Name: Easy Ground Beef Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 lb (450 g) lean ground beef; 1 medium onion, diced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 8 flour or corn tortillas; 2 cups (480 ml) red enchilada sauce (store-bought or homemade); 1 cup (110 g) shredded cheddar or Monterey Jack; Sour cream, for serving (optional)

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I roll warm tortillas around a savory ground beef filling, blanket them in smooth enchilada sauce, and bake until the cheese melts into a bubbly, golden cap. I keep the steps simple and the ingredient list short so I can get dinner on the table fast without skimping on that cozy, Tex-Mex comfort.

Easy Ground Beef Enchiladas

Why You’ll Love This Recipe

I brown the beef with onion and spices, I tuck the filling into tortillas, and I let the oven do the rest—no fuss, no specialty tools. I can use corn or flour tortillas, I pick my favorite red sauce (store-bought or homemade), and I finish with a generous layer of cheese that bubbles beautifully every time.

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
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Sour cream, for topping (optional)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a skillet over medium heat, I brown the beef with the diced onion until the onion is translucent, 5–7 minutes.
I stir in the garlic, cumin, and chili powder and cook 1 minute until fragrant.
I spoon some beef mixture down the center of each tortilla, roll it up, and place seam-side down in the baking dish.
I pour the enchilada sauce evenly over the rolled tortillas and sprinkle the cheese over the top.
I bake uncovered for 20–25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.

Servings and timing

I plan on 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes.

Variations

Corn tortillas: I warm them briefly and dip in a little sauce before rolling for extra tenderness and flavor.
Bean boost: I fold 1 cup black beans or refried beans into the beef to stretch the filling.
Green chile: I swap red sauce for green and add a small can of diced green chiles to the skillet.
Extra cheesy: I mix cheddar and Monterey Jack (or pepper jack) for a gooey, melty top.
Spicy kick: I add a pinch of cayenne to the filling and finish with sliced jalapeños.
Make it lighter: I use 93% lean beef and part-skim cheese, or I go half beef, half finely chopped mushrooms.

storage/reheating

I refrigerate leftovers in an airtight container for 3–4 days. To reheat a pan, I cover with foil and warm at 350°F (175°C) for 15–20 minutes until hot. For single portions, I microwave in 45–60 second bursts, then I broil a minute to re-melt the cheese. I freeze baked (or assembled unbaked) enchiladas up to 3 months, double-wrapped; I thaw overnight and reheat as above.

FAQs

Can I make these ahead?

I can assemble the dish up to 24 hours in advance, cover, and refrigerate. When I’m ready, I bake straight from cold and add a few extra minutes to account for the chill.

How do I keep tortillas from tearing?

I warm tortillas until pliable and, for corn tortillas, I dip each in a little warm sauce before rolling. I keep the filling modest so the tortillas don’t split.

What sauce works best?

I use my favorite mild or medium red enchilada sauce. If I want smokier depth, I whisk in a spoon of chipotle in adobo; for a tangier profile, I use green enchilada sauce.

Can I add vegetables?

I can sauté diced bell pepper, zucchini, or corn with the onion and beef, or I tuck in a handful of spinach to wilt before filling.

Do flour or corn tortillas work better?

I use either. Corn brings classic flavor and a tender bite when softened, while flour stays sturdy and rolls easily—both bake up beautifully.

Conclusion

I love how these easy ground beef enchiladas turn a few pantry staples into a pan of bubbling comfort. I brown, roll, sauce, and bake—and in under an hour I sit down to a cozy, crowd-pleasing dinner that’s endlessly customizable.

Easy Ground Beef Enchiladas

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Author: Evee
Total Time: 40 minutes
Yield: 4 servings (8 enchiladas)
Diet: Halal

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Description

Fast, cozy Tex-Mex comfort: warm tortillas wrapped around a savory spiced ground-beef filling, smothered in red enchilada sauce, and baked under a bubbly, golden blanket of cheese.

Ingredients

1 lb (450 g) lean ground beef

1 medium onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

8 flour or corn tortillas

2 cups (480 ml) red enchilada sauce (store-bought or homemade)

1 cup (110 g) shredded cheddar or Monterey Jack

Sour cream, for serving (optional)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.

Cook filling: In a skillet over medium heat, brown the ground beef with diced onion, 5–7 minutes. Stir in garlic, cumin, and chili powder; cook 1 minute until fragrant. Remove from heat.

Prep tortillas: Warm tortillas until pliable (briefly in a dry skillet or microwave). For corn tortillas, you can dip each in a little warm sauce to soften.

Assemble: Spoon some beef mixture down the center of each tortilla, roll up, and place seam-side down in the baking dish.

Sauce & cheese: Pour enchilada sauce evenly over the rolls and sprinkle cheese on top.

Bake 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.

Serve hot with sour cream (optional) and your favorite toppings.

Notes

Corn tortillas: Warm and lightly dip in sauce before rolling for tenderness and flavor.
Bean boost: Fold 1 cup black beans or refried beans into the beef to stretch the filling.
Green chile: Swap red sauce for green and add a small can diced green chiles to the skillet.
Extra cheesy: Mix cheddar and Monterey Jack (or pepper jack) for a gooey top.
Spicy kick: Add a pinch of cayenne to the filling and finish with sliced jalapeños.
Lighter option: Use 93% lean beef and part-skim cheese, or go half beef, half finely chopped mushrooms.
Make-ahead: Assemble up to 24 hours ahead; bake from cold and add a few minutes.
Storage: Refrigerate 3–4 days. Reheat covered at 350°F/175°C for 15–20 minutes or microwave portions 45–60 seconds, then broil briefly to re-melt cheese. Freeze baked or unbaked up to 3 months; thaw overnight before reheating/baking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Tex-Mex