Name: Ground Beef Enchiladas Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1 small white onion, diced; 1 garlic clove, minced; 2 tablespoons taco seasoning (or 1 packet); 1/2 teaspoon cumin; 1/4 cup water; 8-10 corn tortillas; 28 ounces red enchilada chile sauce; 2-3 cups freshly shredded cheddar jack cheese; Sour cream; Pico de gallo or salsa; Diced avocado; Fresh cilantro; Sliced green onions

If you’re craving comfort food loaded with bold flavors, melty cheese, and that irresistible tex-mex aroma wafting from your kitchen, these Ground Beef Enchiladas are the answer! Each bite marries juicy, seasoned beef with pillowy corn tortillas, all enveloped in robust red enchilada sauce and a blanket of gooey cheddar jack. Whether you’re feeding a hungry crowd or just in search of a cozy family dinner, Ground Beef Enchiladas bring everyone to the table with smiles and empty plates.

Ground Beef Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The best part about making Ground Beef Enchiladas at home? The ingredient list is short and straightforward, yet every element plays a crucial role. From aromatic spices to melty cheese, each piece brings color, flair, and heartfelt flavor to every hot, saucy bite.

Ground beef: The star of the show—choose lean for less grease, or regular for rich flavor.
Small white onion, diced: Adds a sweet, mellow bite that balances out the savory beef.
Garlic clove, minced: One clove goes a long way to elevate the aroma and depth.
Taco seasoning (2 tablespoons or 1 packet): A shortcut to perfectly spiced meat—grab your favorite blend!
Cumin (½ teaspoon): Adds earthy warmth that’s signature to classic enchiladas.
Water (1/4 cup): Helps the seasonings coat the meat evenly and keeps it juicy.
Corn tortillas (8–10): Their slight chew and corn flavor are essential—soften them before rolling.
Red enchilada chile sauce (28 ounces): Go for a good-quality canned or homemade sauce for max flavor.
Freshly shredded cheddar jack cheese (2–3 cups): Cheddar jack melts beautifully for that classic bubbly top.
Optional toppings: Sour cream, pico de gallo or salsa, diced avocado, fresh cilantro—get creative with your finishing touches!

How to Make Ground Beef Enchiladas

Step 1: Sauté Onions and Start the Beef

Begin by heating a large skillet over medium-high heat with a drizzle of olive oil. Toss in the diced onions and cook, stirring often, until they’re soft and slightly translucent. This quick sauté sets a great flavor base for your filling.

Step 2: Brown the Beef and Add Spices

Add your ground beef and minced garlic right into the pan. Using a wooden spoon or spatula, break the beef into crumbles as it browns. Cook until there’s no more pink left, usually between five to seven minutes. If there’s a lot of excess grease, drain it off or use a paper towel to soak some up. Sprinkle in the taco seasoning and cumin, pouring in that 1/4 cup of water. Stir everything together and let it simmer until the water is absorbed and you’re left with aromatic, seasoned beef that’s perfectly moist but not watery.

Step 3: Prep the Baking Dish and Sauce

Preheat your oven to 350℉. Pour about half a cup of enchilada sauce in the bottom of your baking dish (a 13-by-9-inch works great), using a spoon to spread it across the base. For the rest of the sauce, gently heat it in a skillet until just bubbling, then remove from the heat—this simple step helps soften the tortillas and brings out the flavors in your sauce.

Step 4: Warm and Sauce the Tortillas

Nothing frustrates an enchilada-maker more than tearing tortillas! Wrap a stack of corn tortillas in a clean kitchen towel and microwave for 30 to 60 seconds to make them pliable. Then, dip each warm tortilla in the enchilada sauce so both sides are coated in tangy, spicy goodness. This step ensures soft, flavorful rolls that won’t crack when you wrap them up.

Step 5: Fill, Roll, and Assemble

Lay the saucy tortilla on a board or plate. Spoon about three tablespoons of the beef mixture down the center and top with a sprinkle of shredded cheese (1–2 tablespoons). Roll it snugly and nestle seam-side down in your saucy baking dish. Repeat with the rest, tucking each one next to its neighbor for a tight, hearty assembly. Pour all remaining sauce over the top so everything’s saturated, then blast the tops with your remaining cheese.

Step 6: Bake Until Bubbling

Bake the enchiladas uncovered for about 25 minutes, until the cheese is melted and golden, and the sauce is thick, rich, and bubbly around the edges. Take them out and let them rest for five to ten minutes—this makes serving easier and lets the flavors settle.

How to Serve Ground Beef Enchiladas

Garnishes

The fun’s just beginning once your Ground Beef Enchiladas are out of the oven. Scatter fresh cilantro, dollops of sour cream, chunky pico de gallo, or slices of creamy avocado over the top. Not only does it taste incredible, but it also adds a beautiful finishing touch that makes everyone’s plate pop.

Side Dishes

On the lookout for the perfect co-stars? Keep things classic with sides like Mexican rice, refried or black beans, or a bright, crunchy salad. Tortilla chips and salsa or a simple corn salsa will round out your meal and keep guests reaching for seconds.

Creative Ways to Present

If you’re entertaining or feeling playful, assemble your Ground Beef Enchiladas in individual ramekins for personal portions. Or pile enchiladas family-style in a vibrant serving platter, loaded with toppings so everyone can grab and customize their plate. For a fun twist, try topping with pickled jalapeños or a drizzle of chipotle crema before serving!

Make Ahead and Storage

Storing Leftovers

Leftovers are one of the secret joys of making Ground Beef Enchiladas. Store them in an airtight container in the fridge for 3 to 4 days. The flavors actually deepen as they sit, making tomorrow’s lunch (or midnight snack) even better!

Freezing

These enchiladas freeze beautifully, making them a dinner lifesaver. Bake, cool completely, then wrap your pan tightly in foil, or portion into individual containers. They’ll keep in the freezer for up to six months. Just make sure to thaw overnight in the fridge for best results.

Reheating

Warm up leftovers in the microwave for a quick fix, or reheat in the oven at 350℉ covered in foil for 15-20 minutes until heated through. The cheese re-melts, the edges get a little crisp—you’ll barely know it’s a leftover meal!

FAQs

Which tortillas work best for Ground Beef Enchiladas?

Corn tortillas are traditional and add authentic flavor as well as a great texture. Flour tortillas can be used if you prefer, but corn holds up better to the sauce and rolling process.

Can I make Ground Beef Enchiladas ahead?

Absolutely! You can assemble the whole dish up to two days in advance, keep it covered in the fridge, and bake when you’re ready. They’re also perfect for freezing before or after baking.

What if my tortillas keep breaking when I roll them?

This is a common frustration! Make sure to warm the tortillas in a kitchen towel in the microwave and dip them in warm sauce before filling. This keeps them soft and less likely to crack as you roll.

Can I add extra veggies or beans to the filling?

Definitely. Black beans, chopped spinach, or even corn make great complements to the beef, bulking up the filling and adding extra nutrition and flavor to your Ground Beef Enchiladas.

Is there an easy homemade sauce I can use instead of canned?

Yes! Quick homemade enchilada sauce is just as easy: sauté garlic and onion, then add tomato paste, broth, and chili powder. Simmer until thick and season to taste—your enchiladas will be even more memorable.

Final Thoughts

I can’t imagine a better reason to gather around the table than a bubbling tray of Ground Beef Enchiladas, made fresh at home. So grab your skillet, get rolling, and treat your friends and family to this irresistible classic—they’ll thank you for every saucy, cheesy bite!