If I’m craving something comforting, cheesy, and packed with flavor but don’t want to spend hours in the kitchen, these quick and easy ground beef enchiladas are my go-to. Baked with a rich, cheesy enchilada sauce and wrapped in soft flour tortillas, this recipe is simple yet incredibly satisfying. It’s the kind of dish that makes everyone at the table ask for seconds.

Why You’ll Love This Recipe

I love how fast and hassle-free this recipe is without skimping on flavor. With just a handful of ingredients and one pan, I can get dinner on the table in under 40 minutes. The savory ground beef, melted cheese, and mildly spiced enchilada sauce come together beautifully, making it a crowd-pleaser for family dinners or casual get-togethers. Plus, it’s easy to customize and perfect for meal prep.

Ingredients

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

1 lb ground beef
1 can (10 oz) enchilada sauce
8 flour tortillas
1 cup shredded cheese
1/2 cup chopped onion
1 tsp garlic powder
1 tsp cumin
Salt and pepper to taste

Directions

I start by preheating my oven to 350 °F (175 °C).
In a skillet, I cook the ground beef over medium heat until it’s browned.
Then I add the chopped onion, garlic powder, cumin, salt, and pepper to the beef, cooking it all together until the onion softens.
I spread a small amount of enchilada sauce on the bottom of a baking dish to prevent sticking.
Each tortilla gets filled with the beef mixture and a sprinkle of cheese, then I roll them up tightly.
I place the rolled tortillas seam-side down into the baking dish.
I pour the rest of the enchilada sauce over the top and finish with the remaining cheese.
I bake for 20–25 minutes, or until the cheese is melted and bubbly.

Servings and timing

This recipe makes 4 servings, perfect for a family dinner or for leftovers the next day.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I like adding a small can of diced green chilies to the beef for a kick of heat. Sometimes, I swap the ground beef for ground turkey or even shredded rotisserie chicken when I want to mix things up. For a vegetarian version, I use black beans and corn instead of meat. And if I’m feeling indulgent, I top the enchiladas with extra cheese or a drizzle of sour cream after baking.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover them with foil and warm them in the oven at 350°F until heated through, or I microwave individual portions for about 1-2 minutes. If I’m freezing them before baking, I wrap the dish tightly and store it for up to 2 months. When ready, I thaw overnight in the fridge and bake as directed.

FAQs

What kind of tortillas work best for enchiladas?

I usually go with flour tortillas because they’re easy to roll and hold up well in the oven, but corn tortillas work too if I warm them slightly before filling to prevent cracking.

Can I make this recipe ahead of time?

Absolutely. I often assemble the enchiladas a day ahead, cover the dish, and refrigerate until I’m ready to bake. It saves time and the flavors meld even better.

Can I use store-bought enchilada sauce?

Yes, and that’s what I typically do for convenience. But if I have time, I sometimes make a homemade version for a deeper flavor.

How do I keep the enchiladas from getting soggy?

I avoid over-saucing the bottom of the dish and make sure the tortillas aren’t overly wet before baking. Just a light layer of sauce underneath helps them stay intact.

What toppings go well with beef enchiladas?

I like topping mine with sour cream, guacamole, chopped cilantro, diced tomatoes, or sliced green onions for extra freshness and texture.

Conclusion

These quick and easy ground beef enchiladas are a lifesaver on busy nights. They’re flavorful, cheesy, and always hit the spot. Whether I’m feeding my family or meal-prepping for the week, this recipe delivers comfort and satisfaction every time.