Why You’ll Love Easy Ground Beef Enchiladas Recipe
These enchiladas are the perfect mix of flavor and convenience. They use pantry staples and require minimal effort, making them ideal for beginners or anyone short on time. The beef filling is hearty and flavorful, the cheese melts perfectly, and the enchilada sauce ties everything together beautifully. Plus, you can easily customize the dish to fit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef
yellow onion
garlic
enchilada sauce (canned or homemade)
flour tortillas
shredded cheddar cheese
olive oil
salt
pepper
optional toppings: sour cream, chopped cilantro, sliced green onions, jalapeños
Directions
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Preheat your oven to 375°F (190°C).
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In a skillet over medium heat, add olive oil and sauté chopped onions until translucent. Add minced garlic and cook for another 30 seconds.
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Add ground beef to the skillet. Cook until browned and fully cooked through. Season with salt and pepper to taste.
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Stir in a small amount of enchilada sauce into the beef mixture to coat.
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Lightly grease a 9×13-inch baking dish. Pour a thin layer of enchilada sauce on the bottom.
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Fill each tortilla with the beef mixture and shredded cheese. Roll them up and place seam-side down in the baking dish.
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Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle generously with cheese.
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Cover with foil and bake for 20 minutes. Remove foil and bake for another 5–10 minutes, or until cheese is bubbly and lightly browned.
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Let rest for a few minutes before serving. Add optional toppings if desired.
Servings and timing
This recipe serves 6 and takes about 15 minutes of prep time and 30 minutes of cooking time, making the total time approximately 45 minutes.
Variations
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Spicy Kick: Add diced jalapeños or green chilies to the beef mixture for extra heat.
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Different Protein: Substitute ground turkey or chicken for a leaner option.
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Vegetarian: Replace the ground beef with black beans, corn, and sautéed bell peppers.
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Cheese Variety: Mix cheddar with Monterey Jack or pepper jack for more flavor.
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Tortilla Options: Use corn tortillas for a more traditional taste or gluten-free tortillas if needed.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover and microwave individual portions until heated through, or bake in a 350°F oven until warm. You can also freeze the enchiladas before or after baking. Wrap tightly in foil and plastic wrap, then freeze for up to 3 months. Thaw overnight in the fridge and reheat as desired.
FAQs
How do I keep the enchiladas from getting soggy?
To avoid soggy enchiladas, lightly fry the tortillas before filling to help them hold their shape. Also, avoid over-saturating them with sauce.
Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas ahead of time and refrigerate them for up to 24 hours before baking.
What type of tortillas are best for enchiladas?
Flour tortillas are soft and easy to roll, but corn tortillas offer a more authentic flavor. Both work well depending on your preference.
Can I use store-bought enchilada sauce?
Absolutely. Store-bought sauce saves time and is convenient, but you can also make your own if you prefer.
Can I freeze cooked enchiladas?
Yes, cooked enchiladas freeze well. Let them cool completely, wrap tightly, and freeze. Reheat in the oven for best results.
What cheese melts best for enchiladas?
Cheddar, Monterey Jack, and pepper jack all melt beautifully and add great flavor to enchiladas.
How do I make these enchiladas gluten-free?
Use gluten-free tortillas and check that your enchilada sauce is gluten-free.
Can I double this recipe for a crowd?
Definitely. Simply double the ingredients and use two baking dishes. Great for potlucks or meal prep.
How do I prevent the enchiladas from sticking to the pan?
Lightly grease the baking dish and add a thin layer of sauce before placing the enchiladas inside.
What sides go well with beef enchiladas?
Mexican rice, refried beans, guacamole, or a simple green salad pair perfectly with this dish.
Conclusion
Easy Ground Beef Enchiladas are a family-friendly favorite that delivers big flavor with minimal effort. Whether you’re cooking for a busy weeknight or preparing a casual dinner for friends, this recipe is guaranteed to satisfy. Customize it to your taste, make it ahead, or freeze for later—this versatile dish is sure to become a staple in your kitchen.

Easy Ground Beef Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These Easy Ground Beef Enchiladas are the perfect weeknight dinner! Made with seasoned ground beef, melty cheese, and a flavorful enchilada sauce, this simple and satisfying Mexican-inspired dish is ready in under an hour. A great make-ahead or freezer-friendly recipe the whole family will love.
Ingredients
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1 lb ground beef
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1 small onion, diced
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2 cloves garlic, minced
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1 tsp ground cumin
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1 tsp chili powder
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1/2 tsp paprika
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Salt and pepper, to taste
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1 (10 oz) can red enchilada sauce
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8 flour tortillas (6-inch)
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2 cups shredded Mexican blend cheese
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Fresh cilantro, chopped (optional for garnish)
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Sour cream (optional for serving)
Instructions
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Preheat oven to 375°F (190°C).
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In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
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Add diced onion and garlic; cook until softened, about 3 minutes.
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Stir in cumin, chili powder, paprika, salt, and pepper. Cook for 1 more minute.
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Add 1/4 cup of enchilada sauce to the meat mixture and stir to combine.
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Spread 1/2 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
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Spoon the beef mixture evenly into the center of each tortilla, top with shredded cheese, and roll up.
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Place the enchiladas seam-side down in the baking dish.
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Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
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Cover with foil and bake for 20 minutes. Remove foil and bake another 5–10 minutes, or until cheese is bubbly.
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Garnish with cilantro and serve with sour cream if desired.
Notes
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You can swap flour tortillas for corn tortillas for a more traditional taste.
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For a spicier version, add diced jalapeños to the beef mixture.
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This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking.
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Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican