These Super Easy Ground Beef Enchiladas are filled with seasoned ground beef and loads of cheese then topped with all your favorite taco toppings!
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.
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!
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.
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!
Top the ground beef enchiladas with a generous amount of shredded cheese and then pop in the oven until bubbly throughout!
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!
Throw all your favorite taco toppings on there, serve it with a side of Homemade Mexican Rice and Black Beans and you’ve got a complete meal!
I know you’re going to love these super easy ground beef enchiladas!
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Easy Ground Beef Enchiladas
These super easy Ground Beef Enchiladas are filled with seasoned ground beef and cheese, then topped with all your favorite taco toppings!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
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 9×13″ 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
FREEZING INSTRUCTIONS: Prepare these enchiladas as directed, but before baking cover tightly with foil and freeze for up to 3 months. When ready to bake leave foil on the enchiladas and bake at 375 degrees for 40 to 45 minutes. Center should be bubbly. Remove foil and bake an additional 5 minutes.
Keywords: easy, ground beef, enchiladas, easy, cheese
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Found this recipe after my significant other demanded enchiladas. What’s the percentage of ground beef that you’re using?
I typically use a lean ground beef, around 80-85%.
A twist on this already great recipe is to wrap Mexican rice in with the beef and cheese. Place them close as possible in a lasagne dish then cover with a blended jar of taco sauce and tinned tomatoes. Grated cheese over the top then in the oven at 200C for 30 minutes. Serve with a green salad if you like.
Adding rice inside would be fantastic!
Thank you Shawn, for this recipe. They were nice and easy to make, yet tasted great!
★★★★★
Awesome! So glad you enjoyed the enchiladas Bryan!
I like your recipes, try them all the time, but the coloring of your font is too light and when I print I can barely see the recipe. 🙁 its a bummer.
Sorry about that Autumn. I’ll see if there is a way to darken the print color.
I have had so many bad enchiladas I had sworn off. But your recipe is so close to Granny Sanchez that I had to try it(hers were to die for).
I didn’t die with your recipe but I am in heaven.
Thank you for bring back the memories and a GR8 recipe.
★★★★★
I am going to try this!!
I am curious, what is Granny Sanchez’s recipe for enchiladas?
Looks great will be making soon. thanks for sharing
Can you substitute the beef with chicken? I have made the ground Beef ones and they are delicious!!!
Yes, definitely! You can use a shredded rotisserie chicken for an even quicker dinner!
If you freeze them do I cook them frozen or thaw first?
Cook time?
You can cook them from frozen, but keep foil on top until the last 5 minutes. I would cook at 375 degrees, until the center is heated through.
This was excellent. I think the sauce really really elevates it. The only change I made was to toast the tortillas over a flame on my stove before wrapping.
I have made these twice, and my husband and I love them!
Awesome! So glad you guys are enjoying them!
These were great. Always looking for ground beef dishes. Look forward to making and using homemade sauce next time around.
So glad you enjoyed them!
Can I use jarred salsa in place of encchilad sauce?
I would stick with the enchilada sauce, I’m worried the salsa wouldn’t give you great results.
My very first time making enchiladas- I tweaked these by using ground turkey and corn tortillas along with your homemade sauce and seasoning (healthier version) and my Hispanic boyfriend, who doesn’t handle processed foods well at all, loved them! I’ll definitely be making these again! Thank you!!
So glad you enjoyed them Kimberly! I love that you made it with ground turkey too!
I can’t wait to make these! I have made so many of your recipes and they always s turn out delicious! I’m so sorry I haven’t responded until now. Thank you for making my life easier!!❤️
Thank you Jeanie! I sure hope you enjoy these enchiladas! 🙂
These do look easy. Deliciously easy! Thanks for spicing it up. I love it. Making these soon.