Ground Beef Enchiladas Recipe

Ground beef enchiladas are a classic comfort food that combines the bold flavors of seasoned beef, melted cheese, and zesty enchilada sauce wrapped in soft flour tortillas. This easy recipe allows you to create a dish that’s perfect for weeknight dinners or casual gatherings. The key to these enchiladas is the combination of seasoned ground beef, a quick Spanish rice base, and a rich, flavorful enchilada sauce. Layered together, they create a mouthwatering meal that everyone will love.

This recipe brings together the heartiness of ground beef, the warmth of taco seasoning, and the deliciousness of melted cheddar cheese. Whether you’re preparing it for a family meal or making it ahead for a gathering, these ground beef enchiladas are sure to please. The Spanish rice and pasta mix adds extra flavor and texture to the dish, while the flour tortillas provide the perfect base for all the tasty fillings. Once topped with fresh cilantro and served with a dollop of sour cream, these enchiladas are truly a treat.

Why You’ll Love This Recipe

These ground beef enchiladas are a crowd-pleaser, perfect for busy weeknights or for feeding a family. The recipe uses simple ingredients that you probably already have in your pantry, but the end result is a dish that’s packed with flavor. The combination of seasoned ground beef, tangy enchilada sauce, and melted cheddar cheese creates the ideal balance of savory, spicy, and cheesy.

The use of Spanish rice not only adds a flavorful base but also helps to make the dish more filling. The recipe is also customizable—you can adjust the seasoning levels or even swap the ground beef for ground turkey, chicken, or a vegetarian filling if preferred. The baked enchiladas are easy to prepare in advance, and they reheat well, making them a great option for meal prep or leftovers. With minimal prep time and a quick baking process, these enchiladas are a hassle-free, delicious meal that everyone will love.

Ingredients

For the Spanish Rice:

• Spanish rice and pasta mix (such as Rice-A-Roni)
• Butter
• Mild Rotel (diced tomatoes with green chilies)
• Water

For the Enchiladas:

• Olive oil
• Small onion, diced
• Lean ground beef
• Taco seasoning
• Garlic powder
• Salt
• Pepper
• Enchilada sauce
• Flour tortillas
• Freshly shredded cheddar cheese
• Fresh chopped cilantro (for garnish)
• Sour cream (for serving)

Variations

This ground beef enchilada recipe is versatile and can be modified to suit your taste preferences. Here are a few ways to switch it up:

• Ground Turkey or Chicken: Swap the ground beef for ground turkey or chicken for a leaner alternative. Both meats will work well with the taco seasoning and enchilada sauce.
• Vegetarian Option: For a vegetarian version, use black beans, sautéed mushrooms, or a mix of roasted vegetables instead of meat. You can also add some spinach for extra nutrition.
• Cheese Variety: While cheddar cheese is the classic choice, feel free to experiment with other cheeses such as Monterey Jack, pepper jack, or a blend of Mexican cheeses for a different flavor.
• Spicy Heat: If you like more heat, consider using a spicy enchilada sauce or adding sliced jalapeños to the filling for extra spice.

How to Make the Recipe

Step 1: Prepare the Spanish Rice

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the Spanish rice and pasta mix (from the Rice-A-Roni box) and cook, stirring occasionally, until the rice is lightly browned. Add the can of mild Rotel and 2 cups of water, then bring to a boil. Once boiling, cover the pan, reduce the heat to low, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and set aside.

Step 2: Cook the Ground Beef Filling

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes, or until softened. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat, then stir in the taco seasoning, garlic powder, salt, and pepper. Mix well to combine, then remove from heat and set aside.

Step 3: Prepare the Enchiladas

Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, pour a small amount of enchilada sauce to lightly coat the bottom of the dish. Take each warmed tortilla and spoon a generous amount of the ground beef mixture and Spanish rice onto the center. Sprinkle with a bit of shredded cheddar cheese, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, arranging them in the dish.

Step 4: Top with Sauce and Cheese

Once all the tortillas are in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining shredded cheddar cheese over the sauce, covering the enchiladas completely.

