Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Servings: 6
Mouthwatering ground beef enchilada with perfectly seasoned ground beef, melty cheese, and a simple & impressive homemade enchilada sauce. This is a great weeknight dinner option that you can easily whip up in a breeze! And a freezer-friendly dish, too!
Ingredients
1 lb 93/7 lean ground beef
4 cloves garlic, minced
1 tbsp vegetable oil, plus additional for frying tortillas
1 jalapeno, minced and seeds removed
1/2 c. onion, finely diced
2 8-ounces cans of tomato sauce of good quality
1 c. beef broth, low sodium
2 tbsp chili powder
1 tbsp sugar
1 tsp smoked paprika
1 tsp cumin
2 tbsp cilantro, chopped
16 ounces Colby-jack cheese, shredded
sour cream for serving
12 corn tortillas
1 tsp kosher salt
1/2 tsp freshly ground black pepper
How to make Ground Beef Enchilada
Step 1: Saute the onions and jalapeno in a large skillet over medium-low heat for about 2 to 3 minutes or until the onions begin to soften and turn translucent. Then, add the garlic, stir, and continue to cook for another minute. Before adding the ground beef, increase the heat. Cook the ground beef until browned. Pour in the beef broth & tomato sauce, and add the chili powder, sugar, cumin, salt, and pepper. Mix well and allow everything to simmer for about 10 minutes over low heat until the sauce has slightly reduced.
Step 2: In a smaller skillet with hot vegetable oil, lightly fry the corn tortillas until pliable. Remove from the skillet and set the tortillas aside with paper towels between each layer.
Step 3: Stir in 2 tbsp chopped fresh cilantro once the sauce has slightly reduced.
Step 4: Prepare the oven. Preheat it to 400 degrees. Using nonstick cooking spray, grease a 9 x 13-inch baking dish.
Step 5: In the bottom of the prepared baking pan, spread a half cup of enchilada sauce mixture. Into each tortilla, evenly divide the meat mixture. Between the 12 enchiladas, divide 8 ounces of cheese. Roll the tortillas and place them in the baking dish, seam-side down. Over the rolled enchiladas, pour the rest of the enchilada sauce and sprinkle with the rest of the cheese on top.
Step 6: Using foil, tent the dish and place it in the preheated oven. Bake the enchiladas for about 20 to 30 minutes or until heated through and bubbly. Remove from the oven when done and sprinkle with extra fresh cilantro. Serve the ground beef enchilada immediately with a dollop of sour cream. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 565, Calories from Fat 288, Fat 32g49%, Saturated Fat 19g119%, Cholesterol 119mg40%, Sodium 1114mg48%, Potassium 569mg16%, Carbohydrates 31g10%, Fiber 5g21%, Sugar 4g4%, Protein 38g76%, Vitamin A 1740IU35%, Vitamin C 4.4 mg5%, Calcium 588mg59%, Iron 3.9 mg22%
Ingredients
- 1 lb 93/7 lean ground beef
- 4 cloves garlic, minced
- 1 tbsp vegetable oil, plus additional for frying tortillas
- 1 jalapeno, minced and seeds removed
- 1/2 c. onion, finely diced
- 2 8-ounces cans of tomato sauce of good quality
- 1 c. beef broth, low sodium
- 2 tbsp chili powder
- 1 tbsp sugar
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 tbsp cilantro, chopped
- 16 ounces Colby-jack cheese, shredded
- sour cream for serving
- 12 corn tortillas
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
Step 1: Saute the onions and jalapeno in a large skillet over medium-low heat for about 2 to 3 minutes or until the onions begin to soften and turn translucent. Then, add the garlic, stir, and continue to cook for another minute. Before adding the ground beef, increase the heat. Cook the ground beef until browned. Pour in the beef broth & tomato sauce, and add the chili powder, sugar, cumin, salt, and pepper. Mix well and allow everything to simmer for about 10 minutes over low heat until the sauce has slightly reduced.
Step 2: In a smaller skillet with hot vegetable oil, lightly fry the corn tortillas until pliable. Remove from the skillet and set the tortillas aside with paper towels between each layer.
Step 3: Stir in 2 tbsp chopped fresh cilantro once the sauce has slightly reduced.
Step 4: Prepare the oven. Preheat it to 400 degrees. Using nonstick cooking spray, grease a 9 x 13-inch baking dish.
Step 5: In the bottom of the prepared baking pan, spread a half cup of enchilada sauce mixture. Into each tortilla, evenly divide the meat mixture. Between the 12 enchiladas, divide 8 ounces of cheese. Roll the tortillas and place them in the baking dish, seam-side down. Over the rolled enchiladas, pour the rest of the enchilada sauce and sprinkle with the rest of the cheese on top.
Step 6: Using foil, tent the dish and place it in the preheated oven. Bake the enchiladas for about 20 to 30 minutes or until heated through and bubbly. Remove from the oven when done and sprinkle with extra fresh cilantro. Serve the ground beef enchilada immediately with a dollop of sour cream. Enjoy!
