If you’ve ever craved a warm, cheesy, and flavorful dinner that feels like a big comforting hug, Ground Beef Enchiladas are your new best friend in the kitchen. This dish combines tender, well-seasoned beef wrapped in soft tortillas, smothered in rich enchilada sauce and melted cheese, delivering layers of texture and bold, vibrant flavors with every bite. Whether you’re cooking for your family or impressing friends, Ground Beef Enchiladas always hit the spot, bringing a little fiesta to your dining table in under an hour.
Ingredients You’ll Need
Getting ready to make these Ground Beef Enchiladas? You only need a handful of simple but powerful ingredients that come together to build incredible flavor, texture, and color. Each element plays a vital role — from the juicy beef filling to the perfectly melty cheese topping.
- 1 pound ground beef: The hearty base full of flavor that makes these enchiladas satisfying.
- 1 small onion (diced): Adds subtle sweetness and a little crunch to balance the meat.
- 2 cloves garlic (minced): Brings aromatic depth and warmth to the filling.
- 1 cup enchilada sauce: The saucy magic that ties everything together with tang and spice.
- 8 flour or corn tortillas: Flexible wraps to hold the savory beef and cheese inside.
- 1 cup shredded cheddar cheese: Sharp and melty, it adds richness and a golden finish.
- 1 cup shredded Monterey Jack cheese: Creamy and mild, perfect for smooth meltiness.
- 1 teaspoon ground cumin: Infuses the beef with warm, earthy spice.
- 1 teaspoon chili powder: Adds a gentle smoky heat without overpowering the dish.
- 1/2 teaspoon salt: Enhances all the flavors beautifully.
- 1/4 teaspoon black pepper: Gives just the right touch of peppery bite.
- 1/2 cup sliced black olives (optional): Brings a briny contrast that’s surprisingly addictive.
- 1/4 cup chopped fresh cilantro (optional): Offers a fresh, herbal brightness when sprinkled on top.
- Cooking spray or oil for greasing: Keeps your baking dish ready for smooth, easy cleanup.
How to Make Ground Beef Enchiladas
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). While it warms up, lightly grease a 9×13-inch baking dish with cooking spray or a small amount of oil—this step ensures your enchiladas won’t stick and makes for easier serving later on.
Step 2: Cook the Beef Mixture
In a large skillet over medium heat, cook the ground beef along with your diced onion and minced garlic. Stir everything as it simmers, allowing the beef to brown evenly and the onions to soften, which takes roughly 5 to 7 minutes. Once the beef is cooked through and fragrant, drain off any excess fat to keep the filling rich but not greasy.
Step 3: Season and Mix in Cheese
Next, sprinkle in the ground cumin, chili powder, salt, and black pepper, stirring well to coat every morsel with these flavorful spices. Take the skillet off the heat and gently fold half of the shredded cheddar and Monterey Jack cheeses into the beef mixture, melting the cheese slightly for a perfectly gooey filling.
Step 4: Build the Enchiladas
Start by spreading a thin layer of enchilada sauce across the bottom of your greased baking dish. Warm your tortillas slightly to make them flexible and easy to roll — you can wrap them in a damp paper towel and microwave for about 30 seconds. Spoon about 1/4 cup of the beef and cheese filling down the center of each tortilla, then roll up tightly and nestle them seam-side down in the dish, arranging everything snugly next to each other.
Step 5: Add Sauce and Cheese Topping
Pour the remaining enchilada sauce evenly over the tops of the rolled tortillas, coating every bite with vibrant sauciness. Sprinkle the leftover cheddar and Monterey Jack cheeses generously on top to create a bubbling, golden crust when baked. If you love that briny pop, scatter sliced black olives over the cheese for extra depth.
Step 6: Bake to Perfection
Cover your dish loosely with foil and slide it into the preheated oven. Bake for 20 minutes, then remove the foil and cook for another 5 to 10 minutes until the cheese is melted, bubbly, and lightly browned to perfection. Once out of the oven, sprinkle chopped fresh cilantro over the enchiladas as a bright finishing touch before serving.
How to Serve Ground Beef Enchiladas
Garnishes
Garnishing is where you can have a little fun and add fresh pops of color and flavor. Crisp diced tomatoes, dollops of cool sour cream, sliced avocado, or a squeeze of fresh lime juice all brighten up the warming richness of Ground Beef Enchiladas. Don’t forget chopped green onions or more cilantro to add herbal freshness right at the last minute.
Side Dishes
Serving Ground Beef Enchiladas calls for sides that complement but don’t compete. Mexican rice or cilantro-lime rice adds a fluffy, aromatic grain to soak up extra sauce while refried beans or charred street corn bring creamy, smoky textures that round out the meal beautifully. A fresh simple salad with a tangy vinaigrette can balance the cheesy indulgence perfectly.