Step 5: Bake the Enchiladas

Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.

Step 6: Garnish and Serve

Remove from the oven and let the enchiladas cool for a few minutes before serving. Garnish with freshly chopped cilantro and serve with a dollop of sour cream on the side.

Tips for Making the Recipe

• Warm Tortillas: Warm your tortillas before filling them to prevent them from cracking when you roll them. You can wrap them in a damp paper towel and microwave them for 30 seconds to a minute.
• Make It Ahead: You can prepare the enchiladas in advance. Simply assemble the enchiladas up to the point of baking, cover with foil, and refrigerate for up to 24 hours. When you’re ready to bake, simply increase the baking time by 5-10 minutes.
• Customization: Feel free to add any extra fillings you enjoy, such as sautéed bell peppers, zucchini, or olives, to enhance the flavor and texture.
• Avoid Sogginess: Don’t over-saturate the tortillas with too much enchilada sauce. A thin layer of sauce at the bottom of the pan is enough to prevent the tortillas from becoming soggy while baking.

How to Serve

Ground beef enchiladas are delicious on their own, but they pair well with a variety of sides. Here are some ideas to complete your meal:

• Mexican Rice: Serve with a side of traditional Mexican rice or Spanish rice for an extra filling meal.
• Refried Beans: Creamy refried beans make the perfect accompaniment to enchiladas.
• Guacamole: A scoop of homemade guacamole adds a rich and creamy contrast to the spiciness of the enchiladas.
• Salsa and Chips: Serve with a bowl of your favorite salsa and tortilla chips for a complete Tex-Mex meal.

Make Ahead and Storage

Storing Leftovers

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 350°F (175°C) for 10-15 minutes until heated through.

Freezing

You can freeze these enchiladas before baking. Assemble the enchiladas in the baking dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to bake, let them thaw in the refrigerator overnight, then bake as directed, adding 5-10 minutes to the baking time.

Reheating

To reheat leftover enchiladas, place them in the oven at 350°F (175°C) for 10-15 minutes or until heated through. You can also reheat individual portions in the microwave.

FAQs

1. Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas can be used for a gluten-free version of the enchiladas. Just make sure to warm them slightly before rolling them to prevent cracking.

2. Can I make these enchiladas spicier?

Yes, you can use a spicier enchilada sauce or add jalapeños to the beef mixture for extra heat.

3. Can I substitute the ground beef with another meat?

Yes, ground turkey, chicken, or even a vegetarian filling like black beans or soy protein can be used as a substitute for ground beef.

4. Can I make the enchiladas without the Spanish rice?

Yes, you can omit the Spanish rice if you prefer a simpler beef and cheese enchilada. You can also add more beans or vegetables to fill the tortillas.

5. Can I make the enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance, cover, and refrigerate them until you’re ready to bake.

6. Can I use pre-cooked rice?

Yes, you can use pre-cooked rice if you don’t have the Spanish rice mix, just add a bit of seasoning to taste.

7. How can I make these enchiladas vegetarian?

To make the enchiladas vegetarian, simply replace the ground beef with a combination of beans, vegetables like bell peppers or zucchini, and some cheese.

8. How do I prevent the tortillas from becoming soggy?

Make sure to use a thin layer of sauce and avoid overfilling the tortillas. Warm tortillas also help prevent cracking and sogginess.

9. Can I use a different cheese?

Yes, you can use Monterey Jack, mozzarella, or a Mexican cheese blend as a substitute for cheddar.

10. How can I store leftover enchiladas?

Leftover enchiladas should be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Conclusion

These ground beef enchiladas are the perfect balance of flavors and textures, offering a deliciously hearty meal that is both satisfying and easy to prepare. Whether you’re feeding your family or serving guests, this dish is sure to be a hit. With the right blend of savory ground beef, cheesy goodness, and a rich enchilada sauce, these enchiladas are a crowd-pleasing favorite that’s perfect for any occasion.

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