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Enchiladas hold a special place in the hearts and homes of many, celebrated for their comforting nature and rich flavors that represent the essence of Mexican cuisine. With their warm tortillas enveloping savory fillings, enchiladas are more than just a meal; they are a celebration of family and tradition. Among the myriad of enchilada recipes, Cheesy Ground Beef Enchiladas stand out as a beloved favorite, combining the hearty flavors of seasoned beef with gooey cheese, all wrapped up in a soft tortilla. This recipe not only satisfies hunger but also brings a sense of nostalgia, making it a go-to choice for family dinners and gatherings.

Cheesy Ground Beef Enchiladas

Discover the joy of making Cheesy Ground Beef Enchiladas, a family favorite that brings warmth and comfort to your dinner table. This recipe combines seasoned ground beef and gooey cheese wrapped in soft tortillas, topped with zesty enchilada sauce. It's not just a meal; it's a celebration of tradition and flavor. Perfect for gatherings or cozy family nights, these enchiladas promise to satisfy cravings and create delightful memories. Making these can be a fun and rewarding experience for cooks of all skill levels.
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Ingredients
  

For the Enchiladas:

1 lb ground beef

1 medium onion, diced

2 cloves garlic, minced

1 cup corn (fresh, frozen, or canned)

1 cup black beans, drained and rinsed

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

8 flour or corn tortillas (8-inch)

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Fresh cilantro for garnish (optional)

For the Enchilada Sauce:

1 can (15 oz) red enchilada sauce

1 cup diced tomatoes with green chilies (canned)

1 tsp paprika

1 tsp sugar (to balance acidity)

1/2 tsp ground coriander

Salt to taste

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C).

    Cook the beef mixture: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spatula (about 5-7 minutes). Drain excess fat, if necessary.

      Sauté the aromatics: Add the diced onion and garlic to the skillet with the beef. Sauté until transparent (about 3-4 minutes).

        Mix in other ingredients: Stir in the corn, black beans, cumin, chili powder, salt, and pepper. Cook for an additional 3-4 minutes until heated through. Remove from heat.

          Prepare the sauce: In a medium saucepan, combine the enchilada sauce, diced tomatoes with chilies, paprika, sugar, coriander, and salt. Heat over low heat until warmed.

            Assemble the enchiladas: In a baking dish, spread a thin layer of the enchilada sauce (about 1/2 cup). Take a tortilla, fill it with 1/3 cup of the beef mixture and sprinkle a tablespoon of cheddar and Monterey Jack cheese. Roll it up and place seam-side down in the baking dish. Repeat with the remaining tortillas.

              Top it off: Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining cheese evenly over the enchiladas.

                Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

                  Garnish and Serve: Remove from the oven, let cool for a few minutes, then garnish with fresh cilantro if desired. Serve warm.

                    Prep Time, Total Time, Servings: 20 mins | 50 mins | 4-6 servings