Easy Ground Beef Enchiladas

These Easy Ground Beef Enchiladas are a go-to dinner when I need something comforting, hearty, and full of flavor without spending hours in the kitchen. Packed with seasoned beef, melty cheese, and wrapped in soft tortillas, then smothered in rich enchilada sauce, this dish is a classic Mexican-inspired favorite I keep on rotation all year round.

Why You’ll Love This Recipe

I love how simple and customizable these enchiladas are. With basic pantry ingredients and just a few steps, I can get a crowd-pleasing meal on the table in under an hour. They’re cheesy, saucy, and loaded with flavor—and the best part is, I can make them ahead of time or freeze them for later. Whether it’s a weeknight dinner or a casual get-together, these enchiladas always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Onion, finely chopped

• Garlic, minced

• Taco seasoning or homemade seasoning blend

• Tomato paste or diced tomatoes (optional for added richness)

• Corn or flour tortillas

• Red enchilada sauce (canned or homemade)

• Shredded cheddar cheese or Mexican cheese blend

• Olive oil or cooking spray

• Chopped cilantro or green onions (optional, for garnish)

• Sour cream or avocado (optional, for serving)

Directions

1. I start by preheating the oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish.

2. In a large skillet, I cook the ground beef and chopped onion over medium heat until browned, breaking up the meat as it cooks.

3. I add garlic and taco seasoning to the pan and stir until fragrant. If I’m using tomato paste or diced tomatoes, I stir them in now and let the mixture simmer for a few minutes.

4. I warm the tortillas slightly to make them more pliable (a quick microwave with a damp paper towel does the trick).

5. I spoon the beef mixture into the center of each tortilla, sprinkle with a bit of shredded cheese, and roll them up tightly.

6. I place the rolled enchiladas seam-side down in the prepared baking dish.

7. I pour the enchilada sauce evenly over the top, making sure all the tortillas are well coated.

8. I sprinkle the remaining cheese over the top and bake for 20–25 minutes, or until the cheese is melted and bubbly.

9. I let them cool for a few minutes, then garnish with chopped cilantro or green onions before serving.

Servings and timing

This recipe makes 8 enchiladas, serving about 4 people. Total time is around 40 minutes—15 minutes for prep and 25 minutes for baking.

Variations

• Spicy beef enchiladas: I add chopped jalapeños or hot sauce to the beef mixture for a spicy kick.

• Creamy enchiladas: I mix a bit of sour cream or cream cheese into the filling for a richer texture.

• Green enchiladas: I use green enchilada sauce instead of red for a milder, tangy version.

• Vegetable add-ins: I stir in corn, black beans, or bell peppers with the beef for extra flavor and texture.

• Low-carb version: I use low-carb tortillas or even large zucchini strips to roll up the filling.

storage/reheating

• I store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. To reheat, I cover them with foil and bake at 350°F (175°C) for 15–20 minutes, or microwave individual portions for 1–2 minutes until hot. These also freeze well—either before or after baking. If freezing unbaked, I assemble everything, cover tightly, and bake straight from frozen, adding about 10–15 minutes to the cooking time.

FAQs

Can I use flour or corn tortillas?

Yes, I use either depending on what I have on hand. Flour tortillas are softer and easier to roll, while corn tortillas give a more authentic flavor.

How can I prevent the tortillas from getting soggy?

I lightly toast or microwave the tortillas before assembling and avoid over-saturating them with sauce before baking. Baking uncovered helps too.

Can I make these enchiladas ahead of time?

Absolutely. I often assemble the enchiladas in the morning and refrigerate them until dinner. They bake beautifully straight from the fridge.

What’s the best cheese to use?

I love using a Mexican cheese blend, but cheddar, Monterey Jack, or even pepper jack all melt well and add great flavor.

Can I double this recipe for a crowd?

Yes, I easily double the ingredients and use two baking dishes. It’s a great make-ahead dish for potlucks or family dinners.

Conclusion

These Easy Ground Beef Enchiladas are one of my favorite no-fuss meals. They’re hearty, full of bold flavor, and incredibly satisfying. Whether I’m cooking for my family or meal-prepping for the week, I know I can count on this recipe for a delicious, comforting dinner every time.

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