These quick and easy to make ground beef enchiladas are a Mexican classic. They use common ingredients you probably have on hand right now. Instead of using a canned enchilada sauce this recipe uses a package of spice mix to make the savory enchilada sauce. Traditional enchiladas call for corn tortillas and they are my personal favorite but these are made with flour tortillas, my family’s favorite. Use whatever you happen to have on hand, they are delicious either way. Add a side of Spanish Rice and a simple salad on the side to round out this tasty, easy to make meal.
I don’t think I’ll ever tire of Mexican cuisine, it’s one of my all time favorite foods! Whether it’s Slow Cooker Chicken Tacos, Crispy Pan Fried Beef Tacos, Beefy Cheese Burritos, Cheese Enchiladas, Teresa’s Tasty 7 Layer Dip, or Baked Chorizo Nachos, served up with a side of Restaurant Style Spanish Rice and the World’s Best Salsa, you name it, I’m sure to love it! Give any one of these recipes a try, you’re sure to love them too!
How To Make The Tastiest Ground Beef Enchiladas
Make the sauce:
If you typically use a canned enchilada sauce but it leaves you wanting something more flavorful, try using a sauce mix instead. This is the one I use and it has much better flavor than the sauces you get in a can.
To make the sauce, stir together water, tomato sauce and seasoning packet in a saucepan. Bring the mixture to a boil.
Reduce heat and simmer the sauce until it thickens slightly, about 5 minutes. Remove from heat, and keep warm.
Make the filling:
In a large skillet over medium heat, cook ground beef and diced onion until beef is browned and cooked through and the onions are soft. Drain off excess fat.
If you enjoy a little texture in the filling, cook the ground beef until browned and drain off excess fat before adding the diced onions and minced garlic for a filling that’s reminiscent of a Taco Bell Enchirito.
Stir in minced garlic and stir to combine.
Pour about half of the enchilada sauce into the pan with the meat mixture, and stir to combine. Set aside.
Add half the shredded cheese to the meat mixture and stir to combine.
Assemble enchiladas:
Preheat oven to 350℉.
Pour about a ½ cup of the enchilada sauce into the bottom of a 13X9 inch casserole dish.
Tilt the dish so the sauce coats the bottom of the dish. Set aside.
Place a scoop of the meat mixture onto each tortilla and roll up. Continue until all the filling is used up.
Place each enchilada in the prepared casserole dish, seam side down.
Spoon the remaining sauce over the tortillas making sure they are completely covered with the sauce.
Top with an even layer of the remaining shredded cheese.
Bake & serve enchiladas:
Bake enchiladas uncovered for 20-30 minutes until heated through and the cheese is hot and bubbly.
Set oven temperature to “broil” and cook until cheese is lightly toasted and bubbly along the edges.
Top each serving with a dollop of sour cream. Serve with a green salad and a side of Spanish Rice to round out the meal.
Oh my goodness, these enchiladas are so very tasty! The seasoning packet makes it a snap to make a really flavorful sauce, one that’s much tastier than the canned variety. They’re beefy and cheesy, everything we all love about a good enchilada. I’ve made them with sautéed onions and I’ve made them with the raw diced onions. They are delicious either way, but they do taste just like the classic Taco Bell Enchirito if you don’t sauté the onions, oh so very good!!! Give this easy to make recipe a try, your family will devour it! Oh, and if you happen to have any leftovers, they are even better when reheated the next day!
Ground Beef Enchiladas
Equipment
- 13×9 inch oven safe casserole dish
Ingredients
- flour or corn tortillas
- 2 cups cheddar cheese, shredded
- sour cream, to serve
For the sauce:
- 1 envelope McCormick Enchilada Seasoning
- 1½ cups water
- 8 oz tomato sauce
For the filling:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Instructions
Make the sauce:
- In a saucepan, stir together water, tomato sauce and seasoning packet. Bring mixture to a boil. Reduce heat and simmer the sauce until it thickens slightly, about 5 minutes. Remove from heat, and keep warm.
Make the filling:
- In a large skillet over medium heat, cook ground beef and diced onion until beef is browned and cooked through and the onions are soft. Drain off excess fat.
- Stir in minced garlic and stir to combine.
- Pour about half of the enchilada sauce and half the shredded cheese into the pan with the meat mixture, and stir to combine. Remove from heat and set aside.
Assemble enchiladas:
- Preheat oven to 350℉.
- Pour about ½ cup of the enchilada sauce into the bottom of a 13X9 inch casserole dish. Tilt the dish so the sauce coats the bottom of the dish. Set aside.
- Place a scoop of the meat mixture onto each tortilla and roll up. Continue until all the filling is used up.
- Place each enchilada in the prepared casserole dish, seam side down.
- Spoon the remaining sauce over the tortillas making sure they are completely covered with the sauce.
- Top with an even layer of the remaining shredded cheese.
Bake & serve enchiladas:
- Bake uncovered for 20-30 minutes until heated through and the cheese is hot and bubbly.
- Set oven temperature to "broil" and cook until cheese is lightly toasted and browned along the edges.
- Top each serving with a dollop of sour cream.
- Serve with a green salad and a side of Spanish Rice to round out the meal.
Did You Make This?
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