Easy Ground Beef Enchiladas are a quick, cheesy Tex-Mex dinner made with seasoned beef, soft tortillas, and rich red sauce: oven-ready in just 25 minutes!
This beef enchilada recipe is Tex-Mex style with mild red sauce and double cheese. For a more Mexican-style version, use corn tortillas, a thinner chile-forward sauce, and lighter cheese.
It's a super easy main dish which is also an all-time family favorite that is kid friendly and company approved. You can also make them in advance and finish baking them later.
🔍 Quick Look: Easy Ground Beef Enchiladas Recipe
- Ready in: Prep: 25 Minutes, Bake: 45 Minutes
- Servings: 8 Enchiladas
- Calories: ~383 kcal per serving
- Main Ingredients: Ground Beef, Taco Seasonings, Shredded Cheese, Flour Tortillas, and Enchilada Sauce
- Elements of Taste: Savory Spiced, Salty, Umami, and Creamy Fat
- Cook Method: Sauté, Simmer, & Bake
- Difficulty: Easy, making it great for cooks of all levels.
- Why You'll Love It: Easy to make with simple ingredients, these cheesy beef enchiladas are full of flavor and turn out delicious every time.
Long before Taco Tuesday was popular, these Tex-Mex style Easy Ground Beef Enchiladas were part of our regular rotation for an easy, flavorful meal. We love the mild seasoning and, best of all, the double cheese. Yes! These enchiladas have cheese inside and on top!
Best of all, these Easy Ground Beef Enchiladas are so quick to make there is no need to wait for Taco Tuesday or a Sunday Supper to enjoy a comforting plate of these enchiladas. Serve them with steamed white rice, green salad with a simple vinaigrette dressing... and don't forget the rosé sangria, chips, and a classic guacamole!
Jump to:
- 🔍 Quick Look: Easy Ground Beef Enchiladas Recipe
- Why This Easy Ground Beef Enchilada Recipe Works
- What Are Enchiladas?
- Ingredient Notes
- Substitutions & Variations
- About Flour Tortillas vs Corn Tortillas
- How to Make These Easy Ground Beef Enchiladas
- My Top Tips
- Are These Authentic Enchiladas?
- Suggestions for Toppings & Side Dishes
- Quick FAQs - Easy Ground Beef Enchiladas
- Make-Ahead, Storage, & Reheating Instructions
- Can You Freeze Enchiladas?
- More Tex-Mex Main Dishes You'll Love
- 📖 Recipe
- 💬 Comments
Why This Easy Ground Beef Enchilada Recipe Works
- Only 6 Ingredients
- Uses taco seasoning for consistent flavor
- Combines cheese inside and on top for maximum richness
- Uses flour tortillas for easy rolling (no cracking)
- Bakes covered for perfectly tender, saucy enchiladas
What Are Enchiladas?
An enchilada is a tortilla wrapped around a savory filling and then covered in a flavorful sauce. Enchiladas are typically regional in their flavors, but that doesn't mean you can't mix and match your favorite ingredients.
The tortilla can be corn, flour, or a combination of corn and flour.
The filling can be meat, cheese, or vegetable, and the enchilada sauce can be red, green, sour cream, or any flavorful sauce that complements the filling.
This means that the combinations of tortilla, filling, and sauce are endless in variation!
Mix and Match Chart of Enchilada Combinations
| Tortilla | Filling | Sauce | Cheese |
|---|---|---|---|
| Corn | Beef | Red-Tomato Chile | Cheddar |
| Flour | Chicken | Verde-Tomatillo | Monterey Jack |
| Corn & Flour | Vegetable | Verde-Green Chile | Pepper Jack |
| Gluten Free | Beans | Creamy-White | Cheddar Jack |
| Zero Carb | Meat Substitute | Mole | Cotijo |
This recipe of enchiladas uses ground beef and cheese as the filling, a flour tortilla, and a mild red sauce. These ingredients make an enchilada that is very easy to make!
Plus, the ingredients are generally available at most major supermarkets, and it takes only 25 minutes to prepare this dish for the oven.
So, let's cook!
