Some dinners just bring everyone to the table faster. These ground beef enchiladas are one of those meals in my house. Warm tortillas, savory beef, zesty enchilada sauce, and plenty of gooey cheese come together in the most comforting way.
Ground beef enchiladas are easy enough for a weeknight but cozy enough to feel special. I make this recipe when I want something filling, familiar, and full of flavor without spending the whole evening in the kitchen. Let's get cooking.
Jump to:
Why You'll Love This Recipe
- Simple ingredients you likely already have
- Ready in about 40 minutes
- Family-friendly and great for picky eaters
- Easy to prep ahead for busy nights
- Perfect balance of saucy, cheesy, and savory
Ingredients
- 1 pound lean ground beef
- 8 flour or corn tortillas
- 2 cups enchilada sauce, store-bought or homemade
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Sour cream, for topping
Ingredient Notes and Substitutions
I have played around with these enchiladas more times than I can count, and they are wonderfully flexible.
- Tortillas: Flour tortillas roll easily, while corn tortillas give a more traditional texture. If using corn, warming them first helps prevent cracking.
- Cheese: Cheddar adds sharpness, Monterey Jack melts beautifully, and a mix of both is always a good idea.
- Enchilada sauce: Store-bought works great on busy nights, but homemade sauce adds extra depth if you have time.
- Spice level: Add a pinch of cayenne or smoked paprika if you want a little more heat.
Instructions
- Preheat your oven to 375°F. Lightly grease a baking dish and set it aside.
- In a large skillet over medium heat, brown the ground beef with the diced onion. Cook for 5 to 7 minutes, stirring often, until the beef is cooked through and the onion is soft.
- Add the minced garlic, cumin, and chili powder. Cook for about 1 minute, until fragrant and well combined.
- Spoon the beef mixture evenly onto each tortilla. Roll them up snugly and place seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese generously over the top.
- Bake uncovered for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
- Let the enchiladas rest for a few minutes before serving. Top with sour cream if desired.
Pro Tips for Success
- Warm tortillas slightly before filling to make rolling easier.
- Spread a thin layer of sauce on the bottom of the baking dish to keep the enchiladas soft.
- Do not overfill the tortillas or they can be tricky to roll.
- Let the dish rest after baking so everything sets nicely.
Storage and Reheating
Store leftover ground beef enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave individual portions for a quick lunch.
Make Ahead and Freezing
This is one of my favorite make-ahead dinners. Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking. You can also freeze them before baking for up to 2 months. Thaw overnight in the fridge and bake as directed.
Tips and Variations
- Swap ground beef for ground turkey or chicken for a lighter option.
- Add black beans or corn to the filling for extra texture.
- Use green enchilada sauce for a different flavor profile.
- Finish with chopped cilantro or sliced green onions for freshness.
FAQs
Yes, they are perfect for prepping ahead and baking later.
Monterey Jack melts smoothly, while cheddar adds bold flavor. A blend works well too.
Absolutely. Just warm them first so they roll without breaking.
📖 Recipe
Ground Beef Enchiladas
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Description
Ground Beef Enchiladas are a classic favorite filled with savory seasoned beef, melty cheese, and topped with a flavorful enchilada sauce. Baked until bubbly and golden, this easy dish is perfect for weeknight dinners or gatherings with friends.
Ingredients
- 1 lb lean ground beef
- 8 flour or corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Sour cream (for topping)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, brown ground beef with diced onions for 5-7 minutes until onions are soft.
- Add garlic, cumin, and chili powder. Sauté for 1 minute more.
- Spoon beef mixture into each tortilla, roll up, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with shredded cheese.
- Bake uncovered for 20-25 minutes until cheese is melted and sauce is bubbly.
- Top with sour cream and serve warm.
Notes
Use corn tortillas for a more traditional flavor or flour tortillas for a softer texture. Customize with black beans, olives, or jalapeños for added flair. Leftovers keep well for up to 3 days in the fridge.
Nutrition
- Serving Size: 2 enchiladas (200g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Serving Suggestions
I love serving these ground beef enchiladas with fluffy rice, a simple salad, or even just a big scoop of sour cream on the side. They are also great for casual gatherings where everyone can add their own toppings.
Nutrition and Notes
- Serves: 4
- Serving size: 2 enchiladas
- Calories: Approximately 450 per serving
I have made this recipe many times for weeknight dinners and casual get-togethers, and it never lasts long. That cheesy, saucy combo always disappears fast.
Reader Reviews
"These enchiladas were a hit with my whole family. Easy, filling, and so comforting."
"Perfect for a busy night. I will be making these again."
Related Recipes / Internal Links
If you are looking for more cozy dinner ideas, you may also like my
Comments
No Comments