These Super Easy Ground Beef Enchiladas are filled with seasoned ground beef and loads of cheese then topped with all your favorite taco toppings!
In a hurry? Try my 15 Minute Ground Beef Enchilada Casserole instead!
I don’t know about you, but I’m always on the search for new ground beef recipes. Then it hit me, I’ve never shared my ground beef enchiladas with you guys before! That had to be corrected immediately.
Easy Ground Beef Enchiladas Recipe
This super easy dinner recipe is pieced together with seasoned ground beef, shredded cheese and enchilada sauce. So simple, yet seriously so delicious!
I used my Homemade Taco Seasoning to make my seasoned ground beef mixture along with a little diced onion. It’s perfect in these enchiladas, burritos or tacos!
PRO TIP: Try my Ground Beef Taco mixture inside the filling, it has an extra ingredient that really takes it to the next level.
Tips for Making Ground Beef Enchiladas:
- Enchilada Sauce? NEVER put the enchilada sauce on the INSIDE of the tortillas. You’ll be sauce overloaded.
- Flour or Corn tortillas? My absolute favorite is to use a corn and flour blend tortilla, but sometimes they are hard to find. Flour tortillas will make for a more softer enchilada, while corn can hold it’s own in the sauce. It’s really up to your taste preference… for these I went with flour.
- Can you freeze enchiladas? YES! You can definitely prepare these enchiladas and then freeze before baking. Perfect for making ahead of time!
I had some extra ground beef after I filled all the enchiladas so I sprinkled it over the top of the rolled enchiladas, then topped with my homemade enchilada sauce.
What Kind of Enchilada Sauce Should I Use?
If you haven’t made my 10 minute Homemade Enchilada Sauce, now is the time! You’ll be hooked and it’s so easy to make!
You can also use store bought red enchilada sauce if you’re in a pinch.
Or, mix things up with my Homemade Green Enchilada Sauce for a zippy lime flavor!
Top the ground beef enchiladas with a generous amount of shredded cheese and then pop in the oven until bubbly throughout!
PRO TIP: Shred your own cheese for an ideal melty finish. Store bought shredded cheese tends to have flour in it, which can create a less than ideal result.
The greatest thing about these enchiladas is that the cook time isn’t too long!
Start to finish, you can get this on the table in less than 1 hour! And that’s not bad for homemade beef enchiladas!
What To Serve with Enchiladas?
Serve these homemade beef enchiladas with a side of Homemade Mexican Rice and Black Beans and you’ve got a complete meal!
Here are some more great Mexican side dish options to try…
More Easy Enchilada Recipes To Try
Craving more of that saucy, cheesy goodness? I’ve got you covered with these super simple recipes!
- Chicken and Black Bean Enchilada Skillet – a 20 minute dinner!
- Chicken Enchilada Casserole
- Green Chicken Enchiladas
- Flat Ground Beef Enchiladas – a 15 minute dinner!
I know you’re going to love these super easy ground beef enchiladas!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
Make sure you don’t miss a thing! Follow I Wash You Dry here:
FACEBOOK | PINTEREST| TWITTER | INSTAGRAM | BLOGLOVIN
Easy Ground Beef Enchiladas
Ingredients
- 1 pound ground beef
- 1/2 white onion, diced
- 2 1/2 tbsp taco seasoning
- 1/4 cup water
- 8 soft taco size tortillas, flour or corn
- 2 cups enchilada sauce
- 16 oz. marbled cheddar cheese, shredded
Optional Toppings:
- Sour Cream
- Pico de Gallo
- Diced Avocado
- Diced Green Onions
Instructions
- Preheat oven to 375 degrees F.
- Brown the ground beef and onion in a skillet over medium heat until beef is crumbled and no longer pink. Drain any fat and return skillet to oven. Sprinkle in the taco seasoning and water. Stir until combined and the water absorbs into the ground beef. Remove from heat.
- Spread about 1/2 cup of the enchilada sauce on the bottom of a 9x13" casserole dish to evenly coat the bottom.
- Add 1/3 cup of the ground beef mixture in a straight line to the center of each tortilla. Add about 1/4 cup of the shredded cheese and roll up tightly. Lay seam side down in the casserole dish. Repeat until the casserole dish is filled with the rolled enchiladas. If you have any remaining ground beef, sprinkle it over the top of the rolled enchiladas.
- Spread the rest of the enchilada sauce over the top of the tortillas, making sure to coat each tortilla. Sprinkle the remaining cheese all over the top and bake for 20 to 25 minutes, or until the center is bubbly.
- Top with your favorite toppings and enjoy!
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
Meat Lover’s Tortellini Skillet
barbara ann lamb
good
Adrienne
I’ve made this recipe many times and it’s wonderful! The first time I made it as is and it was perfect. Sometimes I adjust the recipe depending on what I have on hand and each time it’s turned out great. I’m lazy so I always use canned enchilada sauce but maybe someday I’ll make my own. Regardless, it turns out great and is an easy crowd pleasing recipe!
Shawn
I’m so happy you’re enjoying the recipe Adrienne! Thank you for your comment!
