Ground Beef Enchiladas

Ingredients

• 454 g (1 lb)lean ground beef
• 1 mediumonion, diced
• 2 clovesgarlic, minced
• 1 tsp (5 ml)cumin
• 1 tsp (5 ml)chilli powder
• 8flour or corn tortillas
• 480 ml (2 cups)enchilada sauce, shop-bought or homemade
• about 110 g (1 cup)cheddar or Monterey Jack cheese, grated
• to tastesour cream, for topping

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Brown the beef

   Cook the ground beef and diced onion in a frying pan over medium heat for 5–7 minutes, until the onion is translucent. Add the garlic, cumin and chilli powder, and cook for 1 minute more.

3. 3

   Fill the tortillas

   Spoon the beef mixture into the tortillas and roll them up firmly. Arrange them seam-side down in a greased baking dish.

4. 4

   Add sauce and cheese

   Pour the enchilada sauce over the rolled tortillas and scatter the grated cheese on top.

5. 5

   Bake the enchiladas

   Bake uncovered for 20–25 minutes, until the sauce is bubbling and the cheese is golden.

What are enchiladas?

Enchiladas are tortillas filled, rolled and covered with a chilli-based sauce before baking. They are associated with Mexican cooking, where tortillas and sauces are longstanding staples.

This version uses minced beef, onion and warm spices for a hearty filling, with cheese melted over the sauce. The method keeps the filling simple and lets the sauce soften the tortillas as they bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 20g protein, 27g carbs, 22g fat.

The tortillas and enchilada sauce supply much of the carbohydrate, while the beef and cheese contribute protein and fat. Serve an enchilada portion with salad or another vegetable side to balance the plate.

The beef filling

Lean beef: brown it with the onion until the onion turns translucent, then add the garlic and spices. This order gives the meat time to cook before the more delicate aromatics go into the pan.

Seasoning: cumin and chilli powder provide the main savoury, earthy notes. The recipe does not specify salt or pepper, so taste the filling if you want to season it further.

Rolling and arranging

Fill evenly: divide the beef mixture among the eight tortillas so they roll without bulging. Roll each one firmly and place it seam-side down to help it stay closed.

Choose flour or corn tortillas according to preference; either is listed for this recipe. If they feel stiff, handle them gently while filling to avoid cracks.

Sauce and cheese

Sauce coverage: pour the enchilada sauce over the rolled tortillas before baking so the tops are coated. Use shop-bought or homemade sauce, as specified.

Cheese topping: scatter the grated cheddar or Monterey Jack across the dish. It melts into the sauce and should be golden in places by the end of baking.

Baking cues

Bake uncovered at 190°C for 20–25 minutes. The useful cues are bubbling sauce and golden cheese, rather than relying on time alone.

Ovens and baking dishes vary, so begin checking at 20 minutes. Let the dish rest briefly after baking to make serving the rolled tortillas easier.

What to serve alongside

Sour cream is the listed topping and adds a cool, creamy contrast to the seasoned filling. Add it at the table so each person can choose how much to use.

For a more rounded meal, serve with a simple green salad, beans or rice. Keep extra sides separate so the enchiladas remain the centre of the plate.

Recipe notes & tips

• Use a baking dish that holds the rolled tortillas snugly in a single layer.
• Keep the filling portions even so all eight enchiladas are similar in size.
• Place each tortilla seam-side down to help prevent it unrolling.
• Check the dish from 20 minutes, since browning can vary by oven.
• Serve sour cream separately so diners can add it to taste.

Variations

• Change the cheese: use cheddar or Monterey Jack, as suggested, for a different flavour.
• Add fresh toppings: finish servings with chopped coriander or sliced spring onions.
• Bring more heat: offer sliced chillies or hot sauce at the table.
• Add vegetables: serve with a side of beans or salad for extra variety.
• Use homemade sauce: swap the shop-bought enchilada sauce for a homemade version.

Common mistakes to avoid

• Adding garlic too early: it can cook longer than intended; add it with the spices after browning the beef and onion.
• Overfilling tortillas: they may be difficult to roll; divide the filling evenly among all eight.
• Leaving seams uppermost: the rolls can open more easily; arrange them seam-side down.
• Skipping the sauce: uncovered tortilla edges can dry out; pour the sauce over the rolls before baking.
• Baking by the clock alone: the finish varies; look for bubbling sauce and golden cheese.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven-safe dish until hot throughout, or microwave individual portions; add sour cream after reheating.

Frequently asked questions