Homestyle Ground Beef Enchiladas: A Family Favorite (Print Version)

Whip up hearty homestyle ground beef enchiladas with rich sauce and melty cheese. A comforting family meal, perfect for leftovers!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
Dietary: Contains Dairy, Gluten (can adapt)

# Ingredients:

→ Enchilada Filling

01 - Ground Beef (1 lb, 80/20 lean)
02 - Yellow Onion (1 medium, chopped)
03 - Garlic (3 cloves, minced)
04 - Green Chiles (1 can, 4 oz, diced)

→ Sauce Essentials

05 - Enchilada Sauce (2 cans, 10 oz each)
06 - Beef Broth (1/2 cup)

→ Assembly & Toppings

07 - Corn Tortillas (12-15 small)
08 - Cheddar Cheese (2 cups, shredded)
09 - Monterey Jack Cheese (1 cup, shredded)

→ Flavor Boosters

10 - Chili Powder (2 tsp)
11 - Cumin (1 tsp)
12 - Salt (to taste)
13 - Black Pepper (to taste)

# Instructions:

01 - Alright, first things first, grab your biggest skillet and get it heating over medium-high. Toss in that ground beef and break it up with a spoon. You're looking for it to get nice and browned, no pink bits, please! This is where all the flavor starts, so don't rush it. Once it's cooked through, drain off most of that excess fat, but leave a tiny bit for flavor. Then, add your chopped onion and let it soften up for about 5 minutes, until it's translucent and smelling sweet. Finally, toss in your minced garlic and let it cook for just a minute until it’s fragrant – don't burn it, that’s a flavor killer!
02 - Now for the good stuff! Stir in your chili powder, cumin, salt, and pepper into that beef and onion mixture. Let it cook for another minute, stirring constantly, so those spices really wake up and become fragrant. Oh, the smell in the kitchen right now is just heavenly, honestly! Then, add your diced green chiles and give everything a good mix. This is your delicious ground beef enchilada filling, and you should taste it now. Adjust the salt and pepper if you think it needs a little more oomph. I always do a quick taste test here, usually adding a tiny pinch more salt.
03 - Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish and pour about half a can of enchilada sauce into the bottom, spreading it out evenly. This stops the enchiladas from sticking and adds flavor from the get-go. Now, the tortillas! This is where I always get a little messy. Briefly warm your corn tortillas – you can microwave them for about 15-20 seconds per stack of 5, or quickly dip them in a shallow pan of warm enchilada sauce. This makes them pliable and prevents tearing. Trust me, cold tortillas will crack on you, and that's just frustrating.
04 - Time to get rolling! Take a warmed tortilla, spoon about 1/4 cup of your seasoned ground beef mixture down the center. Sprinkle a little bit of the shredded cheddar and Monterey Jack cheese over the beef. Don't overfill, or they'll explode! Roll the tortilla up tightly and place it seam-side down in your prepared baking dish. Repeat this process until you've used all your filling and tortillas. It's a bit like a delicious assembly line, and my kitchen counter usually ends up with a few stray cheese shreds and beef crumbles. It's all part of the fun!
05 - Once all your enchiladas are snugly in the baking dish, pour the remaining enchilada sauce evenly over the top. Make sure every single enchilada is coated – we want maximum sauciness! Then, sprinkle the remaining shredded cheddar and Monterey Jack cheese generously over everything. This is where the magic happens, the melty, golden cheese cap. Cover the dish loosely with foil. I sometimes forget this step and end up with slightly crispy cheese, which isn't bad, but covered is better for melty perfection.
06 - Pop that dish into your preheated oven and bake for 20 minutes with the foil on. This allows the enchiladas to heat through and the sauce to bubble. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is beautifully melted and bubbly, and maybe just a little golden around the edges. Oh, the smell at this point is just intoxicating! Let them rest for 5-10 minutes before serving; this helps the enchiladas set up a bit and prevents a saucy avalanche when you try to lift them out. Enjoy your delicious homestyle ground beef enchiladas!

# Notes:

01 - Warming the tortillas is non-negotiable! I learned the hard way that cold tortillas crack and tear, making assembly a nightmare.
02 - Don't be afraid to taste and adjust the seasoning for your ground beef filling before rolling – it makes all the difference!
03 - Letting the enchiladas rest for a few minutes after baking helps them firm up, preventing a messy plate.
04 - For an extra layer of flavor, try adding a pinch of smoked paprika to your ground beef filling – a game-changer!

# Equipment Needed:

01 - Large skillet
02 - 9x13 inch baking dish
03 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 25-30g

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