Go Back
Ground Beef Enchiladas

Ground Beef Enchiladas Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 5 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (80/20)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 2 tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 2 cups low-sodium beef broth
  • 1 (8 oz) can tomato sauce
  • 10 corn tortillas (6-inch)
  • 2 cups shredded cheddar cheese, divided
  • 2 tbsp chopped fresh cilantro

Method
 

  1. Brown the 1 lb ground beef with the diced onion in a large skillet over medium-high heat for about 6 minutes, then stir in the garlic and spices and cook 1 more minute.
  2. In the same skillet, whisk the 2 tbsp vegetable oil and 2 tbsp flour with the chili powder, cumin, and garlic powder for 1 minute, then whisk in the broth and tomato sauce and simmer 8 minutes until thickened.
  3. Preheat the oven to 375°F (190°C), warm the tortillas, then fill each with beef and cheese, roll tightly, and arrange seam side down in a greased 9x13 inch dish.
  4. Pour the remaining sauce over the tortillas, top with the remaining cheese, and bake for 20 minutes until bubbling.
  5. Broil for 2 to 3 minutes until the cheese browns, then top with cilantro and serve hot.

Notes

If you assemble the dish a day ahead, cover and refrigerate it unbaked, then bake straight from the fridge with about 5 extra minutes added to the covered bake time. Leftover sauce also freezes well on its own if you want to make a double batch of filling now and a second round of enchiladas later.