Oh my goodness, let me tell you about my love affair with ground beef enchiladas! These little bundles of joy are a regular in my kitchen, and I can’t help but smile every time I pull them out of the oven. The warm, cheesy goodness wrapped in soft tortillas calls for a celebration in flavor and texture! Plus, it’s a fantastic way to sneak in a little extra protein and beans—a perfect solution for a busy weeknight dinner or when I’m just craving something comforting.
I remember the first time I made these enchiladas. I was a bit apprehensive but excited, and as soon as I served them, my friends devoured them faster than I could say, “Who wants seconds?” Now it’s a tradition that anytime friends come over, enchiladas are practically a requirement. They’re not only delicious but versatile. You can spice things up or keep them mild and cozy. So, let’s dive into the details of making these delightful enchiladas—trust me; you’re going to love them!
What’s in Ground Beef Enchiladas?
Ground Beef: The star of the show! I usually opt for lean ground beef to keep it light and healthy, but feel free to use whatever variety you prefer.
Onion: A small finely chopped onion adds a flavor boost that really complements the beef. I can’t resist a little onion in practically any dish!
Garlic: Because who doesn’t love garlic? It’s aromatic and gives depth to the filling. The more, the merrier, I say!
Refried Beans: These add creaminess and protein, making the enchiladas that much heartier. I usually go for a can, but homemade is perfect if you have the time!
Red Enchilada Sauce: This is where the magic happens! The sauce brings rich, zesty flavor and moisture to every bite. I’m a fan of the store-bought brands, especially those with a bit of heat!
Corn Tortillas: The wrap that holds it all together. I love how soft and slightly chewy they become when they’re baked. They’re genuinely perfect for enchiladas.
Shredded Cheese: I always opt for a cheddar or Mexican blend because it melts beautifully and creates that irresistible cheesy layer on top. Remember, more cheese equals more happiness!
Ground Cumin and Chili Powder: These spices add an incredible warmth and earthiness that elevate the fillings’ flavors. Don’t skip these if you can help it!
Salt and Pepper: Essential for balancing out the flavors.
Fresh Cilantro: The finishing touch! It brightens the dish and adds a pop of color. It might not be for everyone, but for me, it’s the perfect garnish!
Is Ground Beef Enchiladas Good for You?
So, let’s spill the beans (or should I say enchiladas?) about the health aspect of this delightful dish. Ground beef is an excellent source of protein, which is crucial for muscle health and keeping you full throughout the day. The refried beans also bring fiber into the mix, which can help with digestion. However, if you’re watching your sodium intake, remember that canned beans and sauces can sometimes be high in sodium. Just check the labels or rinse the beans if you prefer a lower-salt option.
Let’s not forget about the vegetables! Those onions and garlic pack antioxidants and have numerous health benefits. And if you’re feeling adventurous, you can always throw in some extra veggies like bell peppers or spinach into the filling for an added nutritional punch.
However, depending on your choices for cheese and tortillas, this dish can be a bit indulgent, so if you’re looking for a lighter version, consider using reduced-fat cheese or whole wheat tortillas!
Ingredients List
– 1 pound ground beef
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (15 oz) refried beans
– 1 can (10 oz) red enchilada sauce
– 8 corn tortillas
– 2 cups shredded cheese (cheddar or Mexican blend)
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Fresh cilantro, for garnish
This recipe serves about 4 people, perfect for a cozy dinner or gathering!
How to Make Ground Beef Enchiladas?
1. Preheat your oven to 375°F (190°C). The anticipation is real!
2. In a large skillet, brown the ground beef over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent—about 5 minutes.
3. Stir in the refried beans, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes until heated through. Your kitchen is going to smell amazing!
4. Warm the corn tortillas in a separate skillet or microwave until pliable—they just roll better that way!
5. Spread about 2 tablespoons of the beef mixture onto the center of each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
6. Pour the enchilada sauce over the rolled enchiladas, making sure to cover them evenly. Sprinkle the shredded cheese on top, and yes, be generous!
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Seriously, it’s hard to resist peeking in the oven!
8. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
I can positively assure you that your friends and family will be begging for this recipe!
My Cheesy Tips and Variations
Now that you’ve got the basics down, let’s get a little creative! There are countless ways to jazz up these enchiladas. You could add some black olives for a briny kick, or toss in some chopped jalapeños for a heat boost. Want to be a little adventurous? Try swapping out the ground beef for shredded chicken or turkey!
For a healthier twist, consider using cauliflower rice instead of refried beans, or go half-and-half with the beef and a veggie mix. And don’t forget: enchiladas are versatile! You can substitute the cheese with a non-dairy option if you’re staying away from lactose.
Finally, serve your enchiladas with a side of guacamole or sour cream for that extra creamy touch – plus, it’s just a delightful way to add flavor and texture.
I hope you give these Ground Beef Enchiladas a try. They’re easy, delicious, and sure to bring some smiles to the table! Don’t forget to let me know how they turned out. Happy cooking, my friend!
