Have you ever craved a Mexican‑style dinner that’s both effortless and crowd‑pleasing? What if you could make cheesy, flavorful “Easy Ground Beef Enchiladas” in under an hour and have your kitchen smell like a taco stand? In this post, we’ll dive deep into how to build these enchiladas step by step—while embedding the focus keyphrase **Easy Ground Beef Enchiladas** naturally and using variations to boost SEO relevance. Let’s turn simple ingredients into a fiesta on your plate!
Ingredients
Here’s the full list of ingredients you’ll need, with tips to get the best results:
- 1 lb ground beef — choose 85% or 90% lean for balance
- ½ medium onion, diced — yields sweetness and texture
- 2 cloves garlic, minced — aromatic base flavor
- 1 packet taco seasoning (or homemade blend of chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, pepper)
- 1 (10 oz) can red enchilada sauce — enhances the enchilada character
- ½ cup tomato sauce (optional) — adds extra sauciness and richness
- 6–8 flour tortillas (8‑inch) — or use corn if you prefer gluten-free
- 1½ cups shredded Mexican blend cheese — cheddar, Monterey Jack, etc.
- Fresh cilantro, chopped — garnish brightens flavor
- Sour cream & diced tomatoes — optional toppings for serving
Step‑by‑Step Instructions
Follow these steps carefully for delicious, neatly rolled enchiladas with great texture and flavor.
Step 1: Preheat oven & prepare pan
Preheat your oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish or similar with nonstick spray or a bit of oil.
Step 2: Cook beef, onion & garlic
In a large skillet over medium-high heat, add the ground beef. Break it up with a spoon. Add the diced onion and let the mixture cook for about 4–5 minutes until the beef is browned and the onion is softened. Add minced garlic and cook another 30 seconds until fragrant.
Step 3: Season & make sauce
Stir in the taco seasoning packet (or your homemade mix). Pour in the can of red enchilada sauce and optional tomato sauce. Mix thoroughly to coat the meat in sauce. Let the mixture simmer gently for 2–3 minutes so flavors meld.
Step 4: Assemble enchiladas
Working one tortilla at a time, spoon a generous portion (~2–3 tablespoons) of the beef mixture down the center of each tortilla. Sprinkle a little shredded cheese over the filling. Tightly roll the tortilla and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled (you’ll likely get 6–8). Pour any remaining sauce over the tops, then sprinkle remaining cheese evenly across all enchiladas.
Step 5: Bake & finish
Cover the baking dish loosely with foil and bake for 15 minutes. Then remove the foil and bake another 5–7 minutes or until cheese is perfectly melted and slightly browned. If you like a crispier top, you can broil for 1–2 minutes—keep a close eye so it doesn’t burn.
Step 6: Garnish & serve
Let the enchiladas rest a few minutes before serving. Top with chopped cilantro, sour cream, and diced tomatoes as desired. Serve hot and enjoy every cheesy, spicy bite.
Variations
- Protein swap: Use ground turkey, shredded chicken, or plant-based crumbles instead of beef.
- Green enchilada sauce: Replace red enchilada sauce with green tomatillo sauce for a tangy twist.
- Vegetarian version: Use sautéed bell peppers, onions, beans, corn, and mushrooms instead of meat.
- Spicy kick: Add chopped jalapeños, chipotle in adobo, or extra chili powder to the beef mixture.
- Cheese alternatives: Use queso fresco, pepper jack, or Oaxaca cheese for different flavor profiles.
Cooking Note
Warm tortillas briefly (in a microwave or on a dry skillet) before filling to prevent cracking when rolling. Also, limit broiling time to avoid burning cheese—just a quick blast at the end is enough for browning.
Serving Suggestions
These enchiladas pair beautifully with:
- A crisp side salad (lettuce, radish, lime vinaigrette) to cut through richness.
- Spanish rice or cilantro lime rice for extra heartiness.
- Refried beans or black beans for texture contrast and protein.
- A side of chips & guacamole or pico de gallo for a full fiesta experience.
Tip: Serve in shallow bowls to catch every cheesy, saucy edge, and let guests top as they like.
Storing Tips for the Recipe
To keep leftovers tasting fresh:
- Cool the enchiladas slightly, then cover and refrigerate in the same baking dish or transfer to a sealed container. Use within 3–4 days.
- Reheat in an oven at 325 °F (163 °C) for 10–15 minutes. You can also microwave individual portions, covered, adding a splash of water or extra sauce to maintain moisture.
