Weeknight Fiesta: Classic Ground Beef Enchiladas

This ground beef enchilada recipe is pure comfort food! Easy, cheesy, and ready in under an hour. Perfect for a weeknight Mexican feast! Get the secret to the best enchiladas ever!

Alright, let's dive into the world of ground beef enchilada recipe ! honestly, who doesn't love a good enchilada? it’s like a big, cheesy hug on a plate.

I remember my first attempt at these... oh my gosh, what a disaster. tortillas ripped, cheese everywhere. but hey, we learn from our mistakes, right? this mexican enchiladas recipe is so simple and delicious!

The Enchilada Story

This dish, the enchilada recipe ground beef has a long and rich history, originating in mexico. these aren’t just tacos with sauce.

They’re so much more. they offer the perfect casual weeknight dinner and a crowd-pleaser every time! this recipe makes about 6 enchiladas, enough for 3 servings.

It's beginner friendly, and you can have them on the table in about 50 minutes.

Why This Enchilada Recipe Rocks

One of the best things about this ground beef recipes enchiladas is how adaptable it is. you can easily add veggies or spice it up with some jalapeños.

And beef is a great source of protein and iron. plus, this simple enchiladas recipe is seriously delicious! forget premade enchiladas.

This recipe enchiladas is simple, quick, and always a hit, making it the best ever enchiladas !

Right, lets talk about the gear and the goods.

Okay, darlin', let's talk ingredients and equipment for this amazing ground beef enchilada recipe . Seriously, this Mexican Enchiladas Recipe is so easy, even I can't mess it up, and that's sayin' somethin'!

Ingredient Central

Alright, gather 'round, 'cause we're about to unleash some serious flavour! Here's what you need, measurements and all:

Main Players

• Ground Beef: 1 pound (450g) . Aim for an 80/20 blend. Honestly, a bit of fat keeps it juicy, innit? Trust me! Look for bright red colour and a fresh smell, no grey bits.
• Onion: 1 medium , chopped. Yellow's your best bet, but white works in a pinch.
• Garlic: 2 cloves , minced. 'Cause garlic makes everything better. Period.
• Taco Seasoning: 1 packet (1 ounce/28g) . You can make your own, but who has time for that on a weeknight? I used a low-sodium taco seasoning for a healthier twist
• Water: 1/2 cup (120ml) . Helps that seasoning meld, you know?
• Cilantro: 1/4 cup (60g) , chopped fresh (optional, but highly recommended!).
• Tortillas: 6 (6-inch) corn or flour. I prefer corn for that authentic vibe, but flour's good if you're all about the soft and chewy.
• Cheese: 2 cups (225g) shredded cheddar or Monterey Jack. Sharp cheddar’s my go-to. Don’t skimp!
• Enchilada Sauce: 1 (10-ounce/280g) can red enchilada sauce. Mild, medium, or hot – your call, love! I used medium.

Seasoning Superstar

We're not just talkin' taco seasoning, okay? Let's pump up the flavour.

• Essential Spice Combo: Cumin + Chili Powder + Paprika. This trio is the heart of Mexican flavor.
• Flavour Enhancer: A dash of smoked paprika. Oh my gosh, it adds the best smoky note.
• Aromatics: Garlic and Onion... obviously!. They build the whole flavour base.
• Sub Swap: No taco seasoning? Mix together: chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Bob's your uncle!

Equipment Essentials

Alright, so what kit do you need to whip up this Enchilada Recipe Ground Beef ? Keep it simple, yeah?

• Skillet: A big one for browning the beef, yeah?
• 9x13 Inch Baking Dish: Gotta have somewhere to bake 'em, right?
• Measuring Cups & Spoons: Because guessing ain't cookin'.
• Cheese Grater: Unless you're fancy and buy pre-shredded. I'm not judgin'.

Household Hacks

Forgot your posh cheese grater on holiday again? a cheese knife works in a pinch. got no big skillet? a saucepan can be fine.

Now listen, if you're a student, you can use a toaster to slightly heat the tortillas.

