These are not enchiladas that are dressed up with a bunch of extra fancy ingredients or inventive flavor combos. No, these are basic enchiladas that are unapologetic in their cheesiness and short list of ingredients. That doesn’t mean they’re not good – they most certainly are, completely comforting in their heartiness and simplicity. They’re the enchiladas you turn to when you want something easy, cheesy, and guaranteed to make the whole family happy.

With any enchiladas, your life is going to be much easier if you take the time to warm your tortillas up. They roll easier and break less. Some recipes will have you do a quick fry of each tortilla or even dunk each one in sauce, but you don’t need to go to that trouble here. Wrapping the tortillas in a damp towel and microwaving them until warm will get you by just fine.

The filling is quick and easy – ground beef, onions, and taco seasoning that have been quickly browned in a skillet and a little shredded cheese. Add some down the center of each tortilla, roll them up, and line them up in a baking pan.

Enchilada sauce is actually fairly easy to make, but your favorite can or jar works fine when you’re in a hurry. You’ll need about two cups of sauce to cover all of these, and make sure that every bit of tortilla is covered so everything gets soft in the oven. (Enchiladas is one place where you don’t really need crispy edges.)

A little more cheese on top and it’s time for the oven to take over. The enchiladas emerge surrounded in bubbly zesty red sauce and covered in a hefty blanket of ooey-gooey cheddar. Every bite is beefy and cheesy and simply delicious. Sometimes you don’t need to get fancy or creative to get a meal on the table that everyone will love. Sometimes, it’s just easy peasy, and cheesy.

Ground Beef Enchiladas

Serves 6; 10 minutes prep, 20 minutes cook time

Ingredients
  • 1 lb ground beef
  • 1/2 white onion, diced
  • 3 tablespoons taco seasoning
  • 1/4 cup water
  • 10-14 corn tortillas, warmed
  • 2 cups enchilada sauce
  • 3 cups Cheddar cheese, grated
  • Sour cream, for serving
  • Fresh cilantro, for serving
Preparation
  1. Preheat oven to 375°F.
  2. In a large skillet over medium heat, brown the ground beef and onions until beef is no longer pink. Drain any excess fat and season beef with taco seasoning. Add 1/4 cup water and simmer until water has reduced completely. Remove from heat and set aside.
  3. In a large skillet over medium heat, brown the ground beef and onions until beef is no longer pink. Drain any excess fat and season beef with taco seasoning. Add 1/4 cup water and simmer until water has reduced completely. Remove from heat and set aside.
  4. Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.
  5. Place some of the ground beef and some of the cheddar in a straight line in the center of each tortilla and roll tightly.
  6. Place some of the ground beef and some of the cheddar in a straight line in the center of each tortilla and roll tightly.
  7. Place enchiladas seam side down in the baking dish. Pour enchilada sauce over the top, making sure that tortillas are completely covered. Sprinkle remaining cheese over the top.
  8. Place enchiladas seam side down in the baking dish. Pour enchilada sauce over the top, making sure that tortillas are completely covered. Sprinkle remaining cheese over the top.
  9. Bake until sauce is bubbly and cheese has melted, about 20 minutes. Serve with sour cream and cilantro and enjoy!
  10. Bake until sauce is bubbly and cheese has melted, about 20 minutes. Serve with sour cream and cilantro and enjoy!

Recipe adapted from I Wash You Dry.