Description
This Ground Beef Enchilada recipe features tender lean ground beef slow-simmered in a flavorful, mildly spicy tomato-based sauce, wrapped in lightly fried corn tortillas, topped with melted Colby-Jack cheese, and baked to bubbly perfection. Perfectly balanced with fresh cilantro and served with a dollop of sour cream, this dish delivers a delicious and hearty Mexican-inspired meal.
Ingredients
Meat Sauce
- 1 tablespoon vegetable oil (plus additional for frying tortillas)
- 1/2 cup onion (finely diced)
- 1 jalapeno (minced and seeds removed)
- 4 cloves garlic (minced)
- 1 pound 93/7 lean ground beef
- 1 cup beef broth (low sodium)
- 2 (8 oz) cans tomato sauce (good quality)
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon sugar
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons cilantro (chopped)
Other
- 12 corn tortillas
- 16 oz Colby-jack cheese (shredded)
- Sour cream (for serving)
Instructions
- Sauté Vegetables and Cook Beef: Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat. Add diced onions and minced jalapeño; cook for 2-3 minutes until onions start to soften and turn translucent. Stir in minced garlic and cook for an additional minute. Increase heat to medium-high, add ground beef, and cook until browned and cooked through, breaking it up as it cooks.
- Simmer Sauce: Add beef broth, tomato sauce, chili powder, smoked paprika, sugar, cumin, kosher salt, and black pepper to the skillet. Stir well to combine. Reduce heat to low and let the mixture simmer gently for about 10 minutes, or until the sauce has reduced and thickened slightly.
- Fry Tortillas: Meanwhile, heat vegetable oil in a smaller skillet over medium heat. Lightly fry each corn tortilla until pliable but not crispy—just enough to soften them for rolling. Drain on paper towels, placing a paper towel between each tortilla to prevent sticking.
- Preheat Oven and Prepare Dish: Preheat oven to 400°F (204°C). Lightly spray a 9x13-inch baking dish with non-stick cooking spray to prevent sticking.
- Assemble Enchiladas: Spread 1/2 cup of the enchilada sauce mixture evenly on the bottom of the baking dish. Stir chopped fresh cilantro into the meat sauce. Using a slotted spoon to drain excess liquid, evenly distribute the meat mixture among all 12 tortillas. Sprinkle about 8 oz of shredded cheese evenly over the meat on each tortilla, then roll them up tightly and place seam side down in the prepared baking dish.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the remaining shredded Colby-Jack cheese.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20-30 minutes, until the casserole is heated through and the cheese is melted and bubbly.
- Serve: Remove from oven, sprinkle additional fresh cilantro on top, and serve hot with sour cream on the side.
Notes
- Use lean ground beef (93/7) to reduce excess grease while keeping the enchiladas moist.
- Light frying the tortillas ensures they stay soft and pliable for easy rolling without cracking.
- Adjust chili powder and jalapeño quantity to control the spiciness level according to preference.
- For a richer flavor, you can substitute beef broth with homemade or low-sodium beef stock.
- If preferred, substitute corn tortillas with flour tortillas but note the flavor and texture differences.
- Leftover enchiladas reheat well in the oven or microwave for a quick meal.
