Ground Beef Enchiladas

Ground Beef Enchiladas are my family’s favorite Mexican night dinner, and I make them at least twice a month because they’re that good. These warm tortillas filled with perfectly seasoned beef and smothered in tangy red sauce create the ultimate comfort food. I learned to make enchiladas from my neighbor Maria, and this recipe has become a staple in my house.

The first time I made Ground Beef Enchiladas, I was nervous about rolling the tortillas without them tearing. Maria taught me the trick of quickly frying each tortilla in oil to make them pliable, and everything clicked into place. Now I can roll these beauties in my sleep. This recipe delivers bold, savory flavors with layers of seasoned ground beef, rich enchilada sauce, and melted cheese that create an irresistible combination. The best part is how the flavors meld together during baking, creating restaurant-worthy results right in your own kitchen. These beef enchiladas freeze beautifully too, making them perfect for meal prep or busy weeknight dinners.

What You Need for Perfect Enchiladas

I always fry my corn tortillas briefly in oil before filling them for Ground Beef Enchiladas. Pro tip: this step makes them flexible enough to roll without tearing, which is the secret to perfect enchiladas.

• 1 pound ground beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups red enchilada sauce
• 1 can (4 ounces) green chilies, chopped
• 12 corn tortillas
• 2 cups shredded cheese (cheddar or Mexican-blend work great)
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste
• Olive oil or vegetable oil for frying
• Optional toppings: sour cream, sliced olives, diced tomatoes, avocado, sliced jalapeños

Step-by-Step Enchilada Instructions

I recommend setting up an assembly line with your tortillas, filling, and baking dish before you start rolling. This makes the process much faster and easier.

Step 1: Preheat your oven to 375°F for steady, even heat. This temperature bakes the enchiladas perfectly without drying them out.

Step 2: Heat a little olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until translucent and fragrant.

Step 3: Add the minced garlic to the skillet and cook for another minute until you can smell that amazing aroma. Be careful not to let it brown too quickly or it turns bitter.

Step 4: Add the ground beef to the skillet with the aromatics. Break it apart with a spatula into small crumbles and cook until completely browned, about 6-7 minutes. You want no pink remaining.

Step 5: Season the beef mixture with salt and pepper to taste, then stir in the chopped green chilies. Cook for about 2 minutes to let the flavors incorporate fully. The chilies add a subtle heat and depth to your Ground Beef Enchiladas.

Step 6: In a separate small skillet, heat a little oil over medium heat. Quickly fry each corn tortilla for just a few seconds on each side until pliable. You’re not trying to crisp them, just make them flexible. Drain on paper towels.

Step 7: Pour a small amount of enchilada sauce into your 9×13 inch baking dish and tilt to coat the bottom evenly. This prevents sticking and adds flavor.

Step 8: Working with one tortilla at a time, spoon 2-3 tablespoons of the beef mixture down the center. Add a sprinkle of shredded cheese, then roll the tortilla up tightly around the filling.

Step 9: Place each rolled tortilla seam-side down in the prepared baking dish, arranging them snugly side by side. Pack them in tight so they hold their shape during baking.

Step 10: Pour the remaining enchilada sauce over the tops of the rolled tortillas, ensuring each one is well covered. Use the back of a spoon to spread it evenly.

Step 11: Sprinkle the rest of the shredded cheese evenly over the sauced tortillas. Don’t be shy with the cheese because it creates that irresistible golden, bubbly top.

Step 12: Bake in the preheated oven for about 20 minutes until the cheese is completely melted and bubbly. The edges should be slightly golden.

Step 13: Remove from the oven and let the Ground Beef Enchiladas rest for a few minutes. This helps them set and makes serving much easier. Garnish with chopped fresh cilantro and your favorite optional toppings.

Delicious Sides for Enchiladas

Ground Beef Enchiladas pair beautifully with traditional Mexican sides that complement the bold flavors.

Mexican Rice: Fluffy rice cooked with tomatoes and spices soaks up the enchilada sauce and balances the richness perfectly.

Refried Beans: Creamy refried beans add protein and fiber while providing authentic Mexican flavor to your meal.

Green Salad with Lime Dressing: A crisp salad with zesty lime-cilantro vinaigrette adds freshness and cuts through the cheese and sauce.

Tortilla Soup: A light, brothy soup makes wonderful best sides for enchiladas, especially during cooler months.

More Mexican-Inspired Ground Beef Favorites

These ground beef enchiladas bring authentic Mexican flavors to family dinners, and pair perfectly with other creative ground beef dishes. For a fun fusion twist, the Smashburger Quesadillas combine burger and quesadilla elements into one irresistible meal. The Southwest Ground Beef Sweet Potato Skillet keeps those southwestern flavors going with added nutrition.

When looking for comfort food variety, try the Slow Cooker Cowboy Casserole for hands-off convenience, or explore Asian-inspired options like the Mongolian Meatballs for a completely different flavor profile.

Keeping Enchiladas Fresh

Store cooled Ground Beef Enchiladas covered in the refrigerator for 3-4 days. I recommend drizzling a thin layer of enchilada sauce over the top before sealing to maintain moisture.

Reheat refrigerated leftovers in a 350°F oven for 10-15 minutes until warmed through, or microwave individual portions on medium power for 2-3 minutes. Add a splash of sauce or sprinkle of cheese before reheating to keep them moist.

Pro tip: these enchiladas freeze beautifully for 2-3 months. You can freeze them unbaked for best texture. Just roll, arrange in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze. Bake from frozen at 375°F for 30-35 minutes, uncovering in the last 10 minutes. This makes Ground Beef Enchiladas perfect for meal prep.

Your Enchilada Questions Answered

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