Okay, so picture this: It’s a Tuesday night. You’re exhausted, the fridge is looking a little sad, and the last thing you want to do is spend *hours* in the kitchen. Been there, done that! That’s exactly why I’m so thrilled to share my absolute favorite Delicious Easy Ground Beef Enchiladas Recipe In 30 Minutes. Seriously, this is my weeknight savior. I’ve been tweaking this recipe for years, trying to get it just right for those nights when dinner needs to be on the table FAST, but still taste like a million bucks. It’s savory, cheesy, and so satisfying – trust me, your family will be asking for seconds!
Why You’ll Love This Delicious Easy Ground Beef Enchiladas Recipe In 30 Minutes
There are so many reasons why this recipe quickly became a family favorite. Honestly, what’s not to love?
- Speed Demon! We’re talking a full, hearty dinner on your table in *just* 30 minutes. Perfect for those super busy weeknights when time is tight.
- Super Easy Prep: No fancy tricks here! Anyone can whip these up, even if you’re totally new to cooking enchiladas.
- Minimal Cleanup: Use just one skillet and one baking dish? Yes, please! Less time scrubbing means more time relaxing.
- Total Crowd-Pleaser: Kids and adults alike go absolutely bonkers for these cheesy, savory enchiladas. They’re always a hit!
- So Versatile: Easily tweak the spice level or add your favorite toppings. You can really make them your own.
Gather Your Ingredients for Delicious Easy Ground Beef Enchiladas
Alright, let’s get our ingredients lined up! This is what makes these enchiladas so amazing, and thankfully, most of it is probably already in your pantry or fridge. You’ll want to grab:
- 1 pound ground beef: For that hearty, savory base.
- 1 medium onion, finely chopped: Adds a nice little bite and sweetness.
- 2 cloves garlic, minced: Because what’s Mexican food without garlic?
- 1 (15 ounce) can tomato sauce: This forms the delicious, saucy foundation.
- 1 (4 ounce) can chopped green chilies, undrained: Don’t drain these! They add flavor and a little kick.
- 1 teaspoon chili powder: For that classic enchilada flavor.
- 1/2 teaspoon ground cumin: Gives it that earthy, warm spice notes you expect.
- 1/4 teaspoon salt: Just to bring all those flavors together.
- 1/4 teaspoon black pepper: A little bit a spice is always good!
- 8 corn tortillas: The perfect vessels for our yummy filling.
- 1 cup shredded Monterey Jack cheese: For super melty goodness.
- 1 cup shredded cheddar cheese: Because you can never have too much cheese, right?
- 1/4 cup chopped fresh cilantro (optional): If you’re a cilantro fan, this adds such a fresh finish!
Having everything prepped and ready to go is key to hitting that 30-minute mark, so chop that onion and mince that garlic before you even start cooking!
Step-by-Step Guide to Making Delicious Easy Ground Beef Enchiladas
Alright, let’s get these amazing enchiladas into your oven! It’s a pretty straightforward process, and honestly, watching them bake up golden and bubbly is half the fun. You’ll be amazed at how quickly this comes together, easily hitting that 30-minute goal.
Preparing the Flavorful Ground Beef Filling
First things first, grab a good-sized skillet and get your ground beef and chopped onion in there over medium-high heat. We’re gonna brown that beef and cook down the onion until it’s nice and soft. Once it’s all cooked, just drain off any extra grease – nobody wants greasy enchiladas! Now, stir in that minced garlic, followed by the tomato sauce, undrained green chilies, chili powder, cumin, salt, and pepper. Give it a good stir, bring it to a gentle simmer, and let it bubble away for about 5 minutes. This lets all those delicious flavors really get to know each other.
Assembling Your Delicious Easy Ground Beef Enchiladas
While the sauce is simmering, it’s tortilla time! Tortillas can be a bit stubborn, so warming them up makes them super pliable and less likely to crack. I usually pop them in the microwave for about 20-30 seconds, just until they’re warm and bendy. Or, if you have room on the stove, you can quickly warm them on a dry skillet. Now, spoon about a quarter cup of that tasty beef mixture right into the center of each warm tortilla. Then, just roll ’em up snugly and place them seam-side down in your 9×13 inch baking dish. Try to fit them in there nice and tight – they help each other stay rolled!
Baking and Serving Your 30-Minute Enchiladas
Pour any leftover sauce from the skillet right over the top of your rolled enchiladas – don’t waste any of that goodness! Then, sprinkle both the Monterey Jack and cheddar cheeses evenly over everything. Pop that dish into your preheated oven (that’s the 375°F/190°C one we preheated earlier!). Bake for about 15 to 20 minutes, just until the cheese is completely melted and getting wonderfully bubbly around the edges. If you’re feeling fancy, sprinkle on some fresh cilantro right before serving. Honestly, the smell in your kitchen at this point is going to be amazing!