Honestly, this simple enchiladas recipe is pretty forgiving. so, grab your gear, and let’s get this fiesta started! i'm so excited for you to try it.

You won't regret it! this recipe for enchiladas is gonna be a game-changer! seriously best ever enchiladas .

Right then, let's get down to brass tacks and talk enchiladas , shall we? specifically, the mighty ground beef enchilada recipe that'll knock your socks off.

Honestly, everyone loves a good enchilada, and this version is, dare i say, almost effortless. it's perfect for a busy weeknight when you need something hearty, satisfying, and full of flavour.

Prep Like a Pro for Your Mexican Enchiladas Recipe

First things first: mise en place . basically, it just means getting your ducks in a row. chop your yellow onion (i like mine fairly fine), mince your garlic , and get all your ingredients measured out.

It saves so much time, you know? as for safety, watch those fingers when chopping. we want delicious enchiladas, not trips to a&e.

For a simple enchiladas prep, you can even chop some veggies the day before.

Rollin' with the Enchilada Recipe Ground Beef

Here's how we do it:

1. Preheat your oven to 350° F ( 175° C) . Grease a 9x13 inch baking dish.
2. Brown 1 pound of ground beef in a skillet. Drain off any excess grease . Nobody wants greasy enchiladas.
3. Add that chopped onion and minced garlic. Cook until softened, around 3- 5 minutes .
4. Stir in a packet of taco seasoning and 1/2 cup of water . Simmer for 5- 7 minutes .
5. Warm your tortillas! This prevents them from tearing when you roll them. Microwave for 15 seconds .
6. Spoon the beef mixture into each tortilla. Top with a sprinkle of cheese. Roll 'em up and place them in the baking dish.
7. Pour a can of enchilada sauce over the rolled enchiladas and sprinkle with more cheese!
8. Bake for 20- 25 minutes . The cheese should be melted, bubbly, and golden brown.

Enchilada Ground Beef Pro Tips to Make You a Star

• Don't overfill! Seriously, less is more. Overstuffed tortillas are a nightmare to roll.
• Use good quality cheese! It makes all the difference.
• For an Enchilada Beef Recipe , Try to make this ahead! Assemble the enchiladas earlier in the day and bake them later.

And that's it! your ground beef recipes enchiladas are ready. i have made pan enchiladas and recipe for enchiladas , but i enjoy to make them on the oven since its a very classic way of cooking this best ever enchiladas .

Honestly, this recipe enchildadas has turned out great every time, but remember, cooking is all about experimenting and finding what works best for you.

So go on, give it a go, and let me know how it turns out! you can find also many options and recipe ideas ground beef , as well as even simpler ones like premade enchiladas , but this way it taste's much better.

Right, let's talk about the bits and bobs after you've slaved away making this ground beef enchilada recipe . honestly, it's all about the little things that make a dish go from good to "oh my gosh, this is amazing!".

Recipe Notes: Elevating Your Enchilada Game

Presentation is Key, Mate!

Okay, so you've made these cracking mexican enchiladas recipe , right? don't just chuck 'em on a plate! a bit of love goes a long way.

Think vibrant. a dollop of sour cream. a scattering of fresh coriander. maybe some finely chopped red onion. boom! suddenly, it's a restaurant-worthy dish.

Seriously, plating and presentation ideas can make the same enchilada recipe ground beef taste even better. i’m a fan of using one of these pan enchiladas to serve.

Think about what goes with these ground beef recipes enchiladas , too. a side of rice and beans is a classic.

But how about a light, refreshing salad? or even just some tortilla chips and guac for dipping? a cold beer or margarita? sorted!

Storage? Sorted!

Right, so you've got leftovers (if you're lucky!). Don't let them go to waste. Refrigeration guidelines are simple: get them in an airtight container pronto and they'll be good for 3-4 days.

Freezing enchilada ground beef is totally doable. wrap them individually in cling film before popping them in a freezer bag.

