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These easy ground beef enchiladas are a family favorite! Seasoned beef is rolled up in soft corn tortillas, then smothered in red enchilada sauce and plenty of melted cheese. They’re perfect for busy weeknights when you want something satisfying without a lot of fuss.
If you love enchiladas as much as we do, try our Chicken Enchiladas, Cheese Enchiladas, or White Chicken Enchiladas.
Before You Get Started
A few quick tips to help you get the best results:
- Roll enchiladas directly in the baking dish. Fill and roll each tortilla right in the pan, then place it seam-side down. This prevents the filling from falling out when you move them.
- Drain the grease well. After browning the beef, make sure to drain or soak up excess grease with paper towels. This keeps your enchiladas from getting greasy or soggy.
- Warm the tortillas before filling. Cold corn tortillas crack and tear. Wrapping them in a damp towel and microwaving for 30 seconds to a minute makes them pliable and easy to roll.
RECIPE WALK-THROUGH
How To Make Ground Beef Enchiladas
See the recipe card below for full, detailed instructions
Enchiladas are simple to make, but a few extra steps help everything come together perfectly. Here’s how to do it:
Step 1: Cook the Seasoned Beef
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, then add the ground beef and minced garlic. Break up the meat as it cooks until no longer pink, about 5-7 minutes.
I like to use 85/15 ground beef because the fat adds flavor, but leaner beef works too. Just make sure to drain excess grease before adding the seasoning.
Sprinkle taco seasoning and a little extra cumin over the beef, then stir in ¼ cup of water. Let it simmer until the water is absorbed.
- Note: Homemade taco seasoning gives the best flavor, but a store-bought packet works in a pinch.
Step 2: Prepare the Sauce
Pour about ½ cup of red enchilada sauce into the bottom of a 13×9-inch baking dish and spread it evenly. This layer keeps the tortillas from sticking and adds flavor to the bottom of the enchiladas.
Heat the remaining sauce in a small skillet until it just begins to bubble, then remove from heat. You’ll dip each tortilla in this warm sauce to soften it and add flavor.
Canned enchilada sauce works great here. Old El Paso and Las Palmas are both reliable options and come in mild, medium, or hot.
Step 3: Fill and Roll the Tortillas
Wrap a stack of corn tortillas in a clean kitchen towel and microwave for 30 seconds to a minute until soft and pliable.
Using tongs (the sauce is hot!), dip a tortilla in the warm enchilada sauce to coat both sides. Lay it flat, add about 3 tablespoons of the beef mixture down the center, and top with a sprinkle of shredded cheese. Roll it up and place seam-side down in the prepared baking dish.
Repeat with the remaining tortillas and filling. Depending on how much meat you use in each one, you’ll get anywhere from 8-14 enchiladas. Use a second pan if needed rather than overcrowding.
- Note: Corn tortillas hold up better than flour tortillas with the red sauce and heartier beef filling. They won’t tear as easily and get perfectly tender as they bake.
Step 4: Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled enchiladas. Top generously with shredded cheddar jack cheese.
- Pro Tip: Freshly grated cheese melts best since pre-shredded varieties have a coating that can prevent smooth melting.
Step 5: Bake Until Bubbly
Bake uncovered at 350°F for about 25 minutes, or until the cheese is melted and the sauce is bubbling around the edges. Leaving them uncovered lets the edges of the tortillas get a little crispy, which is the best part!
If the cheese starts to brown too quickly, tent loosely with foil.
Step 6: Rest and Serve
Let the pan sit for 5-10 minutes before serving. This helps everything set up so the enchiladas hold together better when you plate them.
Top with your favorites: sour cream, Pico de Gallo, Homemade Salsa, sliced avocado, fresh cilantro, or Guacamole.
Serving Suggestions
While rice and beans are the classic sides, here are some of our favorite dishes to round out the meal:
Storage Tips
Storage, Freezing, Make Ahead
Storing Leftovers: Keep leftover enchiladas in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or covered with foil in a 350°F oven until warmed through.
Freezing Cooked Enchiladas: Let the baked enchiladas cool completely, then cover the pan tightly with foil, crimping around the edges to prevent freezer burn. You can also freeze individual portions in smaller containers. Thaw overnight in the fridge, then bake at 350°F until heated through.
Make Ahead (Unbaked): Assemble the enchiladas up to 2 days before baking. Cover tightly and refrigerate. Let the pan sit out for 15-30 minutes to take the chill off before baking as directed.
Freeze Ahead (Unbaked): Prep the enchiladas completely with sauce and cheese, then wrap tightly with plastic wrap and foil. Freeze for up to 6 months. Thaw overnight in the fridge before baking.
- Tip: Use disposable foil pans if you’re making these ahead for freezing or gifting. Write baking instructions directly on the foil so the recipient knows exactly what to do!
Frequently Asked Questions
Can I use flour tortillas instead of corn?
You can, but corn tortillas are traditional for red sauce enchiladas. They’re sturdier and hold up better to the sauce and beef filling without getting too soft or falling apart.
How do I keep enchiladas from getting soggy?
