Why You’ll Love this Ground Beef Enchiladas Recipe
If you’re looking for a dish that’s both comforting and packed with flavor, you’re going to love this Ground Beef Enchiladas recipe.
It’s quick and easy to whip up, making it perfect for busy weeknights. The savory blend of seasoned ground beef and gooey cheese wrapped in soft tortillas is simply irresistible.
Plus, the rich tomato sauce adds a delightful zing that’ll keep you coming back for more.
I love how customizable this dish is; you can easily tweak the spices to fit your taste.
Trust me, once you try these enchiladas, they’ll become a family favorite!
Ingredients of Ground Beef Enchiladas
When it comes to making Ground Beef Enchiladas, having the right ingredients is key to creating a delicious meal that everyone will enjoy. You’ll want to gather some staples, but also a few special touches that bring all the flavors together.
It’s like assembling a tasty puzzle, where every piece has its place, and when they come together, you get a masterpiece that warms your heart and fills your belly. So, let’s check out what you need to whip up these tasty enchiladas.
Ingredients for Ground Beef Enchiladas:
- 8 tortillas
- 1 cup vegetable oil
- 1 1/2 lbs hamburger
- 1 medium onion, chopped
- 1 cup shredded cheddar cheese (or colby jack)
- 1 cup sour cream
- 2 tablespoons parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15 ounce) can tomato sauce
- 1/2 cup water
- 4 ounces chopped mild green chilies
- 2 – 3 teaspoons chili powder
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon ground cumin
- 1 garlic clove, finely chopped
Now, I know what you’re thinking—what if I don’t have some of these ingredients? Or can I swap them out for something else? Great questions!
The beauty of enchiladas is their versatility. Don’t have ground beef? Feel free to use shredded chicken or even beans for a vegetarian twist.
And if you’re not a fan of green chilies, you can totally leave them out or replace them with diced bell peppers. Just remember, cooking is all about improvisation and making it your own.
How to Make Ground Beef Enchiladas
Making Ground Beef Enchiladas is a delightful adventure in the kitchen. First things first, you’ll want to grab that 1 1/2 lbs of hamburger and toss it into a skillet over medium heat. As you cook and stir the meat, keep an eye out for any pink bits—nobody likes undercooked beef, right? Once it’s browned and no longer pink, drain the excess grease, and then remove it from the heat.
This is where the magic starts to happen! Stir in your chopped onion, 1 cup of shredded cheddar cheese (or go wild with colby jack if you prefer), 1 cup of sour cream, 2 tablespoons of parsley, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Mix it all together until everything is nicely combined. It should smell amazing by now.
Now, while you’re dreaming of that cheesy goodness, let’s whip up the sauce. In a separate saucepan, combine that lovely 15-ounce can of tomato sauce with 4 ounces of chopped mild green chilies, 2 to 3 teaspoons of chili powder, 1/2 teaspoon of dried oregano, 1/4 teaspoon of ground cumin, and a finely chopped garlic clove. Bring this mixture to a gentle boil, stirring occasionally, and then reduce the heat.
Let it simmer uncovered for about 5 minutes. Don’t worry if it doesn’t look like much yet; just wait until it coats those enchiladas.
Next, it’s frying time! Heat 1 cup of vegetable oil in a large skillet over medium heat. You want to dip each of your 8 tortillas in the oil until they’re nicely saturated but not crisp. After that, give them a little dip in your sauce to coat both sides and place them in an ungreased oblong baking dish.
Spoon about 1/4 cup of that delicious hamburger mixture onto each tortilla, roll them up, and place them seam-side down. Once they’re all snug in the dish, pour the remaining sauce over the top, adding a splash of water if needed—just don’t drown them.
Bake your enchiladas uncovered in a preheated 350-degree oven for about 35 minutes. And there you have it—comfort food at its finest, ready to be devoured. Just try not to eat them all in one sitting.
Ground Beef Enchiladas Substitutions & Variations
While I love a classic ground beef enchilada, there are plenty of substitutions and variations that can take this dish to new heights.
For a lighter option, I often swap the beef for shredded chicken or black beans. You can also try different cheeses, like pepper jack for a spicy kick.
If you’re feeling adventurous, add sautéed veggies, such as bell peppers or zucchini, to the filling.
For a gluten-free twist, use corn tortillas instead of flour.
Finally, experiment with different sauces, like verde or mole, to give your enchiladas a unique flavor that’s sure to impress!
What to Serve with Ground Beef Enchiladas
Ground beef enchiladas are delicious on their own, but pairing them with the right sides can elevate your meal.
I love serving them with a fresh salad, like a crisp cucumber and tomato mix drizzled with lime juice. A side of refried beans adds a creamy texture, while Mexican rice brings a comforting touch.
Don’t forget some guacamole or salsa for that extra flavor kick! I also enjoy a side of corn on the cob, seasoned with chili powder and lime.
These additions not only complement the enchiladas but also create a vibrant, satisfying dining experience. Enjoy!
Additional Tips & Notes
To guarantee your ground beef enchiladas turn out perfectly, I recommend prepping all your ingredients beforehand. This makes the cooking process smoother and more enjoyable.
Don’t skip the step of soaking the tortillas in oil; it helps prevent them from cracking. If you like a bit more heat, feel free to add extra chili powder or jalapeños to the filling.
For a twist, you can substitute ground beef with shredded chicken or turkey. Finally, allow the enchiladas to rest for a few minutes after baking; it helps the flavors meld together beautifully.
Enjoy your delicious creation!