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