I made Ground Beef Enchiladas last weekend that had my kids practically licking their plates clean, and that’s when I knew this recipe deserved a permanent spot in my weeknight rotation. These enchiladas deliver everything you want in a comfort meal: tender seasoned beef, tangy sauce, and cheese that gets bubbly and golden in the oven. The best part? They come together in about 45 minutes, which means you can have a restaurant-quality dinner on the table without the hassle.
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Ingredients for Ground Beef Enchiladas
I keep these ingredients stocked in my pantry and fridge because this recipe has become such a regular request in my house. The beauty of enchiladas is that they’re forgiving and work with whatever you have on hand. I usually opt for flour tortillas because they’re easier to roll without cracking, but corn tortillas give you that authentic Mexican flavor if that’s your preference.
- 1 lb lean ground beef (I recommend 90/10 for the best balance of flavor without excessive grease)
- 8 flour or corn tortillas (8-inch size works perfectly)
- 2 cups enchilada sauce, divided (store-bought works great, but homemade takes it up a notch)
- 1½ cups shredded cheddar or Monterey Jack cheese (I usually mix both for better flavor)
- 1 medium onion, diced
- 2 cloves garlic, minced (fresh garlic makes all the difference here)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Sour cream for topping
- Optional toppings: diced tomatoes, sliced jalapeños, chopped cilantro, sliced olives, diced avocado (my preference is fresh cilantro and avocado for brightness)
Step-by-Step Instructions
In my experience, the key to excellent enchiladas is getting that beef mixture well-seasoned and making sure your tortillas are warm enough to roll without breaking.
Step 1: Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish. Pour about ¼ cup of enchilada sauce on the bottom and spread it around to prevent sticking.
Step 2: Heat a large skillet over medium heat and add the ground beef and diced onions. Cook for 5-7 minutes, breaking up the meat with your spatula, until the beef is browned completely and the onions become soft and translucent. Drain any excess fat well to prevent soggy enchiladas.
Step 3: Add the minced garlic, cumin, and chili powder to your beef mixture. Sauté for another minute until everything smells fragrant and the spices coat the meat evenly. This step builds deep flavor into the filling.
Step 4: Warm your tortillas for about 15-20 seconds each in the microwave (stack 4 at a time between damp paper towels) or briefly on a hot skillet. They should be pliable and warm to the touch. If a tortilla cracks, just overlap it and keep rolling.
Step 5: Spoon about 4 tablespoons of the beef mixture onto the center of each tortilla. Roll tightly around the filling and place seam-side down in your prepared baking dish. Fit them snugly next to each other.
Step 6: Pour the remaining enchilada sauce evenly over all the rolled tortillas, making sure each one gets covered. Use a spoon to spread if needed. Sprinkle the shredded cheese generously over the top, covering all the enchiladas.
Step 7: Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and turning golden brown at the edges. The sauce should be bubbling around the sides. Let rest for 5 minutes before serving to allow everything to set properly and make serving easier.
Best Sides for Ground Beef Enchiladas
These enchiladas are hearty on their own, but the right sides transform them into a complete Mexican feast that balances flavors and textures beautifully.
Mexican Rice: Fluffy cilantro-lime rice soaks up extra enchilada sauce and adds a fresh, zesty element that cuts through the richness of the cheese and beef. The lime brightness complements the savory filling perfectly.
Refried Beans: Creamy refried beans provide protein and fiber while complementing the savory flavors of the enchiladas. The smooth, earthy texture contrasts nicely with the cheesy, saucy main dish and rounds out the meal nutritionally.
Fresh Garden Salad: A crisp salad with lime vinaigrette adds brightness and helps lighten the meal. The acidity and crunch balance the warm, rich enchiladas and provide a refreshing contrast between bites.
Mexican Street Corn: Sweet, charred corn with cotija cheese and chili powder brings a smoky sweetness that pairs wonderfully with the savory beef filling. The kernels add textural variety to your plate.
Chips and Guacamole: Fresh guacamole with crispy tortilla chips provides a cool, creamy contrast and gives everyone something to munch on while the enchiladas rest after baking. The avocado’s buttery richness complements the spiced beef.
Storing and Reheating Your Enchiladas
Store leftover enchiladas in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil in the refrigerator for up to 3-4 days. Proper coverage prevents the tortillas from drying out and keeps them tasting fresh.
To reheat, I prefer covering them with foil and warming in a 350°F oven for about 15-20 minutes until heated through completely. The internal temperature should reach 165°F. Microwave reheating works for individual portions in 1-2 minutes, though the tortillas won’t be quite as tender. Add a splash of water or extra sauce before reheating to keep them moist.
These enchiladas are fantastic for meal prep and freezer meals. You can assemble them completely, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. When you’re ready to eat, bake directly from frozen at 375°F, adding an extra 15-20 minutes to the cooking time. Pro tip: I often double the recipe and freeze one pan for those nights when I need dinner in a hurry without any prep work.
FAQs
Can I make these enchiladas vegetarian?
Absolutely! Replace the ground beef with black beans, pinto beans, or a combination of sautéed vegetables like bell peppers, zucchini, and mushrooms. Season with the same spices for great flavor and add some extra cheese or refried beans for heartiness.
Why are my enchiladas falling apart or getting soggy?
This usually happens when tortillas aren’t warmed enough before rolling, they’re overfilled, or excess grease wasn’t drained from the beef. Warm tortillas properly, use moderate filling amounts (about 4 tablespoons), drain beef well, and place seam-side down in the baking dish.
Can I use a different type of cheese?
Yes! Try pepper jack for extra heat, queso fresco for authentic Mexican flavor, or a Mexican cheese blend. Just avoid using only low-fat cheese as it doesn’t melt as smoothly. A combination of cheeses gives the best flavor and texture.
Easy Ground Beef Enchiladas
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and pour about 1/4 cup of enchilada sauce on the bottom, spreading it around to coat.
- In a large skillet over medium heat, cook the ground beef with diced onions for 5-7 minutes, breaking up the meat with a spatula, until beef is browned completely and onions are soft and translucent. Drain excess fat well.
- Add minced garlic, cumin, and chili powder to the beef mixture. Sauté for another minute until fragrant and spices coat the meat evenly.
- Warm tortillas in the microwave for 15-20 seconds each (stack 4 at a time between damp paper towels) or briefly on a hot skillet until pliable and warm to the touch.
- Spoon about 4 tablespoons of beef mixture onto the center of each tortilla. Roll tightly around the filling and place seam-side down in the prepared baking dish, fitting them snugly next to each other.
- Pour remaining enchilada sauce evenly over all rolled tortillas, making sure each one is covered. Use a spoon to spread if needed.
- Sprinkle shredded cheese generously over the top, covering all enchiladas.
- Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and golden brown at the edges. The sauce should be bubbling around the sides.
- Remove from oven and let rest for 5 minutes before serving. This allows everything to set and makes serving easier.
- Top with sour cream and desired toppings like diced tomatoes, cilantro, or avocado before serving.
Notes
