Ground Beef Enchiladas
Cheesy, saucy ground beef enchiladas with a creamy, never-dry filling that comes together in just 45 minutes. Perfect for busy weeknights and meal prep.
Equipment
- Large Skillet
- 9x13-inch baking dish
- Measuring Cups and Spoons
- Mixing Spoon or Spatula
- Aluminum foil
Ingredients
Main Ingredients
- 1 lb lean ground beef (90/10)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) refried beans
- 1/2 cup sour cream, plus more for serving
- 2 cups shredded Mexican blend cheese, divided
- 1 can (19 oz) red enchilada sauce
- 8 flour tortillas (7-8 inch)
Optional Toppings
- 1/4 cup chopped cilantro
- to taste sliced jalapeños
- 1 diced avocado
- to taste extra sour cream for serving
Instructions
- Preheat oven to 375°F (190°C). Spread 1/4 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
- In a large skillet over medium-high heat, cook ground beef and diced onion until beef is no longer pink and onion is soft, about 6-7 minutes. Drain excess fat.
- Stir in minced garlic and taco seasoning; cook for 30 seconds until fragrant.
- Remove from heat. Mix in refried beans and 1/2 cup sour cream until creamy.
- Add 1 cup shredded cheese and 1/3 cup enchilada sauce; stir until cheese melts slightly.
- Spoon about 1/3 cup filling down the center of each tortilla, roll snugly, place seam-side down in prepared baking dish.
- Pour remaining enchilada sauce over rolled tortillas, coating all edges. Sprinkle remaining 1 cup cheese on top.
- Cover dish tightly with aluminum foil and bake for 20 minutes. Remove foil and bake another 10-12 minutes until cheese is bubbly and golden. Optionally broil for 1 minute for crispy edges.
- Let enchiladas rest 5 minutes before serving. Add optional toppings as desired.
Notes
For creamier filling, mix sour cream and a splash of sauce into the beef. Store leftovers in refrigerator up to 4 days; reheat in 350°F oven for best texture. To freeze, assemble without sauce and cheese, then thaw overnight and bake with sauce and cheese, adding 5 minutes to covered time. Gluten-free option: Use warmed corn tortillas. See post for more variations.