Easy Ground Beef Enchiladas: Family Dinner Made Simple

Ground Beef Enchiladas have saved more weeknight dinners in my house than I can count. There’s something deeply satisfying about rolling up that savory beef filling and watching the cheese bubble to golden perfection.

I learned to make enchiladas from my neighbor Rosa years ago, though I’ve adapted the recipe to work with what I usually have on hand. On busy Tuesday evenings when everyone’s hungry and I need something on the table fast, these Ground Beef Enchiladas are my answer. The sizzle of beef and onions hitting the hot skillet, the warm tortillas becoming pliable in my hands, and that first whiff of cumin and chili powder mixing together never gets old. My kids started helping me roll these when they were little, and now it’s become our thing. The best part is watching everyone dig in, cheese stretching from plate to fork, smiles all around. Time to get your skillet ready.

Why Ground Beef Enchiladas Belong in Your Recipe Box

I’ve made hundreds of enchiladas over the years, and this recipe hits that sweet spot between quick and delicious. Ground beef enchiladas work for both regular family dinners and when you have company over because they look impressive but come together easily.

• Uses simple ingredients you probably have in your pantry
• Ready in just 40 minutes from start to finish
• Delivers crowd-pleasing results every single time
• Easy to customize with your favorite toppings
• Perfect for meal prep and leftovers that taste even better the next day
• Budget-friendly without sacrificing flavor

What Goes Into This Recipe

Ground beef forms the hearty foundation of these enchiladas. I always choose lean ground beef to reduce excess grease and keep the filling from getting soggy.

Tortillas can be either flour or corn depending on your preference. In my kitchen, I prefer flour tortillas because they roll more easily and my family likes the softer texture.

Enchilada sauce brings everything together with rich, tangy flavor. Store-bought works perfectly fine, though homemade adds a special touch when you have time.

Cheese creates that irresistible melted topping we all love. I usually mix cheddar and Monterey Jack for the best flavor and melt.

Onions and garlic build the savory base that makes the beef filling so flavorful and aromatic.

Cumin and chili powder give these Ground Beef Enchiladas their essential warm, slightly smoky character that makes them taste authentic.

How to Make Ground Beef Enchiladas

Step 1. I’ve found that preheating the oven to 375°F first means it’s ready exactly when you need it. Lightly grease your 9×13 inch baking dish.

Step 2. In a large skillet over medium heat, brown the ground beef with diced onions until the beef is cooked through and the onions turn translucent, about 5-7 minutes. Drain any excess fat.

Step 3. Add the minced garlic, cumin, and chili powder to your beef mixture. Let it cook for another minute until everything smells fragrant and the spices coat the meat evenly.

Step 4. Warm your tortillas slightly in the microwave or on a dry skillet. This makes them much more pliable and prevents cracking when you roll them.

Step 5. Spoon the beef mixture onto the center of each tortilla, dividing it evenly among all 8 tortillas. Don’t overfill or they’ll be hard to roll.

Step 6. Roll each tortilla tightly around the filling and place them seam-side down in your greased baking dish. This keeps them from unrolling while they bake.

Step 7. Pour the enchilada sauce evenly over all the rolled tortillas, making sure each one gets good coverage. Sprinkle the shredded cheese generously over the top.

Step 8. Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and turning golden brown around the edges. Let them rest for 5 minutes before serving.

Step 9. After years of making these, I learned that the short rest time makes them easier to serve and lets the flavors settle. Top with sour cream, diced tomatoes, cilantro, or whatever you like.

Keeping This Recipe Fresh

I typically store leftover enchiladas covered in the refrigerator for up to 3-4 days. They actually taste even better the next day after the flavors have had time to meld together.

For longer storage, you can assemble the enchiladas completely but freeze them before baking. Wrap the dish tightly with plastic wrap and then foil. These freeze beautifully for up to 3 months. When you’re ready to bake, add 10-15 minutes to the cooking time if baking from frozen.

For the best texture, I reheat leftovers covered in the oven at 350°F until heated through. The microwave works for individual portions when you’re in a hurry. If you assembled the enchiladas ahead of time, you can refrigerate them up to 24 hours before baking.

Complete Your Meal

• Creamy Taco Soup makes a wonderful starter that carries the same Mexican-inspired flavors and warms everyone up.
• Mexican rice or cilantro lime rice provides a fluffy, flavorful base that soaks up extra enchilada sauce perfectly.
• Refried beans or black beans add protein and that classic Tex-Mex combination everyone expects.
• Chips and salsa or guacamole give people something to munch on while the enchiladas finish baking.
• Easy Chicken Taco Soup offers similar comfort if you want to start with a lighter option.
• Mexican street corn brings a sweet, smoky element that balances the richness of the cheese.

FAQs

Easy Ground Beef Enchiladas

Delicious blend of savory beef, zesty sauce, and gooey cheese wrapped in soft tortillas for the perfect family dinner

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Mexican, Tex-Mex

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb lean ground beef
• 8 flour or corn tortillas
• 2 cups enchilada sauce store-bought or homemade
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 medium onion diced
• 2 cloves garlic minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• sour cream for topping
• optional toppings diced tomatoes, sliced jalapeños, chopped cilantro, sliced olives, diced avocado

Equipment

• large skillet
• 9×13 inch baking dish
• Spatula
• Measuring cups and spoons
• Knife and cutting board

Method

 

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In skillet over medium heat, brown ground beef with diced onions until beef is cooked through and onions are translucent, about 5-7 minutes. Drain excess fat if needed.
3. Add minced garlic, cumin, and chili powder to beef mixture. Sauté for another minute until fragrant and well combined.
4. Warm tortillas slightly in microwave or on skillet to make them more pliable and easier to roll.
5. Spoon beef mixture onto center of each tortilla, dividing evenly among 8 tortillas. Don’t overfill.
6. Roll each tortilla tightly around filling and place seam-side down in greased baking dish.
7. Pour enchilada sauce evenly over rolled tortillas, making sure they are well covered.
8. Sprinkle shredded cheese over top of enchiladas.
9. Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and golden brown.
10. Remove from oven and let rest for 5 minutes before serving. Top with sour cream and other desired toppings.

Notes

Use lean ground beef to reduce excess grease. Can use flour or corn tortillas based on preference. Warm tortillas before rolling to prevent cracking. Make sure enchiladas are placed seam-side down to hold together. Can use store-bought or homemade enchilada sauce. Drain ground beef well to prevent soggy enchiladas. Can add black beans or refried beans to beef mixture for extra protein and fiber.