Pan-Fried Guatemalan Enchiladas with Ground Beef and Pickled Vegetables

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A traditional Guatemalan street-style enchilada featuring a crispy corn tortilla layered with savory ground beef, cheese, cabbage, carrots, and a zesty pickled vegetable topping. This Latin American-inspired beef recipe, ready in about 45 minutes, pairs corn tortillas, ground beef, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 corn tortillas
• 1 lb ground beef
• 1 medium diced yellow onion
• 2 minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin powder
• 1/4 cup vegetable oil
• 1 cup shredded white cheese (queso fresco or mozzarella)
• 1 cup shredded green cabbage
• 1/2 cup grated carrot
• 1/4 cup white vinegar
• 1 tbsp sugar
• 1/4 cup water
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: In a skillet over medium heat, add 1 tbsp vegetable oil and sauté 1 medium diced yellow onion and 2 minced garlic cloves for 3-4 minutes until fragrant and translucent.
2. Step 2: Add 1 lb ground beef, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp cumin powder. Cook, breaking up the meat with a spoon, for 8-10 minutes until browned and cooked through. Remove from heat.
3. Step 3: In a small saucepan, combine 1/4 cup white vinegar, 1 tbsp sugar, and 1/4 cup water. Heat gently until sugar dissolves, then add 1 cup shredded green cabbage and 1/2 cup grated carrot. Let sit for 15 minutes to pickle slightly.
4. Step 4: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Lightly fry each of the 6 corn tortillas for 30 seconds per side until pliable and slightly crisp. Drain on paper towels.
5. Step 5: To assemble each enchilada, place one fried tortilla on a plate. Spread 2-3 tbsp cooked ground beef evenly, then sprinkle with 2 tbsp shredded white cheese. Top with a handful of pickled cabbage and carrot mixture and garnish with 1 tsp chopped fresh cilantro.
6. Step 6: Serve enchiladas warm as a satisfying street food snack or light meal.