These Ground Beef Enchiladas are the ultimate comfort food, packed with seasoned meat, gooey cheese, and savory red sauce. They are simple enough for a busy weeknight but satisfying enough to be a family favorite request again and again.
With tender tortillas wrapped around a hearty filling and baked until bubbly, this classic Tex-Mex dish delivers warm, cheesy goodness in every bite.
Recipe Details
- Flavor Profile: This dish is savory and satisfying, featuring classic taco-seasoned beef and onions smothered in a rich, tangy enchilada sauce.
- Texture: Soft tortillas soften further in the sauce, contrasting with the tender ground beef filling and the blanket of melted, stretchy cheese.
- Time: 15 minutes prep, 20 minutes bake time.
- Difficulty: Easy. It involves browning meat, rolling tortillas, and baking.
What You’ll Need
To make this recipe, you will need a large skillet to cook the beef filling and a 9×13 baking dish for the enchiladas. A cheese grater is recommended for the best melting texture. The ingredients are straightforward staples: ground beef, tortillas, canned enchilada sauce, and plenty of cheese.
Ingredient Notes
- Ground Beef – A pound of ground beef serves as the hearty base. Using lean beef (like 85/15 or 90/10) means less fat to drain, but any ground beef works well.
- Yellow Onion – Diced yellow onion adds savory depth and sweetness as it cooks down with the meat.
- Taco Seasoning – This all-in-one spice blend makes seasoning the meat effortless.
- Enchilada Sauce – You will need 2 cups of your favorite red enchilada sauce. This provides the moisture and essential chili flavor.
- Tortillas – Use “enchilada size” tortillas (usually about 6-8 inches). Flour tortillas are softer and easier to roll, while corn tortillas offer a more traditional flavor and texture.
- Cheeses – A blend of sharp Cheddar and creamy Monterey Jack creates the perfect balance of flavor and meltiness. Grating it yourself ensures a smooth, non-greasy cheese layer.
Add-ins and Substitutions
- Beans – For a heartier filling, stir in a can of black beans or pinto beans with the ground beef.
- Spice – Add diced green chiles or jalapeños to the beef mixture for an extra kick.
- Vegetables – Corn kernels or diced bell peppers can be sautéed along with the onion to bulk up the meal.
How to Make Ground Beef Enchiladas
- Prep: Preheat oven to 350 degrees.
- Cook Filling: Heat a large skillet over medium-high heat. Add the ground beef, diced onion, and taco seasoning. Cook, breaking up the meat with a spoon, until the beef is no longer pink and the onions are soft. Drain any excess fat from the mixture.
- Prep Cheese: Grate the cheddar and Monterey Jack cheeses into a large bowl and toss to combine.
- Sauce the Dish: Pour about 1/2 cup of the enchilada sauce into the bottom of a 9×13 baking dish and spread it around to cover the bottom. This prevents the tortillas from sticking and keeps them moist.
- Assemble: Lay a tortilla on a flat surface. Spoon a portion of the ground beef mixture down the middle, then top with about 1/8 cup of the mixed cheese.
- Roll: Roll up the tortilla tightly around the filling and place it, seam side down, in the baking dish. Repeat with the remaining tortillas until the dish is full.
- Top and Bake: Top the enchiladas evenly with the remaining enchilada sauce and the remaining shredded cheese. Bake for 15-20 minutes, or until heated through and the cheese has melted and is bubbling.
Pro Tip: If using corn tortillas, warm them in the microwave wrapped in a damp paper towel for 30 seconds before rolling. This prevents them from cracking and breaking when you fold them.
Recipe Tips
- Don’t Overstuff: It is tempting to pack the tortillas full, but overstuffing makes them hard to roll and can cause them to burst. Stick to a reasonable amount of filling per tortilla.
- Sauce Coverage: Make sure to spread the sauce all the way to the edges of the rolled tortillas in the dish. Any dry tortilla edges will become hard and crunchy in the oven.
- Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that don’t melt as smoothly. Taking a few minutes to grate block cheese results in a superior, gooier topping.
FAQs
- Can I use flour tortillas? Yes, flour tortillas are very common for Tex-Mex style enchiladas. They are softer and easier to work with than corn.
- Can I make this ahead of time? You can assemble the enchiladas earlier in the day and keep them covered in the fridge. However, don’t let them sit for more than a few hours or the tortillas may get too soggy from the sauce.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Serving Suggestions
- Toppings: Serve with sour cream, diced avocado, cilantro, or salsa for added freshness.
- Rice: A side of Mexican rice or cilantro lime rice pairs perfectly.
- Chips: Serve with tortilla chips and guacamole to start the meal.
Make This Recipe in Advance
- Freezing: You can freeze the assembled (unbaked) enchiladas. Wrap the dish tightly in foil and freeze for up to 3 months. Thaw in the fridge overnight before baking (you may need to add a few minutes to the cooking time).
- Meat Prep: You can cook the seasoned beef and onion mixture a day or two in advance to make assembly quick on a busy night.
Ground Beef Enchiladas
- Total Time: 35 minutes
- Yield: 8 Enchiladas (4 Servings) 1x
Description
These Ground Beef Enchiladas are the ultimate comfort food, packed with seasoned meat, gooey cheese, and savory red sauce. They are simple enough for a busy weeknight but satisfying enough to be a family favorite requested again and again. With tender tortillas wrapped around a hearty filling and baked until bubbly, this classic Tex-Mex dish delivers warm, cheesy goodness in every bite.
Ingredients
The Filling
- 1 pound ground beef (lean preferred)
- 1 yellow onion, diced
- 1 tablespoon Taco Seasoning
The Assembly
- 2 cups red enchilada sauce, divided
- 8 “enchilada size” tortillas (6–8 inch, flour or corn)
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
Prep
Preheat your oven to 350°F (175°C).
Cook Filling
Heat a large skillet over medium-high heat. Add the ground beef, diced onion, and taco seasoning. Cook, breaking up the meat with a wooden spoon, until the beef is no longer pink and the onions are soft (about 7-10 minutes). Drain any excess fat.
Prep Cheese
In a medium bowl, grate and mix the Cheddar and Monterey Jack cheeses together.
Sauce the Dish
Pour about 1/2 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish and spread it around. This prevents sticking and keeps the bottoms soft.
Assemble
Lay a tortilla flat. Spoon a portion of the beef mixture down the center and sprinkle with about 2 tablespoons of the mixed cheese.
Roll
Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with remaining tortillas.
Top
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring the edges are covered so they don’t dry out. Sprinkle the remaining cheese generously over the top.
Bake
Bake for 15–20 minutes, until the dish is heated through and the cheese is melted and bubbly.
Notes
Tortilla Type: If using corn tortillas, wrap them in a damp paper towel and microwave for 30 seconds before rolling. This makes them pliable and prevents them from cracking. Flour tortillas are naturally softer and easier to roll without warming.
Sauce Coverage: Be sure to spread the sauce all the way to the edges of the tortillas before baking. Any exposed dry tortilla will become hard and crunchy in the oven.
Grate Your Own: For the best melt, buy block cheese and grate it yourself. Pre-shredded cheese contains anti-caking agents that can result in a less gooey texture.
Freezing: You can freeze the assembled (unbaked) dish. Wrap tightly in foil and freeze for up to 3 months. Thaw in the fridge overnight before baking (add 5-10 minutes to cook time).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 Enchiladas
- Calories: 540
- Sugar: 4g
- Sodium: 1150mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
Keywords: beef enchiladas, easy enchilada recipe, tex mex dinner, ground beef recipes, baked enchiladas, cheesy beef dinner, family friendly meals
