Classic Cheesy Minced Beef Enchiladas

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Craving a hearty, flavorful meal that’s perfect for feeding a crowd? Look no further than these classic minced beef enchiladas! This recipe is a crowd-pleaser, combining savory ground beef with a rich and tangy sauce, all wrapped in warm tortillas and topped with melted cheese. It’s surprisingly easy to make, making it a great weeknight dinner option.


Beef Enchiladas - RecipeTin Eats
Beef Enchiladas – RecipeTin Eats

1 tablespoon olive oil

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound lean ground beef
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1/2 cup beef broth
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground black pepper, to taste
  • 12 corn tortillas
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese (optional)

  • Instructions:

    1. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
    2. Stir in the garlic and cook for an additional minute, until fragrant.
    3. Add the ground beef to the pan and cook, breaking it up with a spoon, until browned.
    4. Drain any excess grease from the pan.
    5. Stir in the chili powder, cumin, paprika, and oregano. Cook for another minute, allowing the spices to bloom.
    6. Pour in the crushed tomatoes, diced tomatoes, and beef broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
    7. Season the sauce with salt and pepper to taste. Stir in half of the chopped cilantro.
    8. Preheat your oven to 375°F (190°C).
    9. Lightly grease a 9×13 inch baking dish.
    10. Spoon a small amount of sauce into the bottom of the prepared dish. This will prevent the tortillas from sticking.
    11. Fill each tortilla with a generous amount of the beef mixture. Roll up the tortillas tightly and place them seam-side down in the baking dish.
    12. Pour the remaining sauce over the enchiladas. Sprinkle with both cheddar and Monterey Jack cheese (if using).
    13. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
    14. Garnish with the remaining chopped cilantro and serve hot.

    Nutrition Facts (per serving):

    Calories: Approximately 450 (depending on the type of cheese used)

  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 70mg
  • Sodium: 600mg (depending on the sodium content of your ingredients)
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 30g

  • Conclusion:

    These minced beef enchiladas are a delicious and satisfying meal that your whole family will love. They’re perfect for a casual dinner party or a potluck gathering. With just a few simple ingredients and minimal prep time, you can whip up this flavorful Tex-Mex classic in no time. So grab your favorite toppings like sour cream, salsa, and avocado, and get ready to enjoy a taste explosion!


    1. Can I use ground turkey or chicken instead of beef?

    Absolutely! You can easily substitute ground turkey or chicken for the ground beef in this recipe. Just be sure to adjust the cooking time slightly, as poultry may cook faster than beef.

    2. What can I do if my enchiladas seem dry?

    If your enchiladas seem dry after baking, you can add an additional 1/4 cup of beef broth or diced tomatoes to the sauce before pouring it over the tortillas. This will help to keep them moist and flavorful.

    3. Can I make these enchiladas ahead of time?

    Yes, you can definitely assemble the enchiladas ahead of time. Simply prepare the sauce and filling according to the recipe instructions. Assemble the enchiladas in the baking dish and cover them tightly with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, preheat your oven to 375°F (190°C) and bake for 30-35 minutes, or until heated through.

    4. What are some good toppings for enchiladas?