Ground Beef Enchiladas are a quick and delicious Tex-Mex dinner option. The filling features seasoned ground beef (or plant-based meat), green chiles, onion, garlic, and beans for added texture, all wrapped in soft corn tortillas with plenty of cheese. I prefer to use homemade red enchilada sauce for better flavor, and then bake everything until warm and cheesy. For serving, I top mine with fresh avocado, cilantro, and cotija cheese. This recipe can also be made gluten-free using corn tortillas.
This is my favorite dish for meal prep or entertaining, as it’s a crowd favorite at dinner parties and perfect for weeknight meals. I can get dinner ready in under 30 minutes, so I often make a big batch once or twice a week. The enchiladas recipe is loved in my house, and I usually double it to freeze half for later, always using my go-to red sauce. If I have extra ground beef, this recipe is the perfect way to use it, and we bake a fresh batch with the homemade sauce almost every month.
Why This Recipe for Ground Beef Enchiladas Works:
- Ground Beef Enchiladas are exactly the kind of recipe that just works, and once you try it, you’ll see why it’s genuinely easy to make
- I always keep a freezer batch on hand, and honestly, having a spare batch ready has saved my week more times than I can count over the years it’s become a true favorite recipe at home
- I’ve made this easy recipe so many times that this ground beef enchilada recipe might be the easiest dinner I know how to throw together, right alongside beef tacos since both use the same simple tacos-style meat
- Wrapped in soft tortillas and covered in sauce before you bake it in the oven until fully baked
- It’s inspired by Sonoran style enchiladas, the kind you’d find at a proper Sonoran Mexican restaurant back when I lived in Phoenix, and I’ve recreated that same flavor at home ever since
- It’s the perfect easy dinner for busy weeknights or lazy weekends, since the whole thing comes together in less than an hour, start to finish
Ground Beef Enchilada Ingredients:
These beef enchilada ingredients are what really bring beef enchiladas to life.
The Meat
- Organic lean ground beef is the classic choice, though leftover cooked beef, diced beef, or shredded beef like shredded beef barbacoa work just as well if that’s what’s on hand any of these makes a great barbacoa-style beef filling
Filling Add-Ins
- Onion, garlic, diced green chiles, and a bit of jalapeño for heat
- Your choice of pinto beans, black beans, white beans, lentils, or chickpeas for added protein
Tortillas
- Corn tortillas or flour tortillas, depending on whether you’re leaning toward Mexican-style enchiladas, American-style enchiladas, Tex-Mex, or true Sonoran-style cooking, before you roll them tightly
Cheese
- Shredded cheese Pepper Jack, a Mexican-blend cheese, cheddar cheese, or Monterey Jack cheese all work beautifully
Seasoning
- Taco seasoning or a homemade seasoning blend using cumin, sea salt, freshly-cracked black pepper, oregano, smoked paprika, and chili powder
Garnishes
- Chopped fresh cilantro, sliced avocado, diced red onion or quick pickled red onions, sliced radishes, pickled jalapeños, sour cream or Mexican crema, and extra cheese on top
The Sauce
- Red enchilada sauce, whether that’s homemade enchilada sauce simmered on the stovetop to let the flavors simmer together, or a quicker version using pantry ingredients and store-bought, canned sauce
How to Make Easy Ground Beef Enchiladas (Step-by-Step guide):
Following these simple instructions, or the fuller recipe instructions below, is all it takes to prepare these easy beef enchiladas from start to finish.
Step 1: Brown the Beef
- In a bit of oil, sauté the cooked ground beef or hamburger meat in a sauté pan over medium-high heat, stirring occasionally and crumbling it as it cooks until fully browned, about 5 minutes.
Step 2: Build the Beef Filling
- Add in onion and garlic and cook for another 3 minutes. Stir in cumin, beans, green chiles, homemade taco seasoning, salt, and pepper to finish the beef filling.
Step 3: Preheat and Prep Your Dish
- Preheat your oven to 350°F (180°C) and get your 9 × 13-inch baking dish or casserole dish ready as your prepared baking pan.
Step 4: Assemble the Enchiladas
- Set up a little assembly line: spread a thin layer of enchilada sauce on the bottom.
- Fill each tortilla with about 1/2 cup of the beef mixture and 1/3 cup of shredded cheese, placing it in the center.
- Roll it up and layer it seam side down in the dish.
Step 5: Top and Bake
- Pour the remaining sauce over the top along with two tablespoons more cheese.
- Bake, uncovered, for about 20 minutes, until everything is melted, bubbly, and the edges look slightly crispy.
Step 6: Rest and Serve
- Let it rest briefly on a wire rack before serving warm and hot. Top with your favorite toppings and a final garnish to finish it off
Expert Tips for Making This Ground Beef Enchiladas Recipe:
For this beef enchiladas recipe, a few expert tips go a long way, and my first recipe tip is that if you’re making this as a ground beef enchilada casserole, frozen ground beef works just fine straight from the freezer if you cook it low and slow, or even quicker if you thaw it first in the Instant Pot before starting the casserole.
- When it comes to the onion, I like to dice it fine so it disappears into the filling rather than standing out in every bite.
