1-First Step: Gather and Prep Your Ingredients* Start by collecting all your ingredients to make the process smooth. Chop the onion and bell pepper, then measure out the spices. This prep takes about 10 minutes and ensures you won’t rush later. By organizing everything, you’re setting up for success with your ground beef enchiladas.

2-Second Step: Cook the Ground Beef Mixture* Heat a skillet over medium heat and add the 1 pound of ground beef. Break it up as it browns, which takes 5-7 minutes, then drain any excess fat. Stir in the chopped onion, bell pepper, 1 teaspoon garlic powder, 1 teaspoon cumin, salt, and pepper; cook for another 5 minutes until veggies soften. This step builds the flavorful base, and for a low-calorie version, use lean beef to keep it light.

3-Third Step: Assemble the Enchiladas* Warm the corn tortillas in a microwave for 20 seconds to make them pliable. Spread about 1/4 cup of the beef mixture onto each tortilla, then roll them up tightly. Place them seam-side down in a baking dish. Pour 2 cups of enchilada sauce over the top, ensuring even coverage for that juicy finish. If you’re adapting for gluten-free, double-check your sauce here.

4-Fourth Step: Add Cheese and Bake* Sprinkle 2 cups of shredded cheese evenly over the enchiladas. Cover the dish with foil and bake at 350°F for 25 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden. Keep an eye on it to avoid overcooking, as this step makes the dish irresistible and melty.

5-Fifth Step: Let It Rest and Serve* Take the dish out of the oven and let it sit for 5 minutes to cool slightly. This helps the flavors settle and makes serving easier. Cut into portions and enjoy with your favorite sides. For vegan options, remember to use plant-based cheese in this final step to keep everything inclusive.