Easy Ground Beef Enchiladas

I make Easy Ground Beef Enchiladas at least twice a month because they’re genuinely one of those recipes that saves busy weeknights. This is the kind of meal where seasoned ground beef, melted cheese, and zesty enchilada sauce come together in soft tortillas to create something your whole family will actually ask for again.

I still remember the first time I made enchiladas from scratch instead of ordering takeout. I was surprised by how simple the process actually was. There’s something satisfying about rolling each tortilla and watching the cheese bubble and turn golden in the oven. This easy ground beef enchiladas recipe has become my go-to because it delivers big flavor without requiring hours in the kitchen. The best part? You can prep these ahead and just pop them in the oven when dinner time rolls around.

Simple Ingredients You’ll Need

I always use lean ground beef for these enchiladas because it keeps things lighter without sacrificing flavor. Pro tip: fresh tortillas make a huge difference in texture compared to ones that have been sitting in your pantry for weeks.

• 1 lb lean ground beef
• 8 flour or corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Sour cream for topping

How to Make Ground Beef Enchiladas

Step 1: Preheat your oven to 375°F (190°C) and grease a baking dish.

Step 2: In a skillet over medium heat, cook the ground beef with diced onions for 5-7 minutes. The onions should turn translucent and the beef should be browned throughout. Drain any excess grease from the pan.

Step 3: Add minced garlic, cumin, and chili powder to the beef mixture. Sauté for another minute until you can smell the garlic becoming fragrant. This step is where the flavor really builds.

Step 4: Spoon 2-3 tablespoons of the beef mixture onto each tortilla. Roll them tightly and place seam-side down in your greased baking dish. Keep them snug against each other so they hold their shape.

Step 5: Pour the enchilada sauce evenly over all the rolled tortillas, making sure to cover the edges. Sprinkle the shredded cheese generously on top.

Step 6: Bake uncovered for 20-25 minutes until the cheese is bubbly and starting to turn golden brown at the edges.

Step 7: Let them rest for 3-5 minutes before serving. Top with sour cream and enjoy while hot.

Pro tip: Don’t overfill the tortillas or they’ll be difficult to roll and may break open during baking.

Perfect Pairings for Easy Ground Beef Enchiladas

These enchiladas pair beautifully with sides that add freshness and crunch to balance the rich, cheesy main dish.

Mexican Rice: Fluffy rice cooked with tomatoes and spices complements the enchiladas perfectly and soaks up any extra sauce.

Refried Beans: Creamy beans add protein and authentic Mexican flavor to round out the meal.

Fresh Salad: A crisp salad with lime vinaigrette cuts through the richness and adds a refreshing element.

Cilantro Lime Rice: Bright, zesty rice adds a pop of flavor that pairs well with the savory beef enchiladas.

Jalapeños: For those who want extra heat, sliced jalapeños on top bring a spicy kick.

More Tex-Mex and Mexican-Inspired Beef Recipes

These easy ground beef enchiladas are a Tex-Mex favorite, and there are more south-of-the-border inspired dishes to explore. For a quick skillet dinner with similar bold flavors, try my Mexican Ground Beef and Potato Skillet featuring tender potatoes and warm Mexican spices.

My Southwest Ground Beef and Sweet Potato Skillet offers a nutritious twist with naturally sweet potatoes and southwestern seasonings. For a comforting casserole to round out Taco Tuesday, the Cheesy Hamburger Potato Casserole delivers hearty satisfaction with melty cheese throughout.

Storing Your Enchiladas

Store leftover Easy Ground Beef Enchiladas in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more overnight, making leftovers even tastier.

When reheating, I recommend using the oven at 350°F until heated through, about 15-20 minutes covered with foil. This keeps the tortillas from drying out. You can also microwave individual portions, but the texture won’t be quite as good.

Pro tip: If you want to prep these ahead, assemble the enchiladas completely but don’t bake them. Cover tightly with foil and refrigerate for up to 24 hours, then bake as directed when ready to eat.

Common Questions About Ground Beef Enchiladas

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