If you’re craving something warm, cheesy, and ridiculously satisfying, these ground beef enchiladas are exactly what you need. This dinner comes together with pantry staples and a bit of layering magic—and trust me, it’ll have everyone scraping their plates clean.
Why You’ll Love This Recipe
This isn’t just another weeknight meal—it’s comfort food wrapped in a tortilla. Here’s why it hits all the right notes:
- Quick and easy: Ready in under an hour, start to finish.
- Cheesy goodness: Because one layer of cheese just isn’t enough.
- Freezer-friendly: Make a double batch and thank yourself later.
- Customizable: Add beans, switch up the sauce, go spicy—you do you.
Ingredients You’ll Need
Let’s talk about what goes into this flavor bomb:
For the Beef Filling
• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• Salt and pepper to taste
For the Enchiladas
• 8 small flour tortillas (or corn, if you prefer)
• 1 can (10 oz) red enchilada sauce
• 2 cups shredded cheddar or Mexican blend cheese
• Chopped fresh cilantro (optional, for garnish)
How to Make Ground Beef Enchiladas
This recipe is as simple as brown, fill, roll, and bake. Here’s the play-by-play:
Step 1: Cook the Beef
In a skillet over medium heat, brown the ground beef with the diced onion. When the beef is nearly cooked, toss in the garlic, chili powder, cumin, and a pinch of salt and pepper. Stir until fragrant and fully cooked through.
Step 2: Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 3: Assemble the Enchiladas
Spoon a couple of tablespoons of the beef mixture into each tortilla. Sprinkle with cheese, roll it up snug, and place seam-side down in the baking dish. Repeat until the dish is full.
Step 4: Sauce and Cheese
Pour the enchilada sauce over the rolled tortillas, then smother everything with the remaining cheese.
Step 5: Bake
Pop it in the oven for 20–25 minutes, or until the cheese is bubbling and slightly golden. Let it rest for 5 minutes before serving.
Serving Suggestions
Pair these enchiladas with some zesty lime rice, black beans, or a crunchy salad. Don’t forget the sour cream and guac for that finishing touch!
Tips & Variations
- Make it spicy: Add chopped jalapeños or hot sauce to the beef mixture.
- Use leftovers: Leftover taco meat or rotisserie chicken? Swap it in.
- Double the batch: These freeze beautifully. Just wrap tightly and freeze before baking.
- Cheese swap: Monterey Jack, pepper jack, or even crumbled queso fresco all work well.
Storage & Reheating
To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
To freeze: Assemble (but don’t bake), cover tightly with foil, and freeze for up to 3 months. When ready, bake from frozen at 375°F for 40–50 minutes, or until heated through.
To reheat: Microwave individual portions or bake covered at 350°F until warm.
Final Thoughts
This enchilada recipe is the real deal—cheesy, hearty, and packed with flavor. Whether it’s Taco Tuesday or just a random Wednesday, this dish brings the fiesta to your dinner table.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Absolutely. Just season it well—it’s leaner and milder, but still tasty.
Can I make it ahead of time?
Yes! Assemble in the morning, refrigerate, then bake fresh at dinnertime.
What tortillas work best?
Flour tortillas are easy to roll and less likely to break, but corn gives a more authentic taste.
Is it gluten-free?
Use corn tortillas and check your enchilada sauce label to keep it gluten-free.
How do I make it vegetarian?
Swap beef with black beans, sweet potatoes, or sautéed veggies. It’s still amazing.
