Name: Easy Ground Beef Enchiladas
Prep time: PT-488370H38M49S
Cook time: PT-488370H38M49S
Total time: PT-488370H38M49S
Cuisine: Mexican
Ingredients: 1 lb ground beef; ½ cup diced onion; 2–3 Tbsp taco seasoning; ¼ cup water; 8–10 flour or corn tortillas (taco/enchilada size); 2 cups red enchilada sauce, plus extra to cover baking dish; 2 cups shredded cheese (cheddar, Monterey Jack, or a blend); Optional toppings: sour cream, pico de gallo, diced avocado, sliced olives, green onions, cilantro

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I love how this easy ground beef enchiladas recipe combines seasoned beef, melted cheese, and rich enchilada sauce into a comforting dish that comes together quickly and satisfies every time.

Why I’ll Love This Recipe

I like that this recipe is straightforward and perfect for weeknight dinners. The beef cooks fast, and rolling it all up in tortillas with sauce and cheese makes for a family-friendly meal that everyone enjoys. Plus, it freezes well for busy days ahead.

ingredients

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

1 lb ground beef
½ cup diced onion
2–3 Tbsp taco seasoning
¼ cup water
8–10 flour or corn tortillas (taco/enchilada size)
2 cups red enchilada sauce, plus extra to cover baking dish
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
Optional toppings: sour cream, pico de gallo, diced avocado, sliced olives, green onions, cilantro

directions

Preheat oven to 350–375°F and grease a 9×13-inch baking dish.
In a skillet over medium heat, cook ground beef with onion until browned. Drain excess fat. Add taco seasoning and water, stir until absorbed.
Spread a thin layer of enchilada sauce over the bottom of the baking dish.
Place about ⅓ cup beef mixture and a sprinkle of cheese in the center of each tortilla. Roll tightly and lay seam-side down in the dish.
Pour remaining enchilada sauce over the top, covering each tortilla, and sprinkle evenly with cheese.
Bake for 20–25 minutes until cheese melts and sauce bubbles.
Let rest 5 minutes before serving. Add optional garnishes if desired.

Servings and timing

Serves 6–8 people (8–10 tortillas)
Prep time: about 20–25 minutes
Bake time: 20–25 minutes
Total time: around 45–50 minutes

Variations

Use corn tortillas instead of flour for a more authentic texture—warming them first helps with rolling.
Add diced bell peppers, beans, or green chiles to the beef for extra flavor and texture.
Swap red enchilada sauce for green sauce or homemade sauce for a different twist.
Add jalapeños or hot sauce if I want a spicy kick.

storage/reheating

I store leftover enchiladas in an airtight container in the fridge for up to 4 days. To reheat, I bake at 350°F for about 10 minutes or microwave individual servings. These also freeze well; I cover tightly and freeze for up to 3 months. From frozen, I bake covered at 375°F for 40–45 minutes, then uncover and bake another 5–10 minutes until heated through.

FAQs

What type of tortillas work best?

I prefer flour tortillas because they roll easily and stay soft, but corn tortillas work well too if warmed first to prevent cracking.

Can I make these enchiladas ahead of time?

Yes, I assemble them and refrigerate for up to a day before baking. For longer storage, freezing before baking works great.

Are these enchiladas gluten-free?

They can be if I use gluten-free corn tortillas and ensure the taco seasoning is gluten-free.

How do I avoid soggy enchiladas?

Warming or lightly frying corn tortillas before filling helps prevent sogginess and keeps them sturdy.

What sides pair well with these enchiladas?

I like to serve them with Mexican rice, refried or black beans, avocado salsa, or grilled corn.

Conclusion

These easy ground beef enchiladas have become a go-to for me when I want a delicious, hearty meal without fuss. They’re flexible, freezer-friendly, and full of flavor, making them perfect for busy nights or feeding a crowd. I enjoy customizing them with different toppings and sides, and they never disappoint.