Ingredient Notes
Here are the 5 ingredients you will need to make these Easy Ground Beef Enchiladas:
- Ground Beef - Lean ground beef (80/20, 85/15, or 90/10) works best for flavorful, juicy enchiladas without excess grease. If, after browning the meat, the fat is excessive, just drain it from the meat before adding the taco seasoning.
- Taco Seasoning Mix - I use a taco seasoning mix because it is convenient and contains chili powder, cumin, and all the other right spices to season this dish. I prefer the Taco Bell branded seasoning, but feel free to use your favorite brand.
- Shredded Cheese - Purchase pre-shredded cheese or shred it yourself. Cheese you shred yourself melts better, as preshredded cheese is coated with a non-clumping agent that inhibits melting. My preferred cheese is a block of Tillamook medium cheddar cheese. I think it has the very best flavor and it melts beautifully
- Flour Tortillas - The 6 to 7-inch fajita-sized tortillas fit well in a 13 x 9" baking dish.
- Red Enchilada Sauce - Mild red sauce is my choice for an enchilada that is never too hot. When I don't make my mom's homemade enchilada sauce, I use Old El Paso Red Enchilada Sauce (mild). I buy the red enchilada sauce in a larger can than I need. A value can costs only a few cents more than a 19-ounce can, and I can use the leftover sauce for other dishes, like a sauce for a cheese omelet or a topping for meatloaf.
Optional Garnish:
- Green Onions - Totally optional, green onions, are a quick and pretty green garnish that goes well with the enchiladas.
Please see the recipe card for the exact quantities.
Substitutions & Variations
Add Whole Kernel Corn. If you need to stretch your budget and use less ground beef, add 1 cup of whole-kernel corn to the filling. The sweetness of the corn is a perfect partner to the mild spice of the seasoned ground beef.
Add Beans. Another way to stretch the filling is to add 1 cup of black beans or pinto beans, which are hearty and blend well with the seasoned meat.
Make it Creamy. Whisk in ⅓ cup sour cream to the enchilada sauce to make a creamy version.
Use Smaller Tortillas. This recipe uses a "fajita" sized tortilla, which is between 6" and 7" in diameter. But you can use a tortilla that is "street taco" sized and about 4" in diameter. The smaller enchiladas are perfect for potlucks and gatherings!
About Flour Tortillas vs Corn Tortillas
Tortillas are a flat bread made from a dough containing corn and/or wheat flour, water, fat, and salt. The dough is made, then shaped by hand or pressed into a round, and then cooked quickly on a hot surface.
Flour Tortillas
Wheat is not a native crop in Mexico or the southwestern United States and was introduced to the Americas by the Spanish in the 1500s. So, tortillas containing flour are not considered "authentic" Mexican cuisine.
However, flour tortillas are soft and delicious, and can be easily folded, rolled, and formed to hold fillings.
It just happens that my family prefers flour tortillas for these enchiladas, and I appreciate that they take less time to prepare.
Corn Tortillas
Corn was the local staple crop in the Americas, dried and ground to make flour, which was and still is used to make the original tortillas.
Corn tortillas are considered "authentic" and traditional, while flour tortillas are considered Tex-Mex cuisine, the blending of Mexican and Southwestern food cultures with Spanish cuisine.
Corn tortillas are flavorful and delicious, but are less pliable and prone to cracking and splitting when rolled or folded. They must be heated or warmed to make them pliable so they can be shaped to hold a filling.
To warm tortillas, they can be briefly pan-fried in a small amount of oil or dipped in a warmed sauce. To heat corn tortillas in the microwave, wrap a few tortillas in a damp paper towel and cook on high for 30-second bursts until they are warmed.
Once warmed, corn tortillas are more easily rolled with a filling.
It's not unusual for corn tortillas to crack after they are rolled into enchiladas. If they do, you can cover the cracks with sauce and cheese.
How to Make These Easy Ground Beef Enchiladas
- Step 1 - Brown Ground Beef. Heat a large 10-inch nonstick skillet over medium-high heat. When the skillet is well heated, add the ground beef. Stir the ground beef with a large spoon, breaking the ground beef up and turning it frequently until the meat is well browned on all sides. Drain the meat if needed.
- Step 2 - Season & Cool. Add the contents of 1 taco seasoning mix and continue to stir the meat until it is coated with the seasonings. Add the water, stir, and bring to a boil. Reduce heat to a simmer and let the meat filling cook for 10 minutes. Remove from heat and let the seasoned beef cool.
