Welcome back, dear Mexican food enthusiasts! Today we will embark on an incredible journey to taste one of the most amazing and tasty Mexican dishes that exists in this bright and joyful country.
Yes, that’s right, we will focus on what is perhaps the most iconic recipe in Mexican cuisine: Ground Beef Enchiladas.
With tender ground beef, gooey melted cheese, and a spicy kick, this recipe is sure to become a household favorite.
Above all thanks to the fact that you will be able to prepare these delicacies in a few minutes, at most 30 and you can also make them in large quantities and then freeze them to eat them later, perhaps on a cold winter evening to warm your spirits.
So, roll up your sleeves, sharpen your knives, and let’s get started!
- 1 pound (454 g) lean ground beef
- 1 cup (150 g) diced onion
- 1 cup (130 g) diced green bell pepper
- 4 cloves garlic, minced
- 1 teaspoon (5 g) chili powder
- 1 teaspoon (5 g) ground cumin
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (1.25 g) black pepper
- 10-12 corn tortillas
- 2 cups (226 g) shredded Mexican blend cheese
- 1 can (10 oz or 283 g) red enchilada sauce
Now, let’s get cooking!
Start by browning your ground beef in a skillet over medium-high heat. Once the beef is cooked through, drain any excess fat from the skillet.
Next, add your diced onion and jalapeno to the skillet and stir until they’re softened and fragrant. Pour in the can of enchilada sauce and stir to combine all the ingredients.
Let the mixture simmer for a few minutes, allowing the flavors to meld together. Taste the mixture and season with salt and pepper as needed.
While your beef mixture simmers, preheat your oven to 350°F. Grab your corn tortillas and use tongs to dip them into the skillet with the beef mixture. Coat both sides of the tortilla with the sauce and then transfer it to a 9-by-13-inch baking dish.
Spoon a generous amount of the beef mixture onto each tortilla, roll it up tightly, and place it seam-side down in the baking dish. Repeat the process with the remaining tortillas until the dish is full.
Pour any remaining sauce over the top of the enchiladas, making sure to coat them evenly. Then, sprinkle the shredded cheese on top of the sauce.
Bake the enchiladas in the oven for 25–30 minutes, or until the cheese is melted and bubbly. Remove the dish from the oven and let it cool for a few minutes before serving.
Garnish your Easy Ground Beef Enchiladas with some fresh cilantro, sliced avocado, or a dollop of sour cream. Then, dig in and enjoy the bold flavors and spicy kick of this classic Mexican dish.
What wine goes well with Ground Beef Enchiladas?
- Barbera – A medium-bodied red wine from the Piedmont region of Italy. Its high acidity and fruity notes pair well with the tangy enchilada sauce.
- Cabernet Sauvignon – A full-bodied red wine from the Coonawarra or Margaret River regions of Australia. Its bold tannins and blackcurrant flavors complement the rich and savory beef filling.
- Nero d’Avola – A full-bodied red wine from Sicily, Italy. Its dark fruit flavors and spicy notes make it a great match for the bold and flavorful enchilada sauce.
- Tempranillo – A medium-bodied red wine from the Adelaide Hills region of Australia. Its red fruit flavors and smoky notes make it a great match for the savory beef filling.