If you’re aiming for something a bit different, you could even try out a creamy Cajun sauce instead of the standard tomato sauce, although this quick version is pretty hard to beat!
Tips for the Best Easy Ground Beef Enchiladas
Okay, so you’ve got the recipe, but let me give you a few little tricks I’ve picked up over the years to make these *truly* spectacular, not just good. First off, those tortillas? Seriously, warm them gently. If they crack when you roll them, they’ll just fall apart in the dish. A quick spin in the microwave or a brief touch-up on a dry skillet works wonders. If you’re worried about them drying out, don’t be! The sauce and cheese keep everything wonderfully moist. And for the cheese, feel free to mix it up! Monterey Jack is classic for meltiness, but a sharp cheddar adds amazing flavor. I sometimes toss in a little pepper jack if I want an extra kick! Speaking of kick, if you like it spicy, toss in a pinch of cayenne pepper with your other spices. Serve these bad boys with some fresh salsa – seriously, homemade salsa is way better than anything from a jar!
Ingredient Notes and Substitutions for Your Ground Beef Enchiladas
Let’s chat about these ingredients for a sec, because sometimes you have to make little swaps, right? The ground beef is pretty standard, but if you’re looking to skip the meat, crumbled firm tofu or even some black beans cooked with the spices work like a charm! The green chilies? They add a lovely mild heat and flavor, but if you can’t find them, a can of diced green chiles will do in a pinch. As for the cheese, Monterey Jack and cheddar are my go-tos for that perfect, gooey melt. But honestly, a good Colby Jack, a mild cheddar, or even a bit of pepper jack for extra spice are fantastic substitutes. Don’t be afraid to experiment and find *your* perfect combo!
Frequently Asked Questions About Delicious Easy Ground Beef Enchiladas
Got questions? I’ve probably got answers! Here are a few things folks often ask about these speedy enchiladas:
Can I make these ahead of time?
Oh absolutely! You can totally prep the beef filling and assemble the enchiladas (but don’t bake them yet!) a day in advance. Just cover the baking dish tightly with plastic wrap and pop it in the fridge. When you’re ready to bake, you might need to add a few extra minutes to the cooking time since they’ll be starting out colder. It’s a lifesaver for busy evenings!
What can I serve with these enchiladas?
These are so yummy on their own, but they really shine with some classic sides! I love serving them with a dollop of sour cream or Greek yogurt, some fresh pico de gallo or my favorite homemade salsa, and maybe a side of fluffy rice or simple refried beans. A little shredded lettuce on top is nice and fresh too!
Can I use flour tortillas instead of corn?
You sure can! If you’re not a fan of corn tortillas or just don’t have them on hand, flour tortillas work fine. Just be aware that they can sometimes tear more easily when rolled if they aren’t warmed up well. They also have a slightly different texture, a bit chewier. It’s a personal preference, really!
How do I store leftovers?
If, by some miracle, you have any leftovers, just cover the baking dish tightly with plastic wrap or transfer the enchiladas to an airtight container. They’ll keep well in the refrigerator for about 3-4 days. To reheat, I usually pop them in the oven at around 350°F (175°C) for about 15-20 minutes until they’re heated through, but a quick zap in the microwave works too!
Nutritional Information for This Easy Ground Beef Enchiladas Recipe
Just a heads-up, all these numbers are estimates, since we all use slightly different ingredients and, you know, serving sizes can be a bit flexible! But generally, you’re looking at about 450 calories per serving (which is usually about 2 enchiladas). You’ll also get around 25g of fat, 25g of protein, and 30g of carbohydrates. These values can change a bit depending on the brands you use and how much cheese you pile on, but it gives you a good idea!
Easy Ground Beef Enchiladas
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Quick and delicious ground beef enchiladas ready in 30 minutes.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (4 ounce) can chopped green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, brown the ground beef with the chopped onion over medium-high heat. Drain off any excess grease.
- Stir in the minced garlic, tomato sauce, green chilies, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Warm the tortillas slightly to make them pliable.
- Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
- Pour any remaining sauce over the enchiladas.
- Sprinkle the Monterey Jack and cheddar cheeses evenly over the top.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro, if desired.
Notes
- For a spicier enchilada, add a pinch of cayenne pepper to the beef mixture.
- If your tortillas are cracking, warm them in the microwave for 20-30 seconds before rolling.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: ground beef enchiladas, easy enchiladas, 30 minute recipe, Mexican food, quick dinner