Ground Beef Enchiladas are one of those dishes that make dinnertime exciting without making you feel overwhelmed in the kitchen. Tender tortillas filled with seasoned beef, topped with plenty of melty cheese, and smothered in rich enchilada sauce—it’s a recipe you’ll want on repeat. I tested this version several times and found that using freshly shredded cheddar jack gives the best melt and flavor. From the first bubbly bite, you’ll see why these enchiladas are a family favorite. And the best part? They come together with simple steps you can easily follow, even if you’ve never made enchiladas before.

Why You’ll Love This Recipe

These Ground Beef Enchiladas deliver comfort and flavor in every bite. Here’s why you’ll love making them:

Incredible taste: Savory beef filling paired with smoky, chile-rich enchilada sauce.
Beginner-friendly: Straightforward steps with no tricky techniques.
Customizable: Add beans, veggies, or adjust spice to your taste.
Budget-friendly: Simple ingredients like ground beef and tortillas keep costs low.

The Story Behind Ground Beef Enchiladas

Ground Beef Enchiladas blend Mexican tradition with Tex-Mex comfort. A few fun facts:

Aztec origins: Early enchiladas were corn tortillas dipped in chili sauce.
American twist: Ground beef and shredded cheese became common in U.S. kitchens.
Flexible family food: Recipes are often handed down and adapted regionally.
Celebration dish: Enchiladas show up at gatherings, fiestas, and casual family dinners alike.

Key Ingredients in Ground Beef Enchiladas

Ground beef: The hearty, savory base of the filling.
White onion & garlic: Build depth and aroma as they cook.
Taco seasoning & cumin: Add warmth, spice, and that classic Tex-Mex flair.
Red enchilada chile sauce: Smoky, tangy, and rich—it ties everything together.
Corn tortillas: The traditional choice, sturdy and flavorful.
Cheddar jack cheese: Freshly shredded for the perfect gooey melt.
Optional toppings: Sour cream, pico de gallo, avocado, or cilantro for freshness.

How to Make Ground Beef Enchiladas

Cook the aromatics: Heat olive oil in a large skillet over medium-high. Add diced onions and sauté until softened.
Brown the beef: Add ground beef and minced garlic. Cook, breaking it up with a spoon, until no longer pink (5–7 minutes). Drain grease.
Season the filling: Stir in taco seasoning, cumin, and ¼ cup water. Cook until water is absorbed.
Prep the dish: Preheat oven to 350°F. Spread ½ cup enchilada sauce in the bottom of a 13×9-inch baking dish.
Warm sauce & tortillas: Heat remaining sauce until just bubbling. Wrap tortillas in a kitchen towel and microwave 30–60 seconds to soften.
Fill tortillas: Dip each tortilla in sauce, add about 3 tablespoons beef filling and 1–2 tablespoons cheese, then roll tightly. Place seam-side down in dish.
Top & bake: Pour remaining sauce over rolled tortillas and cover with cheese. Bake uncovered for 25 minutes, until bubbly and golden.
Finish & serve: Let sit 5–10 minutes, then garnish with sour cream, pico, avocado, or cilantro.

Ground Beef Enchiladas Tips and Twists

Tips:
1. Warm tortillas before rolling to prevent cracking.
2. Use freshly shredded cheese—it melts creamier than pre-shredded.
3. Spread sauce under tortillas to avoid sticking.
4. Drain beef well for less grease.
5. Rest enchiladas after baking so they hold their shape.
Variations:
- Swap beef for ground turkey or shredded chicken.
- Stir in black beans or corn to stretch the filling.
- Top with jalapeños for extra spice.

Storage, Reheating, and Make-Ahead Tips

Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Warm in a 350°F oven or microwave with a splash of sauce to keep moist.
Make-Ahead: Assemble enchiladas a day ahead, cover, and refrigerate. Bake when ready to serve.

Serving Suggestions

These enchiladas pair wonderfully with:

Cilantro-lime rice or Mexican rice.
Refried beans or black beans on the side.
Fresh guacamole and chips for dipping.
Simple green salad with lime dressing for balance.
Agua fresca or lemonade to cool down the spice.

Frequently Asked Questions

Can I use flour tortillas? Yes, though corn tortillas are more traditional. Flour tortillas will be softer and less likely to tear.
What’s the best cheese? Cheddar jack melts beautifully, but Monterey Jack or cheddar alone also work.
Can I freeze enchiladas? Yes—assemble, cover, and freeze up to 2 months. Bake straight from frozen.
Do I need to fry tortillas first? No, microwaving them wrapped in a towel works well.
Can I make it vegetarian? Swap beef for beans, lentils, or sautéed veggies.

Enjoy Your Ground Beef Enchiladas

These Ground Beef Enchiladas are saucy, cheesy, and deeply satisfying—the kind of meal that turns an ordinary dinner into something memorable. With straightforward steps and ingredients you likely already have, they’re beginner-friendly yet impressive enough for guests. Once you’ve made them, you’ll see why they’ve become a classic comfort food across so many kitchens. Grab your skillet and tortillas—you’re just a few steps away from a bubbling dish that’s guaranteed to disappear fast.

Explore More Recipes

Love these enchiladas? Here are more recipes you’ll enjoy from Abby’s Recipes:

Try our Quick Crispy Chicken Wraps for another easy, handheld meal.
Pair with Grilled Vegetables for a lighter side.
End on a sweet note with Chocolate Fudge Cake.
Or switch things up with Slow Cooker Tuscan Chicken Meatballs—a cozy, saucy dish.

Ground Beef Enchiladas Recipe | Easy & Cheesy Dinner

These Ground Beef Enchiladas are filled with seasoned beef, smothered in red chile sauce, and topped with melty cheese. Perfect for beginner home cooks, this recipe is hearty, budget-friendly, and simple to make for a cozy family dinner.

Course Dinner, Main Course

Cuisine Mexican, Tex-Mex

Keyword cheesy beef enchiladas, easy enchiladas, Ground beef enchiladas, Mexican dinner, Tex-Mex recipes

Prep Time 20

Cook Time 25

Total Time 45

Servings 6 servings

Calories 390kcal

Author Abby Marlow

Ingredients

1 tbsp olive oil
1 small white onion diced
1 garlic clove minced
1 pound ground beef
2 tbsp taco seasoning 1 packet
½ tsp cumin
¼ cup water
8 –10 corn tortillas
28 oz red enchilada chile sauce
2 –3 cups freshly shredded cheddar jack cheese
Optional toppings: sour cream pico de gallo, diced avocado, fresh cilantro

Instructions

Preheat oven to 350°F and lightly grease a 13×9-inch baking dish.
Heat olive oil in a skillet over medium-high. Add diced onion and cook until softened.
Stir in ground beef and garlic, cooking until browned. Drain grease.
Mix in taco seasoning, cumin, and water. Cook until liquid is absorbed.
Spread ½ cup enchilada sauce on the bottom of the baking dish. Heat the rest in a small skillet until warm.
Wrap tortillas in a kitchen towel and microwave 30–60 seconds. Dip each in sauce, then fill with 3 tbsp beef and 1–2 tbsp cheese. Roll tightly and place seam-side down.
Pour remaining sauce over enchiladas and sprinkle with cheese.
Bake uncovered for 25 minutes until bubbly. Rest 5 minutes before serving with toppings.

Notes

For the best Ground Beef Enchiladas, use freshly shredded cheese for creaminess. Variation: swap ground beef for ground turkey or add beans to stretch the filling.