- You can assemble ahead (without baking), cover tightly, and refrigerate overnight. Bake when ready—add a few extra minutes to the baking time.
- Freezing is possible, but texture may change—freeze tightly wrapped and thaw overnight before baking.
Timing
Prep Time: 10–15 minutes (chopping, heating, rolling)
Cooking Time: 20–25 minutes (baking & broiling)
Total Time: 30–40 minutes — faster than many Mexican restaurant takeout dinners
Yield: Serves 4–6 (6–8 enchiladas, depending on size)
Nutritional Information (Per Serving)
Estimated values based on standard ingredients and portions:
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 430 kcal |
| Protein | 22 g |
| Fat | 23 g |
| Saturated Fat | 10 g |
| Cholesterol | 70 mg |
| Sodium | 820 mg |
| Carbohydrates | 30 g |
| Fiber | 3 g |
| Sugar | 2 g |
Healthier Alternatives for the Recipe
- Lean protein: Use ground turkey, chicken, or plant-based crumbles to cut saturated fat.
- Reduced sodium: Opt for low-sodium enchilada and tomato sauces; reduce added salt.
- Whole-grain tortillas: Use whole-wheat or corn tortillas for more fiber.
- Lower-fat cheese: Use part-skim or reduced-fat cheese, or reduce cheese quantity slightly.
- Bulk with veggies: Add bell peppers, zucchini, or black beans to stretch filling and boost fiber.
Common Mistakes to Avoid
- Overfilling tortillas: If you put too much beef mixture, they’ll burst when baked.
- Unwarmed tortillas: Cold tortillas crack when rolled. Heat briefly to make pliable.
- Skipping sauce layer: Ensure you pour sauce over the rolled enchiladas—this prevents dryness.
- Overbaking: Too long in the oven can dry out the tortillas and cheese.
- Broiling too long: Only use broil for final 1–2 minutes—cheese burns fast.
Conclusion
Easy Ground Beef Enchiladas strike the perfect balance of flavor, texture, and simplicity. With seasoned beef, melty cheese, and warming sauce wrapped in tortillas, this recipe is ideal for weeknights, gatherings, or just satisfying a craving. Try it tonight, leave a comment with your personal twist, and feel free to explore my other Mexican or casserole recipes!
Frequently Asked Questions (FAQs)
- Can I use corn tortillas?
Yes — warm them to make them pliable, and be gentle when rolling. Corn tortillas may tear more easily. - Can I make this ahead?
Absolutely — assemble everything (but don’t bake), cover, and refrigerate. Bake when ready, adding a few extra minutes. - Is it freezer-friendly?
You can freeze before or after baking. Thaw thoroughly and reheat (covered) at 325 °F (163 °C) until warmed through. - Can I double this recipe?
Yes. Use a larger baking dish and adjust baking time slightly (check when cheese is bubbly). - How do I prevent soggy tortillas?
Don’t let the sauce pool too much; drain excess liquid from the beef mixture before assembling.
Easy Ground Beef Enchiladas
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
Cheesy, flavorful, and fuss-free, these Easy Ground Beef Enchiladas are your new go-to for weeknight Mexican comfort food.
Ingredients
1 lb ground beef
1/2 medium onion, diced
2 cloves garlic, minced
1 packet taco seasoning (or homemade)
1 (10 oz) can red enchilada sauce
1/2 cup tomato sauce (optional)
6–8 flour tortillas (8-inch)
1 1/2 cups shredded Mexican blend cheese
Fresh cilantro, chopped
Sour cream & diced tomatoes for topping
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet, cook ground beef and diced onion until browned.
3. Add minced garlic and cook 30 seconds.
4. Stir in taco seasoning, enchilada sauce, and optional tomato sauce. Simmer 2–3 minutes.
5. Fill each tortilla with beef mixture and some cheese. Roll tightly and place seam-side down in baking dish.
6. Pour remaining sauce over rolled enchiladas and sprinkle with remaining cheese.
7. Cover with foil and bake 15 minutes. Remove foil and bake 5–7 minutes more until cheese is bubbly.
8. Let rest 5 minutes. Garnish with cilantro, sour cream, and diced tomatoes. Serve hot.
Notes
Warm tortillas before filling to prevent cracking.
Do not overfill tortillas to ensure clean rolling and even baking.
Broil briefly for extra cheese browning, but watch closely to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Mexican / Dinner
- Method: Baked
- Cuisine: Mexican / Tex-Mex
Nutrition
- Serving Size: 1–2 enchiladas
- Calories: 430
- Sugar: 2g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg