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.
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!
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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:
Tres Leches Cake Recipe
Rose
I’m going to try this tonight for dinner, but a very important question, do I have to use the enchilada sauce? Can I just put my enchiladas on the pan and then use the excess beef and shredded cheese on top as a topper?
Meema
I’ve been using your recipe for hmmmm…..2-3 years and it is perfect! I used to sprinkle the extra meat on top as suggested. The last time I made enchiladas I used 2 1/4 lbs. meat and saved the rest for “burritos” for hubby’s lunch for a couple of work days. I’m going to do the same thing tonight. Waaaay better than a ham and cheese sandwich he’s been eating for I don’t know how many years. He’s a picky eater and not wild about “ethnic” food but he loves this recipe. It’s a hit!
CL
This recipe was absolutely THE BEST! I hosted family dinner night this week. Me and my husband, Son and Daughter-in-law and their 3 kids loved these enchilada’s. I used your recipe for the taco seasoning, as is (but had to omit red pepper flakes, went to 3 stores and couldn’t find any); your recipe for the enchilada sauce, as is (used Better Than Bouillon Seasoned Vegetable Base); and followed your enchilada recipe, as is – no changes, no substitutions. Oh my gosh it was a home run! It made me so happy that EVERYONE enjoyed family dinner night (especially our little picky eaters). I will definitely make this again. As a side note I served it along with some tortilla chips and homemade guacamole and some homemade cherry bars and homemade chocolate ice cream for dessert. Thank you so very much for sharing this recipe from your family to ours.
Sandra Strong
Delicious recipe now a staple in our home. Highly recommend using her homemade taco seasoning and enchilada sauce with vegetable broth. I used gluten-free cauliflower wraps which came out excellent.
Becky
Easy, and my family loved it. I used Almond Flour tortillas and turned out great.
Dorothy
what size are the shells in circumference. I have been told the large ones. please reply to email, I am a senior and get confused thankyou
Shawn
I would use somewhere between 5 to 6 inch in diameter tortillas. The soft taco size should work.
Glenda
You should change the cuisine from “Mexican” to “American.” You won’t find these type of enchiladas in Mexico. Only in the USA.
Pamela Clark
this was awesome. so easy to make. my family loved it. would definitely make again and again. thanks so much for sharing!
Linda
Just want to say Thanks for posting all the nutrition facts for the recipes on your website. I have been diagnosed with kidney disease and potassium is something I have to keep close tabs on. I love making enchiladas but was wondering what brand of tortillas you use, you mentioned a blend of corn & flour, when we were grocery shopping I looked but could not find them. I like corn and the hubby likes flour. I have one question, but not sure if you can answer. Is there a website that you can recommend that I could use to give me a complete nutrition breakdown of a recipe. Thanks in advance and keep the great recipes coming
Shawn
I have found the blended tortillas at a few different stores, but they aren’t widely available it seems. I wish more companies would jump on that train and make them.
As for the nutritional breakdown of recipes, you could try plugging your ingredients into a program like My Fitness Pal. I believe it’s free.
Linda
Thank you for your response. I live in Southeast Alabama and only checked at Ft. Rucker Commissary. Will call some of the Mexican grocery stores to see if they have them. Might have to see if I can find a recipe for them. I did find the program My Fitness Pal but have not tried it yet. Love your recipes and that you give a complete nutrition breakdown, not like some websites.
Michele Tucker
Foolishly last night I asked “what should we have tomorrow for dinner?” Expecting a vague respond like “Italian” or “Indian”, the consensus was…enchiladas.
Now I had ingredients for chicken, seafood, veggie enchiladas. But what I wanted was quick. Quick and tasty. Made these with 1 lb of impossible ground meat. (Not a vegetarian but love this product.) Got to use a can of enchilada sauce I’d had in the pantry forever, some cheese I’d frozen, and even threw a couple of over ripe tomatoes into the mix.
Delicious.
Thanks for helping me use up products I already had so food does not go to the waste. Recipe was PERFECT!
Having said that, will be making this recipe for years to come based solely to on how delicious it turns out! So quick and so delicious who could ask for more:)
Shawn
I’m so glad you enjoyed the recipe Michele!!
Anjie Thompson
I add refried beans to my meat mix as a binder. That way the meat doesn’t fall out the ends so easily,
Shawn
Great idea! I’m so glad you enjoyed it!
Rebecca Wolf
I made this last night along with your Homemade Enchilada Sauce and Easy Mexican Rice. My husband said that this “is a keeper!”. I did add some black beans along side the beef. I also will increase the chicken broth in the rice recipe a bit next time as the rice did to have enough liquid to fully cook. Everything was delicious!!!
Shawn
Sounds like a fantastic dinner! So glad you enjoyed the meal Rebecca!
Beth
I happen to having everything on hand tonight when I was looking for something to eat. This was very easy and tasted great. Looking forward to making it again soon for my famiy.
H. Wardale
Great recipe. I prefer corn tortillas in enchiladas and found they were cracking when I tried to roll them. Microwaving didn’t soften them enough, so I fried them briefly in vegetable oil and drained them on paper towels before filling. Worked perfectly. Love the homemade enchilada sauce and taco seasoning too.
