Beefy Fiesta Enchiladas

$- 1 lb ground beef - 8 small flour tortillas - 2 cups shredded cheese (cheddar or a blend) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup corn kernels (fresh, frozen, or canned) - 1 can (10 oz) enchilada sauce - 1 teaspoon ground cumin - 1 teaspoon chili powder Ground beef forms the heart of these enchiladas. It gives a rich and savory taste. I use small flour tortillas because they roll easily and hold the filling well. Cheese adds creaminess and flavor. I suggest a mix of cheddar and other cheeses for the best taste. For aromatics, finely chopped onions and minced garlic create a fragrant base. They add depth to the filling. Corn brings sweetness and texture, making each bite delightful. Seasoning is key. Enchilada sauce coats everything in flavor. Ground cumin adds warmth, while chili powder gives it a bit of heat. Together, they create a well-rounded taste that makes these enchiladas hard to resist. {{ingredient_image_1}} 1. In a large skillet, add 1 lb of ground beef. 2. Sauté the beef over medium heat. Cook until it is browned, about 5-7 minutes. 3. If there is excess fat, drain it. 4. Next, add 1 small onion, finely chopped, and 2 cloves of minced garlic. 5. Cook for another 2-3 minutes until the onion becomes soft. 1. Stir in 1 can of black beans, drained and rinsed. 2. Add 1 cup of corn kernels, either fresh, frozen, or canned. 3. Mix in ½ can of enchilada sauce, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. 4. Season with salt and pepper to taste. 5. Stir well and let it simmer for 5 minutes. This helps the flavors blend. 1. Preheat your oven to 375°F (190°C). 2. Warm 8 small flour tortillas in a dry skillet or in the microwave. This makes them easier to roll. 3. In a baking dish, spread a small amount of enchilada sauce on the bottom. 4. Take a tortilla and spoon about ¼ cup of the beef mixture onto it. 5. Sprinkle with cheese, then roll it up. Place it seam-side down in the baking dish. 6. Repeat this process with the remaining tortillas and filling. 7. Once all enchiladas are in the dish, pour the rest of the enchilada sauce on top. 8. Sprinkle with the remaining cheese. 9. Cover the dish with aluminum foil. Bake for 20 minutes. 10. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden. 11. Let cool for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream. To make your enchiladas burst with flavor, use the right seasonings. Start with salt and pepper. They lay the base for all the other flavors. - Cumin adds a warm taste. - Chili powder gives a nice kick. You can also enhance the flavor by adding fresh lime juice. A splash of lime brightens the dish. Try using smoked paprika for a deeper taste. Soggy tortillas can ruin your enchiladas. To avoid this, warm the tortillas. This makes them soft and easy to roll. - Use a dry skillet to heat them. - Alternatively, you can wrap them in a damp paper towel and microwave them for 20 seconds. For even cooking, bake the enchiladas covered with foil for the first 20 minutes. This traps steam and keeps them moist. Then, remove the foil to let the cheese brown. Enchiladas pair well with simple sides. Try serving them with rice or beans. They add texture and balance the meal. For garnishes, fresh cilantro is a must. It adds color and flavor. You can also use sour cream for a creamy touch. Avocado slices or jalapeños can add a fresh crunch. Enjoy your meal! Pro Tips Use Lean Beef: For a healthier option, choose lean ground beef (at least 90% lean) to reduce excess fat while maintaining flavor. Warm Tortillas: Always warm your tortillas before assembling the enchiladas. This prevents them from tearing and makes them easier to roll. Customize Fillings: Feel free to mix in other vegetables such as bell peppers or zucchini, or swap black beans for pinto or refried beans for a different flavor. Cheese Variations: Experiment with different types of cheese such as Monterey Jack or pepper jack for added flavor and a little kick! {{image_2}} You can easily swap out ground beef for other options. Try using ground turkey or chicken for a lighter meal. If you want a meatless option, consider using lentils or mushrooms. These choices will give your enchiladas great flavor and texture. For a veggie-packed dish, I love using zucchini, bell peppers, or spinach in place of meat. Just sauté the veggies until soft before mixing them into your filling. You’ll enjoy a fresh twist on traditional enchiladas. You can control the heat of your enchiladas with simple changes. For a mild flavor, use less chili powder and choose a mild enchilada sauce. Adding a dollop of sour cream can cool it down as well. If you like it spicy, add jalapeños or use spicy enchilada sauce. You can