Beef Enchilada Ground Beef Tex-Mex

These beef enchiladas come out bubbling, cheesy, and loaded with flavor every single time no matter who I serve them to. With a luscious sauce and a blanket of melted cheese, they are the ultimate comfort meal that brings everyone to the table fast. This recipe keeps weeknights easy yet delivers on that true Tex-Mex craving.

I remember making these for a birthday and watching the pan disappear in minutes with everyone asking for the recipe. They quickly became my go-to when I need to feed a crowd with little fuss but maximum flavor.

Ingredients

• Ground beef: the classic filling go for 85 or 90 percent lean to balance flavor and juiciness
• Yellow onion: sweet and aromatic dice it finely for even cooking
• Minced garlic: adds that savory punch use fresh for best taste
• Taco seasoning: easy shortcut to Tex-Mex flavor find a blend you like or use a homemade mix
• Salt: brightens all the flavors use a pure variety with no additives
• Red enchilada sauce: deep Tex-Mex base opt for one with chili notes and no corn syrup listed
• Green enchilada sauce: brings tang and a little heat look for roasted green chili as the main ingredient
• Diced green chiles: add a gentle warmth and slight acidity always choose fire-roasted if possible
• Flour tortillas: keep things tender and fuss-free go for the large burrito-size for hearty portions
• Mexican blend shredded cheese: super melty includes Monterey Jack and cheddar check the ingredient label for real cheese no fillers
• Chopped cilantro: adds a burst of freshness pick bunches with bright green leaves

Tips for best results

select fresh tortillas and a good-quality cheese blend for the best texture

Step-by-Step Instructions

Brown the Ground Beef:

Cook ground beef in a large skillet over medium heat making sure to break it up well until every piece is brown and nicely seared this step makes the meat taste rich and savory Drain off excess grease for a less oily filling

Sauté the Aromatics:

Add finely diced onion to the beef and sauté for a full five minutes stir often until the onion is soft, translucent and smells sweet Stir in the garlic and cook for two more minutes so it gently infuses into the mixture

Mix in Seasonings and Sauce:

Sprinkle taco seasoning and salt into the skillet then pour in half of both red and green enchilada sauces plus the diced green chiles Stir thoroughly so the seasoning coats every bit of beef Let this simmer for five minutes on low to blend the flavors

Assemble the Enchiladas:

Divide your beef mixture into eight fairly equal portions Lay out the tortillas and fill each with a generous spoonful of meat mixture Top each with a portion of shredded cheese Roll tightly so nothing spills out

Prepare Baking Dish:

Pour a third of the large can of red enchilada sauce into the bottom of a sprayed nine by thirteen inch dish Spread the sauce evenly so every enchilada will soak up flavor

Arrange and Top:

Nestle your rolled tortillas seam side down into the dish Pour remaining red enchilada sauce generously over the top Sprinkle the rest of your cheese so every inch is covered

Bake to Finish:

Bake uncovered for twenty minutes at three hundred fifty degrees Fahrenheit The cheese should be melted and golden and the sauce bubbling around the edges

Garnish and Serve:

Right before serving shower on chopped cilantro for freshness Serve piping hot with your favorite sides

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My kids fight over the cheesiest corner and my favorite bite is always the gooey edge piece where the cheese is crispiest I started adding both red and green sauces for more layers of flavor and have never gone back

Storage Tips

Let leftovers cool to room temperature before storing them in an airtight container in the refrigerator They keep well for up to four days To freeze, wrap the entire assembled unbaked dish tightly and freeze for up to three months Always thaw overnight before baking for best texture

Ingredient Substitutions

For a lighter dish swap ground turkey or chicken for the beef Use corn tortillas for a gluten free version Just warm them before rolling so they do not crack If you are out of Mexican blend cheese use Monterey Jack or cheddar or a combination

Serving Suggestions

Serve these with a dollop of sour cream and a spoonful of guacamole Fresh lime wedges and a simple tomato salad brighten the meal A side of Mexican rice or black beans makes it a full dinner that feels restaurant worthy

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Cultural and Historical Context

Enchiladas date back centuries in Mexico where tortillas have been an everyday staple They were traditionally filled with meat seafood or beans and smothered in home made chile sauce The Tex-Mex twist with flour tortillas and yellow cheese helps this dish delight family tables all over the United States

Frequently Asked Questions

→ What type of tortillas work best for beef enchiladas?

Flour tortillas hold the filling well and bake up soft, but yellow corn tortillas can also be used for a more traditional texture. Warm corn tortillas before rolling to prevent breakage.

→ Can I make these enchiladas ahead of time?

Yes, assemble the enchiladas, cover, and freeze before baking. Thaw overnight in the refrigerator and cook as directed when ready to serve.

→ How can I adjust the spice level?

Use mild or hot enchilada sauce and adjust the taco seasoning as needed. Adding green chiles also influences the heat.

→ What cheese is best for enchiladas?

A Mexican blend is ideal for melting, but cheddar, Monterey Jack, or a mix also work well depending on your taste preference.

→ Can I add extra toppings?

Yes, add fresh toppings like chopped cilantro, sliced green onions, avocado, or a dollop of sour cream after baking for extra flavor.