Description
Spicy Ground Beef Enchiladas are a bold, flavor-packed dish that takes your taste buds on a delicious ride. Ground beef is seasoned with a spicy mix of chili powder, cumin, and garlic, giving it a smoky and zesty kick. The seasoned beef is wrapped in soft corn tortillas, then drenched in a rich, slightly tangy enchilada sauce that’s spiced just right. Topped with melted cheese and baked until bubbling and golden, these enchiladas are the perfect combination of savory, spicy, and cheesy goodness. For an extra kick, you can garnish with jalapeños, fresh cilantro, or a squeeze of lime, making every bite as bold and satisfying as the last.
Ingredients
Scale
Here’s what you’ll need to make these mouthwatering Spicy Ground Beef Enchiladas:
- 1 lb ground beef (Halal-certified)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1–2 tablespoons chili powder (adjust to desired spice level)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 1 cup tomato sauce
- 1/2 cup beef broth
- Salt and pepper, to taste
- 8–10 corn tortillas
- 1 1/2 cups shredded cheddar cheese (or Mexican blend cheese)
- 1/2 cup shredded mozzarella cheese (optional, for extra cheesiness)
- 1/4 cup fresh cilantro, chopped (optional for garnish)
- 1/2 cup sour cream (optional for topping)
- 1/4 cup green onions, chopped (optional for garnish)
- 1–2 cups spicy enchilada sauce (store-bought or homemade)
Ingredient Highlights
- Ground Beef: Use Halal-certified ground beef to ensure this dish aligns with dietary preferences and requirements. The beef is the base of the filling, offering a savory, meaty texture that complements the spices and sauce.
- Chili Powder and Cayenne Pepper: These two spices give the enchiladas their signature heat, with cayenne pepper adding an extra kick if you prefer a spicier dish.
- Tomato Sauce and Beef Broth: These ingredients create a rich and smooth base for the sauce that soaks into the tortillas, keeping them tender and flavorful.
- Cheese: A combination of shredded cheddar and mozzarella cheese ensures a gooey, melty texture that ties all the flavors together.
- Corn Tortillas: Corn tortillas are classic for enchiladas and provide a slightly nutty, chewy texture that holds up well with the beef filling and sauce.
Instructions
Step-by-Step Instructions
Follow these simple steps to make the perfect Spicy Ground Beef Enchiladas:
Prepare the Ground Beef Filling
- Cook the Ground Beef: In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon as it browns. Once browned and cooked through, drain any excess fat.
- Sauté the Onions and Garlic: Add the chopped onion and minced garlic to the beef and cook for 3-4 minutes, until the onion is soft and translucent.
- Season the Beef: Stir in the chili powder, cumin, paprika, oregano, cayenne pepper (if using), and a pinch of salt and pepper. Cook for an additional 1-2 minutes to allow the spices to become fragrant.
- Add the Tomato Sauce and Beef Broth: Pour in the tomato sauce and beef broth. Stir to combine and let the mixture simmer for about 5-10 minutes, until the sauce has thickened slightly. Taste and adjust seasoning if needed.
Prepare the Enchiladas
- Prepare the Tortillas: In a separate skillet, heat the corn tortillas for about 10-15 seconds on each side until warm and pliable. You can also heat them in the microwave, wrapped in a damp paper towel, for 20-30 seconds.
- Assemble the Enchiladas: Spread a thin layer of spicy enchilada sauce on the bottom of a 9×13-inch baking dish. Spoon about 2-3 tablespoons of the ground beef mixture onto each tortilla, then roll it up tightly and place it seam-side down in the dish.
- Top with Sauce and Cheese: Once all the enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the shredded cheddar and mozzarella cheese on top of the sauce.
Bake the Enchiladas
- Bake: Preheat your oven to 375°F (190°C). Bake the enchiladas in the oven for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is slightly thickened.
- Cool and Serve: Let the enchiladas cool for 5 minutes before serving. This allows the flavors to set and makes them easier to cut.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 6-8
- Calories: 350-400 kcal
- Fat: 15g
- Carbohydrates: 30g
- Protein: 20g