- Step 3 - Pre-heat and Prepare. While the seasoned ground beef cools, heat the oven to 375°F/190°C and spray a 13x9-inch (3-quart) baking dish with cooking spray. Spread ½ of the enchilada sauce evenly in the bottom of the baking dish.
- Step 4 - Add Cheese. Add 2 cups of the shredded cheese to the cooled, seasoned ground beef and stir well to combine.
- Step 5 - Roll Tortillas with Filling. Place the 8 tortillas on a parchment-covered work surface. Spread ½ cup of the seasoned beef and cheese mixture down the center of the tortilla. Roll the tortilla tightly around the filling and place it seam side down in the prepared baking dish. Repeat with remaining tortillas.
- Step 6 - Sauce and Cheese. Top the enchiladas with the remaining enchilada sauce and sprinkle them with the remaining 1 cup of shredded cheese. Cover the casserole dish with aluminum foil.
- Step 7 - Bake. Bake the enchiladas for 45 to 50 minutes or until hot and bubbly. Let them stand for 5 minutes. Then, if desired, garnish them with the finely chopped green onions. Serve and Enjoy!
Most nights, I garnish these enchiladas with thinly sliced green onions. But for special occasions, I garnish them with tomatoes, avocado, or a combination of tomato and avocado.
Although some people love sour cream as a garnish, I do not recommend topping these enchiladas with sour cream. Sour cream reduces the rich flavor of this dish, which has only a little heat. However, if you do not like mild enchilada sauce and substitute a "hot" variety, a dollop of sour cream will cool the heat.
My Top Tips
♡ Brown the Meat Well. The meat will be so much more flavorful if the ground beef is browned with a dark brown sear. You don't want to burn the meat, but you do want to get caramelization to form to add depth to the flavor of the meat.
♡ Toast the Taco Seasonings. When you add your taco seasoning packet to the meat, let it cook into the meat and let the spices "toast". This will bloom the spice and make your filling tastier.
♡ Create an Assembly Line. Lay out all of your tortillas at once and place the filling on each tortilla before you begin rolling the tortillas around the meat. This will allow you to divide the meat and cheese mixture more evenly, ensuring that every enchilada is similar in size.
Are These Authentic Enchiladas?
Authentic enchiladas are made with corn tortillas. Because these enchiladas are made with flour tortillas, they are a Tex-Mex version of enchiladas.
Tex-Mex is a fusion cuisine of Mexican and Spanish culinary traditions that originated in Texas, where the food cultures of Mexico and Spain intermingled. Tex-Mex typically uses flour tortillas, and the seasoning often contains cumin, which is a common spice in Spanish cuisine.
Suggestions for Toppings & Side Dishes
Toppings:
- Cherry Tomato Relish
- Chopped Avocado
- Sliced Green Onions
- Chopped Cilantro
- Pickled Jalapeños
- Sliced Black Olives
- Crispy Tortilla Strips
Side Dishes:
- Simple Guacamole
- Plain Rice
- Chips and Salsa
- Corn Salad with Lime Dressing
- Tomato Cucumber Salad
- Black Bean Salad
- Corn Bread Casserole
- Green Salad with Vinaigrette Dressing
- Strawberry Jell-O Fruit Salad with Watermelon
- Piña Colada Fluff
Quick FAQs - Easy Ground Beef Enchiladas
You can use corn tortillas. To soften them so they roll more easily, heat them gently in the microwave, covered with a damp paper towel, or in a skillet with a small amount of cooking oil.
If you use flour tortillas, you are less likely to have cracking.
Bake these enchiladas covered to thoroughly heat them through.
Enchiladas can become soggy if the sauce is too thin or if you use too much. Consider using less sauce or thickening it with a thickening agent, such as cornstarch or arrowroot.
Make-Ahead, Storage, & Reheating Instructions
- Make-Ahead: You can assemble the enchiladas the day before. Cover the dish with aluminum foil and refrigerate. Let the enchiladas come to room temperature before baking.
- Refrigeration: Store these baked ground beef enchiladas in an airtight sealed container in the refrigerator for up to 3 days.
