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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.
I have been making my beef enchiladas exactly like this for years! They are sooo delicious made this way. I always use Las Palmas enchilada Sauce because, well, it’s the best enchilada sauce out there! Sometimes I add chopped olives in with the beef. Sometimes I use green Las Palmas Enchilada sauce and chicken to change it up. You cannot go wrong with this recipe….it’s easy and tastes as good as any good enchiladas in a good, authentic Mexican restaurant!
Awesome feedback Mary! Thank you so much for taking the time to share your experience.
This was easy and delicious. I look forward to making this again.
Awesome feedback Paulette! Thank you so much for stopping by to share.
So sorry to say this recipe sounded so good but a disappointment, too salty, etc.
I’m sorry you didn’t like the recipe. However there is no added salt except for the taco seasoning, which is your choice of a packet mix. So maybe the mix you chose was too salty? Or maybe you could elaborate on the “etc” and I could address your concerns a little better.
Made enchiladas numerous times using this recipe and the results are always outstanding. Have not had a better enchilada even at a restaurant.
The recipe is clearly presented and very easy to prepare.
In addition to the way the recipe lists, I prepare the ground beef Cuban Picadillo style for additional flavor and add sliced black olives.
Awesome feedback Jorge! Thanks for stopping by to share.
Seriously, SO good. These are forever in my menu rotation. I mix a can of drained and rinsed black beans to the meat&seasoning. You guys, DO NOT skip dunking the tortillas in the enchilada sauce. 10/10.
Awesome feedback Alissa! Thank you so much for stopping by.
I thought they turned out good. I got 7 good sized enchiladas. Used a large corningware dish and an 8 inch glass square dish. Makes alot. I’ll just put the second dish in the oven and reheat them tomorrow.
Love the feedback Linda! Thanks for stopping by.
Your Ground beef enchilada recipe is my “go to”. I do like to mix in a can of rinsed black beans as well. Thanks for sharing!
You are so welcome Wendy! Thanks for stopping by.
Would you recommend green chili enchilada sauce with cheddar topping?
You could use green enchilada sauce.
I am so excited to try this out tonight but I have one question when rolling up corn tortillas how do you keep them from splitting and totally falling apart, I usually end up with a mess, thank you
You can dip them in just a little bit of the sauce, but if that’s too hot you can microwave them. Wrap a big stack in slightly damp paper towels and microwave for a minute. This may be enough depending on the thickness of the tortillas. If not, you should flip them from the middle (so the middle tortillas become the outer tortillas) and then microwave for another 30-60 seconds. This usually works well for me.
Also, brand can make a difference. I tend to have better luck with Mission tortillas.
I ended up making it more like a casserole because the corn tortillas did not roll well even after microwaving and dipping per the recipe (I even used Mission brand). Still came out delicious but I wish I’d used wheat tortillas to be more like a traditional rolled enchilada.
This is my go-to enchiladas recipe. I’ve made it several times over the last year, and it’s always a huge hit. I honestly don’t see any validation in the very few negative comments. One of the best things I like about this recipe is that it’s so flexible. Sometimes I add a can of diced tomatoes with green chilis. I like to make homemade queso and guacamole to have on the side.
Thank you so much for this fabulous recipe. It’s delicious every time, no matter if I follow the recipe or make adjustments. I’d give it 10 stars if I could. 🙂
Hi Leighanna, I truly appreciate your kind words and feedback. So glad you enjoy this recipe.
Fan favorite! My 3 year old loved this ❤️
Nice! Thanks for stopping by Des.
Making for dinner tonight can’t wait sounds Delicious
Hi Barbara, Please leave some feedback if you can. Would love to here from you.
These are not authentic Mexican enchiladas. These are typical American gringa style enchiladas. Lightly frying the corn tortillas gives them a delicious flavor. Taco seasoning is never used! Mexican cheese, such as cotija, or any Mexican cheese should be used, not American cheddar cheese! Most Mexican cooks skip the cumin. It has a overpowering flavor. Tomatoes and salsa are not used, and are never put on top of the enchiladas. Mexican red Chile molido powder is used for the sauce. Many Mexican cooks use Red child pods with gsrlic , salt, and onion powder, four cups of water and blend it in the the blender. Next , summer it over the stove for about an hour. You can add a tablespoon of cornstarch to thicken it.
Hi Rick! Thanks for your comments (all 3 of them)! I’m so grateful to have a “real Mexican” perspective on this recipe that was, despite your many criticisms, created by a real Mexican. I’m sharing it here so that gringas like me can make real Mexican cuisine here in the states. No need to school me on Mexican cuisine – there is more than one way to make a dish.
Look somewhere else Rick.
Your supposed to rate the recipe for taste not your interpretation of what’s authentic, Duh!
This recipe is fine!
Please, spend the rest of your life rating recipe websites “one star” for your idea of authenticity.
The rest of us will enjoy the dish while you toil with criticism.
FYI, Rick is not an authentic Mexican name, I Rate You One Star.
Rick who cares this sounds delicious to me
It was impossible for me to manage stuffing and rolling the tortilla after it was dipped and wet from sauce. I couldn’t roll it tightly and tore a lot of holes in them. I rolled them dry and then poured the sauce on top and that worked great. My family loved them, but I had to do some alterations .
Glad you made it work and that you enjoyed the recipe.
Love the feedback Pam! Thanks for stopping by.
You can stack your tortillas and put in the microwave for about 5 seconds per tortilla. It helps to separate them with paper towels too so they don’t stick together.
This is phenomenal
Thank you Beth!
This recipe is always such a hit in my house, we love having it on Taco Tuesday! The instructions are easy to follow and I love the make-ahead tips along with the step-by-step photos, thank you so much for this recipe, (my family thanks you too)!
