Name: Easy Ground Beef Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 2 tbsp taco seasoning or homemade spice mix; 2 tbsp tomato paste or 1/4 cup salsa (optional); 8 corn or flour tortillas; 1 can (15 oz) red enchilada sauce; 2 cups shredded cheese (cheddar, Monterey Jack, or blend); 1 tbsp olive oil; Salt and pepper, to taste; Chopped cilantro or green onions (for garnish)

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Easy ground beef enchiladas are a hearty, flavorful, and satisfying dinner that I can whip up with minimal effort. Rolled tortillas filled with seasoned ground beef, smothered in enchilada sauce, and topped with melty cheese—this dish is pure comfort food, Mexican-style.

Easy Ground Beef Enchiladas

Why You’ll Love This Recipe

I love how quick and simple these ground beef enchiladas are to make, yet they taste like something from a great Mexican restaurant. The ingredients are affordable and pantry-friendly, which makes this a go-to meal when I want something delicious but easy. The savory beef, gooey cheese, and rich sauce come together in every bite, making it a meal the whole family enjoys. Plus, I can prep it ahead of time and bake it when I’m ready.

Ingredients

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

Ground beef
Onion, diced
Garlic, minced
Taco seasoning or homemade spice mix
Tomato paste or salsa (optional, for added depth)
Corn or flour tortillas
Red enchilada sauce (canned or homemade)
Shredded cheese (cheddar, Monterey Jack, or a blend)
Olive oil
Salt and pepper
Chopped cilantro or green onions (for garnish)

Directions

I preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
In a skillet over medium heat, I cook the diced onions in a bit of olive oil until softened.
I add the ground beef and cook until browned, breaking it up as it cooks. I drain any excess fat.
I stir in garlic, taco seasoning, and tomato paste or salsa if using, letting it cook for another couple of minutes.
I spoon a small amount of enchilada sauce into the bottom of the baking dish to prevent sticking.
I fill each tortilla with a few spoonfuls of the beef mixture and a sprinkle of shredded cheese, then roll them up and place them seam-side down in the dish.
Once all enchiladas are in the dish, I pour the remaining enchilada sauce over the top and sprinkle generously with more cheese.
I bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
After baking, I let them sit for a few minutes before topping with chopped cilantro or green onions and serving.

Servings and timing

This recipe serves 6 people and takes about 40 minutes total—20 minutes for prep and 20 minutes in the oven. It’s perfect for busy weeknights or casual family dinners.

Variations

Sometimes I add a can of black beans or corn to the beef mixture for extra texture and flavor. I’ve also made this with ground turkey or shredded rotisserie chicken when I want a lighter option. If I’m in the mood for spice, I mix a little chipotle or diced jalapeños into the filling. For a creamier version, I spread a little sour cream or cream cheese into each tortilla before rolling.

storage/reheating

I store leftover enchiladas in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F for about 15 minutes, or the microwave for 1–2 minutes per serving. If I’m freezing a batch, I wrap them tightly in foil and freeze before baking. When ready, I bake them straight from the freezer at 375°F for 45–50 minutes, covered for the first 30 minutes.

FAQs

Can I make these enchiladas ahead of time?

Yes, I often assemble them in the morning or the night before, cover with foil, and refrigerate until I’m ready to bake.

What’s the best type of tortilla to use?

I use either flour or corn tortillas, depending on what I have. Flour is easier to roll, while corn gives a more authentic flavor.

Can I use store-bought enchilada sauce?

Absolutely. I usually grab a can for convenience, but I sometimes make homemade sauce when I have extra time.

How do I keep the tortillas from cracking?

If I’m using corn tortillas, I warm them briefly in the microwave or in a skillet before rolling to make them pliable.

Can I freeze the leftovers?

Yes. These freeze really well. I wrap individual portions or the whole dish tightly and freeze for up to 3 months.

Conclusion

Easy ground beef enchiladas are one of my favorite weeknight dinners—quick, comforting, and packed with flavor. With minimal prep and maximum satisfaction, they’re a dish I keep in my regular rotation. Whether I’m feeding a crowd or meal prepping for the week, this recipe always delivers.