Easy Ground Beef Enchiladas – easy enchiladas filled with seasoned ground beef, onions, and lots of cheese! Absolutely delicious with just a few simple ingredients. Get a restaurant quality dinner on the table for dinner tonight!
It is no secret that I am a sucker for Mexican food. I could eat it almost every day and be happy. These beef enchiladas just might be my all time favorite Mexican recipe. When I was growing up, every Sunday night we would have Mexican food for dinner. Sometimes it was basic tacos or burritos, but I always looked forward to when we had enchiladas. It was one of the first recipes my mom made when I brought my husband (then boyfriend) over for dinner. His mom never made Mexican food, and he absolutely loved these!
To this day we still make these ground beef enchiladas regularly. They are so easy to make a double batch to have one for dinner tonight and another waiting in the freezer for another night later. So much flavor with just a few simple ingredients, you will be making this recipe over and over again!
How to Make Enchiladas
- Tortillas – You want to start with warm tortillas, especially if you are using corn tortillas, otherwise they will break. You can either wrap in a clean towel and microwave for a minute, or heat a skillet over medium high heat and warm each tortilla for about 10 seconds on each side until warm and soft.
- Ground Beef – Brown ground beef and onions together until cooked and onions are soft. Season with taco seasoning and water like you normally would when making taco meat.
- Cheese – Shred cheddar cheese and have it ready to form an assembly line to make the enchiladas
- Sauce – You can use cans of enchilada sauce or use your favorite Homemade Enchilada Sauce
- Roll – Start by dipping a tortilla in enchilada sauce, then fill with some ground beef mixture and cheese. Roll and place seem side down in a baking dish.
- Bake – Cover the enchiladas with enchilada sauce and any leftover cheese. Cover with foil and bake for about 40-45 minutes until they are bubbling and hot. Let them stand for 5 minutes before removing from the pan to serve.
Are Enchiladas Made With Corn or Flour Tortillas
Traditionally enchiladas are made with corn tortillas. Some people feel very strongly about this and will tell you if you use flour tortillas you are making a burrito and isn’t how you make it. I like enchiladas made with corn tortillas better, but both work. And if you like flour tortillas better, than use them! It is your kitchen, you can use whatever tortillas you have on hand and enjoy.
Tips for Making Enchiladas
- Make sure to start with warm tortillas to avoid cracking. You can fry corn tortillas in a tiny bit of oil for a few seconds to keep them from cracking and getting soggy as well.
- Do not over fill tortillas. You want to make sure they close completely and do not tear when you place them in the pan
- Let enchiladas sit for a few minutes after removing them from the oven. This is how you make sure you can actually get them out of the pan and not just make a big mess. Don’t worry they will stay hot in the center for a long time!
- Make sure you have enough enchilada sauce. You want to pour some in the base of the pan as this keeps them from sticking. But you also want to make sure they are covered on top. Not drowning in sauce or they will get soggy, but enough to cover them so they don’t dry out and get crispy.
Can You Freeze Enchiladas
Yes, you absolutely can! I think that corn tortillas freeze better than flour, but they both work. They are perfect to assemble and then just cover with foil and place in the freezer before baking. When you are ready to serve, let them thaw overnight in the fridge and then bake according to the recipe directions.
What to Serve with Beef Enchiladas
More Enchilada Inspired Recipes
- Sour Cream Enchiladas
- White Chicken Enchiladas
- Enchilada Chicken Soup
- Chicken Enchilada Chili
- White Chicken Enchilada Skillet
- Chicken Enchiladas with Green Chili Sauce
- 10 corn tortillas, warmed
- 1 pound ground beef
- 1 small onion, finely chopped
- 1 packet taco seasoning
- 3/4 cup water
- 2 cup cheddar cheese, shredded
- 3 (10 oz) cans enchilada sauce
- Brown ground beef and onions together in a large skillet until the beef is cooked and the onions are tender. Drain any fat in the pan.
- Add taco seasoning and water and cook until the liquid is absorbed.
- Preheat oven to 350 degrees.
- Pour 1 can of enchilada sauce into the bottom of a 13x9 inch baking dish.
- Dip a warmed tortilla in enchilada sauce and fill with about 2 Tbsp of beef mixture and 2 Tbsp of cheese. Roll and place seem side down in baking dish. Be careful not to over fill tortillas. Continue with the remaining ingredients.
- Pour the remaining sauce over and sprinkle and cheese and beef remaining over the enchiladas.
- Cover with foil and bake for minutes until bubbly and hot. Remove from oven and let sit for 5-7 minutes before serving.
Amount Per ServingCalories 562Total Fat 32gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 13gCholesterol 125mgSodium 909mgCarbohydrates 28gFiber 4gSugar 3gProtein 38g
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