Name: Beef Enchiladas Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon paprika; Salt and pepper, to taste; 1 can (15 oz) black beans, drained and rinsed (optional); 1 cup corn (frozen or canned, optional); 1 cup shredded cheese (cheddar or Mexican blend); 8–10 corn or flour tortillas; 2 cups enchilada sauce (store-bought or homemade); 1 cup shredded cheese (for topping)

Ingredients

1 pound ground beef

1 small onion (chopped)

2 cloves garlic (minced)

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper (to taste)

1 can (15 oz) black beans (drained and rinsed, optional)

1 cup corn (frozen or canned, optional)

1 cup shredded cheese (cheddar or Mexican blend, for filling)

8–10 corn or flour tortillas

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (for topping)

Instructions

Step 1: In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Drain excess fat if needed.

Step 2: Add chopped onion and minced garlic to the skillet. Cook for 3–4 minutes until the onion is translucent. Stir in chili powder, cumin, paprika, salt, and pepper. Add black beans and corn if using, mix well, and cook for another 2–3 minutes.

Step 3: Remove the skillet from heat and stir in 1 cup of shredded cheese until melted and combined.

Step 4: Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish.

Step 5: Place a tortilla on a flat surface, add a generous spoonful of the beef filling in the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with remaining tortillas and filling.

Step 6: Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle with the remaining shredded cheese.

Step 7: Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Step 8: Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro, diced tomatoes, sour cream, or avocado if desired.

Tips & Variations

For extra flavor, warm the tortillas before filling to prevent cracking.

Try using ground turkey or shredded chicken instead of beef for a different protein option.

Add chopped jalapeños or a dash of hot sauce to the filling for some heat.

Use homemade enchilada sauce for a fresher taste, or adjust the spiciness to your preference.

Top with sliced olives, green onions, or a squeeze of lime for added brightness.

Storage

Store leftover beef enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the texture and flavors intact. You can also freeze assembled but unbaked enchiladas for up to 2 months; bake from frozen, adding additional baking time.

FAQs

Can I make beef enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours or a day in advance and refrigerate them until ready to bake. This makes it convenient for busy days or entertaining.

What types of cheese work best for enchiladas?

Cheddar, Monterey Jack, or a Mexican cheese blend melt well and provide great flavor. You can also experiment with queso fresco or mozzarella for different textures.