Thank you so much! I’m so glad you’ve enjoyed it!
They are baking, but corn tortillas are small! I couldn’t fold them with 1/4 a cup of meat in them. I made 10 with enough meat to still fold them and sprinkled the rest of the meat over all of them. I need bigger ones, but I don’t think they come bigger.
Hi Heather, they actually are available in two different sizes – street taco (about 3-inches) and regular taco size which is about 6-inches. The amount of meat that you use doesn’t have to be exact. If you end up with meat leftover, you can sprinkle it over like you did, or roll a few more and fit them snugly in the dish or use a separate dish.
I wrapped the corn tortillas in the towel so tightly that some of them broke in half so I had to improvise. I bought a 10 oz can of enchilada sauce, oops, supposed to be a 28 ounce! I would use only 1 tbsp. of taco seasoning. Put plenty of cheese on top. It is melty and gooey and delicious. I would use a little bigger pan so as not to crowd the enchiladas. I used onion and garlic salt as my husband doesn’t like the real thing (picky). Thanks for a great recipe!
This is my family’s favorite enchilada recipe!! Very flavorful. This is my go to recipe now.
That’s Awesome Heather! Love the feedback! Thanks for stopping by.
Can I freeze these enchiladas forgot a later time?
Yez, I talk about this in the post.
I usually make green chili chicken enchilada’s. I have to try this one. Thank you for sharing.
You are so welcome Rebecca! Thanks for stopping by.
I followed the recipe and these are great! We all loved them and they received the highest honor in my house (do again).
Nice! Thanks for stopping Chris.
I made these last night with homemade enchilada sauce as well. They were excellent. I did add a can of green chilis and split the chili powder with chipotle chili powder. A definite repeat. Thanks
Fantastic feedback Karen! Thank you for stopping by.
Very easy & very good!
Thank you Tobee!
I’ve tried both corn and flour tortillas without much difference honestly. They both end up pretty messy but the corn tortillas I used certainly did seem to soak up the red sauce. Perhaps not quite as much but their texture wasn’t anything close to what it was previously. Think that’s why we prefer to use some quality tamales and do something similar to this using green chile sauce every now and then. Might try using 2 corn tortillas next time binding them together somehow and see how that works.
This was sooooo good! I had to use flour tortillas since my grocery store was out of corn tortillas. I did what you said and didn’t dip them in the sauce. I added a can of Rotel diced tomatoes with chiles into my meat. They turned out perfectly! It reminded me of a burrito I used to get at Chi Chi’s restaurant. My husband LOVED it. Thank you!!!! This will definitely go in our rotation.
You are so welcome Jayne! (Awesome feedback) Thanks for stopping by.
These are so good! My family requests them every week.
Gonna make this, but have a question first? Why wouldn’t;t you use and package of Mexican blend shredded cheese that you can buy at the store?
Thanks, Jan
Hi Janet, The pre-packaged cheeses have a coating that keep the shreds from sticking together. Almost like a teflon. It doesn’t melt as well (or taste as good) as fresh cheese.
Yes, Janet, the pre-packaged cheese has cellulose added to it as a filler and as a coating so the cheese does not stick together. It is plant based – part of the cell wall of plants but it does cause the melting point to change. I always grate my own for that reason.
I use prepackaged every time and it still turns out amazing!
I looked a couple of times….cook at what temperature? I am making it today so I am going to guess at 350 but I don’t see it in the instructions…unless I missed it.
Hi Katherine! It’s in step 3 – Preheat to 350. Enjoy!
I really liked this dish.
It was easy to prepare and super delicious !
Nice! Thanks for stopping by Marry.
What size tortilla is best?
REgular sized corn tortillas. They are about 6-8 inches. Regular taco sized tortilla (not street tacos).
Excellent. My man raved about these and asked that they be added to the dinner rotation.
Easy and delish… these are a win/win.
Thank you for sharing this recipe.
You are so welcome CToth! Thanks for stopping by.
Can I use flour tortilla instead. Would it be too soggy?
Flour tortillas would get soggy, but you can use them. Maybe don’t soak them in the sauce or mix sauce in with the meat. Just pour some (not all) over the top.
Thank you. These were so incredibly good. My family really liked them. Thank you for your website my family loves Mexican food and little by little trying to learn. I accidentally bought the smaller size corn tortillas, which by the way turned out better for us.
Awesome feedback Joanna! Thanks for stopping by.
So glad you enjoyed them Kimberly! I love that you made it with ground turkey too!
I have made this many times for my family – it’s a keeper!. Very easy and relatively inexpensive (I have four boys + the husband, no such thing as leftovers!) I have also subbed ground turkey breast and spinach and herb extreme wellness wraps – saves approximately 175 calories and 7g of carbs. Still VERY good!
Thank you for the recipe
You are so welcome Sharon! Thanks for the awesome feedback.
Absolutely wonderful! I added cilantro (in the tube) and green chiles into the meat mixture. It is now one of my husband’s favorite meals! Thank you for the recipe
You are so welcome Debi! Thanks for the positive feedback.
Easy yummy recipe that my entire family (picky eater included) loved! Perfect for a quick week night meal! Thank you for sharing it.
You are so welcome Michelle! Thanks for stopping by.
Great recipe! I Make it all the time with ground turkey. Add a can of black beans if you want to make a few more. I use pre-shredded cheese (in all my recipes) and it melts just fine. Pop in under the broiler for a minute if you want it browned a bit.
I love using ground turkey and black beans!
So I’m assuming you mix the cumin in with the taco seasoning? it’s listed as an ingredient but the recipe doesn’t state where it goes
Yes that is correct.