Name: Easy Ground Beef Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 tbsp olive oil; 2 cups enchilada sauce (red or green); 1 tsp chili powder; 1/2 tsp cumin; Salt and black pepper to taste; 6–8 flour or corn tortillas; 2 cups shredded cheese (cheddar, Monterey Jack, or blend); Fresh cilantro (optional, for garnish); Sour cream (optional, for serving)

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These easy ground beef enchiladas are one of my favorite Tex-Mex comfort meals. Filled with seasoned ground beef, wrapped in soft tortillas, and smothered in a rich enchilada sauce with melted cheese on top, they’re hearty, flavorful, and perfect for feeding the family. It’s a dish that feels festive but is simple enough for a weeknight dinner.

Why You’ll Love This Recipe

I love making these enchiladas because they’re quick, satisfying, and customizable. The seasoned beef filling is flavorful on its own, but once it’s tucked inside tortillas and baked under a cheesy sauce, the whole dish becomes irresistible. I can easily adjust the spice level, add in vegetables, or swap proteins, which makes this recipe one of my go-to crowd-pleasers.

Ingredients

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

Ground beef
Onion, diced
Garlic, minced
Olive oil
Enchilada sauce (red or green, store-bought or homemade)
Chili powder
Cumin
Salt
Black pepper
Tortillas (flour or corn)
Shredded cheese (cheddar, Monterey Jack, or a blend)
Fresh cilantro (optional, for garnish)
Sour cream (optional, for serving)

Directions

I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a skillet, I heat olive oil and sauté onion until soft, then add garlic and cook until fragrant.
I add the ground beef, breaking it apart and cooking until browned. I stir in chili powder, cumin, salt, and pepper.
I pour in a little enchilada sauce to moisten the beef mixture.
I fill each tortilla with beef and a sprinkle of cheese, then roll it up and place seam-side down in the baking dish.
I pour the remaining enchilada sauce over the rolled tortillas and sprinkle generously with cheese.
I bake for 20–25 minutes, until the cheese is melted and bubbly.
I garnish with cilantro and serve with sour cream if I like.

Servings and timing

This recipe makes about 6–8 enchiladas, serving 4 people. It usually takes me 15 minutes to prep and 25 minutes to bake, so dinner is ready in around 40 minutes.

Variations

Sometimes I add black beans or corn to the beef filling for extra texture. If I want more spice, I stir in diced jalapeños or chipotle peppers. For a different protein, I swap ground beef for chicken. I also like making half with green enchilada sauce and half with red for variety.

Storage/reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I bake them at 350°F until warmed through, or use the microwave for a quick option. I also freeze unbaked enchiladas (without sauce), then thaw, add sauce and cheese, and bake fresh.

FAQs

Can I use corn tortillas instead of flour?

Yes, I often use corn tortillas for a more authentic taste, but I warm them slightly before rolling to keep them from tearing.

Do I need to make homemade enchilada sauce?

No, store-bought sauce works great, but homemade can give the dish even more flavor.

Can I make this dish ahead of time?

Yes, I often assemble the enchiladas a few hours ahead, refrigerate, then bake them when I’m ready.

What toppings go well with enchiladas?

I like adding sour cream, guacamole, diced avocado, jalapeños, or shredded lettuce.

Can I make this recipe vegetarian?

Yes, I replace the beef with beans, lentils, or sautéed vegetables for a meat-free version.

Conclusion

These easy ground beef enchiladas are hearty, cheesy, and bursting with flavor. I love how simple they are to make, yet they always feel like a special meal. Once I added them to my dinner rotation, they quickly became a family favorite.

Easy Ground Beef Enchiladas