Ground Beef Enchiladas

Easy Ground Beef Enchiladas Recipe Your Family Will Love

If you’re looking for a quick and delicious weeknight dinner that feels like a fiesta on your plate, you’re in the right place. These easy ground beef enchiladas are one of my go-to recipes when I want something hearty, cheesy, and packed with flavor—without spending hours in the kitchen. Whether you’re feeding a crowd or just trying to spice up Taco Tuesday, this recipe is a guaranteed hit.

With simple pantry ingredients and minimal prep, you’ll have this meal on the table in under an hour. Perfect for busy parents, beginner cooks, or anyone who just wants some good ol’ comfort food, fast. Plus, I’ll walk you through the best tips for rolling enchiladas, ways to switch up the fillings, and answer the most common questions people have about making enchiladas from scratch.

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Easy Ground Beef Enchiladas Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 (makes about 12 enchiladas)

Ingredients:

  • 1 pound ground beef (lean or 80/20)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 can (10 oz) red enchilada sauce (or homemade if you’re feeling ambitious)
  • 1 can (4 oz) diced green chilies (optional, for a little kick)
  • 2 cups shredded cheddar cheese (or Mexican blend)
  • 12 small flour or corn tortillas
  • Fresh cilantro or chopped green onions for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft—about 6-8 minutes. Drain excess grease.
  3. Stir in garlic, cumin, chili powder, paprika, salt, and pepper. Cook for 1-2 more minutes until fragrant.
  4. Mix in half of the enchilada sauce and the can of green chilies (if using). Simmer for a minute, then remove from heat.
  5. Spread a few spoonfuls of enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
  6. Warm your tortillas slightly to make them easier to roll (10 seconds in the microwave covered with a damp paper towel works great).
  7. Spoon about 2 tablespoons of the beef mixture onto each tortilla, top with a sprinkle of cheese, and roll tightly. Place seam side down in the baking dish.
  8. Once all enchiladas are rolled, pour the remaining enchilada sauce over the top, and sprinkle the rest of the cheese evenly.
  9. Bake uncovered for 20-25 minutes, until bubbly and golden.
  10. Let cool for 5 minutes before serving. Garnish with cilantro or green onions if desired.

Tips for Making the Best Ground Beef Enchiladas

  • Don’t overfill your tortillas. It’s tempting, but too much filling will make them hard to roll and prone to breaking.
  • Use flour tortillas if you want a softer, more pliable roll. Corn tortillas offer more traditional flavor, but they’re a bit trickier to work with. Warm them up first so they don’t crack.
  • Customize your spice level. Add jalapeños or a few dashes of hot sauce to the beef if you like it spicy, or go mild with just the basic seasoning.
  • Add a bit of cream cheese or sour cream to the beef mixture for a creamier, richer texture.
Ground Beef Enchiladas Save
Ground Beef Enchiladas

Easy Variations to Try

  • Ground Turkey or Chicken Enchiladas: Swap out the ground beef for ground turkey or shredded rotisserie chicken for a lighter twist.
  • Bean and Cheese Enchiladas: Go meatless by using refried beans or black beans with cheese and your favorite veggies like bell peppers or zucchini.
  • Green Enchiladas: Use green enchilada sauce instead of red for a tangier flavor profile.
  • Breakfast Enchiladas: Fill with scrambled eggs, sausage, and cheese for a delicious morning meal—great for brunch or meal prep.

Frequently Asked Questions (FAQs)

Can I make these enchiladas ahead of time?
Absolutely. You can assemble the enchiladas up to a day ahead. Cover with foil and refrigerate. When you’re ready to bake, remove from the fridge and bake as directed, adding a few extra minutes if needed.

Can I freeze these enchiladas?
Yes. Enchiladas freeze really well. Assemble and cover tightly with foil. Freeze for up to 3 months. When ready to bake, let them thaw in the fridge overnight or bake straight from frozen (just add 10–15 minutes to the bake time).

What’s the best cheese to use?
Cheddar, Monterey Jack, or a Mexican cheese blend all work beautifully. If you want that super-gooey texture, use a combination of cheddar and Jack.

Why are my enchiladas soggy?
This usually happens when there’s too much sauce or if the enchiladas are overbaked. Use just enough sauce to cover, and don’t let them sit too long after baking before serving.

Related Post: Mexican Street Corn Pasta Salad

Final Thoughts

There’s something incredibly satisfying about a bubbling tray of enchiladas fresh out of the oven. It’s the kind of meal that makes your house smell amazing and brings everyone to the table. Whether you stick with this easy ground beef version or get creative with your own fillings, enchiladas are one of those dishes you’ll come back to again and again. Make them for game day, lazy Sundays, or anytime you need a foolproof dinner idea. Trust me—this recipe is one to keep in your back pocket.