolled tortillas, then hit it all with more shredded cheese
- Roll and Fill:
- Lay out each tortilla, spoon in beef and cheese, wrap it up tight, and set in your baking pan
- Pan Prep:
- Coat the bottom of a big 9x13 pan with some enchilada sauce first
- Season Beef:
- Add your taco seasoning and pour in the water, then let it cook off
- Sizzle Beef:
- Bake the ground beef and diced onions together, then drain out any fat
- Oven Time:
- Set your oven to 375° so it can warm up
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Why These Always Hit the Spot
People can’t get enough of these cheesy enchiladas—they’re super satisfying! Even those who are picky with food usually ask for seconds. You get tasty beef, lots of cheese, and the sauce ties everything together just right.
Tortilla Talk
Grab any tortillas that make you happy. Corn tortillas are crunchy and old-school. Flour wraps are softer and super easy to roll up. Both work, so pick the one everyone at your table likes. Keep them fresh so they don’t fall apart when you’re making them.
Easy Make-Ahead Meal
Got a lot going on? These enchiladas are a total lifesaver. Prep a batch when you’re free, cover and freeze them. When you want to eat, just toss them right in the oven—no defrosting needed.
Sauce Tips
The sauce totally makes this dish. If you’re short on time, store-bought is totally fine. Want to go homemade? Awesome! Classic red is great, but green is tasty too. Just use whatever you’re into.
Cheese That Melts Like a Dream
If you want cheese that melts super smooth, use a grater instead of grabbing pre-shredded bags. It only takes a little effort, but it makes those enchiladas next level.
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Frequently Asked Questions
- → How can I use chicken instead?
Chicken's a fantastic swap! Pre-cooked rotisserie makes it easy, or you can cook and chop fresh chicken breasts or thighs. Just season it like the beef for great flavor.
- → What if I want it spicier?
Toss some chopped jalapeños—fresh or pickled—into the meat as it cooks. Or just stir in a splash of your favorite hot sauce, like a dash of Sriracha or Tabasco.
- → What’s the best way to store leftovers?
Keep any extra servings in a sealed container and refrigerate for up to three days. They get even tastier overnight! Reheat gently on the stove or in a microwave when you're ready to enjoy them again.
- → Is there a gluten-free option?
Yes! Just use corn tortillas instead of flour ones since they're naturally gluten-free. Don’t forget to check that your sauce and spices are free from hidden gluten, too.
- → What sides go well with this?
Try some Mexican rice or creamy refried beans for hearty sides. If you're after something lighter, a fresh salad with lime dressing or sliced avocado balances the flavors perfectly.
Conclusion
In love with Mexican-style dishes? Try cheesy beef enchiladas tonight. Next time, use the same filling for stuffed peppers or easy taco wraps. You probably have all the ingredients handy!