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Learn how to make the best, easy Ground Beef Enchiladas! This classic Mexican recipe has seasoned ground beef rolled up in soft corn tortillas and smothered in red sauce and melted cheese.
Table of Contents
Why You’ll Love This Recipe
Enchiladas are a staple in most Mexican restaurants. They are one of the most common combo plates served with Mexican Rice and Refried Beans. Chicken Enchiladas might be the most popular but my favorite has always been ground beef enchiladas.
Ground beef is budget-friendly, incredibly flavorful and is nearly impossible to mess up. I always cook a big batch of ground beef with some garlic and onion so it’s ready to use in a bunch of different ground beef recipes, like Hamburger Soup, Beef Queso Dip and of course, ground beef enchiladas.
My dad loved enchiladas with ground beef and there’s not a lot of Mexican restaurants that offer them on their menu. So we had to learn how to make them at home. Thus, this recipe for ground beef enchiladas was born.
Ingredients for Ground Beef Enchiladas
- Ground beef – I prefer to use a lean ground beeff, such as 90/10. You are welcome to use whatever you prefer or have on hand, just make sure to drain the excess grease.
- Onion and garlic – both are chopped and added to the ground beef for flavor.
- Taco seasoning – I highly recommend making your own seasoning, which I’ve linked here, but you can certainly use a packet of the blend as well. I also add extra cumin because I love the flavor.
- Corn tortillas – These work best for enchiladas because they are heartier than their soft flour counterparts. Can you use flour tortillas for enchiladas? You can, and I do for my Green Chile Enchiladas. But corn tortillas are thicker and can stand up to the red sauce better and they don’t tear as easily.
- Red enchilada chile sauce – You can definitely use a homemade enchilada sauce recipe, in fact I recommend it if you have the time. But the canned sauces available are just so good that I often take the shortcut! My favorites are Old El Paso and Las Palmas. They are available in mild, medium or hot.
- Cheddar jack cheese – freshly grated off the block is best. Pre-shredded cheese has a coating that prevents proper melting.
- Toppings – There are a lot of options for topping enchiladas before serving, like sliced green onions, sour cream, Pico de Gallo, Homemade Salsa, sliced avocado, cilantro or Guacamole.
How to Make Ground Beef Enchiladas
Ground Beef Enchiladas are pretty simple to make, but do require a few extra steps.
Get a detailed list of ingredients & instructions in the recipe card below.
- Cook the ground beef with onions and garlic in a large skillet over medium-high heat, then simmer in taco seasoning. I like to use a higher fat content beef, like 85/15 because the fat adds flavor and I always drain out the extra grease. But you can use a leaner variety if you like.
- Heat red enchilada sauce in a skillet big enough for the corn tortillas. Let it simmer so you can dip the tortillas in to soften them. Use tongs to hold the tortillas because the sauce is very hot.
- Lay the tortilla on a flat surface and spread about ¼ cup of the ground beef down the center of the tortilla. Top the meat with some shredded cheese. You can do this right in the baking dish you’re going to use for baking the enchiladas to save yourself from having to transfer them and risk all the meat falling out. Roll the tortilla around the filling and arrange seam side down in the pan. Depending on how much meat you use for each enchilada, you may get anywhere from 8-14. Use another pan if necessary rather than trying to stuff them all in one dish.
- Pour the remaining sauce over the enchiladas and top with lots of shredded cheese. You can use cheddar, jack or a combination of the two, but always use cheese that’s freshly shredded off the block. Pre-shredded cheese contains preservatives and won’t melt nicely.
- Bake the ground beef enchiladas uncovered until hot and bubbly. You can tent some foil over the top if they are getting too brown. Baking them uncovered gets the edges of the tortillas get a little crispy – that’s my favorite part! To make them even fancier, top with thinly sliced green onions or sliced olives.
FAQs
Traditional enchiladas are made with corn tortillas because they won’t soak up the red sauce. My Creamy Chicken Enchiladas are made with a cream-based sauce which works better with flour tortillas.
This one is a little more controversial because some will tell you that you have to fry them in order to soften them. Instead of frying, we heat up the enchilada sauce to a simmer and dip the tortillas in to warm them. This makes them pliable enough to roll without cracking. If you notice they are still breaking, heat your stack of tortillas in the microwave for one minute, then proceed with dipping.
Helpful Tips
- Storing leftovers: Leftovers should be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or covered in an 350 degree oven until warmed through.
- Freezing cooked ground beef enchiladas: Bake the 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 degrees F until enchiladas are warmed through.
- Make ahead tips: Ground Beef Enchiladas can be made and refrigerated up to 2 days in advance before baking. Let sit out for 15-30 minutes to come to room temperature, then bake as directed. To freeze, make enchiladas and cover with the sauce and cheese. Cover tightly with foil and freeze up to 3 months. Thaw overnight in the fridge, then bake as directed.
- If you plan to make these ground beef enchiladas ahead of time for freezing, use disposable foil pans instead of your ceramic baking dishes.
Serving Suggestions
We take our Mexican food very seriously around here and we have tons of authentic and inspired dishes. Our most popular is Authentic Mexican Rice. We serve it with these ground beef enchiladas, Ground Beef Tacos, Barbacoa, Oven Baked Tostadas and Chicken Tacos. If I’ve got a lot of mouths to feed I’ll add in a batch of Refried Beans or slow cooker Mexican Beans.
Ground Beef Enchiladas
Ingredients
- 1 pound ground beef
- 1 small white onion diced
- 1 clove garlic minced
- 2 tablespoons taco seasoning 1 packet
- ½ teaspoon cumin
- 1/4 cup water
- 8-10 corn tortillas
- 28 ounce can red enchilada chile sauce
- 2-3 cups freshly shredded cheddar jack cheese
- 1 green onion thinly sliced
- Optional Toppings: Sour Cream Pico de Gallo or salsa, Diced Avocado, Fresh cilantro
Instructions
- In a large skillet over medium heat, cook ground beef with diced onions and garlic, breaking up the beef with a spoon as it cooks. Cook until no longer pink. Drain any excess grease.
- 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 degrees 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 skillet, just until bubbly, 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 over the enchiladas evenly and top with remaining shredded cheese. Feel free to add more or less cheese based on your preferences. Sprinkle sliced green onion on top.
- Bake uncovered for 20-30 minutes, or until cheese is melted and sauce is bubbly. Let sit 5 minutes before serving. Garnish as desired with optional toppings like sour cream, pico de gallo, avocado, sliced green onions or cilantro.
Notes
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
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.