These Ground Beef Enchiladas combine seasoned beef, soft tortillas, red enchilada sauce, and plenty of melted cheese. They are comforting, easy to assemble, and suitable for family dinners or casual gatherings.
Warming the tortillas before rolling makes them flexible and helps prevent cracking. Placing a thin layer of sauce beneath the enchiladas protects the tortillas from sticking and keeps their undersides moist.
The casserole can be assembled ahead and baked when needed, making it useful for busy evenings and meal preparation.
Why You’ll Love These Enchiladas
- Rich, cheesy, and satisfying.
- Uses affordable ground beef.
- Suitable for family dinners.
- Can be assembled ahead.
- Freezer-friendly.
- Easy to customize.
- Excellent with rice and beans.
- Produces convenient leftovers.
Ingredients You’ll Need
- 1 tablespoon olive oil.
- 1 pound lean ground beef.
- 1 small yellow onion, finely chopped.
- 3 garlic cloves, minced.
- 2 tablespoons taco seasoning.
- ½ cup black beans, drained and rinsed, optional.
- ½ cup corn, optional.
- 2½ cups red enchilada sauce, divided.
- 8 medium flour tortillas.
- 2½ cups shredded Mexican cheese blend or cheddar, divided.
- Chopped cilantro, for garnish.
- Sour cream, avocado, and lime, for serving.
Ingredient Notes
Ground beef: Lean beef provides savory flavor without leaving excessive grease.
Enchilada sauce: Use a prepared sauce or a tested homemade version.
Tortillas: Medium flour tortillas roll easily. Corn tortillas provide a more traditional flavor but require careful warming.
Cheese: A Mexican blend, Monterey Jack, or cheddar works well.
Beans and corn: These optional additions stretch the filling and add texture.
How to Make Ground Beef Enchiladas
Step 1: Prepare the Oven
Preheat the oven to 375°F.
Spread approximately ¾ cup enchilada sauce over the bottom of a 9 × 13-inch baking dish.
Step 2: Cook the Beef
Heat the olive oil in a large skillet.
Add the beef and onion.
Cook for approximately 6–8 minutes, breaking the meat into small pieces.
Drain excessive fat.
Step 3: Season the Filling
Add the garlic and taco seasoning.
Cook for 30 seconds.
Stir in the optional beans, corn, and ½ cup enchilada sauce.
Simmer for approximately two minutes.
Step 4: Warm the Tortillas
Wrap the tortillas in a damp paper towel and microwave briefly until flexible.
Alternatively, warm them individually in a dry skillet.
Step 5: Fill and Roll
Place a tortilla on a clean surface.
Add approximately ⅓ cup beef filling and a small handful of cheese.
Roll tightly and place seam-side down in the baking dish.
Repeat with the remaining tortillas.
Step 6: Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle with the remaining cheese.
Step 7: Bake
Cover loosely with foil and bake for 20 minutes.
Remove the foil and bake for another 8–12 minutes, until the sauce bubbles and the cheese melts.
Step 8: Rest and Serve
Rest for five minutes.
Garnish with cilantro and serve with sour cream, avocado, and lime.
Tips for Better Enchiladas
- Warm the tortillas before rolling.
- Do not overfill them.
- Place each roll seam-side down.
- Use enough sauce to keep the tortillas moist.
- Cover during the first part of baking.
- Rest briefly before serving.
Why Are My Tortillas Breaking?
The tortillas may be cold, dry, or overfilled. Warm them until flexible and work with one at a time.
Why Are My Enchiladas Soggy?
Excessive sauce or watery filling can soften the tortillas. Simmer the filling until relatively thick and measure the sauce.
Recipe Variations
Chicken Enchiladas
Replace the beef with shredded cooked chicken.
Bean and Cheese Enchiladas
Use seasoned black beans and additional cheese.
Spicy Beef Enchiladas
Add diced jalapeño, cayenne, or hot enchilada sauce.
Beef and Rice Enchiladas
Add one cup of cooked rice to the filling and reduce the beef slightly.
Make-Ahead Instructions
Assemble the enchiladas up to 24 hours ahead.
Cover and refrigerate them. Add approximately 10 minutes to the covered baking time when baking directly from the refrigerator.
Storage and Freezing
Refrigerate leftovers for up to four days.
Reheat covered at 350°F or microwave individual portions.
Freeze assembled unbaked enchiladas for up to three months. Thaw overnight before baking.
Frequently Asked Questions
Can I use corn tortillas?
Yes. Warm them carefully to prevent cracking.
Can I use packaged taco seasoning?
Yes. Adjust additional salt according to the product.
Can enchiladas be prepared ahead?
Yes. Assemble them one day ahead or freeze them.
What should I serve with enchiladas?
Serve them with Mexican-style rice, black beans, corn salad, guacamole, or a green salad.
Can I use ground turkey?
Yes. Add a little oil because turkey is leaner.
Ground Beef Enchiladas Recipe Card
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 8 enchiladas
Course: Dinner
Cuisine: Mexican-inspired American
Method: Baking
Instructions
- Preheat the oven to 375°F.
- Spread sauce in a 9 × 13-inch dish.
- Brown the beef and onion.
- Drain excessive fat.
- Add garlic and taco seasoning.
- Add optional beans, corn, and sauce.
- Warm the tortillas.
- Fill each with beef and cheese.
- Roll and arrange seam-side down.
- Add the remaining sauce and cheese.
- Cover and bake for 20 minutes.
- Uncover and bake for 8–12 minutes.
- Rest, garnish, and serve.