Drain the beef well, don’t over-sauce the bottom of the pan, and bake uncovered so moisture can escape. Warming the tortillas before rolling also helps them hold together better.
Can I make these lighter?
Use lean ground beef (90/10), reduce the cheese, or swap in ground turkey. You can also add black beans to the filling to stretch the meat and add fiber.
More Mexican Dinner Ideas
- Ground Turkey Enchiladas
- Ground Beef Tacos
- Slow Cooker Shredded Beef Tacos
- Chipotle Steak Quesadilla
Ground Beef Enchiladas
Ingredients
- 1 pound Ground beef
- 1 Small white onion diced
- 1 Garlic clove minced
- 2 tablespoons Taco seasoning 1 packet
- 1/2 teaspoon Cumin
- 1/4 cup Water
- 8-10 Corn tortillas
- 28 ounces Red enchilada chile sauce
- 2-3 cups Freshly shredded cheddar jack cheese
- Optional Toppings: sour cream, pico de gallo or salsa, diced avocado, fresh cilantro
Instructions
- Heat a large skillet over medium-high heat with a tablespoon of olive oil.
- Add the diced onions and cook, stirring frequently until they begin to soften.
- Add the ground beef and minced garlic. Cook beef, breaking up with a spoon, until no longer pink; 5-7 minutes. Drain excess grease or soak up with paper towels.
- Sprinkle taco seasoning and cumin over the beef and stir in ¼ cup of water. Continue to cook, stirring often, until water is absorbed.
- Preheat oven to 350°F. Pour ½ a cup of enchilada sauce in the bottom of a 13×9-inch baking dish and spread evenly.
- Heat remaining sauce in a small-medium size skillet, just until it begins to bubble, then remove from heat.
- Wrap a stack of 10 corn tortillas in a clean kitchen towel and microwave on high for 30 seconds to a minute. Dip a tortilla in the enchilada sauce to coat both sides then lay flat on a cutting board or plate. Add a small amount of the meat mixture (about 3 tablespoons) down the center of the tortilla, then top with about 1-2 tablespoons of shredded cheese. Roll up both sides and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and meat
- Pour remaining sauce evenly over the enchiladas and top with remaining shredded cheese.
- Bake uncovered for about 25 minutes, or until cheese is melted and sauce is bubbly.
- Let sit 5-10 minutes before serving. Garnish as desired with optional toppings like sour cream, pico de gallo, avocado, sliced green onions, or cilantro.
Notes
- Yield: You can get anywhere from 8 to 14 enchiladas depending on the amount of meat you place in each tortilla. You will have about 2 ½ cups of meat mixture to work with. Using ¼ cup of meat on will yield 8-9 enchiladas.
- Storing leftovers: Store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or covered with foil in a 350°F oven until warmed through.
- Freezing cooked enchiladas: Bake enchiladas and let cool completely. Cover the entire pan tightly with foil, crimping around the edges to seal and prevent freezer burn. This method also works with freezing smaller portions in individual containers. Thaw in the fridge overnight, then bake at 350°F until enchiladas are warmed through.
- Make Ahead and Refrigerate: You can prep the entire pan of enchiladas and refrigerate for up to 2 days. Prepare everything up to just before baking, then cover and refrigerate. Let the pan sit out for 15-30 minutes to come to room temperature, then bake as directed.
- Freeze Ahead: Prep the enchiladas and cover with the sauce and cheese. Cover tightly with plastic wrap and foil to prevent freezer burn, and freeze for up to 6 months. Thaw overnight in the fridge, then bake as directed.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
My favorite enchillada recipe. It is so good.
Thank you Hannah!
My husband and I love this enchilada recipe! The only thing I change is that I use 4 cups of cheese because, well, cheese is amazing!
Thank you, Mackenzie!
Thank you Thank you Thank you! I have been looking for a recipe that matches my favorite Mexican Restaurant. This was some tasty and hit the spot! Yum!
You are so welcome Jaya! Thanks for stopping by to share.
How many enchiladas is a serving?
About one and a half. It depends on how much you fill them.
This was a wonderful recipe. Easy to make and excellent taste. I did add some black olives.
Thank you Dawn! Love your feedback, thanks for stopping by.
This was such a fun recipe : ) Especially when i’m dipping the tortillas in the enchilada sauce and lick my fingers after…I had a blast making everything and they turned out delicious! Definitely adding this to our rotation.
Nice! Thanks for stopping by Alisha.
Used your taco seasoning recipe for this and my homemade Red enchilada chile sauce. Did not use
shredded cheddar jack cheese but a Mex. cheese that is crumbly & very tasty. Made my own tortillas. All inspired by you. Really was quite easy and tasted to yummy specially w/homemade pico de gallo.
Thanks for sharing
Sounds wonderful – thank you for sharing!
Here in New England, Market Basket sells big 7″ corn and flour (mix) tortillas – they give you most of that corn flavor and are softer and easier to roll, but I still do wet them in the enchilada sauce before rolling. I add black beans, diced jalapenos, and sometimes olives to my beef mixture as well.
Awesome feedback Mich! Thanks for stopping by.