How To Make Ground Beef Enchiladas With Flour Tortillas – A Simple Recipe For Success

Enchiladas, a beloved Mexican dish, have captivated taste buds worldwide. This guide will embark you on a culinary journey, showcasing the art of crafting mouthwatering ground beef enchiladas with the soft embrace of flour tortillas. Follow along as we delve into the secrets of this delectable treat.

Ingredients You’ll Need

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes with green chilies (undrained)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup chopped fresh cilantro

Step-by-Step Instructions

1. Prepare the Ground Beef Filling:

• Brown the ground beef in a large skillet over medium heat.
• Drain off any excess grease.
• Add the onion and cook until softened.
• Stir in the garlic and cook for another minute.
• Add the tomato sauce, diced tomatoes, chili powder, cumin, salt, and pepper.
• Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.

2. Assemble the Enchiladas:

• Preheat oven to 375°F (190°C).
• Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish.
• Fill each tortilla with a generous amount of ground beef filling.
• Roll up the tortillas and place them seam-side down in the baking dish.
• Pour the remaining sauce over the enchiladas.

3. Bake:

• Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.

4. Garnish and Serve:

• Top with shredded cheddar cheese, sour cream, and chopped fresh cilantro.
• Serve immediately with your favorite sides, such as rice, beans, or guacamole.

Tips for Success

• Use fresh ingredients for the best flavor.
• If you don’t have flour tortillas, you can use corn tortillas instead.
• Add a dash of cayenne pepper for a bit of heat.
• Don’t overcook the enchiladas, as they can become dry.
• Let the enchiladas rest for a few minutes before serving to allow the filling to set.

Variations

• Chicken Enchiladas: Substitute ground chicken for the ground beef.
• Vegetarian Enchiladas: Omit the ground beef and use a mixture of beans, corn, and vegetables instead.
• Cheese Enchiladas: Fill the tortillas with a combination of shredded cheeses, such as cheddar, Monterey Jack, and mozzarella.
• Green Enchiladas: Use green salsa instead of tomato sauce and add chopped spinach or tomatillos to the filling.

Frequently Asked Questions

1. Can I make these enchiladas ahead of time?

• Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking.

2. How can I make the enchiladas spicier?

• Add more chili powder or cayenne pepper to the filling.

3. Can I use a different type of cheese?

• Yes, you can use any type of shredded cheese that you like.

4. What are some good sides to serve with enchiladas?

• Rice, beans, guacamole, salsa, and sour cream are all popular sides.

5. How do I store leftover enchiladas?

• Leftover enchiladas can be stored in the refrigerator for up to 3 days.