Delicious Ground Beef Enchiladas

Enchiladas are a beloved staple in Mexican cuisine, known for their versatility and rich flavors. Traditionally made with corn tortillas rolled around a filling and smothered in a savory sauce, enchiladas have become a favorite comfort food for many around the world. They can cater to various tastes and dietary preferences, thanks to the endless possibilities for fillings and toppings. Among the myriad of enchilada recipes, the Sizzling Salsa Verde Ground Beef Enchiladas stand out as a delicious and vibrant twist on the classic dish.

Dive into the delicious world of Mexican cuisine with Sizzling Salsa Verde Ground Beef Enchiladas! This recipe combines tender ground beef, zesty salsa verde, and melty cheese wrapped in soft corn tortillas for a vibrant twist on a classic dish. Perfect for any occasion, these enchiladas are easy to make and packed with flavor. Follow our step-by-step guide to create a meal that brings comfort and joy to your table, impressing family and friends alike!

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Ingredients

1 lb ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

2 tsp ground cumin

1 tsp chili powder

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup salsa verde (store-bought or homemade)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

8-10 corn tortillas

Fresh cilantro, for garnish

Salt and pepper, to taste

Olive oil, for cooking

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Beef: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute.

Add Spices and Beef: Add the ground beef to the skillet, breaking it up with a spatula. Season it with salt, pepper, cumin, and chili powder. Cook until the beef is browned and cooked through, about 5-7 minutes.

Combine Filling Ingredients: Once the beef is cooked, stir in the black beans, corn, and ½ cup of the salsa verde. Mix well and allow it to cook for another 2-3 minutes. Remove from heat.

Prepare the Tortillas: In a separate skillet, lightly warm the corn tortillas over medium heat for about 30 seconds on each side, making them pliable.

Assemble Enchiladas: On each tortilla, place a generous amount of the beef mixture, top with a sprinkle of both cheddar and Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat with remaining tortillas.

Top with Salsa Verde and Cheese: Once all the enchiladas are in the dish, pour the remaining salsa verde over the top, covering them evenly. Sprinkle the remaining cheese over the top of the salsa.

Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Garnish and Serve: Remove from the oven and allow to cool for a few minutes. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6