They'll keep for a good 2-3 months. for reheating instructions , i reckon the oven's best for avoiding a soggy mess.

But the microwave will do in a pinch. simple enchiladas deserve a good re-heat.

Let's Talk Variations, Shall We?

Fancy a bit of a twist? Ground Chicken Enchiladas Easy are a fab shout if you're not feeling beef.

Going veggie? Swap out the meat for some black beans or sweet potato. It’s a great Recipe For Enchiladas .

Want something a bit seasonal? in the summer, add some grilled corn and courgette to the filling. winter calls for butternut squash.

Easy peasy! you can make it a meat enchiladas by adding pork.

Nitty-Gritty Nutrition Stuff.

Okay, i'm no dietician, but here's the gist: these recipe ideas ground beef enchiladas are a good source of protein.

Thanks to the beef and cheese. but remember, they're also relatively high in fat and carbs. so, maybe don't eat the whole tray in one sitting, yeah? everything in moderation, that's my motto!

Time to Get Cooking!

So there you have it. some notes to get you started on your amazing best ever enchiladas . so don't be afraid to tweak things.

Now go on, get in that kitchen and start cooking! you’ll be the best at how to make beef enchiladas .

I really enjoy the beef enchiritos you can make with this recipe.

Frequently Asked Questions

Can I make these ground beef enchiladas ahead of time? Like, could I prep them on Sunday for a Wednesday dinner?

Absolutely! Assembling the ground beef enchiladas ahead of time is a great way to save time during the week. Just assemble them as instructed, cover tightly with foil or plastic wrap, and store in the refrigerator for up to 2 days. When you're ready to bake, add an extra 5-10 minutes to the cooking time to ensure they're heated through – think of it like a "Blue Peter" make!

My tortillas always tear when I try to roll enchiladas. What am I doing wrong when following this ground beef enchilada recipe?

Torn tortillas are a common enchilada woe! The key is to warm your tortillas before rolling them. You can lightly heat them in a dry skillet, wrap them in a damp paper towel and microwave them for a few seconds, or even steam them. This makes them much more pliable and less likely to crack. Also, don't overfill them; a little goes a long way to prevent bursting!

What kind of cheese melts best on ground beef enchiladas? I'm tired of cheese that just doesn't want to get gooey!

The cheese can really make or break an enchilada. Cheddar cheese, Monterey Jack, or a Mexican blend (which is usually a mix of cheddar, Monterey Jack, and sometimes queso quesadilla) all melt beautifully. For the best results, avoid pre-shredded cheese, as it often contains cellulose that inhibits melting; grating your own is well worth the effort. A sharp cheddar, like the kind you'd have in a ploughman's lunch, also gives a nice flavor boost!

I'm trying to cut back on calories, but I love ground beef enchiladas! Are there any healthy swaps I can make to this recipe?

You can certainly lighten up your ground beef enchiladas! Opt for leaner ground beef (90/10 blend), or even ground turkey or chicken. Reduce the amount of cheese you use, or choose a lower-fat variety. Load up on veggies in the filling (onions, peppers, corn) to add bulk and nutrients. Using corn tortillas instead of flour tortillas also reduces the carbs, similar to choosing brown rice over white!

Can I freeze these ground beef enchiladas after they're cooked? I want to have some ready for quick dinners.

Freezing is a brilliant idea for those busy weeknights! Let the cooked ground beef enchiladas cool completely. Then, wrap them individually in plastic wrap and then foil, or place them in a freezer-safe container. They'll keep well in the freezer for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven until heated through, or microwave for a super speedy meal. Just like a ready-made meal from Marks and Spencer's, but homemade!

What kind of sides go well with a ground beef enchilada recipe?

To round out your fiesta, consider serving your ground beef enchiladas with classic Mexican sides. Mexican rice and refried beans are always a winning combination. A fresh and vibrant guacamole with tortilla chips adds a nice textural contrast. You could also offer a simple side salad with a lime vinaigrette to cut through the richness of the enchiladas. Think of it as your "full English" but with a south-of-the-border twist!

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