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Beef enchiladas are a comforting and satisfying dish that brings the flavors of Mexico right to your dinner table. With savory ground beef wrapped in soft corn tortillas and topped with creamy sour cream and melted cheese, this easy weeknight dinner is sure to please everyone in the family. Plus, the simplicity of the recipe makes it perfect for busy evenings when you want something delicious without spending hours in the kitchen.
Why You’ll Love This Recipe
This beef enchiladas recipe is not just about flavor; it’s about ease and satisfaction. From the hearty filling to the zesty toppings, every bite is a delight.
- Quick and easy: Perfect for busy weeknights.
- Customizable: Make it your own with different toppings.
- Family-friendly: A hit with adults and kids alike.
- Leftover-friendly: Great for meal prep and reheating.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 2 green onions, sliced (for garnish)
- Salt and pepper, to taste
How to Make Beef Enchiladas with Sour Cream
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, brown the ground beef with the diced onion and minced garlic. Cook until the beef is no longer pink, about 5-7 minutes. Drain excess fat if necessary.
- Add chili powder, cumin, salt, and pepper to the beef mixture. Stir in ½ cup of the enchilada sauce and mix well. Remove from heat.
- Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
- Spread a few tablespoons of the beef mixture onto each tortilla, roll them up tightly, and place seam-side down in a greased 9×13 inch baking dish.
- Once all the tortillas are filled and placed in the dish, pour the remaining enchilada sauce over the top and sprinkle with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Top with sour cream and garnish with sliced green onions before serving.
Tips for the Best Results
- For extra flavor, consider adding diced bell peppers or jalapeños to the beef mixture.
- Letting the tortillas warm up makes them easier to roll without breaking.
- If you prefer a spicier kick, add extra chili powder or hot sauce to the filling.
Easy Variations
- Swap ground beef for ground turkey or chicken for a lighter option.
- Make it vegetarian by using black beans or lentils instead of meat.
- Try different cheeses like Monterey Jack or pepper jack for a unique twist.
What to Serve With It
- Mexican rice or cilantro-lime rice for a hearty side.
- Refried beans or black beans for added protein.
- A fresh garden salad with avocado and lime dressing.
- Corn on the cob for a sweet crunch.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through, or microwave in individual portions until hot.
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 2 green onions, sliced (for garnish)
- Salt and pepper, to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, brown the ground beef with the diced onion and minced garlic. Cook until the beef is no longer pink, about 5-7 minutes. Drain excess fat if necessary.
3. Add chili powder, cumin, salt, and pepper to the beef mixture. Stir in ½ cup of the enchilada sauce and mix well. Remove from heat.
4. Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
5. Spread a few tablespoons of the beef mixture onto each tortilla, roll them up tightly, and place seam-side down in a greased 9×13 inch baking dish.
6. Once all the tortillas are filled and placed in the dish, pour the remaining enchilada sauce over the top and sprinkle with shredded cheddar cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes. Top with sour cream and garnish with sliced green onions before serving.
Notes: For extra flavor, add diced bell peppers or jalapeños to the beef mixture.
