These simple Ground Beef Enchiladas are a winning family dinner option! They're cheesy, a little spicy, and packed with protein from the beef and both varieties of beans. The recipe is designed to keep you feeling full and satisfied, and I can confidently say that it delivers!
Recipe Essentials
- 🍽️ Course: Dinner
- ⏱️ Cooking Time: 30 minutes
- 🍴 Servings: 8
- 🧄 Flavor Profile: Savory, spiced, and hearty with seasoned ground beef, rich enchilada sauce, and melty cheese.
- 🍚 Best Served With: Mexican rice, refried or black beans, and a side of chips with salsa or guacamole.
- 🧊 Make Ahead?: Yes, assemble ahead and refrigerate for up to 24 hours or freeze unbaked for an easy future meal.
Summarize and Save This Content On
Tacos are one of my favorite foods, and I like these enchiladas because they capture all of my favorite elements, but with less mess. You can eat these with a fork and add as many toppings as you like. I love spice, so I enjoy a drizzle of spicy jalapeno hot sauce on my portion.
This walking taco bake and beef taco skillet with rice are more of my favorite Mexican dinner ideas.
Why You'll Love This Recipe
- It's easy to make: This is a simple, easy enchiladas with ground beef recipe that works perfectly on a busy weeknight or anytime.
- It's kid-approved: The pickiest eaters, including kids, will love these beef enchiladas, so you don't have to worry about anyone not getting enough to eat.
- It's budget-friendly: It's cheap, too. If you have a tight budget or a lot of mouths to feed, this is perfect.
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Ingredients
Below are the essential ingredients to make the best ground hamburger enchiladas ever!
- Enchilada sauce: I make these ground beef enchiladas with red sauce. It's nice and rich and flavorful. Choose mild or hot, whatever you prefer!
- Ground beef: Ensure that you choose at least 80% lean ground beef to prevent greasy enchiladas.
- Beans: I use a combination of refried beans and black beans. This adds a great texture as well as some protein and fiber to the recipe. Drain the black beans so they don't make your enchiladas mushy and wet!
- Tortillas: Flour tortillas are my go-to. Medium works perfectly without being too much tortilla or too little, so that they don't hold the filling well.
- Cheese: The shredded fiesta cheese will go inside each tortilla AND on top for gooey cheesy goodness in each bite. Feel free to use shredded cheddar if you prefer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Green sauce: Try this ground beef enchilada recipe with tangy green enchilada sauce instead of red.
- Different meat: Use ground turkey instead of ground beef for a slightly leaner version, or replace half the ground beef with chorizo for a bit of extra spice.
- Make it spicy: Use spicy sauce and hot green chiles to really bring the heat!
- Gluten-free: Swap the flour tortillas for corn tortillas, and make sure all the other ingredients, like the enchilada sauce and taco seasoning are also gluten-free.
How to Make Ground Beef Enchiladas
Here are the directions needed to make the best ground beef enchiladas. Start by preheating your oven to 350 degrees F, and then spreading ½ cup of enchilada sauce in the bottom of your 9x13 casserole dish.
Step 1: Brown and season the beef. Add the ground beef and onions to a large skillet over medium heat. Cook for 7 minutes or until the meat is no longer pink and the onions are soft.
Step 2: Add beans and chiles. Drain the excess fat, and stir in the black beans, refried beans, and chiles.
Step 3: Fill the tortillas. Fill each tortilla with a heaping spoon of the meat mixture and some shredded cheese. Place them seam side down in the casserole dish.
Step 4: Add more sauce. Pour the remaining enchilada sauce evenly over the top.
Step 5: Sprinkle with cheese. Sprinkle the remaining shredded cheese over the enchiladas.
Step 6: Bake. Pop the pan into the oven and bake it for about 20 minutes. Garnish with cilantro before serving! Don't forget to enjoy the best pineapple margarita with your enchiladas.
Recipe Tips
- Let them rest before serving: Allow the enchiladas a few minutes to rest after they come out of the oven. This will keep them from falling apart.
- Grease the baking dish well: I like to spray the bottom of my casserole dish with cooking spray to keep the tortillas from getting stuck.
- Cover with foil if needed: If you notice that the cheese is browning too much or too quickly, cover the pan with foil.
- Storing and reheating: Store extra enchiladas in the fridge in an airtight container for up to 3 days. Reheat individual portions in the microwave for 2-3 minutes. For reheating a larger amount, put them in a covered baking dish in a 350° F oven for 10 minutes, or until heated through
If you want even easier enchilada recipes, you should try these buffalo chicken enchiladas.
Serving Suggestions
- Some of the best toppings for these ground beef enchiladas are smoked guacamole, Taco Bell verde sauce, salsa pesto, and a dollop of sour cream.
- These enchiladas would go great with Mexican or white rice and crunchy tortilla chips.
- I love this pumpkin cream cheese pie for dessert after a savory meal!
Recipe FAQs
Too much sauce can make the enchiladas soggy. When adding the sauce on top, use just enough to cover it without drowning the tortillas. You can always save the extra for reheating!
Cold tortillas can crack and rip easily. If they start to tear, I like to warm them up by lightly toasting them in a skillet or a quick blast in the microwave. Warm tortillas are more pliable and less likely to tear.
Sure! They have more flavor, but I prefer flour tortillas because they aren't as fragile as corn tortillas. However, you may use either variety.
Absolutely! Prepare and assemble the beef enchiladas. Place them in the baking dish, but wait to add the sauce and cheese on top. Store them in the fridge for up to 24 hours before baking. When ready to cook, add the sauce and cheese, and bake as directed, adding 5-10 additional minutes to the cooking time. This makes dinner a breeze!
More Delicious Ground Beef Recipes
Do you like ground beef? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Ground Beef Enchiladas
Equipment
- Knife
- skillet
Ingredients
- 1 can (28 oz) enchilada sauce or jar
- 1 pound lean ground beef
- ½ cup yellow onion diced
- 1 pkg (1 oz) low-sodium taco seasoning
- 4 garlic cloves minced
- 1 can (14 oz) black beans drained
- 1 can (14 oz) refried beans
- 1 can (7 oz) mild diced green chiles
- 8 medium-sized tortilla shells
- 3 cups Mexican / Fiesta cheese blend
- 2 tablespoons fresh cilantro chopped
Instructions
- Preheat the oven to 350° F.
- Add ½ cup of enchilada sauce to the bottom of your 9x13 baking dish. Set aside.
- Add the ground beef and onions to a skillet over medium heat. Cook for 7 minutes or until the juices run clear.
- Drain any excess fat.
- Add the taco seasoning and garlic cloves. Stir for 1 minute.
- Add the beans and green chiles. Stir until combined.
- Transfer a heaping measuring cup (just over 1 cup) of meat mixture and a ¼ cup of cheese to each shell. Fold the shell and place it seam-side down on the baking dish.
- Repeat this process until all the shells are placed in the baking dish.
- Top the shells with 2 cups or even the remaining enchilada sauce, depending on how saucy you want the enchiladas.
- Sprinkle the remaining cheese on top.
- Bake for 20 minutes.
- Sprinkle the cilantro on top.
Notes
- Warm up your tortillas to make them easier to roll and less likely to rip.
- Allow the beef enchiladas time to rest before serving them to keep the filling from oozing out.
- Generously grease your casserole dish to keep the enchiladas from sticking to the bottom.
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