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- 1 lb ground beef - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon paprika - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 2 cups shredded cheese (cheddar or a Mexican blend) - 8 corn tortillas - 1 can (10 oz) enchilada sauce To make tasty ground beef enchiladas, start with these required ingredients. Ground beef gives a rich flavor and a good protein boost. Onion and garlic add depth and aroma. The spices, cumin, chili powder, and paprika, create that classic enchilada taste. Black beans and corn bring texture and sweetness. Cheese adds creaminess and helps bind everything together. Corn tortillas hold the filling and soak up the sauce, while enchilada sauce gives that final touch of flavor. - Sliced jalapeños, bell peppers - Different types of cheese - Fresh herbs and garnishes Feel free to mix things up! Sliced jalapeños and bell peppers can add heat and crunch. You can use different cheeses for a unique taste, like pepper jack for spice or Monterey Jack for mildness. Fresh herbs, like cilantro, can brighten your dish and add a pop of color. - Large skillet - Baking dish - Measuring cups and spoons Make sure to have the right tools. A large skillet is perfect for browning the beef and sautéing the onion and garlic. A baking dish will hold your rolled enchiladas as they bake. Measuring cups and spoons are essential for accurate ingredients. With these tools, you can create delicious ground beef enchiladas with ease. For the full recipe, check out the details above! - Preheat your oven to 350°F (175°C). - In a large skillet, heat a tablespoon of oil over medium heat. - Add one finely chopped onion and two minced garlic cloves. - Sauté until the onion turns soft, about 3-4 minutes. - Add one pound of ground beef to the skillet. - Break the meat apart with a spatula as it cooks. - Brown the beef for about 5-7 minutes until fully cooked. - Drain any excess fat to keep it healthy. - Stir in one teaspoon of cumin, chili powder, and paprika. - Add one can of black beans and one cup of corn. - Cook for another 3 minutes until everything is hot. - Take a corn tortilla and fill it with the beef mix. - Sprinkle some cheese on top of the filling. - Roll the tortilla tightly and place it seam-side down in a baking dish. - Repeat this step for all eight tortillas. - Pour one can of enchilada sauce over the rolled tortillas. - Make sure they are covered well with sauce. - Top with the remaining cheese for extra flavor. - Place the baking dish in the preheated oven. - Bake for 20-25 minutes until the cheese is bubbly and golden. - Let the enchiladas rest for a few minutes when done. - Serve with fresh cilantro and sour cream on the side. For the complete recipe, check the Full Recipe section. To boost the flavor of your ground beef, start with the right seasonings. I recommend using a mix of cumin, chili powder, and paprika. These spices add depth to your meat. Don't forget to taste as you go! Adjust the spices to match your preference. For enchilada sauce, choose one that has a rich flavor. Look for options that have a good mix of spices and heat. You can also make your own sauce if you want to control the ingredients. This way, you can customize it to your taste. To get that bubbly cheese on top, bake your enchiladas until the cheese is golden. This usually takes about 20-25 minutes. Keep an eye on them to prevent burning. To avoid soggy tortillas, ensure they are warm before rolling. This helps them stay intact. Also, don't soak them too long in the sauce. Instead, pour just enough sauce over the rolled enchiladas to keep them moist. For the best accompaniments, serve your enchiladas with fresh cilantro and a dollop of sour cream. These add a nice contrast to the rich flavors. When plating, stack the enchiladas neatly on a colorful plate. Drizzle extra enchilada sauce on top, and sprinkle some cheese and cilantro for a lovely look. This makes your meal not only tasty but also visually appealing. For the full recipe, check out the link provided. {{image_2}} You can make delicious vegetarian enchiladas by using lentils or mushrooms instead of ground beef. Lentils are packed with protein and fiber. They soak up flavors well, making the dish hearty. Mushrooms add a nice texture and umami taste. You can also fill your enchiladas with extra vegetables like bell peppers, spinach, or zucchini. These veggies add color and nutrients. To change up the flavor, consider adding some spicy or sweet elements. A hint of jalapeño or chipotle peppers can spice things up. If you prefer sweet, try adding corn or a touch of honey. Mixing different beans, like pinto or kidney beans, can add variety and depth. Each bean brings its own flavor and texture, making your enchiladas unique. You can cook enchiladas in a slow cooker for a hands-off meal. Simply layer your ingredients in the cooker and let them meld together over hours. This method makes the flavors richer. If you are short on time, use an Instant Pot. You can cook everything quickly and have a tasty meal ready in no time. Just follow the same assembly steps and adjust the time for pressure cooking. For the full recipe, check out the previous section of this article. To store your leftover enchiladas, first let them cool down. Place them in an airtight container. Keep the container in the refrigerator. Your enchiladas will stay fresh for up to three days. If your enchiladas have sauce, they may last a day longer. For longer storage, freezing is a great option. Wrap each enchilada in plastic wrap. Then, place them in a freezer-safe bag or container. This will keep out air and prevent freezer burn. Enchiladas can last up to three months in the freezer. To thaw, move them to the fridge overnight. For reheating, place them in a preheated oven at 350°F (175°C) for about 20 minutes. This will warm them through and keep the tortillas tender. In the fridge, enchiladas last about 3-5 days. In the freezer, they can last up to three months. Always check for signs of spoilage before eating. If you see mold or an off smell, it’s best to throw them away. To keep enchiladas crisp, use these tips: - Warm the tortillas briefly. - Dip them in hot enchilada sauce. - Keep the filling dry. - Avoid overloading with sauce. These steps help the tortillas stay firm. Soggy tortillas can ruin your meal. So, treat them right! Yes, you can prepare enchiladas ahead. Here are options for meal prep: - Assemble them the night before. - Store in the fridge, covered. - Bake them fresh in the morning. This saves time on busy nights. Just pop them in the oven when ready! To reheat enchiladas, follow these techniques: - Use an oven for even heating. - Cover with foil to retain moisture. - Heat at 350°F (175°C) for 15-20 minutes. This keeps the flavors rich and the texture intact. Absolutely! Here are some alternatives: - Ground turkey or chicken for leaner options. - Black beans for a vegetarian choice. - Shredded pork or beef for a twist. These swaps cater to different diets and taste preferences. Get creative with your ingredients! Ground beef enchiladas are simple and tasty. You need key ingredients like ground beef, spices, tortillas, and cheese. Follow the steps to prepare, cook, assemble, and bake them. With tips on flavor and texture, you can make them even better. Variations, like a vegetarian option, expand your choices. Store leftovers correctly for future meals. Now, enjoy making this dish that brings joy to the table!

