Easy Ground Beef Enchilada’s are kicked up with a rich warm homemade enchilada sauce! These will have your family begging for more!
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I grew up on two types of meat, Chicken and Ground Beef!
I had heard about Steaks as a kid…I don’t recall seeing them in our house though. I get it! Mom and Dad had 4 kids to raise and the food budget was tight!
So, when it came to “beef”….there was a lot meatloaf, spaghetti, and Goulash that appeared at our family dinner table! (Yes, we went through the “Hamburger Helper” phase in the 70’s like any good All American household…I just refuse to give it a nod!)
If those standards didn’t show up at the family dinner table…it was bound to show up in the school lunch line! (Gag! There’s a reason elementary schools were avocado barf green back then! Covered up any “left over” evidence! lol)
One night….I went to my friend’s house for dinner! They served these amazing flavorful enchilada’s! I asked my friend how her Mom made them? I wanted what they were having at my house!
That was 30+ years ago and I’m still making them! (A good recipe never goes out of style my friends!)
The only thing to change over the years is that I now make my own enchilada sauce. It kicks them up to a whole new height! Don’t worry…you can still use canned enchilada sauce if you want to.(We don’t judge here at Norine’s Nest! It’s all about what works for you and your schedule!)
How To Make Super Easy Homemade Enchilada Sauce
I can’t take credit for this amazing rich warm flavorful sauce. It comes from my friend Gail over Ranch House Recipes. (Y’all can follow her on Facebook. She posts all her recipes on social media.)
In a sauce pan mix together 4 Tablespoons of vegetable oil, 4 Tablespoons of flour, and 3 Tablespoons of your favorite chili powder.
Mix over medium heat till slightly thick. Aren’t those color’s dreamy! So warm and rich!
Add 4 cups of Beef Broth. Gail uses Chicken broth. I love the rich flavor of the beef broth. I don’t think my ranching friend would mind at all!
Add Spices. Stir until well mixed. Don’t worry if the oregano is floating along the top trying to swim to freedom! It will slowly incorporate.
Add in 6 oz. of tomato paste. Stir, stir, stir! (Get yer wings a flappin’!)
Continue stirring over medium low heat until sauce thickens. Allow to simmer for a few minutes over low heat, stirring occasionally.
You’ll have a deep rich smokey enchilada sauce that has none of the heat…just loads of flavor! You can “kick it” up a notch by adding cayenne pepper if you want.
I’m a wimpy, and proud, gringo… and I’m happy with this delicious mild sauce.
Turn the heat off. Let it set. It will thicken even more as it sits. (Kind of like me? Wow this just dawned on me! My life is like thickening enchilada sauce!)
How To Make Ground Beef Enchiladas
In a medium skillet, over high heat, brown 1 pound of ground beef with dried onion flakes, salt and pepper to taste.
Continue browning till the meat is fully cooked. (I feel cooked in this summer heat!)
TIP: DO NOT DRAIN THE BEEF! Can I tell you how crazy it makes me when I see people drain and rinse their ground beef. I get it! I know why you’re doing it…but all the flavors are in those juices!!! So stop it! For the love of flavor!!!
Add one heaping scoop (yes…this is an exact measurement!) of that fresh enchilada sauce into your browned ground beef! (Oh! You want an exact measurement…okay about a 1/2 cup)
Stir until combined with the hamburger juices and meat. (I’m not letting go of that juice! lol)
It’s time to assemble the Enchiladas!
Pre-heat oven to 350°. Spray a 9 x 13 baking dish with non-stick cooking spray. Spread a thin layer of enchilada sauce in bottom of pan.
Place 10, soft taco size, flour tortillas in the microwave for 50 seconds. Add a scoop of meat mixture down the center of warm tortilla.
Top with a healthy sprinkle of cheese! Okay…top with a nice little fist full of cheese! I love cheese. The more the better!
Start from one edge, fold over top of meat and cheese, pull towards you and begin to roll.
Place rolled stuffed tortilla, in baking dish on top of enchilada sauce.
Continue stuffing tortillas and rolling them until pan is full.
