I absolutely love this Ground Beef Enchiladas Recipe because it’s the perfect cozy weeknight dinner that comes together quickly but still packs a ton of flavor. Whenever I’m craving something comforting yet not too complicated, I reach for this recipe—it’s a total crowd-pleaser that feels like a warm hug on a plate.
You’ll find that the combination of seasoned ground beef, gooey cheese, and rich enchilada sauce makes these enchiladas endlessly satisfying. Plus, it’s super adaptable depending on what you have in your fridge and your spice preferences, which makes this Ground Beef Enchiladas Recipe a staple in my kitchen year-round.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy nights when you want something delicious without endless prep.
- Family Favorite: My kids and guests always ask for seconds – it’s that good!
- Flexible Ingredients: Works great with either corn or flour tortillas and whatever cheese you prefer.
- Great Make-Ahead Option: You can assemble them earlier in the day and bake right before dinner.
Ingredients You’ll Need
Each ingredient in this Ground Beef Enchiladas Recipe brings something essential to the table – from savory spices to melty cheese – making the end result just right. I always recommend choosing fresh onions and high-quality tortillas for the best flavor and texture.
- Lean ground beef: Opt for 90% lean to keep it juicy without excess grease.
- Flour or corn tortillas: Both work well—corn gives a more authentic texture, flour is softer for kids.
- Enchilada sauce: Store-bought saves time, but homemade adds a personal touch if you have time.
- Shredded cheddar or Monterey Jack cheese: I like to mix the two for a great melt and a mild tang.
- Onion (diced): Adds aroma and sweetness once cooked.
- Garlic (minced): Just enough to deepen the savory notes.
- Cumin: Gives those warm, earthy undertones that make enchiladas special.
- Chili powder: Adds just the right kick of flavor without overwhelming heat.
- Sour cream: For topping, balancing the spices with creamy coolness.
Variations
I love that this Ground Beef Enchiladas Recipe is such a blank canvas—you can easily swap ingredients or add extras to make it your own. Play around with stuff like beans, veggies, or different cheeses to suit your mood or dietary needs.
- Vegetarian version: I sometimes skip the beef and load them with black beans and sweet corn – just as tasty and filling.
- Spice it up: Add diced jalapeño or hot sauce to the beef mixture if you like things spicy; my family loves the extra heat.
- Green enchilada sauce: Swap the red enchilada sauce for a tangy tomatillo green sauce for a fresh twist I discovered recently.
- Cheese variations: Using pepper jack adds a little zip, and mixing queso fresco on top creates a fun texture contrast.
How to Make Ground Beef Enchiladas Recipe
Step 1: Sauté the Beef and Aromatics
Start by heating a skillet over medium and browning your lean ground beef along with diced onion until the onions turn translucent—usually about 5 to 7 minutes. This is when the kitchen starts smelling amazing! Add in minced garlic, cumin, and chili powder, and cook for another minute to let those spices bloom. Be sure not to burn the garlic; it just needs a gentle toast to get fragrant.
Step 2: Roll and Arrange the Enchiladas
Once your beef mixture is ready and cooled slightly, spoon it onto each tortilla. Roll them tightly and place seam-side down in a greased baking dish. Doing seam-side down helps keep your enchiladas from unfurling during baking—trust me, I learned the hard way the first time I skipped that step!
Step 3: Sauce and Cheese, Then Bake
Pour the enchilada sauce evenly over the rolled tortillas, covering every corner so they soak up the flavor as they bake. Sprinkle shredded cheese generously on top—you’ll want that melty, golden crust. Bake uncovered for 20-25 minutes at 375°F (190°C) until everything’s bubbling and the cheese gets those lovely browned spots.
Pro Tips for Making Ground Beef Enchiladas Recipe
- Choose the Right Beef: I always use lean beef to avoid excess oil; drain if necessary for a cleaner flavor.
- Don’t Overfill Tortillas: A modest amount of beef ensures you can roll them tightly without tearing the tortilla.
- Sauce It Well: Pour enough enchilada sauce so the tortillas absorb moisture but aren’t soggy.
- Let it Rest: After baking, let the enchiladas sit for 5 minutes before serving to set up nicely.
How to Serve Ground Beef Enchiladas Recipe
Garnishes
I’m a big fan of topping my enchiladas with a dollop of sour cream and some fresh chopped cilantro for brightness. Sometimes I add sliced avocado or a squeeze of lime to cut through the richness—that little zing makes all the difference!
