If you are anything like me, you love cooking. But that does not necessarily mean that you enjoy long, grueling hours fixing something, no matter how delicious it is (there are, though, exceptions to this). I know I don’t! That’s what’s so great about Ground Beef, it is so versatile! Especially so when it takes center stage in this Easy Ground Beef Enchiladas.
You can enjoy your Easy Ground Beef Enchiladas in 35 – 40 minutes tops, from prep to mouth. So frankly, it is a great dish for when you feel tired, uninspired or simply not in a cooking mood.
These ground beef Enchiladas are baked. The sauce is full of flavor but not excessively spicy and it feeds 4 people (2 enchiladas each). Just cook the meat, stuff and roll-up the tortillas, cover with the sauce, cheese and cream, bake for 10 minutes to melt the cheese and you are good to go.
In Mexico, we like to fast-fry the tortillas in oil before stuffing them and rolling-up each enchilada. This is to make the tortillas soft and pliable. However, if you don’t want the extra calories or you don’t have much time, you can simply warm up your tortillas in the microwave (get them real hot), then stuff them and roll them up. This will slash time spent preparing.
Baking the whole batch makes the whole process lickety-split as opposed to plating each enchilada portion, covering with sauce and then with the garnishing ingredients (this is how they are traditionally prepared). The down side is that the baked tortillas lose their shape and structure in the oven but hey, there is always a price to pay! And who cares if these enchiladas are so good!
Do not forget we have other great Enchilada recipes, like these Enchiladas Suizas!
Without further ado, let’s get into it!
Easy Ground Beef Enchiladas
Ingredients
- 1/2 cup white onion chopped
- 1 lbs ground beef
- 1 tsp garlic powder
- 1 tsp chipotle powder
- 1 tbsp granulated beef bouillon
- freshly ground black pepper
- 3 units Roma tomatoes
- 1 or 2 units dried Guajillo peppers
- 1 pinch cumin seeds
- 1 tbsp paprika
- 1 tsp onion powder
- salt and pepper to taste, or
- 1 tbsp granulated beef bouillon
- 1/2 cup sour cream
- 1 cup shredded Mozzarella cheese
- 8 units soft corn tortillas
- sliced red onion or white onion
Instructions
- In a large skillet, saute the white chopped onion in a little olive oil until it starts to brown. Add the ground beef, breaking any large clumps with a spoon. Add garlic and chipotle powders, beef bouillon and freshly ground pepper and cook thoroughly, stirring often, until meat is brown, 10 minutes. Divide into 8 portions.
- Boil the Roma tomatoes for 5 minutes. Turn off the heat. Drop the Guajillo peppers in the hot water, with the Roma tomatoes and let them soften and rehydrate for 10 minutes. Place the tomatoes, the Guajillos, some of the boiling water, cumin seeds, paprika, onion powder and salt and pepper (or beef bouillon) in the blender and process until smooth.
- Preheat oven to 400 Fahrenheit.
- Wrap the 8 tortillas in paper kitchen towels and microwave them until hot, 40 seconds to 1 minute, depending on your oven.
- Carefully separate the tortillas without tearing them. Stuff each tortilla with a portion of meat. Roll the stuffed tortillas, place them in a deep baking dish. Pour the tomato/Guajillo sauce on top, passing it through a fine mesh strainer. Dollop evenly the top of the enchiladas with the sour cream. Sprinkle the shredded Mozzarella cheese on top and bake for 10 – 20 minutes, depending on your oven, until cheese has melted and starts to brown.
- Garnish with the sliced red onion and serve hot. Enjoy!
Until next time and don’t forget to smile!
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