Ground Beef Enchiladas are a Tex-Mex classic, ready to please the whole family with a meaty filling, plenty of cheese, and all your favorite toppings. Bonus: this is the perfect make-and-freeze dinner recipe too, so you might want to make double!
Ground beef makes enchiladas extra satisfying!
There are endless ways to do enchiladas, from Green Chile Chicken Enchiladas to Vegetarian Enchiladas and Instant Pot Chicken Enchiladas, but if you’re looking for the version that packs max satisfaction, without a doubt it’s these ground beef enchiladas.
- Ground beef is one of the most versatile, affordable proteins, and it cooks fast. I like to buy it in bulk, then freeze in 1-pound increments so I can whip up any of these Quick and Easy Ground Beef Dinner Ideas.
- Like Ground Beef Quesadillas, the spiced ground beef filling is always a crowd-pleaser, especially with picky eaters. Kids who gobble up Ground Beef Tacos will love these enchiladas too!
- Not only are these beef enchiladas easy to make, they’re also fantastic for meal prep and for freezing. If you’re looking for that go-to recipe to make for your friends and neighbors when they have a new baby or are feeling under the weather, look no further: this is the ONE.
5 Star Review
“First time making enchiladas from scratch and honestly, I was surprised by how easy it was. The steps were super clear, and the beef filling had so much flavor.”
— Raven —
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some of the most important.
- Enchilada Sauce. I use my Homemade Enchilada Sauce, which is super easy to make. I love storing batches of in the freezer so I have it on hand when I need it! That said, canned is totally fine too.
- Ground Beef. I use lean ground beef to keep the enchiladas from getting overly greasy.
- White Onion. White onion is more pungent than yellow or red, but if you have either of those on hand, you can use those instead.
- Garlic. I use fresh garlic instead of garlic powder for a sassier garlic flavor.
- Jalapeño Pepper. If you’re cooking for kids or picky eaters, you can scale this down or leave it out. You can then serve the enchiladas with Pickled Jalapeños or hot sauce for those who want to add some heat.
- Seasonings. Chili powder, cumin, and oregano make the ground beef taste like taco meat, without the taco seasoning packets.
- Sharp Cheddar Cheese. Cheddar is the most common choice for Tex-Mex ground beef enchiladas, but you can use a Mexican blend or Monterey Jack if you prefer, or pepper jack for a little kick.
- Corn Tortillas. The traditional tortilla for making enchiladas. While you can use flour tortillas, they end up absorbing the enchilada sauce and can take on a weird, bloated texture. Be warned!
- Toppings. Like green onions, cilantro, sour cream or Greek yogurt, sliced avocado, Guacamole, and whatever you like on your enchiladas!
Step-By-Step Instructions
Prepare the Baking Dish. Heat the oven to 400°F. Spread about ½ cup enchilada sauce across the bottom of a baking dish. This prevents the tortillas from sticking and keeps the bottoms soft as they bake.
Cook the Filling. Heat the oil in a large skillet over medium-high heat. Add the beef, onion, salt, and pepper. Cook for about 5 minutes, breaking the beef into small crumbles as it browns. Add the garlic, jalapeño, chili powder, cumin, and oregano (photo 1). Cook another 2 minutes, stirring frequently. Remove from the heat and stir in ¾ cup shredded cheddar (photo 2).
Warm the Tortillas (photo 3). Arrange the tortillas on a lightly greased baking sheet. Spray the tops lightly with nonstick spray. Bake for 5 minutes, just until they’re warm and flexible.
Roll the Enchiladas. Working with one tortilla at a time, spoon about ¼ cup filling down the center (photo 4). Roll tightly and place seam-side down in the prepared baking dish (photo 5).
Bake. Pour the remaining enchilada sauce evenly over the top. Sprinkle with the remaining cheese (photo 6). Bake for 15 to 20 minutes, until the sauce is bubbling around the edges and the cheese has completely melted.
Rest. Let the enchiladas rest for 5 minutes before serving. This gives the filling a chance to settle and makes them much easier to lift from the pan. Top generously with green onions, cilantro, and a dollop of sour cream or Greek yogurt. ENJOY!
What to Serve with Enchiladas
- Salad. This Mexican Street Corn Salad is a favorite around here, or try my Black Bean Corn Salad.
- Tex-Mex Sides. Make Grilled Corn, then slather it with a mixture of lime juice, mayo, cotija, and Tajín.
- Rice. Cilantro Lime Rice is always a good choice for Mexican-inspired recipes!
- Beans. Like my Crock Pot Pinto Beans or Instant Pot Refried Beans.
Ground Beef Enchiladas
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Ingredients
- 15 ounces Homemade Enchilada Sauce or 1 (15-ounce) can enchilada sauce
- 1 tablespoon canola oil or similar neutral cooking oil, plus additional as needed
- 1 pound lean ground beef
- 1 medium white onion diced
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic minced
- 1 jalapeño pepper seeds and membranes removed, finely chopped
- 3 tablespoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 ½ cups shredded sharp cheddar cheese divided
- 16 corn tortillas
- Nonstick cooking spray
- Chopped green onions and cilantro for serving
- Sour cream or plain Greek yogurt for serving
Instructions
- Place a rack in the center of your oven and preheat to 400°F. Spread ½ cup of the sauce in a thin layer in the bottom of a 9×13-inch baking dish.
- In a large skillet, heat the oil over medium high. Once it’s hot and shimmering, add the ground beef, onion, salt, and pepper. Cook, breaking apart the meat with a wooden spoon, until it’s browned and nearly cooked through, about 5 minutes.
- Add the garlic, jalapeno, chili powder, cumin, and oregano. Cook for 2 minutes, until the spices and garlic are very fragrant and no pink remains. Taste and adjust the salt and pepper as desired. Remove from the heat. Stir in ¾ cup of the cheese
- Coat a rimmed baking sheet with nonstick spray and spread the tortillas into an even layer on the sheet (it’s fine if they overlap). Coat tops lightly with nonstick spray. Pop into the oven and bake for 5 minutes, until the tortillas are warm and pliable.
- Assemble the enchiladas: Once you can handle the tortillas safely, spread about ¼ cup of the beef filling down center of each tortilla. Roll the tortilla tightly like a sleeping bag around filling, then place seam side down in dish. Repeat, creating two long rows of 7 enchiladas each (snuggle them in close).
- Pour the remaining sauce over the top, spread around a bit with the back of a spoon, then sprinkle with the remaining ¾ cup cheese. Bake until the enchiladas are hot and bubbly, 15 to 20 minutes. Sprinkle generously with the green onions and cilantro. Let cool a few minutes before serving with sour cream.
Notes
- TO STORE: Store leftovers in an airtight container for 3 to 4 days.
- TO FREEZE: Freeze wrapped tightly in casserole dish or transfer smaller portions to an airtight container. Store in the freezer for up to 2 months; thaw in the refrigerator before reheating.
- TO REHEAT: Warm in a casserole dish covered with foil in a 350ºF oven until the enchiladas are completely heated through. The microwave also works.
Made this for a group dinner and everyone seemed to enjoy it. I prepped everything earlier in the day and baked it right before serving, which worked out nicely for me. I used flour tortillas just because I had them on hand, and they rolled up easily. We enjoyed it so much. Thank you!