Easy Ground Beef Enchiladas

These Super Easy Ground Beef Enchiladas are filled with seasoned ground beef and loads of cheese then topped with all your favorite taco toppings!

These Super Easy Ground Beef Enchiladas are filled with seasoned ground beef and melty cheese, then topped with all your favorite taco toppings!pinterestI 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!

To start making these ground beef enchiladas, start by adding about 1/3 cup of seasoned ground beef and cheese to the center of a small tortilla, then roll up and place in your 9x13 inch casserole dish.

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!

Once you've filled your casserole dish with the easy ground beef enchiladas, spread more enchilada sauce over the top and add some cheese!

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.

Top the ground beef enchiladas with generous amounts of shredded cheddar cheese and then bake until bubbly and heated through!

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!

Once your beef enchiladas are done, top with all your favorite taco toppings and enjoy!

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!

This super easy Ground Beef Enchilada Casserole is a quick and easy weeknight dinner that the whole family will love!

I know you’re going to love these super easy ground beef enchiladas!


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These Super Easy Ground Beef Enchiladas are filled with seasoned ground beef and melty cheese, then topped with all your favorite taco toppings!
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4.96 from 23 votes

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 Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dinner
Cuisine: Mexican
Servings: 8
Calories: 491 kcal
Author: Shawn


  • 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:


  • 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!
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.


Calories: 491kcal | Carbohydrates: 22g | Protein: 27g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 1184mg | Potassium: 265mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1046IU | Vitamin C: 2mg | Calcium: 452mg | Iron: 3mg
Keywords: Cheese, Easy, Enchiladas, Ground Beef
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!


These Super Easy Ground Beef Enchiladas are filled with seasoned ground beef and melty cheese, then topped with all your favorite taco toppings!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
53 Responses
  1. Beth

    5 stars
    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.

  2. H. Wardale

    5 stars
    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.

  3. TammyT

    4 stars
    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

    1. 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!

  4. Susan

    5 stars
    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!

  5. Susan Tchokreff

    5 stars
    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.

    1. 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!

  6. Margarita

    Found this recipe after my significant other demanded enchiladas. What’s the percentage of ground beef that you’re using?

  7. 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.

  8. 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.

  9. Harry

    5 stars
    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.

    1. 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.

  10. 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.

  11. S Manges

    These were great. Always looking for ground beef dishes. Look forward to making and using homemade sauce next time around.

  12. 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!!

  13. 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!!❤️

  14. Mike from Chili Pepper Madness

    These do look easy. Deliciously easy! Thanks for spicing it up. I love it. Making these soon.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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