Mountain Mex Ground Beef Enchiladas Recipe

Ever since I first messed around in the kitchen, I’ve been all about creating these Mountain Mex Ground Beef Enchiladas that mix perfectly seasoned beef with melty cheese and warm tortillas, and honestly, i just love how every bite turns out a bit messy but totally awesome.

Ingredients

• Ground Beef: protein rich meat that create a hearty, savory base for flavor.
• Yellow Onion: slightly sweet, fiber-packed veggie that boost overall taste and aroma.
• Garlic: provides a tangy aroma and a punch of flavor while helping your health.
• Taco Seasoning: a vibrant spice mix lending zest and warmth to every bite you eat.
• Red Enchilada Sauce: tangy, robust and mildly spicy smooth tomato flavor enhancer.
• Flour Tortillas: soft, chewy wraps packed with carbs that hold all the goodness.
• Mexican Blend Cheese: melty, creamy and delicious dairy that adds richness to every bite.
• Chopped Fresh Cilantro: fresh herb garnish adding a pop of color and a bright finish.

Ingredient Quantities

• 1 lb ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 packet taco seasoning
• 1 28 oz can red enchilada sauce
• 10 flour tortillas (6 inch)
• 2 cups shredded Mexican blend cheese
• 1 can (4 oz) diced green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (optional)
• Sour cream for serving (optional)

How to Make this

1. Preheat your oven to 375°F and lightly grease a baking dish.

2. In a large skillet over medium-high heat, cook the ground beef with the diced onion until the beef is browned and the onion is soft.

3. Stir in the minced garlic, taco seasoning, ground cumin, chili powder, and diced green chilies along with salt and pepper; let it cook for a minute or two so the spices mix with the meat.

4. Mix in about half of the red enchilada sauce and let it simmer for a couple minutes.

5. Warm the 6-inch flour tortillas in the microwave wrapped in a damp paper towel or in a dry skillet so they turn more pliable.

6. Spoon some of the beef mixture onto each tortilla, sprinkle with a little Mexican blend cheese, then roll them up tightly.

7. Place the rolled tortillas seam side down in your prepared baking dish.

8. Pour the remaining enchilada sauce evenly over the tortillas and then sprinkle the rest of the shredded cheese on top.

9. Bake in the oven for about 20 minutes or until the cheese is melted and bubbly.

10. Sprinkle with fresh chopped cilantro if you like and serve hot with a side of sour cream. Enjoy your Mountain Mex Ground Beef Enchiladas!

Equipment Needed

1. Oven (preheated to 375°F)
2. Baking dish (for greasing and baking the enchiladas)
3. Large skillet (for browning the beef and sautéing onions and garlic)
4. Cutting board and knife (for dicing the onion and mincing the garlic)
5. Measuring spoons (for taco seasoning, cumin, chili powder, salt, and pepper)
6. Spatula or wooden spoon (for stirring the meat and spices)
7. Microwave or second dry skillet (to warm the tortillas when wrapped in a damp paper towel)
8. Paper towels (for dampening when warming tortillas)
9. Can opener (for opening the red enchilada sauce and diced green chilies cans)

FAQ

• Q: Can I swap ground beef for another meat?
  A: Yeah, you can use ground turkey or chicken if you prefer, but it might change the flavor a bit.
• Q: Do I really need to use the taco seasoning packet?
  A: No, you can mix your own spices like cumin, chili powder, garlic salt and a bit of paprika for a similar taste.
• Q: Is it okay to make this recipe ahead of time?
  A: Sure, you can prep it a day before, then pop it in the oven later, just keep it covered in the refrigerater.
• Q: How can I make these enchiladas less spicy?
  A: You can cut back on the chili powder, or even mix in more cheese to help tone down the heat.
• Q: Can I freeze leftovers?
  A: Yup, the enchiladas freeze well. Just let them cool, wrap them well, and reheat in the oven when you’re ready.

Mountain Mex Ground Beef Enchiladas Recipe Substitutions and Variations

• If you’re short on ground beef, try using ground turkey or even a plant-based crumbles for a leaner twist.
• If you don’t have a yellow onion, a red onion or a few shallots can work pretty good as a substitute.
• If red enchilada sauce isn’t available, you could swap in green enchilada sauce or even a homemade tomato-based sauce with chili powder.
• If you’re out of flour tortillas, corn tortillas are a great alternative that gives an authentic flavor.
• If you don’t have Mexican blend cheese handy, try mixing equal parts cheddar and Monterey Jack cheese.

Pro Tips

1. Make sure your tortillas are warmed up really well before filling them up. When they’re cold, they can tear easily and make the roll a total mess. I usually wrap them in a damp paper towel and microwave them for just a few seconds until they’re soft.

2. Don’t rush browning the beef. Let the meat and onions really get a chance to mix together and get that nice brown color before you add the garlic and spices. This helps boost the flavor big time, and it makes the dish way more tasty.

3. Stir in the enchilada sauce gradually. I like to mix about half into the beef so the flavors blend nicely, then pour the rest over the tortillas in the next step. This trick makes sure you get a good, even flavor throughout every bite.

4. If you’re up for a little extra kick, toss in a bit more cumin or chili powder. Just be careful not to overdo it, but if you love spicy food a little extra help from these spices can really make your enchiladas pop!