Easy Cheesy Ground Beef Enchiladas – One-Pan Family Favorite!
Cheesy, savory, and bursting with bold Tex-Mex flavors, Ground Beef Enchiladas are the ultimate comfort food with a delicious twist. This crowd-pleasing dish features seasoned ground beef and melted cheese rolled in soft tortillas, then smothered in rich enchilada sauce and baked until bubbly and golden. It’s the kind of dinner that fills the whole house with incredible aromas and draws everyone straight to the table.
Each bite delivers a satisfying combination of textures—soft tortillas, seasoned beef, melted cheese, and perfectly balanced with tangy sauce and savory spices. Whether you’re cooking for a family dinner or feeding a hungry crowd, these enchiladas are as easy to make as they are to love. Add your favorite toppings like sour cream, fresh cilantro, diced tomatoes, or sliced jalapeños for a colorful, customizable meal that feels like authentic Mexican cuisine.
Why You’ll Love These Ground Beef Enchiladas
- Budget-friendly classic: Uses affordable ground beef to create restaurant-quality Mexican flavors at home.
- Make-ahead perfection: Assemble hours or even a day ahead, then just bake when ready to serve.
- Crowd-pleasing favorite: Everyone loves enchiladas—they’re familiar, comforting, and always a hit.
- Freezer-friendly: Double the batch and freeze half for easy future dinners.
- Customizable heat level: Adjust spices and sauce to make them mild for kids or spicy for heat lovers.
Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)
Before diving into these delicious Ground Beef Enchiladas, having the right tools on hand will make everything smoother—from prep to clean-up.
Essential Tools & Why You Need Them:
9×13-inch Baking Dish
This is the MVP of the recipe. It’s the perfect size for rolling and arranging 10–12 enchiladas in a single layer.
Large Skillet
Essential for browning the ground beef and building the flavorful filling.
Sharp Knife & Cutting Board
Perfect for dicing onions, chopping cilantro, and preparing all your ingredients efficiently.
Measuring Cups & Spoons
Precision matters—especially for the seasoning and sauce ratios to achieve authentic flavor.
Wooden Spoon or Spatula
Ideal for breaking up ground beef and stirring the filling as it cooks.
Small Microwave-Safe Plate
Best for warming tortillas to make them pliable and easier to roll without tearing.
Aluminum Foil
For covering the baking dish during initial baking to prevent the top from burning.
Having these items prepped and within reach makes the cooking process seamless and safe.
Preparation Tips
- Warm tortillas before rolling to prevent tearing—wrap them in damp paper towels and microwave for 30 seconds.
- Don’t overfill the tortillas—use about ⅓ cup filling per tortilla for easier rolling.
- Place enchiladas seam-side down in the baking dish so they don’t unroll during baking.
- Cover with foil for the first 20 minutes to prevent cheese from burning, then uncover to brown.
- Let rest for 5–10 minutes after baking so the sauce thickens slightly and they’re easier to serve.
- Use two types of cheese (cheddar and Monterey Jack) for the best melting and flavor combination.
These small touches make a big difference in taste, texture, and presentation.
Ingredients for These Ground Beef Enchiladas
Here’s everything you’ll need to bring these bold, flavor-packed enchiladas to life. Most of the ingredients are pantry staples, making them both accessible and budget-friendly.
For the Beef Filling:
- 1½ lbs ground beef (85% lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- Salt and pepper to taste
- 1 cup shredded cheese (for filling)
For Assembly:
- 10–12 flour or corn tortillas (8-inch)
- 2½ cups enchilada sauce (red or green)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 tablespoon vegetable oil
Optional Toppings:
- Sour cream
- Fresh cilantro, chopped
- Diced tomatoes
- Sliced jalapeños
- Sliced black olives
- Diced avocado or guacamole
- Lime wedges
Everything in this list balances richness and spice—the seasoned beef and melted cheese pair perfectly with tangy enchilada sauce. The toppings are optional but give the dish an authentic, restaurant-quality finish.
Step 1: Cook the Ground Beef Filling
Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the meat with a wooden spoon as it cooks. Cook for 6–8 minutes until the beef is browned and the onion is softened. Drain most of the excess fat, leaving about 1 tablespoon in the pan. Add the minced garlic, diced green chiles, chili powder, cumin, paprika, oregano, salt, and pepper. Stir well and cook for 2 minutes until fragrant. Remove from heat and stir in 1 cup of shredded cheese. Let cool slightly.
Step 2: Prepare the Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with oil or cooking spray. Pour about ½ cup of enchilada sauce into the bottom of the dish and spread it evenly. This prevents the enchiladas from sticking and adds flavor.
Step 3: Warm and Fill the Tortillas
Wrap tortillas in damp paper towels and microwave for 30–45 seconds to make them pliable. Working with one tortilla at a time, spoon about ⅓ cup of the beef mixture down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat until all filling is used, arranging enchiladas snugly in a single layer.
Step 4: Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over all the rolled enchiladas, making sure each one is well-covered. Sprinkle the remaining 2 cups of shredded cheese evenly over the top. The cheese should cover the enchiladas generously.
Step 5: Bake Covered, Then Uncovered
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown around the edges.
Step 6: Rest and Serve
Remove from the oven and let the enchiladas rest for 5–10 minutes before serving. This allows the sauce to thicken slightly and makes serving cleaner. Garnish with sour cream, fresh cilantro, diced tomatoes, and any other desired toppings. Serve hot with rice and beans on the side.
Notes
Sauce Options: Use red enchilada sauce for traditional flavor, green sauce for tangier taste, or mix both for variety.
