Ground Beef Enchiladas – Simple, Cheesy Family Favorite
Filling, flavorful and mouthwatering, these Ground Beef Enchiladas are made with a rich homemade sauce, cheesy beef filling, and plenty of melted cheese on top—a classic dinner favorite!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 enchiladas
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American, Mexican
Ingredients
For the sauce:
- 3 Tablespoons unsalted butter
- 3 Tablespoons cornstarch
- 2 Tablespoons dark chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1 ½ cups unsalted chicken stock
- ½ cup tomato sauce
- 2 teaspoons granulated sugar
For assembly:
- 1 pound ground beef
- 4 ounce can diced green chiles
- 1 ½ tablespoons taco seasoning
- 2 cups shredded cheddar cheese, divided
- 8 8-inch flour tortillas
- Fresh chopped cilantro for garnish (optional)
- Your favorite toppings (optional)
Instructions
1. Preheat the oven to 350°F (175°C).
2. To make the sauce, melt the butter in a skillet or saucepan over medium-low heat. Whisk in the cornstarch and cook for 1 minute.
3. Add the chili powder, cumin, oregano, and salt. Cook until fragrant, about 30 seconds.
4. Slowly whisk in the chicken stock until fully combined.
5. Stir in the tomato sauce and sugar. Cook until thickened, about 4–5 minutes.
6. Spread ½ cup of the sauce in the bottom of a 9×13-inch baking dish and set aside.
7. In a skillet over medium heat, brown the ground beef, breaking it apart, until fully cooked. Drain excess grease.
8. Stir in the diced green chiles and taco seasoning until well combined.
9. Add ½ cup of the shredded cheese to the beef and stir until melted. Remove from heat.
10. Spoon about ¼ cup of the beef mixture into each tortilla and sprinkle with 1 tablespoon of cheese. Roll tightly and place seam-side down in the baking dish.
11. Repeat with remaining tortillas and filling.
12. Spread the remaining sauce over the enchiladas and top with remaining shredded cheese.
13. Cover with foil and bake for 30 minutes. Uncover and bake an additional 5–10 minutes until bubbly.
14. Top with chopped cilantro and any desired toppings before serving.
Notes
You can substitute the ground beef with ground pork or ground chicken.
Flour tortillas are recommended, but corn tortillas can be used—just increase the quantity.
Swap out the cheese for your preferred blend like Monterey Jack or Pepper Jack.
Use store-bought enchilada sauce if desired (1 ½ cups).
These enchiladas freeze well; assemble, cover tightly, and freeze before baking.
Toppings such as sour cream, diced tomatoes, or sliced jalapeños add extra flavor and texture.
Find it online: https://cookingwithramsay.com/ground-beef-enchiladas/