Enchiladas are supposed to be easy. No rolling drama. No falling apart. No bland filling. These beef enchiladas come together in 30 minutes, use one pan for the filling, and taste like they simmered all day. Let’s make dinner happen.
Ingredients
Serves 4–6. Makes 8–10 enchiladas.
- 1 lb (450g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- ½ cup water
- 10 small corn or flour tortillas
- 2 cups (8 oz) shredded cheddar or Mexican blend cheese
- 2 cups red enchilada sauce (canned or homemade)
- Optional toppings: cilantro, sour cream, diced onion, jalapeños
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 375°F (190°C). Spread ½ cup enchilada sauce on the bottom of a 9×13 baking dish.
Step 2: Cook Filling
- In a skillet, cook ground beef and onion over medium heat until beef is browned. Drain fat.
- Add garlic, taco seasoning, and water. Simmer 2–3 minutes until thickened. Remove from heat.
Step 3: Assemble
- Warm tortillas (microwave 30 seconds between damp paper towels) so they don’t crack.
- Place 2–3 tablespoons of beef filling down the center of each tortilla. Top with a pinch of cheese. Roll tightly and place seam-side down in the baking dish.
Step 4: Sauce & Cheese
- Pour remaining enchilada sauce over the rolled tortillas. Sprinkle remaining cheese on top.
Step 5: Bake
- Bake uncovered for 15–20 minutes until bubbly and cheese is melted.
Step 6: Serve
- Top with cilantro, sour cream, or whatever you love. Dig in.
Summary
Prep Time: 15 min | Bake Time: 20 min | Total: 35 min
Yield: 8–10 enchiladas | Difficulty: Easy
Storage Notes
Fridge: 4 days. Freezer: 3 months (assemble without baking, wrap tightly). Bake from frozen at 375°F for 30–35 minutes. Reheat leftovers covered with foil to prevent drying.
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