- Freezing: Baked enchiladas can be frozen in an airtight sealed container for up to a month. If you wish to make them without baking and freeze them, check out the section "Can You Freeze Enchiladas" for my pro-tips on freezing.
- Reheating: Leftover enchiladas can be reheated in a covered skillet over medium heat for a few minutes or in the microwave using a microwave-safe container. Add a couple of teaspoons of water around the enchiladas to help them steam and reheat.
Can You Freeze Enchiladas?
You can freeze enchiladas of all types, including this recipe for Easy Ground Beef Enchiladas.
Simply prepare them up to the point of baking, and be sure to use a freezer-proof casserole or baking dish.
Aluminum baking pans are great for freezing and often come with a cardboard lid to make sealing the enchiladas easy. If using a casserole or baking dish, be sure to tightly cover your dish of enchiladas with heavy aluminum foil.
Baking Frozen Enchiladas. If thawed, bake the enchiladas as directed in Step 9. You can also bake the enchiladas from frozen, for 1 hour and 30 minutes at 375°F.
PRO-TIP for Freezing! My best pro tip for freezing is to not put any enchilada sauce in the bottom of the baking pan and to put it only over the top of the enchiladas. This helps keep the bottom of the enchiladas from getting soggy.
More Tex-Mex Main Dishes You'll Love
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📖 Recipe
Easy Ground Beef Enchiladas
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Ingredients
- 1 ¼ Pounds Ground Beef
- 1 Taco Seasoning Mix, 1 Ounce
- 1 Cup Water
- 3 Cups Shredded Cheddar or Mexican Blend Cheese, Divided
- 8 Each Flour Tortillas, 7 to 8" in Diameter
- 19 Ounces Mild Red Enchilada Sauce
Optional Garnish:
- 4 Green Onions, Green Tops Finely Chopped
Instructions
- Brown Ground Beef. Heat a large 10-inch nonstick skillet over medium-high heat. When the skillet is well heated, add the ground beef. Stir the ground beef with a large spoon, breaking the ground beef up and turning it frequently until the meat is well browned on all sides. Drain the meat if needed.1 ¼ Pounds Ground Beef
- Season & Cool. Add the contents of 1 taco seasoning mix and continue to stir the meat until it is coated with the seasonings. Add the water, stir, and bring to a boil. Reduce heat to a simmer and let the meat filling cook for 10 minutes. Remove the skillet from the heat and allow the seasoned ground beef to cool.1 Taco Seasoning Mix, 1 Cup Water
- Pre-Heat and Prepare. While the seasoned ground beef cools, heat the oven to 375°F/190°C and spray a 13x9-inch (3-quart) baking dish with cooking spray. Spread ½ of the enchilada sauce evenly in the bottom of the baking dish.19 Ounces Mild Red Enchilada Sauce
- Add Cheese. Add 2 cups of the shredded cheese to the cooled, seasoned ground beef and stir well to combine.3 Cups Shredded Cheddar or Mexican Blend Cheese
- Roll Tortillas with Filling. Place the 8 tortillas on a parchment-covered work surface. Spread ½ cup of the seasoned beef and cheese mixture down the center of the tortilla. Roll the tortilla tightly around the filling and place it seam side down in the prepared baking dish. Repeat with remaining tortillas.8 Each Flour Tortillas
- Sauce and Cheese. Top the enchiladas with the remaining enchilada sauce and sprinkle them with the remaining 1 cup of shredded cheese. Cover the casserole dish with aluminum foil.
- Bake. Bake the enchiladas for 45 to 50 minutes or until hot and bubbly. Let them stand for 5 minutes. Then, if desired, garnish them with the finely chopped green onions. Serve and Enjoy!4 Green Onions
Video
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
Encharted Cook™ or Jan Nunes shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
© 2018-2026 Encharted Cook, Jan Nunes. All rights reserved.
Kathy Brooks says
Thank you for all of these delicious recipes. I appreciate all the effort you put into these posts. I love the back stories and the various tips. Each recipe contains so much useful information. Makes me feel like we're in the kitchen cooking together!!
Jan Nunes says
Hi Kathy,
Thank you sooo much! I'm glad you enjoy the background and tips for my recipes. It make me happy to hear my content is both helpful and fun to read.
Have a wonderful day! ~Jan
Chris David says
Its really a nice recipe