Name: Easy Ground Beef Enchiladas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 cups enchilada sauce (divided); 1 tsp chili powder; 1 tsp cumin; 1/2 tsp paprika; 1/2 tsp salt; 1/2 tsp black pepper; 8 corn or flour tortillas; 2 cups shredded cheddar or Mexican blend cheese; 1 tbsp oil for cooking

These easy ground beef enchiladas are a hearty, flavor-packed meal that I can throw together quickly any night of the week. With perfectly seasoned beef, rich enchilada sauce, and melty cheese all wrapped in soft tortillas, this dish never fails to satisfy. It’s comforting, simple, and always a crowd-pleaser. Easy Ground Beef Enchiladas

Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare and doesn’t require a long list of complicated ingredients. It’s one of those meals that feels like a treat without a lot of fuss. Whether I’m feeding my family or looking for a great make-ahead option, these enchiladas fit the bill. The flavors are bold and comforting, and I can easily adjust the spice level or add in extras like beans or veggies.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion, finely chopped
Garlic, minced
Enchilada sauce
Chili powder
Cumin
Paprika
Salt
Black pepper
Corn or flour tortillas
Shredded cheddar or Mexican blend cheese
Oil for cooking

directions

I start by preheating the oven to 375°F (190°C).
In a large skillet over medium heat, I heat a bit of oil and sauté the onions until they’re soft, then stir in the garlic.
I add the ground beef to the skillet, breaking it apart as it cooks, and season it with chili powder, cumin, paprika, salt, and pepper.
Once the beef is fully cooked, I stir in a portion of the enchilada sauce to coat the meat mixture.
I warm the tortillas slightly so they’re easier to roll, then spoon the beef mixture into each tortilla, sprinkle some cheese, and roll them up.
I place the rolled enchiladas seam-side down in a baking dish.
I pour the remaining enchilada sauce over the top and cover it with a generous amount of shredded cheese.
I bake the dish uncovered for about 20 minutes or until the cheese is melted and bubbly.
I let it rest for a few minutes before serving, garnished with chopped cilantro or green onions if I have them.

Servings and timing

This recipe makes about 4 servings and takes approximately 10 minutes to prep and 25 minutes to cook, bringing the total time to around 35 minutes.

Variations

Sometimes I like to mix it up by adding black beans or corn to the filling. If I want it spicier, I toss in some diced jalapeños or use a hot enchilada sauce. For a richer version, I occasionally mix a little cream cheese into the beef filling. I can also use ground turkey or chicken instead of beef if I’m in the mood for something lighter.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover them with foil and bake at 350°F until heated through, or I microwave individual portions. If I freeze them, I wrap them tightly and they keep well for up to 2 months. I just thaw overnight in the fridge before reheating.

FAQs

How can I keep the tortillas from cracking?

I warm the tortillas before filling and rolling them, either in a skillet or the microwave. This helps keep them soft and pliable.

Can I use store-bought enchilada sauce?

Yes, I often use store-bought sauce for convenience, but I can make my own if I have time and ingredients on hand.

What’s the best cheese for enchiladas?

I usually go for a shredded Mexican blend or cheddar, but Monterey Jack or pepper jack also work great.

Can I make these ahead of time?

Absolutely. I assemble the enchiladas ahead, cover the dish, and refrigerate it until I’m ready to bake.

Are flour or corn tortillas better?

I prefer corn for a more traditional texture and flavor, but flour tortillas work just as well and are easier to roll.

Conclusion

These easy ground beef enchiladas are one of my go-to meals when I want something delicious and comforting without spending hours in the kitchen. They’re satisfying, customizable, and perfect for busy weeknights or casual dinners. Once I make them, they always go straight into the regular dinner rotation.