Creative Ways to Present
Looking to impress your guests or just jazz up weeknight dinner? Try layering the beef mixture and tortillas in a casserole style, then slicing it like lasagna for a stunning presentation. Alternatively, top individual enchiladas with a fried egg for a tasty brunch twist or serve them in warm pita pockets for a handheld treat that’s full of southwestern flair.
Make Ahead and Storage
Storing Leftovers
Ground Beef Enchiladas are fantastic for meal prep because they store well. Place your cooled leftovers in an airtight container and refrigerate for up to 3 days. When you’re ready to eat, simply reheat them until they are warmed through and the cheese is melty again.
Freezing
To freeze, assemble the enchiladas but don’t bake them yet. Wrap the whole baking dish tightly in plastic wrap and then aluminum foil, or transfer to a freezer-safe container. They can be frozen for up to 2 months. When you want to enjoy them, thaw overnight in the fridge and bake as usual, adding a little extra time if still partially frozen.
Reheating
For reheating, the oven is your best friend to keep the texture perfect. Cover the enchiladas with foil and warm at 350°F (175°C) for about 15-20 minutes. If you’re in a hurry, microwave individual portions for 1 to 2 minutes, but keep in mind the cheese won’t brown as nicely.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a great lighter alternative that still holds the spices and flavors well. Just follow the same cooking steps, and you’ll still get delicious, moist enchiladas.
Are corn tortillas better than flour tortillas?
Both work great depending on your preference. Corn tortillas offer a more authentic texture and flavor but can be a bit fragile, so warming them before rolling is important. Flour tortillas are softer and more flexible, making rolling easier, especially if you’re new to making enchiladas.
How spicy are these enchiladas?
This recipe has a mild to moderate heat level thanks to the chili powder and cumin. If you love spice, feel free to add diced jalapeños or a pinch of cayenne pepper to ramp it up to your taste.
Can I make Ground Beef Enchiladas gluten-free?
Yes! Switch out flour tortillas for corn tortillas, and ensure your enchilada sauce is gluten-free by checking the label. This way, you can enjoy this dish without worry.
What’s the best way to melt the cheese evenly?
Covering the enchiladas with foil during most of the baking time traps steam and helps melt the cheese without burning. Removing the foil at the end allows the cheese to bubble and brown perfectly.
Final Thoughts
Ground Beef Enchiladas are one of those dishes that feel like pure joy every time you make them. With their irresistible combination of savory beef, gooey cheese, and fragrant spices, they’re a reliable crowd-pleaser you’ll want to keep in your regular meal rotation. So grab your ingredients and enjoy the fun of rolling, baking, and sharing this comforting Mexican classic with the people you love.
Print
Ground Beef Enchiladas
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This classic Ground Beef Enchiladas recipe combines seasoned ground beef, melted cheeses, and flavorful enchilada sauce wrapped in warm tortillas and baked to bubbly perfection. Easy to prepare and deliciously cheesy, it makes for a comforting Mexican-inspired main course perfect for family dinners or casual gatherings.
Ingredients
Beef Mixture
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Additional Ingredients
- 1 cup enchilada sauce
- 8 flour or corn tortillas
- 1/2 cup sliced black olives (optional)
- 1/4 cup chopped fresh cilantro (optional)
- Cooking spray or oil for greasing
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Cook Beef Mixture: In a large skillet over medium heat, cook the ground beef together with diced onion and minced garlic until the meat is browned and the onion softened, about 5-7 minutes. Drain any excess fat from the skillet.
- Season the Beef: Add ground cumin, chili powder, salt, and black pepper to the cooked beef mixture. Stir well to combine the spices evenly throughout the meat.
- Add Cheese to Beef: Remove the skillet from heat and stir in half of the shredded cheddar and Monterey Jack cheeses, mixing until the cheese begins melting into the beef mixture.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce on the bottom of the greased baking dish to keep the enchiladas moist and flavorful as they bake.
- Warm Tortillas and Fill: Slightly warm the tortillas to make them pliable and easier to roll. Spoon about 1/4 cup of the beef mixture down the center of each tortilla.
- Roll and Arrange: Roll up each filled tortilla tightly and place them seam-side down in the prepared baking dish in a single layer.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheddar and Monterey Jack cheeses on top. Optionally, scatter sliced black olives over the cheese for added flavor.
- Bake Covered: Loosely cover the dish with foil and bake in the preheated oven for 20 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 5-10 minutes until the cheese on top is bubbly and slightly browned.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh cilantro before serving to add a fresh herbal note.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the beef mixture.
- Substitute ground turkey or chicken for a lighter protein option.
- To make this dish gluten-free, use corn tortillas and verify the enchilada sauce is gluten-free.
- Leftovers can be refrigerated for up to 3 days; reheat in the oven or microwave before serving.
