Ground Beef Enchiladas Recipe

If you’re craving a comforting meal that’s both easy to whip up and packed with flavor, this Ground Beef Enchiladas Recipe is exactly what you need. I absolutely love how these enchiladas come together with tender ground beef, warm spices, and melty cheese all wrapped up in soft tortillas. It’s perfect for weeknight dinners when you want something a little special but still quick.

When I first tried this recipe, it quickly became a family favorite — because honestly, who can resist that satisfying combination of seasoned ground beef and rich enchilada sauce? You’ll find this ground beef enchiladas recipe works wonderfully for casual meals, plus they’re a real crowd-pleaser if you have guests over or need easy leftovers the next day.

this …

Ingredients You’ll Need

Every ingredient in this Ground Beef Enchiladas Recipe plays an important role to build those warm, comforting flavors — from the spiced beef to the melty cheese that ties it all together. When shopping, fresh onions and garlic really make a difference, but don’t stress if you only find pre-minced garlic.

• Lean Ground Beef: I like to go lean to keep things flavorful without too much grease.
• Flour or Corn Tortillas: Choose based on your preference; flour tortillas are soft and pliable, while corn offers a classic texture.
• Enchilada Sauce: Store-bought works great, but homemade enchilada sauce can take this to the next level.
• Shredded Cheddar or Monterey Jack Cheese: Both melt beautifully and add creamy richness.
• Medium Onion: Adds sweetness and depth when sautéed with the beef.
• Garlic Cloves: Fresh is best for that fragrant kick.
• Cumin: Gives the beef a warm, earthy flavor that’s essential for enchiladas.
• Chili Powder: Adds subtle heat and complexity to the filling.
• Sour Cream: Perfect for topping and balancing the spices.

Variations

One of my favorite things about this Ground Beef Enchiladas Recipe is how easy it is to customize it to suit what you have on hand or your family’s tastes. Don’t hesitate to swap ingredients or add your own twist!

• Spicy Kick: I once added chopped jalapeños to the beef mixture for a fiery surprise — my husband loved it!
• Vegetarian Twist: Try swapping the ground beef with black beans or sautéed mushrooms for a meatless version.
• Cheesy Upgrade: Mixing in a little queso fresco or adding a layer of cream cheese spins the flavor even more.
• Extra Veggies: Bell peppers or corn kernels make a nice addition and add a bit of sweetness and color.

How to Make Ground Beef Enchiladas Recipe

Step 1: Brown the Beef with Onions

Heat a skillet over medium heat and add your lean ground beef. As it starts to brown, toss in the diced onions and cook until they become translucent—about 5 to 7 minutes. This step is where you build the base flavor, so make sure to break up the meat well and let the onions soften nicely.

Step 2: Add Garlic and Spices

Once the beef is fully browned and the onions are soft, add minced garlic, cumin, and chili powder. Stir everything together and cook for another minute — this quick sauté releases those wonderful aromas and blends the flavors perfectly. Avoid burning the garlic here by keeping the heat moderate.

Step 3: Assemble the Enchiladas

Spoon a generous portion of the seasoned beef mixture onto each tortilla. Roll them up tightly, making sure the seam side is down when you place them in the greased baking dish. This helps them stay together and not unravel during baking.

Step 4: Pour Sauce and Add Cheese

Pour your enchilada sauce evenly over the rolled tortillas, allowing it to seep into the dish beautifully. Then sprinkle shredded cheese over the top — this melty layer is what makes the whole dish sing. Don’t be shy with the cheese; it’s a key player in creating that irresistible golden, bubbly finish.

Step 5: Bake Until Bubbly and Golden

Pop the dish into a preheated 375°F (190°C) oven and bake uncovered for 20-25 minutes. You’ll know they’re ready when the cheese melts completely and starts to turn golden and bubbly on top. Let the enchiladas cool a few minutes before serving — this helps the sauce thicken slightly and makes them easier to cut.

How to Serve Ground Beef Enchiladas Recipe

Garnishes

I usually top my enchiladas with a dollop of cool sour cream and a sprinkle of fresh cilantro for a bright contrast to the rich beef and cheese. Sometimes I add sliced green onions or a squeeze of fresh lime — it really wakes up the dish and adds freshness.

Side Dishes

Our go-to sides are Mexican rice and refried beans — they complement the enchiladas beautifully and make the meal feel complete. A crisp green salad with a tangy dressing is also a nice balance to the hearty flavors.

Creative Ways to Present

For special occasions, I like to bake the enchiladas in a pretty ceramic dish and serve with colorful bowls of toppings like avocado slices, pickled jalapeños, and fresh radish slices on the side. It turns an everyday dinner into a festive fiesta.

Make Ahead and Storage

Storing Leftovers

Leftover enchiladas store beautifully in an airtight container in the fridge for up to 3 days. I find that the flavors deepen overnight, making it an ideal make-ahead meal for work lunches or a quick dinner.

Freezing

I often freeze the assembled enchiladas before baking — just cover tightly with foil and pop into the freezer for up to 2 months. When you’re ready, bake straight from frozen (add extra baking time) for a fuss-free dinner option.

Reheating

Reheating in the oven works best to keep the tortillas from getting soggy. Cover the dish loosely with foil and heat at 350°F (175°C) for about 15-20 minutes until warmed through. Microwave works too—just cover and heat in short bursts to avoid drying out.

FAQs

Final Thoughts

Ground Beef Enchiladas Recipe is one of those meals I always keep in my rotation because it hits that perfect balance of comfort, convenience, and crowd-pleasing flavor. Whether you’re cooking for your family after a busy day or hosting friends, these enchiladas never disappoint. Give it a try — I promise you’ll come back to this recipe again and again like I do!

Print