Veronica
I need this recipe
Kathi
It’s in the oven and I haven’t tried it yet, but I’m sure it will be fantastic. The author of this recipe really should correct it though. It makes eight enchiladas and uses a quarter cup of cheese In each enchilada. That equals 16 ounces of cheese, so That leaves nothing for the top. Fortunately, we had a big bag of grated cheese, so it’s not an issue but I think this should be corrected.
Jane
1/4 cup cheese in each enchilada = 2 cups total. 2 cups of shredded cheese = 8 oz. So that leaves 8 oz for the topping. 2 cups of water would be 16 oz, but for shredded cheese it’s only 8 oz. I guess because there’s a lot of air in shredded cheese.
Katie
So good and SO easy. Will be in my regular rotation now!
Wanda G.
I made these tonight, used flour tortillas and the tortillas tasted like wallpaper! Please follow other recipes and cook the tortillas in hot oil before assembling the enchiladas.
Shawn
Hi Wanda, feel free to adjust the recipe to cooking your tortillas in oil first, or use corn tortillas if you prefer. Thanks for your input!
Frank
Loved them! I always eat more than I should though.
ethan william
I wanna make these Taco Bell style.
Patz
These are really good. How is the best way to reheat them? Microwave or oven?
Shawn
If it’s a single serving that you’re reheating you can just pop it in the microwave. If you’re reheating a whole dish, cover with foil and you can bake until heated through.
HoftHome
Careful: microwaving soft tortillas will make them hard requiring they get eaten ASAP! Otherwise, if you prefer a soft tortilla, probably best to reheat in a counter-top toaster oven!
Rebecca
This is the same way I always had cooked my enchilada’s but I always cook my corn tortillas first it’s easier to roll them as well as taste better do not under cook tortillas so they don’t fall apart when rolling them up. Always taste the best everyone loves them
Lisa Kowal
I really enjoyed these. I also made your enchilada sauce and liked that very much and, it was definitely better than the canned! There is something missing for me on the enchiladas, we all have our individual preferences, but I can’t put my finger on it. When I do, this recipe I’m sure will easily accommodate any tweaking. I will definitely make these again. Thank you for sharing!
Ofelia G-E
Made this last night and hubby and I enjoyed it. First time making beef enchiladas instead of chicken, used white corn tortillas as usual and my only issue was the meat kept falling out of both ends when layering in the dish (if using corn tortillas, remember to heat them in the microwave for about 15-seconds so they’re pliable, otherwise they’ll break apart when folding). Used my favorite enchilada sauce, a blend of Mexican cheeses, and topped it off with black olives before putting it in the oven. Before serving, topped it with diced avocado with a squeeze of fresh lime juice, fresh pico de gallo and a side of sour cream for the hubby. Very Yummy!
Enai
I was thinking the same thing about heating the tortillas when I read the recipe. I find that if I cover them with a moist paper towel it keeps them more pliable
Zen
Can I make this in a crock pot? Thanks
Lexie
Turned out fantastic! I substituted the ground beef for beyond beef and skipped the water since I cooked the beyond beef from frozen. Best enchiladas I’ve made yet
Rick
Made these last night served them with sour cream, green onions, pico de Gallo and guacamole. Side dishes Spanish rice and refried beans every enjoyed it.
Denise Layne
Why only 4 stars?
Janice
This enchiladas were so good!! I normally use corn tortillas when I make enchiladas but decided to try the flour tortillas and so glad I did! They puff up and so soft you don’t even have to use a knife to cut them!! Family enjoyed and will make again!!
Denise Layne
Why only 4 stars?
Matt
This recipe is fantastic! I love how flavorful and hearty the sauce is. I always had the watery canned sauce from the store. I will never buy that again.
Thank you Shawn for sharing your amazing recipe!
Jeannie
I admit I was skeptical about not frying my tortillas a little before assembling, but I decided to give it a try. Yay!! It worked just fine and only had one break. Tasted great too… I did add a little diced green chilies and then black olives on top. Super good and much easier than my old way! Thanks!
Enchilada lover
This was the absolute worse enchiladas I ever taste and it don’t even resemble enchiladas taste. I wasted all that time and money
Matt
You must eat Taco Bell
Sam
This was so good and very easy to make. I am not the best cook so always looking for quick and easy recipes. I will definitely be making this one again.
Kevin
I’m not a great cook, but ok, is that 20-25 min at 350* degree?… Instructions doesn’t say what temp… but I’m just going to try it at 350.
Shawn
Hi Kevin, the temperature should be 375 degrees F. It’s listed as the first step in the instructions, so when you start making the enchiladas, the oven will be preheating for you. Hope that helps!
Ginger
You are correct, 350 is the norm. Take foil off
Ast ten minutes to brown the cheese (or not) then rest half an hour on counter. Shred lettuce finely totop al9ng with green onion, avocado, and tomatoes.
And…if your sauce is goid like mine is, not canned or a packet of taco seasoning, Always put some inside the enchilada!
Lisa
I found this recipe in January, 2023 it was so good, I have made it 3x since, just as the recipe states. In a connection toaster oven in a 13×9 glass pan, so yummy!!
carrie arbour
Would I be able to use salsa instead of enchilada sauce or would that be too much? It’s what I have on hand at this time?
Shawn
I would stick to the enchilada sauce rather than salsa for this recipe. Maybe you have the ingredients needed to make enchilada sauce?? Try my 10 minute recipe!