Ground Beef Enchiladas with Flour Tortillas
You know those nights when cooking feels like a chore, but takeout sounds even worse? That’s when I make these beef and cheese enchiladas. They’re easy, they’re cheesy, and they always hit the spot. The filling’s creamy and flavorful, the tortillas get just the right amount of saucy, and the whole thing comes together in under 30 minutes. No fancy ingredients, no complicated steps, just real food that makes people happy.
Ingredients
- 1 ½ lb ground beef
- ½ cup onion (chopped )
- 1 tablespoon chili powder
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 1 teaspoon salt
- 3 cups cheddar cheese (12 ounces)
- 1 cup sour cream
- 12 ounces enchilada sauce
- 8 10-inch flour tortillas
- jarred jalapenos (optional)
Instructions
- Preheat the oven to 425º.
- In a large skillet, add beef, onions, chili powder, cumin, and salt and cook over medium heat until the meat is cooked through. Add garlic and cook an additional minute. If there is excess fat, drain.
- Remove from heat and add 2 cups of grated cheese and sour cream and stir to combine.
- Spread ¾ cup of the enchilada sauce into the bottom of a 9 x 13 baking dish. Roll ½ cup of filling into each tortilla and roll tightly. Place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with 1 cup of cheese. Add jalapeños to the top if desired.
- Bake for 12-15 minutes until the cheese has melted and the sauce is bubbly.
Barbara's Notes + Tips
- Be sure to place the rolled tortillas seam-side down in the baking pan. This keeps them from opening up when cooked.
- Drain off any excess fat after cooking the beef.
- Bake uncovered to brown the cheese a bit.
Nutrition
Calories: 686kcal | Carbohydrates: 42g | Protein: 32g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1535mg | Potassium: 427mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1187IU | Vitamin C: 2mg | Calcium: 456mg | Iron: 5mg
