Name: Ground Beef Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cups shredded cheddar or Mexican blend cheese; 1 can (10 oz) red enchilada sauce; 8 flour tortillas (8-inch); 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; Optional toppings: sour cream, chopped cilantro, diced tomatoes

There's nothing quite like the comforting aroma of Ground Beef Enchiladas bubbling away in the oven. This dish combines tender tortillas, savory beef, and a rich, cheesy enchilada sauce into a meal that's as satisfying as it is simple to make.

I first made these enchiladas when I needed a quick dinner that still felt like a treat. They’ve since become a staple in our home, especially on busy weeknights or when hosting friends for a casual dinner. Let’s dive into why this recipe deserves a spot in your regular rotation!

Why You'll Love This Ground Beef Enchiladas Recipe

Get ready to add a new favorite to your dinner lineup. These Ground Beef Enchiladas deliver on flavor, simplicity, and crowd-pleasing appeal.

First off, they’re incredibly easy to make. With just a handful of pantry staples and 30 minutes of prep, you’ll have a dish that tastes like you spent hours in the kitchen.

The recipe is also wonderfully budget-friendly. Using simple ingredients like ground beef, tortillas, and canned enchilada sauce means you can serve up a hearty meal without breaking the bank.

What’s more, these enchiladas are perfect for feeding a crowd. The recipe easily doubles or triples, making it ideal for potlucks, parties, or family gatherings.

Finally, they’re endlessly customizable. Whether you want to swap out the beef for a different protein or add extra veggies, these enchiladas are the ultimate adaptable dish.

Ingredients Notes

The magic of these Ground Beef Enchiladas lies in their simple yet flavorful ingredients. Here’s what makes each component shine.

Ground Beef is the star of the show, providing a rich, meaty base. I recommend using lean ground beef (85/15 or 90/10) for the best balance of flavor and texture. If you prefer, you can substitute ground turkey or chicken.

Tortillas hold everything together. Corn tortillas are traditional and provide great texture, but flour tortillas work just as well if that's what you have on hand. For gluten-free options, stick to certified GF corn tortillas.

Enchilada Sauce is the key to that bold, spicy flavor. You can use store-bought for convenience or make your own for a homemade touch. Choose mild, medium, or hot, depending on your spice tolerance.

Cheese brings the gooey, melty deliciousness. A mix of shredded cheddar and Monterey Jack works beautifully, but feel free to use whatever you have in your fridge.

Seasonings like cumin, chili powder, and garlic powder enhance the beef, giving it that irresistible Mexican-inspired flavor. Adjust the spices to suit your taste.

Lastly, you’ll need a baking dish large enough to fit the rolled tortillas snugly. A 9x13-inch dish usually works perfectly.

How To Make This Ground Beef Enchiladas Recipe

Making these enchiladas is easier than you might think! Follow these steps for a dish that’s sure to impress.

Prepare the filling. Start by browning the ground beef in a skillet over medium heat. Drain any excess fat, then season with chili powder, cumin, garlic powder, and a pinch of salt. Stir in a small amount of enchilada sauce to keep the mixture moist and flavorful.

Prepare the tortillas. Warm the tortillas in the microwave or on a skillet to make them pliable. This step is crucial to prevent them from cracking when you roll them.

Assemble the enchiladas. Spread a thin layer of enchilada sauce in the bottom of your baking dish. Place a scoop of the beef mixture into each tortilla, roll it tightly, and place it seam-side down in the dish.

Add the toppings. Once all the tortillas are rolled, pour the remaining enchilada sauce evenly over the top. Sprinkle generously with shredded cheese for that golden, bubbly finish.

Bake. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbling.

Let the enchiladas cool slightly before serving. Garnish with chopped cilantro, sliced jalapeños, or a dollop of sour cream for extra flair!

Storage Options

These enchiladas store beautifully, making them perfect for meal prep or leftovers.

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
Freezer: To freeze, assemble the enchiladas in a freezer-safe dish, but hold off on baking them. Cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to enjoy, bake from frozen at 375°F, adding 15-20 minutes to the total cook time.
Reheating tips: Cover the dish with foil when reheating in the oven to prevent the enchiladas from drying out.

Variations and Substitutions

This recipe is endlessly adaptable to suit your tastes and dietary needs.

Protein swaps: Try ground turkey, chicken, or even shredded rotisserie chicken for a lighter twist.
Vegetarian option: Replace the beef with a mix of black beans, pinto beans, and sautéed veggies like bell peppers and zucchini.
Sauce variations: Experiment with green enchilada sauce or a creamy white sauce for a different flavor profile.
Low-carb option: Use low-carb tortillas or large lettuce leaves to wrap the filling for a keto-friendly version.
Cheese alternatives: Opt for dairy-free cheese if you're avoiding dairy or try a spicier cheese like pepper jack for extra kick.

With so many ways to make these enchiladas your own, you’re sure to find a version that’s perfect for your family. So roll up your sleeves and enjoy the process – dinner’s about to get delicious!