Ground beef enchiladas are my go-to comfort food when I need something hearty, cheesy, and incredibly satisfying without spending hours in the kitchen. There’s something magical about layers of seasoned beef, melted cheese, and tangy enchilada sauce that transforms simple ingredients into a crowd-pleasing masterpiece.
Table of Contents
Ingredients for Ground Beef Enchiladas
I always recommend using 80/20 ground beef for these enchiladas because the fat content keeps everything moist and flavorful. When selecting enchilada sauce, my go-to is a medium heat red sauce, though you can adjust based on your family’s preferences. Fresh ingredients make all the difference here, so grab a good onion and fresh garlic cloves if possible.
- 1 lb ground beef (80/20 blend works best)
- 1 medium onion, chopped
- 3 cloves garlic, minced – I recommend fresh over jarred for better flavor
- 2 cups red enchilada sauce (medium heat)
- 1 can (4 oz) chopped green chilies
- 12 corn tortillas – In my experience, warming these first prevents tearing
- 2 cups shredded cheese (cheddar or Mexican-blend) – I usually mix both for depth
- Fresh cilantro, chopped
- Salt and pepper to taste
- Olive oil or vegetable oil for frying
- Optional toppings: sour cream, sliced olives, diced tomatoes, avocado, sliced jalapeños – My family loves setting up a toppings bar
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start cooking. This makes the process flow smoothly and ensures nothing burns while you’re chopping.
Step 1: Preheat your oven to 375°F and warm a large skillet over medium heat with a drizzle of olive oil. Add the chopped onion and cook for 3-4 minutes, stirring occasionally until it becomes translucent and softens completely.
Step 2: Stir in the minced garlic and cook for just one minute until fragrant. Watch carefully here because garlic can turn bitter if it browns too much.
Step 3: Add the ground beef to the skillet, breaking it up with your spatula into small crumbles. Cook until no pink remains, about 6-8 minutes. If using 80/20 beef, you may want to drain off excess grease at this point. Season generously with salt and pepper, then stir in the green chilies and let everything cook together for 2 minutes.
Step 4: In a separate small skillet, heat about 1 tablespoon of oil over medium heat. Quickly fry each corn tortilla for 5-10 seconds per side until pliable and slightly softened. Transfer to paper towels to drain excess oil. Alternative method: wrap tortillas in a damp paper towel and microwave for 30-45 seconds until pliable.
Step 5: Pour about half a cup of enchilada sauce into your 9×13-inch baking dish, tilting to coat the bottom evenly. This prevents sticking and adds extra flavor.
Step 6: Spoon 3-4 tablespoons (about 1/4 cup) of beef mixture onto each warmed tortilla, add about 2 teaspoons of shredded cheese, then roll tightly and place seam-side down in the baking dish. Arrange them snugly side by side. You’ll use about 1/2 cup of cheese total for filling.
Step 7: Pour the remaining enchilada sauce over the tops, making sure each enchilada is well covered. Sprinkle the remaining 1.5 cups of cheese evenly across the top.
Step 8: Bake for 20 minutes until the cheese is melted, bubbly, and edges are lightly golden. Let rest for 3-5 minutes before serving to help them set properly. This makes serving much cleaner. Garnish with fresh cilantro and your favorite toppings.
Perfect Sides for Ground Beef Enchiladas
These enchiladas are hearty and filling, so lighter, fresher sides work beautifully to balance the richness.
Mexican Rice: Fluffy rice cooked with tomatoes, onions, and spices adds a traditional touch that soaks up extra enchilada sauce perfectly while providing a neutral base to balance the bold flavors.
Simple Green Salad: Crisp lettuce, cherry tomatoes, and avocado with a lime-cilantro vinaigrette cuts through the richness and adds freshness. The acidity brightens every bite.
Cilantro Lime Rice: Light and zesty rice with fresh herbs complements the savory beef without competing with the main dish’s flavors. Perfect for spring and summer meals.
Taco Rice Bowl Base: This colorful side brings additional Mexican-inspired flavors and adds a nice textural contrast to the soft enchiladas.
Street Corn: Sweet, charred corn with cotija cheese and lime makes an incredible pairing that brings authentic Mexican street food vibes to your table.
Refried Beans: Creamy beans offer protein and fiber, making this a complete meal. The smooth texture contrasts nicely with the cheesy, saucy enchiladas.
Keeping Your Enchiladas Fresh
Store cooled enchiladas in an airtight container in the refrigerator for up to 3-4 days. I recommend drizzling a thin layer of extra enchilada sauce over the top before sealing to keep them moist. They reheat beautifully, making them perfect for meal prep.
For reheating, I prefer using the oven at 350°F for 10-15 minutes covered with foil to prevent drying out. If you’re short on time, the microwave works too on medium power for 2-3 minutes. Add a splash of water or extra sauce before reheating for best results.
These enchiladas freeze exceptionally well. You can freeze them either baked or unbaked. For unbaked: assemble completely, cover tightly with plastic wrap and foil, and freeze for up to 2-3 months. When ready to serve, thaw overnight in the fridge, add a bit more sauce, and bake as directed. For already-baked enchiladas, cool completely, wrap well, and freeze. Reheat from frozen at 350°F for 30-40 minutes covered.
FAQs
Can I use flour tortillas instead of corn?
Yes, flour tortillas work great if you prefer them. They’re softer and won’t need the quick frying step, making prep even faster.
How can I make these enchiladas spicier?
Add diced jalapeños to the beef mixture, use hot enchilada sauce instead of medium, or top with sliced fresh jalapeños before serving for extra heat.
Can I prepare these ahead of time?
Absolutely. Assemble the enchiladas completely, cover tightly, and refrigerate for up to 24 hours before baking. Just add 5-10 extra minutes to the baking time if starting from cold.
Ground Beef Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat a little olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes, stirring occasionally.
- Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown too quickly.
- Add the ground beef to the skillet and cook until browned, breaking up the meat with a spatula or spoon so there are no large clumps, about 6-8 minutes. If using 80/20 beef, drain off excess grease.
- Season the beef with salt and pepper to taste, then stir in the chopped green chilies. Cook for about 2 minutes to incorporate the flavors fully.
- In a separate small skillet, heat a little oil over medium heat and quickly fry each corn tortilla for 5-10 seconds per side until pliable. Drain on paper towels. Alternative: wrap tortillas in damp paper towel and microwave 30-45 seconds.
- Pour about half a cup of enchilada sauce into a 9×13-inch baking dish, tilting it to coat the bottom evenly.
- Spoon 3-4 tablespoons (about 1/4 cup) of the beef mixture onto each tortilla, add about 2 teaspoons of shredded cheese, and roll them up tightly.
- Place the rolled tortillas seam-side down in the prepared baking dish, arranging them snugly side by side.
- Pour the remaining enchilada sauce over the tops, ensuring each roll is well covered.
- Sprinkle the remaining 1.5 cups of shredded cheese evenly over the sauced tortillas.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and edges are lightly golden.
- Remove from the oven and let the enchiladas rest for 3-5 minutes; this helps them set and makes serving easier.
- Garnish with chopped fresh cilantro and serve with optional toppings such as sour cream, sliced olives, diced tomatoes, and avocado.