Squeeze’em in! They’re gonna get close! Like family at the Thanksgiving dinner table. Squish, squish, squeeze! They’ll fit!
Top with more enchilada sauce. I don’t want to tell you the exact amount to use. This is where personal preference comes into to play! (It’s like telling your bestie how much foundation to use on her face! NO!!! We don’t go there!)
Top with more…CHEESE!!!! Lots of and lots of cheese. Cheese is our friend!
Garnish with sliced black olives and chopped green onions. (Health food!)
Bake, uncovered, in pre-heated oven for 35-40 minutes until sauce is bubbly and cheese is melted. If you want your cheese a tad brown…place under broiler for 3-5 minutes.
Serve with sour cream, fresh slices of creamy ripe avocado, and lime wedges!
The sour cream mixes with that rich delicious enchilada sauce and creates the most amazing sauce that blends beautifully with that simple hamburger filling.
You’re not going to find this at a 5 star Mexican Restaurant…but you will find your kids licking their plates, and asking for another one!
Serve with a fresh green salad and you’ve got a complete meal! You really don’t need anything else. They are so filling!
Truly an easy dish that is budget friendly, scoots spaghetti and meatloaf over for another day, and one the whole family will enjoy!
If you like this dish you might also enjoy these Family Friendly Casseroles
- Mexican Tater Tot Casserole
- Cashew Chicken Casserole
- Chicken Ranch Tater Tot Casserole
- Beef Smoked Sausage and Vegetable Casserole
- Meat Lovers Baked Spaghetti
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- 4 Tablespoons Vegetable Oil
- 4 Tablespoons All Purpose Flour
- 3 Tablespoons Chili Powder
- 4 Cup Beef Broth
- 6 oz. tomato paste
- 2 teaspoon cumin
- 2 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, OPTIONAL
- 3/4 teaspoon salt
- 10 soft taco size, flour tortillas
- 1 pound lean ground beef
- 1 Tablespoon dried onion flakes
- Salt and Pepper to taste
- 1/2 cup Enchilada Sauce
- Homemade Enchilada Sauce OR one large can red enchilada sauce
- 3 cups grated fiesta blend grated cheese
- 1/4 cup sliced black olives
- 3 Tablespoons chopped green onions
- In a medium sauce pan, over medium heat, add vegetable oil, flour, and chili powder. Whisk together until well combined. Let simmer for 2-3 minutes. While whisking add, 4 cups of beef broth and 6 oz. of tomato paste. Mix until well blended. Add cumin, oregano, onion powder, garlic powder, and salt. Also add in in cayenne pepper if desired.
- Stir until sauce thickens. Allow to simmer over low heat 3-4 minutes. Turn off heat. Set aside while you assemble Enchiladas.
- In a medium skillet, over medium high heat, brown ground beef with dried onion flakes. Season with Salt and Pepper to taste. DO NOT DRAIN beef.
- Add 1/2 cup enchilada sauce. Stir until well incorporated.
- Preheat oven to 350°. Spray a 9 x 13 baking dish with non-stick cooking spray. Spread a thin layer of enchilada sauce in bottom of baking dish.
- Heat 10 flour tortillas in microwave 40 - 50 seconds.
- Remove from microwave. Place a large scoop of meat mixture down center of warm flour tortillas. Top with a big pinch of grated cheese.
- Roll tortilla. Place flap side down in baking dish. Continue stuffing and rolling tortillas. Squeeze to fit in 9 x 13 baking dish.
- Top with Enchilada sauce. As much as desired.
- Top with remaining cheese. Garnish with sliced olives and chopped green onions.
- Place, uncovered, in preheated oven and bake for 35 minutes until sauce is bubbling and cheese is melted. Brown cheese by placing under broiler for 3-5 minutes.
- Remove from oven. Serve with sour cream, avocado slices, and fresh sliced lime wedges.
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Serving Size:2 enchiladas
Amount Per Serving: Calories: 956Total Fat: 52gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 148mgSodium: 2622mgCarbohydrates: 67gFiber: 8gSugar: 9gProtein: 55g