How to Make Delicious Ground Beef Enchiladas with Corn Tortillas

Enchiladas are a classic Mexican comfort food that are always a crowd-pleaser. With seasoned ground beef, corn tortillas, melty cheese and flavorful enchilada sauce, it’s hard to go wrong with these saucy baked rolls. But to take your ground beef enchiladas over the top, using fresh corn tortillas is a must. Their sweet corn flavor and hearty texture perfectly complement the rich, savory filling.

While corn tortillas take a bit more effort than grabbing a package of flour tortillas from the store, the extra step is so worth it for authentic, delicious enchiladas. Here’s how to easily make your own fresh corn tortillas at home. Then we’ll talk about how to fill, roll and bake those tortillas into the most amazing ground beef enchiladas. ¡Buen provecho!

Making Fresh Corn Tortillas for Enchiladas

To start you’ll need to make a batch of easy homemade corn tortillas. This is a simple process though it does require a tortilla press. You can find inexpensive tortilla presses online or at many Latin markets for under $20.

Ingredients:

• 2 cups masa harina (lime-treated corn flour)
• 1 1/4 cups warm water
• Pinch of salt

In a medium bowl, combine the masa harina, salt and warm water Knead together using your hands until a soft dough forms, about 30 seconds to 1 minute Cover the dough with plastic wrap or a damp towel and let rest for 5 minutes.

Preheat a skillet over medium heat. Open the tortilla press and lay a small sheet of plastic (like a cut-up zip top bag) on the bottom plate. Take a golf ball-sized piece of dough and place it in the center of the plastic. Fold the plastic over the dough ball.

Close the press and gently flatten into a thin round, about 1/16-inch thick. Peel off the plastic. Carefully lay the raw tortilla round into the hot skillet. Cook for 30-60 seconds per side until lightly browned with some dark speckles. Stack finished tortillas on a plate and cover to steam and soften.

Make tortillas with remaining dough. You should get 16-20 tortillas. Let them cool completely before using for enchiladas. The homemade corn tortillas will be smaller, thicker and more rigid than storebought.

How to Make Ground Beef Enchilada Filling

With fresh tortillas ready to go, now we can put together the yummy filling. Almost any ground meat works well in enchiladas, but classic ground beef is a crowd favorite.

Ingredients:

• 1 lb 90% lean ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp oregano
• 1/2 tsp salt
• Black pepper to taste
• 1 cup enchilada sauce (see sauce tips below)
• 1 15-oz can black beans, drained and rinsed
• 2 cups shredded Mexican cheese blend

In a skillet over medium heat, cook the onion for 2-3 minutes until translucent. Add the ground beef and garlic and cook 5-7 minutes, breaking up the meat with a spoon, until no longer pink. Drain excess grease if needed.

Stir in the spices and cook 1 minute more. Add 1 cup of enchilada sauce and the black beans. Simmer for 5 minutes to meld flavors. Remove from heat and stir in 1 cup of shredded cheese. Taste and adjust seasonings as needed. This is your delicious enchilada filling!

Assembling the Enchiladas

Preheat oven to 375°F. Spread a thin layer of enchilada sauce on the bottom of a 9×13 baking dish (about 1/2 cup).

To soften the tortillas, wrap them in a damp paper towel and microwave for 30-60 seconds until pliable. Dip both sides of a tortilla in the remaining warm enchilada sauce.

Place about 3-4 tbsp of filling down the center of the tortilla. Roll up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling, snugly arranging them side by side.

Pour over any remaining sauce, then top with the last cup of shredded cheese. Bake for 20 minutes until hot and bubbly. Let rest 5 minutes before serving.

Enchilada Sauce Tips

For the best flavor, I highly recommend homemade enchilada sauce rather than canned. It only takes 10 minutes of simmering on the stovetop. To make a simple red sauce:

• 3 tbsp oil
• 3 tbsp flour
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp garlic powder
• 1 tsp oregano
• 2 cups chicken or vegetable broth
• Salt and pepper to taste

Heat the oil in skillet over medium heat. Whisk in flour and spices until fragrant, about 1 minute. Slowly whisk in broth and simmer for 8-10 minutes until thickened. Season with salt and pepper. This makes about 2 cups of sauce – enough for the filling and to top the enchiladas.

For an extra boost of flavor, add a small can of diced green chiles and cilantro. You can also use mild or hot salsa in place of some of the broth. Get creative with your homemade enchilada sauce!

Serving Suggestions

While traditional Mexican rice and beans pair perfectly with enchiladas, don’t be afraid to think outside the box with fun sides like:

• Elote (Mexican street corn)
• Cilantro lime rice
• Roasted veggie medley
• Street taco slaw
• Homemade tortilla chips
• Jalapeño poppers
• Guacamole and Chips

Garnish your finished enchiladas with any combination of sliced jalapeños, pico de gallo, avocado, cilantro, lime wedges, cotija cheese and sour cream or Mexican crema. The flavors and textures all complement each other beautifully. ¡Que aproveche!

With homemade corn tortillas and easy enchilada assembly, you can have incredible Tex-Mex enchiladas on the dinner table in under an hour. The fresh masa flavor is the perfect vessel for savory, satisfying beef. Make a big batch for a crowd or enjoy leftovers all week long. These will quickly become your new favorite enchiladas!