TammyT
Is there a typo for amt of water with taco seasoning? 1/4 cup was not enough. Taco seasoning packet says 3/4 cup.
I dont eat much beef, so used ground turkey and used corn tortillas. Tasty
Shawn
I use less water (and in fact, I have switched to using tomato sauce in place of water), because I like the way it cooks better. I’m glad you enjoyed the recipe though!
Alene
For these enchiladas you use tomato sauce instead of water? Same amount?
Shawn
For the ground beef, yes I use tomato sauce in place of water. Equal amounts will work!
Laura Kelly
I made these tonight for my family and we all loved them! Wonderful recipe, thank you!
Shawn
So glad you enjoyed them Laura!
Sarah
what are your thought about green enchalada sauce? all i have!
Shawn
I say go for it! I love green enchilada sauce with shredded chicken, but it also goes great with the ground beef!
Belinda Foland
Need enchilada sauce recipe.
Shawn
Hi Belinda, here is my go-to Enchilada Sauce Recipe: https://iwashyoudry.com/homemade-enchilada-sauce/
Susan
Tonight will be the 4th time I’ve made your recipe and it comes out perfect every time! The only change I made was using my own seasoning mix and green peppers and onions while browning the meat. Every time I make these my husband tells me to make them again soon!
Shawn
Love it! So glad you’re enjoying the recipe Susan!
Ann
You answered my question…onion an bell pepper cooked with the hamburger…yes! May try with carne asada instead of ground beef. Let the games begin!
Katrina Columna
Came out perfect! This was a huge hit with the family. Thanks for posting!!
Shawn
You’re welcome! So glad you enjoyed it!
Glenda
I make these and add refried beans with mine and sour cream ….yummy
Shawn
Great idea! Thanks for the feedback Glenda!
Susan Tchokreff
I bookmarked this for easy access. I have tried many different enchilada recipes and this is definitely the best! I have made this recipe countless times and it never fails me! I prep it in the morning, take it out of the fridge an hour before cooking and viola! I also substitute chicken or pork for a change and it’s just as tasty.
Shawn
Awesome! So glad you enjoy it Susan!
Natasha
Do you think queso on top would be okay? My kids prefer that over enchilada sauce.
Shawn
Queso sounds awesome, but I’m not sure if it’ll be too thick to really coat the enchiladas? If it’s a thinner queso I bet it would be great!
Ange
I use queso on my enchiladas instead enchiladas sauce it’s not as thick as u might think. Even a white cheese sauce is good Also.
Shawn
Queso sounds amazing! YUM!
Courtenay
These were UNREAL! Will definitely be a regular in our household. And pretty darn easy to make!
Shawn
Woohoo! So glad you enjoyed them Courtenay!
Margarita
Found this recipe after my significant other demanded enchiladas. What’s the percentage of ground beef that you’re using?
Shawn
I typically use a lean ground beef, around 80-85%.
Phil
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.
Shawn
Adding rice inside would be fantastic!
Erin
Can you prepare this meal earlier, put it in the fridge, and throw it in the oven before serving? Would you alter the time and heat?
Shawn
Yes, you can definitely prep ahead of time. Cook until bubbly and hot in the center.
Grandma Frank
I always prep mine earlier in the day and add the sauce and cheese on top just before baking. That way there’s no chance of the enchiladas getting soggy from absorbing too much sauce. Also very easy clean up after we eat!
Bryan Maxwell
Thank you Shawn, for this recipe. They were nice and easy to make, yet tasted great!
Shawn
Awesome! So glad you enjoyed the enchiladas Bryan!
Autumn
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.
Shawn
Sorry about that Autumn. I’ll see if there is a way to darken the print color.
Harry
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.
Alene
I am going to try this!!
I am curious, what is Granny Sanchez’s recipe for enchiladas?
Theresa
Looks great will be making soon. thanks for sharing
Lady
Can you substitute the beef with chicken? I have made the ground Beef ones and they are delicious!!!
Shawn
Yes, definitely! You can use a shredded rotisserie chicken for an even quicker dinner!
Debbie Loseth
If you freeze them do I cook them frozen or thaw first?
Cook time?
Shawn
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.
Jackie
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.
Mallory
I have made these twice, and my husband and I love them!
Shawn
Awesome! So glad you guys are enjoying them!
S Manges
These were great. Always looking for ground beef dishes. Look forward to making and using homemade sauce next time around.
Shawn
So glad you enjoyed them!
Oliver
Can I use jarred salsa in place of encchilad sauce?
Shawn
I would stick with the enchilada sauce, I’m worried the salsa wouldn’t give you great results.
Kimberly
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!!
Shawn
So glad you enjoyed them Kimberly! I love that you made it with ground turkey too!
JEANIE Johnson
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!!❤️
Shawn
Thank you Jeanie! I sure hope you enjoy these enchiladas! 🙂
Mike from Chili Pepper Madness
These do look easy. Deliciously easy! Thanks for spicing it up. I love it. Making these soon.