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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 can (15 oz) refried beans - 8 small corn tortillas - 2 cups shredded cheddar cheese - 1 can (10 oz) enchilada sauce - 1/2 cup sour cream - Fresh cilantro for garnish (optional) - Sliced jalapeños for garnish (optional) Measuring ingredients helps ensure your dish turns out great. It keeps flavors balanced and gives you the right texture. I always recommend using measuring cups and spoons for dry and wet ingredients. A kitchen scale is also useful for precise amounts, especially for meat and cheese. For gluten-free options, choose corn tortillas. They work well and taste great. For dairy-free alternatives, you can use vegan cheese and skip the sour cream. There are many tasty options that fit your needs. You can still enjoy these enchiladas! Start by gathering all your ingredients. You will need: - 1 lb ground beef - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 can (15 oz) refried beans - 8 small corn tortillas - 2 cups shredded cheddar cheese - 1 can (10 oz) enchilada sauce - 1/2 cup sour cream - Fresh cilantro for garnish (optional) - Sliced jalapeños for garnish (optional) Chop the onion and mince the garlic. Measure each ingredient carefully. This helps ensure your dish turns out just right. Prepare a large skillet on medium heat. You want it hot enough to brown the beef nicely. Add the ground beef, onion, and garlic to the skillet. Cook until the beef is browned and the onion is soft, about 5-7 minutes. Make sure to drain any excess fat after cooking. This keeps your filling from being greasy. Now, stir in the cumin and chili powder. These spices add great flavor. Mix well and cook for another minute. Remove the skillet from heat. Add the refried beans next. Mix until the beans are creamy and well combined with the beef. Take a tortilla and lay it flat. Spoon about 2-3 tablespoons of the beef mixture in the center. Sprinkle some shredded cheddar cheese on top. Roll the tortilla tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat this step with the remaining tortillas. Once all tortillas are rolled, pour the enchilada sauce over them. Make sure every tortilla is covered. This keeps them moist and flavorful while baking. Finally, sprinkle the remaining cheddar cheese on top. The cheese will melt and form a delicious crust. Now, you’re ready to bake! To get the best cheese melt, choose the right cheese. I love using sharp cheddar, but you can mix in Monterey Jack for extra creaminess. Grate your cheese fresh for the best melt. Preheat your oven to the right temperature and cover the dish with foil at first. This helps the cheese melt evenly. Timing is key for optimal texture. Bake your enchiladas covered for 20 minutes. Then, uncover and bake for another 10 minutes. This gives you that beautiful golden cheese on top. One common mistake is overfilling the tortillas. If you add too much filling, they can burst open. Stick to 2-3 tablespoons of the beef mixture for each tortilla. This keeps them neat and easy to roll. Another mistake is not covering the enchiladas with sauce. The sauce keeps them moist and adds flavor. Pour it generously over the rolled tortillas before baking. You can add extra spices or vegetables to enhance the flavor. Try adding bell peppers or corn to the beef mixture. A pinch of smoked paprika can add nice depth. For cheese combinations, mix in some pepper jack for a kick. You can also use queso blanco for a creamy texture. Don’t limit yourself; experiment with different cheeses to find your favorite blend. For the full recipe, check out the Easy Cheesy Ground Beef Enchiladas. {{image_2}} To make a vegetarian version, skip the ground beef. Use beans or vegetables instead. Black beans or pinto beans work well. Chopped bell peppers or zucchini add great flavor. You can keep the spices like cumin and chili powder for taste. This way, you enjoy the same cheesy goodness without meat. If you love heat, add jalapeños or hot sauce. Slice fresh jalapeños and sprinkle them on top. You could mix some into the meat filling too. Another great way to spice things up is with pepper jack cheese. It adds a creamy texture and a nice kick. Pair your enchiladas with tasty sides. Rice is a great option, especially when flavored with lime. A fresh salad can lighten the meal. You can also get creative with garnishes. Try adding avocado slices or a sprinkle of lime zest for extra flavor. Don't forget fresh cilantro for a pop of color! Enjoy the fun of mixing flavors! To keep your Easy Cheesy Ground Beef Enchiladas fresh, store them in the fridge. Use an airtight container. This helps prevent drying out. If you have leftover enchiladas, they can last for up to three days in the fridge. You can also freeze enchiladas for longer storage. Wrap each enchilada tightly in plastic wrap. Place them in a freezer-safe bag. This method keeps them safe for up to three months. When reheating, I recommend the oven for the best texture. Preheat the oven to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. Bake for about 20 minutes, or until heated through. If you're short on time, you can use the microwave. Place a single enchilada on a microwave-safe plate. Heat for about 1-2 minutes, checking to make sure it’s hot all the way through. In the fridge, your enchiladas will last about three days. Always check for signs of spoilage. If they smell off or look discolored, it’s best to toss them. When properly frozen, they can last for up to three months. Just remember to label your bags with the date. This way, you know when they were stored. It takes about 35 minutes to make these enchiladas. You need 15 minutes for prep and 20 minutes to cook. This quick time makes it easy for busy days. Yes, you can prepare the filling a day before. Store it in the fridge. You can also roll the enchiladas and keep them in the fridge. Just add the sauce and cheese before baking. This way, you save time when you are ready to eat. Serve the enchiladas hot from the oven. Top them with sour cream, fresh cilantro, and sliced jalapeños for extra flavor. Pair them with rice, beans, or a fresh salad for a full meal. Enjoy your delicious creation! Making easy cheesy ground beef enchiladas is simple and fun. We covered all the ingredients, including flavors and textures you can play with. Measuring ingredients ensures great results. I shared valuable tips to avoid mistakes and variations for everyone’s taste. Remember, enchiladas are a great meal for any occasion. Use these steps to create your own delicious dish. Enjoy experimenting and savoring your tasty creations!

Easy Cheesy Ground Beef Enchiladas

Savor the flavors of these Easy Cheesy Ground Beef Enchiladas that will delight your taste buds and impress your guests! With just a few simple ingredients, you can whip up a comforting and cheesy dish perfect for any occasion. Follow our step-by-step recipe to create a mouthwatering meal your family will love. Click through to explore the full recipe and make your dinner unforgettable!
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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 can (15 oz) refried beans

8 small corn tortillas

2 cups shredded cheddar cheese

1 can (10 oz) enchilada sauce

1/2 cup sour cream

Fresh cilantro for garnish (optional)

Sliced jalapeños for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large skillet over medium heat, add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is soft, about 5-7 minutes.

      Drain excess fat, then stir in cumin and chili powder. Mix well and cook for another minute.

        Remove the skillet from heat and add the refried beans, mixing until fully incorporated and creamy.

          Take a tortilla, place about 2-3 tablespoons of the beef mixture in the center, sprinkle with some shredded cheddar cheese, then roll it up. Repeat with remaining tortillas and place them seam-side down in a greased 9x13 inch baking dish.

            Pour the enchilada sauce over the rolled tortillas, making sure they are all covered.

              Sprinkle the remaining cheddar cheese over the top, ensuring an even coverage.

                Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                  Remove from the oven and let it cool for a few minutes before serving. Top with sour cream, fresh cilantro, and jalapeños if desired.

                    Prep Time, Total Time, Servings: 15 min | 35 min | 4 servings