Easy Ground Beef Enchiladas

Name: Easy Ground Beef Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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 ground cumin; 1 tsp chili powder; Sour cream, for topping

These Easy Ground Beef Enchiladas are the ultimate comfort food for busy weeknights. Tender tortillas filled with seasoned beef, smothered in zesty enchilada sauce and melty cheese, they come together in under an hour for a meal that always feels like a celebration.

Why You’ll Love This Recipe

I love how effortlessly these enchiladas come together without skimping on flavor. The seasoned ground beef and onions deliver savory depth, while the enchilada sauce ties everything together with a tangy kick. Baking them under a blanket of cheese creates those irresistible golden-brown edges. I appreciate that I can prep the filling ahead of time, roll everything up, and bake when I’m ready—perfect for entertaining or planning ahead.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)

directions

Preheat my oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large skillet over medium heat, I brown the ground beef with the diced onion until the meat is no longer pink and the onion is soft, about 5–7 minutes. I drain any excess fat.
I stir in the minced garlic, cumin, and chili powder, cooking for another minute until fragrant.
Then I pour in about ½ cup of the enchilada sauce, stirring until the beef mixture is evenly coated. I remove the pan from heat.
I spoon a portion of the beef mixture down the center of each tortilla, roll them up tightly, and place them seam-side down in the prepared dish.
Once all the enchiladas are in the dish, I pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
I bake uncovered for 20–25 minutes, until the cheese is melted and bubbly with lightly golden edges.
I let the enchiladas rest for 5 minutes before serving, then top each with a dollop of sour cream.

Servings and timing

Yield: Serves 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I swap ground beef for shredded chicken or turkey for a lighter option.
I stir black beans or corn into the filling for extra texture and fiber.
I add diced jalapeños or a pinch of cayenne to the beef mixture for heat.
Sometimes I replace half the tortillas with corn shells for a gluten-free twist.
I sprinkle chopped cilantro and green onions on top after baking for a fresh finish.

storage/reheating

I store any leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish with foil and bake at 350°F for 10–12 minutes, or microwave individual servings on high for 1–2 minutes until warmed through. If the sauce has thickened too much, I add a splash of water or extra sauce before reheating.

FAQs

What can I use instead of flour tortillas?

I often use corn tortillas to make this gluten-free. I lightly warm them in a skillet first so they don’t crack when rolling.

Can I make these ahead of time?

Yes—I assemble everything in the baking dish, cover it, and refrigerate for up to 24 hours. When I’m ready, I bake a few extra minutes since the dish is cold.

How do I prevent soggy enchiladas?

I drain any excess grease from the cooked beef and use only enough sauce to coat the filling. Letting the assembled enchiladas rest before baking also helps the tortillas absorb sauce evenly.

Can I freeze assembled enchiladas?

Absolutely. I freeze the unbaked dish (well-wrapped) for up to 2 months. I bake them from frozen at 375°F for about 35–40 minutes, covered with foil for the first 25 minutes.

What toppings work best?

I love topping mine with sour cream, sliced avocado, chopped cilantro, and a squeeze of lime for brightness.

Conclusion

I’m always thrilled when a recipe balances ease and flavor, and these Easy Ground Beef Enchiladas do just that. Whether I’m feeding my family on a weeknight or prepping for a gathering, they never disappoint—warm, cheesy, and bursting with Mexican-inspired goodness. Give them a try, and they’ll surely become a staple in your dinner rotation

Easy Ground Beef Enchiladas

Easy Ground Beef Enchiladas

Why You’ll Love This Recipe

ingredients

directions

Servings and timing

Variations

storage/reheating

FAQs