I grew up on a weeknight rotation of simple casseroles, and these ground beef enchiladas are the one recipe everyone asked for seconds on. It’s a straightforward bake of seasoned beef wrapped in tortillas, drenched in enchilada sauce and melted cheese — comfort food that’s fast enough for a busy evening but tasty enough for guests. If you like hearty, slightly spicy dinners with minimal fuss, this is a keeper; and if you want a cheesy sibling recipe, check out this cheesy ground beef roll for another crowd-pleaser.
Why you’ll love this dish
This recipe hits a lot of home-cooking sweet spots: it’s budget-friendly, fast to assemble, and flexible for picky eaters. Lean ground beef keeps it substantial without being greasy. Using store-bought enchilada sauce speeds things up, but swapping in homemade sauce makes the dish sing. It’s perfect for a weeknight dinner, a casual potluck, or a lazy Sunday when you want leftovers that reheat well.
"Family favorite — cinnamon toast for dinner, but better. My kids gobble these up and there’s always enough for lunch the next day."
Why make it at home instead of ordering in? You control the spice level, the cheese-to-meat ratio, and you avoid additives found in some restaurant sauces. Plus, it’s an economical way to feed a crowd.
The cooking process explained
Quick overview: brown the beef with onion, season it, fill and roll the tortillas, cover with sauce and cheese, then bake until bubbly. Total active time is about 20–30 minutes, plus 20–25 minutes in the oven. No complicated techniques — just straightforward sautéing and baking — which makes it ideal for cooks of any skill level.
What you’ll need
- 1 lb lean ground beef (90/10 or 85/15 works well; drain if using fattier beef)
- 8 flour or corn tortillas (flour hold together better; use corn for a traditional texture)
- 2 cups enchilada sauce (store-bought for speed, or homemade for depth)
- 1 cup shredded cheddar or Monterey Jack cheese (mix both for melty stretch and sharp flavor)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Sour cream, for topping
Notes and substitutions:
- Make it lighter: substitute ground turkey or a plant-based ground for beef.
- Dairy-free: use a vegan cheese and skip the sour cream or use a coconut-based alternative.
- Gluten-free: use corn tortillas labelled gluten-free and ensure your enchilada sauce has no gluten-containing thickeners.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish (9×13 works well) with a little oil or nonstick spray.
- Heat a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking the meat apart, until the beef is browned and the onion is translucent, about 5–7 minutes. Drain any excess fat if needed.
- Stir in the minced garlic, cumin, and chili powder. Cook for about 1 minute until fragrant. Taste and adjust salt.
- Spoon about 2–3 tablespoons of the beef mixture onto each tortilla. Roll tightly and place seam-side down in the prepared baking dish in a single layer.
- Pour the enchilada sauce evenly over the rolled tortillas, making sure they’re well covered to prevent drying.
- Sprinkle the shredded cheese evenly over the top.
- Bake uncovered for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden. Let rest 5 minutes before serving. Top with a dollop of sour cream if desired.
Best ways to enjoy it
Serve enchiladas hot, straight from the oven with a scoop of sour cream or a drizzle of crema. Fresh cilantro, sliced green onions, or pickled jalapeños add brightness and cut the richness. For sides, a crisp green salad, Spanish rice, or black beans are classic companions. If you’re feeding a crowd and want another meaty casserole on the table, pair it with a different-style comfort bake like this savory French onion ground beef casserole for variety and contrast.
Plating tip: slice a wedge, place it on a warm plate, and spoon any sauce from the dish over the top. Garnish with chopped cilantro and a lime wedge for a fresh finish.
Storage and reheating tips
- Refrigerate: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days.
- Reheat: Reheat individual portions in the microwave for 1–2 minutes, or in a 350°F (175°C) oven for 10–15 minutes until warmed through. Cover with foil to prevent over-browning.
- Freeze: Wrap individual enchiladas or the whole dish tightly with plastic wrap and foil, or use freezer-safe containers. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Food safety: don’t leave cooked food at room temperature for more than 2 hours. When reheating from frozen, ensure the internal temperature reaches 165°F (74°C).
Pro chef tips
- Warm tortillas: briefly warm tortillas in a dry skillet or microwave wrapped in a damp towel; they’re less likely to tear and roll more neatly.
- Sauce coverage: pour sauce over and between the seams so the tortillas stay moist during baking.
- Cheese distribution: reserve a small handful of cheese to add in the last 5 minutes of baking for a fresh, bubbly top if you want a crispier finish.
- Season as you go: taste the meat mixture and adjust salt and heat before rolling — it’s harder to fix once baked.
- Make it ahead: assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from the fridge.
Flavor swaps
- Green enchiladas: use salsa verde or green enchilada sauce instead of red for a tangier, herb-forward profile.
- Tex-Mex twist: add a can of drained black beans or corn to the beef mixture for texture and stretch.
- Cheesy variations: try pepper jack for heat or queso fresco sprinkled on top after baking for a milder finish.
- Vegetarian option: replace beef with seasoned lentils, crumbled tofu, or a sautéed mushroom mixture.
FAQ – Your questions answered
Q: How long does this take from start to finish?
A: Active prep and cook on the stovetop is about 20–30 minutes, plus 20–25 minutes baking — so plan for 45–60 minutes total.
Q: Can I use corn tortillas instead of flour?
A: Yes. Corn tortillas give a more authentic texture but are more prone to tearing. Warm them first and lightly fry or dip in sauce before filling to make them more pliable.
Q: Do I need to drain the ground beef?
A: If you use lean ground beef (85–90% lean), draining isn’t always necessary. With fattier beef, drain excess fat after browning to prevent a greasy casserole.
Q: Can I assemble ahead of time?
A: Absolutely. Assemble, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if it goes into the oven straight from the fridge.
Q: Are these freezer-friendly?
A: Yes — freeze assembled enchiladas or leftovers for up to 2 months. Thaw overnight in the fridge before reheating to ensure even warming.
Q: How spicy will they be?
A: Mild, unless you use a hot enchilada sauce or add extra chili. Adjust chili powder and add cayenne or hot sauce to taste.
Q: Any tips for gluten-free needs?
A: Use certified gluten-free corn tortillas and check your enchilada sauce label for thickeners or additives that may contain gluten.
Final thoughts
These ground beef enchiladas are an easy weeknight win with flexible options for leftovers, make-ahead meals, and swaps to suit most diets. Give them a try, then tweak the fillings and sauces until you’ve made them your own — and let me know how your family liked them.
Ground Beef Enchiladas
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a 9x13 baking dish with a little oil or nonstick spray.
- Heat a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking the meat apart, until the beef is browned and the onion is translucent, about 5–7 minutes. Drain any excess fat if needed.
- Stir in the minced garlic, cumin, and chili powder. Cook for about 1 minute until fragrant. Taste and adjust salt.
- Spoon about 2–3 tablespoons of the beef mixture onto each tortilla. Roll tightly and place seam-side down in the prepared baking dish in a single layer.
- Pour the enchilada sauce evenly over the rolled tortillas, making sure they’re well covered to prevent drying.
- Sprinkle the shredded cheese evenly over the top.
- Bake uncovered for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden. Let rest 5 minutes before serving. Top with a dollop of sour cream if desired.