also mix in diced green chilies or hot sauce. For toppings, try sliced avocado or a sprinkle of crushed red pepper for extra kick. Enchiladas can be served in various ways. You can layer them in a baking dish like a casserole. This method allows all the flavors to blend beautifully. For a fun family meal, serve individual enchiladas on plates. This way, everyone can customize their toppings. You can also make a buffet-style setup with different sauces and toppings for guests to choose from. To keep your enchiladas fresh, store leftovers in the fridge. Place them in an airtight container. They will last for about 3 to 4 days. If you want to keep them longer, freezing is a great option. Wrap each enchilada tightly in plastic wrap, then place them in a freezer-safe bag. This method helps prevent freezer burn. When you're ready to eat your enchiladas, there are a few methods to reheat them. The best way is in the oven. Preheat it to 350°F (175°C). Place the enchiladas in a baking dish. Cover them with foil to keep them moist. Heat for about 20 minutes or until they are hot throughout. You can also reheat them in the microwave. Use a microwave-safe plate, cover them, and heat for 1 to 2 minutes. Check to make sure they are warm all the way through. Enchiladas can last a few days in the fridge. After 3 to 4 days, they may spoil. Signs of spoilage include a sour smell or mold. If you see any of these signs, it’s best to throw them away. If you freeze them, they can last up to 3 months. Just make sure to check for any changes in texture or smell when you thaw them. You can use several tasty substitutes for ground beef. Here are some options: - Ground turkey: This is leaner and has a mild taste. - Ground chicken: Similar to turkey, it is light and healthy. - Black beans: A great choice for a vegetarian option. - Lentils: Cooked lentils add protein and texture. - Mushrooms: Chopped mushrooms offer umami flavor and depth. Each of these will give your enchiladas a unique twist, while still being delicious. Yes, you can prep your enchiladas ahead of time. Here are some tips: - Assemble and refrigerate: You can make the enchiladas and place them in the fridge for up to 24 hours. - Use freezer bags: If you want to freeze them, wrap each enchilada in plastic wrap and place in a bag. - Sauce on the side: Consider adding the sauce just before baking for best results. This makes dinner planning easy and stress-free! You can tell when your enchiladas are ready by looking for these signs: - Bubbling cheese: The cheese on top should be melted and bubbly. - Golden color: The cheese should have a nice golden brown color. - Heat throughout: The enchiladas should feel hot when you poke them. These signs will help ensure your enchiladas are perfectly cooked and ready to serve! In this post, we explored making delicious enchiladas. We covered key ingredients like beef, tortillas, and cheese. I showed you how to prepare the filling and assemble your enchiladas step by step. We also shared tips for perfect flavor and potential ingredient swaps for variety. Remember, the best enchiladas come from fresh ingredients and perfect cooking. Enjoy trying these easy steps in your kitchen; your taste buds will thank you!$

Beefy Fiesta Enchiladas

Delicious enchiladas filled with seasoned ground beef, black beans, corn, and cheese, topped with enchilada sauce.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 can (10 oz) enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
to taste salt and pepper
8 small flour tortillas
2 cups shredded cheese (cheddar or a blend)
to taste fresh cilantro, chopped (for garnish)
to serve sour cream

Instructions

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if needed.
Stir in the chopped onion and garlic. Cook for another 2-3 minutes until the onion is soft and translucent.
Add the black beans, corn, 1/2 can of the enchilada sauce, cumin, chili powder, salt, and pepper. Stir until everything is well combined. Let it simmer for 5 minutes to let the flavors meld.
Preheat your oven to 375°F (190°C). Warm the tortillas in a dry skillet or a microwave to make them pliable.
Spread a small amount of enchilada sauce on the bottom of a baking dish. Take a tortilla, spoon about 1/4 cup of the beef mixture onto it, sprinkle with cheese, then roll it up and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Once all enchiladas are assembled, pour the remaining enchilada sauce evenly over the top and sprinkle with remaining cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro before serving. Serve with sour cream on the side.

Notes

Feel free to customize with your favorite toppings and sides.

Keyword beef, comfort food, enchiladas, Mexican food