Ground Beef and Cheese Enchiladas

This Ground Beef and Cheese Enchiladas recipe uses a delicious, homemade enchilada sauce, a spiced up meat sauce and plenty of cheese.

May 5th is National Enchilada Day! Of course you must celebrate by making your own, homemade enchiladas (or visit your favorite Mexican restaurant to sample theirs). I suggest making these ground beef and cheese enchiladas. It’s a classic, easy recipe. If you’re really feeling festive, you can make some of my Sheet Pan Quesadillas too! Share your enchilada celebration on social media today using the hashtags #NationalEnchiladaDay, #EnchiladaDay and #RecipesForHolidays. Be sure to follow my May Food Holidays page so you never miss a food holiday in the month of May!

“If God dwells inside us like some people say, I sure hope He likes enchiladas, because that’s what He’s getting.”

-Jack Handy

The History of Enchiladas:

Enchiladas originated in Mexico. Rolling tortillas around other foods dates back to Mayan times. Corn was a staple crop, so corn tortillas were common.

Enchilada-like food was mentioned in a 1576 book by Spanish conquistador Bernal Diaz de Castillo. He recalled visiting the Aztec Empire in 1519, where he witnessed King Moctezuma and guests feasting on tortillas with fillings.

In 1521, during the Spanish invasion of the Aztec Empire, enchiladas were a popular food. Corn tortillas stuffed with other foods could easily be eaten on the go (the sauce must have come later!)

Enchiladas are mentioned in Mexico’s first cookbook (1831): El Cocinero Mexicano (The Mexican Chef).

By 1840, Mexican food became popular throughout the American Southwest when explorers brought enchiladas and other Mexican food recipes with them to settle in the new lands.

In 1876, a recipe for enchiladas appeared in the American cookbook: Centennial Buckeye Cookbook.

In 1949, the magazine American Food and Drink described enchiladas as “a Mexican dish prepared more for tourists than for local consumption.”

Nowadays, enchiladas with all kinds of fillings and sauces are common across all of North America. Traditional Mexican enchiladas are very different than these new creations!

Ingredients needed:

• ground beef
• onion
• flour
• chili powder, garlic powder, onion powder, cumin, salt
• canned chopped tomatoes
• corn tortillas
• shredded cheddar cheese
• vegetable or canola oil
• chicken broth
• tomato sauce
• desired toppings (cilantro, jalapeno, guacamole, sour cream)

How to make Ground Beef and Cheese Enchiladas:

The complete, printable recipe is at the end of this post. Preheat the oven to 350 degrees F.

The first step is preparing the filling. In a large skillet, cook the beef and onion over medium heat until the beer is no longer pink (5 to 7 minutes). Spoon out any accumulated fat or liquid and discard. Stir in the flour and seasonings. Add the tomatoes; bring to a boil. Reduce heat, and simmer (covered) for 15 minutes.

The next step is preparing the enchilada sauce. In a saucepan, heat the oil over medium-heat. Whisk in the flour and chili powder and cook until lightly browned. Gradually whisk in the broth, tomato sauce and spices. Stir until smooth. Continue to simmer over medium heat until thickened.

Then it’s time to assemble the enchiladas. Pour 1/2 cup of the sauce into a 13×9-inch baking dish. Warm the corn tortillas wrapped in a damp paper towel, 5 at a time) for one minute. Place about 1/4 cup of the beef mixture down the center of each tortilla. Top with 1 or 2 tablespoons of cheese. Roll up and place over the sauce in the pan (seam-side down). Drizzle the remaining enchilada sauce on top.

Bake, covered, until heated through, 30 to 35 minutes. Sprinkle with the remaining cheese. Bake, uncovered, until the cheese is melted- 10 to 15 minutes longer.

Sprinkle a bit of chopped fresh cilantro on top- just to make things pretty!

Dish out individual servings. Drizzle your ground beef and cheese enchiladas with sour cream. Spoon a little avocado or guacamole on top. Add sliced jalapeno peppers and fresh cilantro, if you wish!

This recipe makes 10 enchiladas, which is perfect for serving 5 people (or 4 with leftovers or hungry people!) Enjoy!

Fun Facts About Enchiladas:

• The word “enchilada” comes from the Spanish “enchilar,” which means “to add chile pepper to.”
• Corn tortillas were originally called, “tlaxcalli.” Spanish conquistadors changed the name to “tortilla” upon arrival to the Western Hemisphere.
• Enchiladas originally referred to a meal consisting of corn tortillas dipped in chili sauce with no stuffing. The stuffing was added later.
• Enchiladas Suizas were first introduced in a restaurant called Sanborn’s in Mexico City. These are enchiladas made with Swiss cheese and cream.
• There are many different ways to make enchiladas. Traditional enchiladas are filled and rolled and cooked with sauce and cheese. Stacked enchiladas are fried tortillas topped with filling, cheese and sauce and are assembled “lasagna style” with many layers.
• Traditional enchilada sauce is a chile-based sauce, but enchiladas are also made with cream sauce or mole sauce.