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Easy Ground Beef Enchiladas

Easy ground beef enchiladas are made with a quick homemade enchilada sauce. Flour tortillas are filled with saucy ground beef, cheese, bell peppers, and onions and topped with more homemade red sauce.
Course Main Course
Cuisine Mexican
Prep Time 18 minutes
Cook Time 25 minutes
Total Time 43 minutes
Servings 8 enchiladas
Calories 426kcal
Author Lauren
Cost $15.75 / $1.96 PER SERVING

Equipment

Ingredients

Enchilada Sauce

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 ½ cups chicken broth
  • 3 ounces tomato paste
  • ½ teaspoons cumin
  • 1 teaspoon cocoa powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ salt

Enchiladas

  • 2 tablespoons olive oil
  • 1 bell pepper diced
  • 1 onion diced
  • 1 pound lean ground beef
  • 6-8 ounces shredded cheddar or colby jack cheese
  • 8 flour tortilla

Instructions

  • PREPARE: Preheat the oven to 375˚F. Grease a 13x9 baking pan and set aside.
  • COOK MEAT AND VEGGIES: In a large skillet, heat the olive oil over medium high heat. Add the onions and peppers; sauté for 2 minutes. Reduce the heat to medium and add the ground beef and continue to cook until the meat is browned. Remove from heat.
  • MAKE THE ENCHILADA SAUCE: In a small bowl combine the chili , cumin, cocoa powder, paprika, garlic powder, and salt and set aside. Heat olive oil in a saucepan over medium heat. Whisk in the flour until the mixture is smooth.
  • Slowly pour in the broth while whisking so that lumps don’t form. Add the tomato sauce and seasoning blend and whisk until the sauce thickens, about 3-5 minutes.
  • MAKE THE ENCHILADAS: Pour 1 cup of sauce into the ground beef mixture and stir to fully coat. Pour ½ cup of beef mixture and 2 tablespoons of cheese down the center of each tortilla. Roll tightly and arrange across the pan with the seam side down.
  • FINISH THE ENCHILADAS: Pour the remaining red sauce over the top of the enchiladas and spread out. Sprinkle with the remaining cheese and bake for 20-25 minutes.
  • SERVE: Top with sour cream, avocado, fresh cilantro, chopped tomatoes or green onions.

Nutrition

Serving: 1enchilada | Calories: 426kcal | Carbohydrates: 36g | Protein: 23g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 25mg | Sodium: 400mg | Potassium: 437mg | Fiber: 2g | Sugar: 4g | Vitamin A: 101IU | Vitamin C: 57mg | Calcium: 178mg | Iron: 6mg