I’ve crafted a delicious and easy version of ground beef enchiladas that’s packed with flavor and perfect for busy nights. These enchiladas are filled with seasoned beef, smothered in rich enchilada sauce, topped with melted cheese, and baked to perfection—all in under an hour.

Ground Beef Enchiladas

Why I’ll Love This Recipe

I love how simple and satisfying this recipe is. It only takes a few ingredients, most of which I already have in my pantry. The beef is savory and well-seasoned, the cheese is gooey and comforting, and the enchilada sauce ties it all together. It’s also great for leftovers, making it a favorite for meal prepping.

Ingredients

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

1 lb ground beef
1 yellow or white onion, diced
1 packet taco seasoning (or homemade blend)
1 can enchilada sauce (red or green)
8 medium tortillas (corn or flour)
2 cups shredded cheddar or Monterey Jack cheese
Optional: chopped green chiles, black beans, sliced olives, chopped cilantro

Directions

Preheat the oven to 350°F (175°C).
In a large skillet, sauté the diced onion until soft. Add ground beef and cook until browned. Drain excess grease.
Stir in taco seasoning and a splash of water. Let simmer for 2–3 minutes.
If using, mix in black beans or green chiles. Remove from heat.
Warm tortillas slightly to make them easier to roll.
Add a few spoonfuls of beef mixture and a sprinkle of cheese to each tortilla. Roll tightly and place seam-side down in a greased baking dish.
Pour enchilada sauce evenly over the top, covering all the tortillas.
Sprinkle remaining cheese over the top.
Cover with foil and bake for 15–20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
Let rest for 5 minutes before serving.

Servings and timing

This recipe makes 8 enchiladas and serves about 4–6 people.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I like to use ground turkey or shredded rotisserie chicken instead of beef for a lighter version.
Swapping red enchilada sauce with green sauce changes up the flavor profile.
Sometimes I layer the ingredients lasagna-style if I don’t feel like rolling the tortillas.
For a spicier kick, I add jalapeños or a few dashes of hot sauce to the beef mixture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I cover the enchiladas with foil and bake at 350°F for about 20 minutes, or microwave individual portions for 1–2 minutes.
To freeze, I wrap unbaked enchiladas tightly in foil and plastic wrap. When ready to cook, I bake from frozen at 350°F for about 45–50 minutes, covered.

FAQs

How do I keep the tortillas from tearing?

I like to warm them slightly in the microwave or dip them briefly in warm enchilada sauce before rolling. This makes them more pliable and less likely to crack.

Can I make these ahead of time?

Yes, I often assemble the enchiladas a day in advance, cover the dish, and refrigerate it. When I’m ready, I just pop it into the oven and bake as directed.

What type of tortillas work best?

I usually use flour tortillas because they’re easier to roll and stay soft. Corn tortillas have a more traditional flavor but can be more fragile unless softened first.

Can I make this vegetarian?

Absolutely. I replace the beef with black beans, corn, sautéed mushrooms, or even crumbled tofu. It’s still hearty and flavorful without the meat.

How do I make it less spicy for kids?

I use mild enchilada sauce and skip any added chiles or hot spices. I also serve it with a dollop of sour cream to cool things down.

Conclusion

These ground beef enchiladas are everything I want in a weeknight dinner—fast, filling, and full of flavor. With simple ingredients and endless ways to customize, this recipe never gets old. I keep it in regular rotation because it always hits the spot.