Easy Beef Enchiladas

Alright, folks, buckle up because today I’m diving into one of my all-time favorite comfort foods: Easy Beef Enchiladas. These little wraps of bliss have cozy night-in written all over them. Imagine tender, seasoned beef all snuggled up in tortillas and tucked under a blanket of melty cheese — it’s like a food hug for your belly. You’ll want to make these again and again, trust me.

My husband and kiddos can’t get enough of these enchiladas. Picture this: we’re sitting around the kitchen table, and the enchiladas have just come out of the oven, cheese all bubbly and irresistible. Every time, without fail, my husband takes one bite and looks at me like I’m a culinary wizard. We started calling these “Tuesday-night enchiladas” because we can whip them up mid-week with zero stress and a whole lot of deliciousness.

Why You’ll Love This Easy Beef Enchiladas

1. Cheese pulls that should be illegal. Enough said.
2. Simple ingredients that you can find literally anywhere. Even your slightly questionable pantry.
3. They’re kid approved. And marriage approved. Basically, just life approved.
4. You’ll feel like an absolute superstar pulling a golden tray of these out of the oven.
5. They taste like you’ve slaved over them, but joke’s on everyone because they’re as easy as pie.

How to Make It

Okay, here’s the deal. First, you’re gonna brown some beef. None of that grey, sad stuff. We’re talking sizzling until it’s got some flavor-packing browning on it. Toss in some spices while you’re at it — go wild. Once the beef is singing, swaddle it in tortillas like a pro burrito-wrangler. Spread sauce on top, making sure it’s not a dry bun-fest. Then, cheese time. And don’t skimp. Into the oven it goes and wait for it… cheese opulence. Mechanically insert into face.

Ingredient Notes

– Beef: Get the good stuff or whatever’s in the freezer. Brown that baby like it owes you money.
– Enchilada sauce: Outa the jar, or if you’re feeling artisan-y, homemade is fine. No judgement.
– Cheese Optional notes: If you accidentally use mozzarella instead of cheddar, welcome to cheese adventure land.

Recipe Steps:

1. Brown beef in a pan until it’s got that perfect brownness.
2. Season your beef while channeling your inner spice queen or king.
3. Roll beef into tortillas and place snugly in your baking dish.
4. Guuuuurl, pour that sauce over those bad boys.
5. Blanket the whole thing with cheese because more cheese is more love.
6. Bake until you get that cheese quake of goodness.

What to Serve It With

Tips & Mistakes

1. Don’t forget to drain the beef unless you’re into greasy enchilada immersion. No judgement if you are.
2. Avoid the cardboard-tasting tortillas. Fluffy ones work best.
3. Never skimp on the cheese unless you’re lactose intolerant. Even then, you know… maybe worth it?

Storage Tips

Pop leftovers in the fridge, and they’ll be your best friend tomorrow. Eat them cold when you’re feeling courageous. Or breakfast enchiladas… because why the heck not?

Variations and Substitutions

Feel free to sub in turkey if you’ve beef-ed out. I’ve even used random squirrelier ingredients when times are hard… like black beans or mystery pantry finds. It’s pretty forgiving.

Frequently Asked Questions

Easy Beef Enchiladas

This quick and flavorful recipe for Easy Beef Enchiladas is perfect for a weeknight dinner, featuring seasoned ground beef wrapped in soft tortillas with melted cheese and a homemade enchilada sauce.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 lb ground beef
• ▢ 12 count flour tortillas 8 inch size
• ▢ 2 cups shredded cheddar cheese divided
• ▢ 1 cup enchilada sauce store-bought or homemade
• ▢ 0.5 cup diced onion
• ▢ 1 tbsp olive oil
• ▢ 1 tsp ground cumin
• ▢ 1 tsp chili powder
• ▢ 0.5 tsp garlic powder
• ▢ 0.25 tsp salt

Instructions

Preparation Steps

• Preheat your oven to 375°F.
• In a large skillet, heat olive oil over medium heat and sauté diced onion until softened, about 3-4 minutes.
• Add ground beef to the skillet and cook until browned, breaking it up with a spoon.
• Stir in cumin, chili powder, garlic powder, and salt. Cook for another 2 minutes to incorporate the spices.
• Remove skillet from heat and mix in 1 cup of shredded cheddar cheese.
• Spread a thin layer of enchilada sauce on the bottom of a baking dish.
• Fill each tortilla with about 1/2 cup of the beef mixture, roll it up, and place seam-side down in the baking dish.
• Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with remaining shredded cheddar cheese.
• Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
• Let the enchiladas cool for 5 minutes before serving.

Notes

For extra flavor, top with fresh cilantro, sour cream, or diced avocado before serving.