Side Dishes
My go-to sides are Mexican rice and refried beans to keep it classic, but you could also serve a crisp green salad or grilled veggies for a lighter balance. Chips and salsa on the side are nice if you want that extra crunch.
Creative Ways to Present
For a family dinner or party, I sometimes bake the enchiladas in individual ramekins for cute personal servings—everyone loves it! Or layer the filling and sauce like a casserole for a different texture combo that still tastes like enchiladas.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. I always recommend adding a little extra sauce on top before reheating to prevent them from drying out.
Freezing
This Ground Beef Enchiladas Recipe freezes beautifully, whether before or after baking. Just wrap tightly in foil and place in a freezer-safe container for up to 2 months. When you’re ready, thaw in the fridge overnight and then bake until heated through.
Reheating
I reheat leftover enchiladas in the oven at 350°F (175°C), covered loosely with foil, for about 15 minutes. It keeps them moist and melts the cheese back perfectly without drying out the tortillas.
FAQs
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Can I use ground turkey instead of beef in this Ground Beef Enchiladas Recipe?
Absolutely! Ground turkey is a leaner option and works well here. Just be mindful it can dry out faster, so consider adding a bit of olive oil or finely diced vegetables to keep the filling moist and flavorful.
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What’s the best way to prevent tortillas from breaking when rolling enchiladas?
Warming the tortillas before filling them makes them more pliable and less likely to tear. You can microwave them wrapped in a damp cloth for about 20 seconds or heat briefly on a dry skillet. Also, don’t overfill—they don’t need to be bursting to taste delicious.
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Can I make these enchiladas vegetarian?
Yes! Replace the ground beef with beans, roasted vegetables, or a meat substitute. Season as you would the beef mixture to keep that savory punch, and follow the same assembly and baking steps.
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Is it better to use flour or corn tortillas for this recipe?
Both are delicious, but corn tortillas have a more authentic flavor and texture. Flour tortillas tend to be softer and easier to roll, so choose based on your preference or what you have in your pantry.
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Can I use homemade enchilada sauce instead of store-bought?
Definitely! Homemade enchilada sauce can add a fresher, richer flavor. I sometimes make mine from scratch using dried chiles and spices, but the convenience of store-bought is great when you’re short on time.
Final Thoughts
This Ground Beef Enchiladas Recipe has become one of my favorite easy dinners to make when I want something both hearty and ridiculously tasty. I hope you’ll give it a try—you’ll find it’s straightforward, forgiving, and utterly delicious. Trust me, once you make this, it’ll become a regular in your meal rotation just like it did in mine!
Print
Ground Beef Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Description
These Ground Beef Enchiladas are a deliciously satisfying Tex-Mex dish featuring seasoned lean ground beef wrapped in tortillas, smothered in enchilada sauce, and topped with melted cheese. Perfect for a family dinner, they combine a flavorful beef filling with a cheesy, saucy bake that’s simple to prepare and guaranteed to please.
Ingredients
Ground Beef Filling
- 1 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
Assembly
- 8 flour or corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar or Monterey Jack cheese
For Serving
- Sour cream (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the enchiladas later.
- Cook Beef and Onions: In a skillet over medium heat, brown the lean ground beef along with the diced onions, cooking until the onions become translucent and the beef is fully cooked, about 5-7 minutes. This develops a rich base flavor for the filling.
- Add Seasonings and Garlic: Stir in minced garlic, cumin, and chili powder, cooking for an additional minute to allow the spices and garlic to fully bloom and infuse the beef mixture.
- Assemble Enchiladas: Spoon a portion of the beef mixture onto each tortilla. Roll each tortilla tightly and place them seam-side down in a greased baking dish to prevent unrolling during baking.
- Top with Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, making sure they are well-coated. Sprinkle the shredded cheddar or Monterey Jack cheese over the top, which will melt and add a creamy finish.
- Bake: Bake the assembled enchiladas uncovered in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown on top.
- Serve: Remove from the oven and serve hot, topped with a dollop of sour cream if desired for added creaminess and flavor contrast.
Notes
- Use either flour or corn tortillas depending on your preference; corn tortillas provide a more traditional flavor.
- For a homemade enchilada sauce, you can make your own using chili powder, tomato paste, and broth for extra depth.
- To make this dish spicier, add diced jalapeños or use a spicy enchilada sauce.
- This recipe can be made ahead and refrigerated before baking; just increase baking time by a few minutes if baking from cold.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 enchilada (1/8th of recipe)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 65 mg
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