- As for tortillas, both corn and flour tortilla options work, though corn tortillas hold up better than flour tortillas once baked.
- While I love the flavor of pre-shredded blends like Chi Chi’s, skip pre-packaged cheese if you can, since it’s coated in starch that keeps it from melting as smoothly; grate your own instead for the best results.
- Always brush a little extra sauce over the top before you bake, since this keeps the tortillas from starting to dry out, and make sure everything is evenly coated, but lightly so it doesn’t get soggy.
- Finish with a sprinkle of green onions, cilantro, or olives right on top of the casserole for extra freshness.
- If you’re planning ahead, this recipe is perfect to make as a double batch, since you can easily freeze one and simply thaw it whenever you’re ready for round two.
Optional Variations:
- Swap to green beef enchiladas using a homemade green enchilada sauce instead of the usual red enchilada sauce, keeping it just as authentic to Mexican-style enchiladas
- For vegetarian enchiladas or fully vegan enchiladas, swap in plant-based ground beef like Beyond Beef, or try sausage if you want something different from beef altogether
- Make it gluten-free enchiladas or dairy-free enchiladas friendly, whether you use homemade tortillas or store bought tortillas, opting for gluten-free corn tortillas or gluten-free flour tortillas over standard all-purpose flour ones a good 1-for-1 gluten-free flour blend works well for homemade dough
- Flash-frying the tortillas briefly in a skillet with a little oil before you roll, dip, or tear them helps bring out that toasty corn flavor everyone loves
- For fillings, try roasted cauliflower, zucchini, and bell peppers as great vegetarian fillings, especially paired with vegan cheese and a mix of white beans, pinto beans, black beans, lentils, or chickpeas
- However you choose to customize it, whether homemade or roasted, this dish stays savory and satisfying no matter your favorite variety
What to Serve with Ground Beef Enchiladas:
Make-Ahead, and Freezer Instructions:
There I’m gonna show you how to make-head and freeze it:
Make-Ahead Instructions
For make-ahead instructions, if you’re planning to bake it within 48 hours, simply prepare the beef enchilada casserole by rolling and filling the tortillas as directed, then cover the baking dish and refrigerate it before adding the sauce and cheese on top.
Freezer Instructions
For longer storage, you can freeze this ground beef enchiladas dish instead line a freezer-safe pan or disposable aluminum pan with parchment, assemble the enchiladas as usual, then top with sauce and cheese, seal tightly with aluminum foil, and place it inside a freezer bag, making sure to squeeze out air for optimal texture and to avoid any sogginess later. It’ll keep well in the freezer for up to 3 months, and when you’re ready to enjoy it on another day, simply thaw it in the fridge overnight, transfer it to the oven, and lift off the foil before you bake it as usual, following the same directions from the original recipe.
How to store and reheat:
How to Store
For proper storage, keep leftover enchiladas in an airtight container in the refrigerator for up to 4-5 days, or freeze them for longer storage frozen cooked enchiladas with the frozen sauce included will keep well for up to 3 months.
How to Reheat
When it’s time to reheat, the oven gives the best results: bake at 350°F for about 30 minutes, or until fully cooked through, whether starting from thawed or refrigerated leftovers. The microwave works in a pinch too, though it can leave the tortillas a bit rubbery or cause the edges to dry out if left in too long.
More beef recipes you should try:
Tools Used to Make Ground Beef Enchiladas:
These are some necessary tools you’ll need during the process:
- A good Chicken Skillet for browning the ground beef or any other beef you’re using.
- A sturdy baking dish for assembling and baking each enchilada.
- A proper cheese grater or grater to shred your own cheese fresh, since it melts so much better than the pre-shredded kind.
- The right storage containers on hand to make leftover Ground Beef Enchiladas just as easy to manage.
Watch how to make Ground Beef Enchiladas:
Here is the video tutorial for the Ground Beef Enchiladas:
Recipe FAQs:
What is the secret to good enchiladas?
The secret to perfect enchiladas really comes down to proper tortilla preparation. lightly frying each tortilla in oil before you roll them creates a structural barrier that helps prevent absorbing sauce and turning soggy once baked. This little step in the preparation locks in a toasty flavor and rich flavor in every bite.
Can you make enchiladas with red sauce?
These Enchiladas Rojas, made with red enchilada sauce, are a traditional and popular choice. You can prepare a homemade version using simple pantry spices, or grab store-bought, canned sauce for a quick weeknight meal; either way, this recipe works beautifully whether you go fully homemade or take the shortcut.
What are common mistakes when making enchiladas?
One of the common mistakes in making this dish is using un-fried or cold corn tortillas, since cold corn tortillas are more likely to tear and can turn into a soggy mess once you add sauce and bake. Another mistake in preparation is simply drowning the enchiladas in sauce rather than using a moderate amount.
What is the red sauce on enchiladas called?
The red sauce on Enchiladas Rojas is known as red enchilada sauce or salsa roja, a traditional sauce from Mexico made with dried red chili peppers like ancho, guajillo, or New Mexico chiles, first rehydrated and then blended with garlic, onion, and spices for rich flavor and deep color.