Tortilla Choice: Flour tortillas are easier to roll and don’t tear as easily. Corn tortillas are more authentic but require extra care when warming.
Make-Ahead Instructions: Assemble completely up to 24 hours ahead, cover tightly, and refrigerate. Add 10 minutes to baking time if cooking from cold.
Watch Out for These Mistakes While Cooking
- Not warming the tortillas: Cold tortillas crack and tear when rolled. Always warm them first for flexibility.
- Overfilling the tortillas: Too much filling makes them impossible to roll and they’ll burst open during baking.
- Draining all the beef fat: Some fat keeps the filling moist and flavorful. Leave about 1 tablespoon in the pan.
- Not covering with foil initially: Uncovered baking from the start can burn the cheese before the enchiladas heat through.
- Using pre-shredded cheese only: Freshly shredded cheese melts better. Pre-shredded contains anti-caking agents that affect melting.
- Skipping the sauce on the bottom: Without sauce underneath, enchiladas stick to the pan and are hard to serve.
- Placing enchiladas seam-side up: They’ll unroll during baking. Always place seam-side down.
- Serving immediately: Letting them rest helps the sauce thicken and makes serving much easier.
What to Serve With Ground Beef Enchiladas?
These cheesy, saucy enchiladas are satisfying on their own, but pairing them with the right sides can elevate them into a complete Mexican feast. Whether you’re going traditional or creative, there’s a side dish for every preference.
8 Delicious Recommendations:
Mexican Rice
Fluffy, tomato-seasoned rice is the classic pairing that soaks up extra enchilada sauce beautifully.
Refried Beans
Creamy refried beans or black beans add protein and authentic Mexican flavor.
Chips and Salsa
Fresh salsa and crispy tortilla chips make a perfect appetizer or side.
Mexican Street Corn (Elote)
Grilled corn with mayo, cotija, lime, and chili powder adds sweet and savory contrast.
Simple Green Salad
Fresh lettuce with lime vinaigrette provides a light, refreshing balance to the rich enchiladas.
Guacamole
Creamy, fresh guacamole is always a crowd-pleaser alongside any Mexican dish.
Cilantro Lime Rice
Bright, zesty rice that complements the enchilada flavors perfectly.
Churros or Sopapillas (for dessert)
Sweet, cinnamon-sugar desserts provide the perfect ending to this Mexican meal.
These pairings help round out the meal and bring a restaurant-level feel to your dinner table.
Storage Instructions
Ground Beef Enchiladas store beautifully—and often taste even better the next day.
How to Store:
Refrigerator: Let the enchiladas cool completely, then cover tightly with foil or transfer to airtight containers. They will keep in the fridge for up to 4 days.
Freezer: Wrap the entire baking dish tightly in plastic wrap and then foil, or portion into individual freezer-safe containers. Freeze for up to 3 months.
Reheating:
Oven: Reheat at 350°F (175°C), covered with foil, for 20–25 minutes or until heated through.
Microwave: Heat individual portions on high power for 2–3 minutes. Add a splash of extra sauce if they seem dry.
From Frozen: Thaw overnight in the refrigerator, then reheat as directed above.
Always ensure internal temperature reaches 165°F (74°C) when reheating.
Estimated Nutrition (Per Serving – Based on 6 Servings)
Please note this is an approximate breakdown and may vary based on exact ingredients used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 485 |
| Protein | 30g |
| Carbohydrates | 38g |
| Dietary Fiber | 4g |
| Sugar | 4g |
| Total Fat | 23g |
| Saturated Fat | 11g |
| Unsaturated Fat | 11g |
| Trans Fat | 0g |
| Cholesterol | 85mg |
| Sodium | 920mg |
This dish delivers a hearty balance of protein, carbs, and fats—great for a filling lunch or dinner with energy to spare.
Frequently Asked Questions
1. Can I make Ground Beef Enchiladas ahead of time?
Absolutely. Assemble completely up to 24 hours ahead, cover, and refrigerate. Bake when ready to serve.
2. Can I use ground turkey instead of beef?
Yes! Ground turkey, chicken, or even plant-based crumbles work well. Season generously for best flavor.
3. Should I use corn or flour tortillas?
Both work! Corn is more traditional and authentic, while flour tortillas are easier to work with and less likely to tear.
4. Can I make these vegetarian?
Definitely. Replace beef with black beans, pinto beans, or a mixture of sautéed vegetables like peppers, onions, and zucchini.
5. What’s the difference between red and green enchilada sauce?
Red sauce is made from red chiles and tomatoes (milder, sweeter). Green sauce uses tomatillos and green chiles (tangier, sometimes spicier).
6. Can I double this recipe for a larger group?
Yes! Use two 9×13-inch baking dishes or one large roasting pan. Double all ingredients—the baking time remains the same.
7. How do I prevent soggy enchiladas?
Don’t oversoak the tortillas in sauce. Warm them to soften, fill quickly, and use moderate amounts of sauce.
8. Can I use store-bought rotisserie chicken?
Absolutely! Shred 2–3 cups of rotisserie chicken and season with the same spices instead of using ground beef.
Conclusion
Ground Beef Enchiladas are the ultimate combination of comfort and bold flavor—all rolled into one cheesy, satisfying dish. With seasoned ground beef, melted cheese, and rich enchilada sauce, they’re everything you love about Mexican cuisine, made simple enough for any night.
Perfect for family dinners, potlucks, or meal prep, these enchiladas are as versatile as they are delicious. Plus, with endless topping options, they never get boring. So grab your baking dish and make dinner something everyone looks forward to.