Delicious Ground Beef Enchiladas

Savor the delicious flavors of homemade savory ground beef enchiladas! This easy recipe combines seasoned ground beef, black beans, and corn wrapped in warm tortillas, topped with cheese and enchilada sauce for a mouthwatering meal. Perfect for any occasion, these enchiladas are sure to impress your family and friends. Ready to dig in? Click to explore the full recipe and bring this tasty dish to your table!
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Ingredients
  

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

2 cups shredded cheese (cheddar or a Mexican blend)

8 corn tortillas

1 can (10 oz) enchilada sauce

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

      Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

        Stir in the cumin, chili powder, paprika, black beans, and corn. Cook for another 3 minutes until heated through. Remove from heat.

          In a separate medium pot, warm the enchilada sauce over low heat, stirring occasionally.

            To assemble the enchiladas, take a tortilla, fill it with a generous amount of the beef mixture, and sprinkle some cheese on top. Roll it up tightly and place it seam-side down in a baking dish. Repeat with all tortillas.

              Pour the warm enchilada sauce evenly over the rolled enchiladas, ensuring they're well covered. Sprinkle the remaining cheese on top.

                Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.

                  Once out of the oven, let it rest for a few minutes before garnishing with fresh cilantro. Serve with a dollop of sour cream on the side.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4