Ground Beef Enchiladas (original) (raw)

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Learn how to make the best, easy Ground Beef Enchiladas! This classic Mexican recipe has seasoned ground beef rolled up in soft corn tortillas and smothered in red sauce and melted cheese.

These tex mex style beef enchiladas are super cheesy and flavorful. They are one of the most common combo plates served with Mexican Rice and Refried Beans.

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Recipe Highlights

Enchiladas are a staple in most Mexican restaurants. They are one of the most common combo plates and you’ll almost always find them served with Mexican Rice and Refried Beans. You don’t always see them on menus, but my favorite has always been ground beef enchiladas.

Beef enchiladas are made in typical enchilada style, with seasoned ground beef tucked inside soft corn tortillas and smothered with enchilada sauce and cheese.

We have other enchilada variations for you to try that are each delicious in their own right, like Cheese Enchiladas, Ground Turkey Enchiladas, Chicken Enchiladas and White Chicken Enchiladas.

What you need

Ingredients

• Ground beef – I prefer to use a lean ground beef, such as 90/10. You are welcome to use whatever you prefer or have on hand, just make sure to drain the excess grease really well.
• Onion and garlic – both are chopped and added to the ground beef for flavor.
• Taco seasoning – I highly recommend making your own seasoning, which I’ve linked here, but you can certainly use a packet of the blend as well. I also add extra cumin because I love the flavor.
• Corn tortillas – These work best for beef enchiladas because they are heartier than their soft flour counterparts. Can you use flour tortillas for enchiladas? Sure you can, and I do for my Green Chile Enchiladas. But corn tortillas are thicker and can stand up to the red sauce better and greasier beef, and they don’t tear as easily.
• Red enchilada chile sauce – You can definitely use a homemade enchilada sauce recipe, in fact I recommend it if you have the time. But the canned sauces available are just so good that I often take the shortcut! My favorites are Old El Paso and Las Palmas. They are available in mild, medium or hot.
• Cheddar jack cheese – Freshly grated off the block is best. Pre-shredded cheese has a coating that prevents proper melting.
• Toppings – There are a lot of options for topping enchiladas before serving, like sliced green onions, sliced jalapenos, sour cream, Pico de Gallo, Homemade Salsa, sliced avocado, cilantro, or Guacamole.

How To Make Beef Enchiladas

Enchiladas are pretty simple to make, but do require a few extra steps.

See the recipe card below for full, detailed instructions

1. Cook the meat – Cook the ground beef with onions and garlic then simmer in taco seasoning. I like to use beef with a medium fat content, like 85/15 because the fat adds flavor and I always drain out the extra grease. But you can use a leaner variety if you like.
2. Prepare sauce – Heat red enchilada sauce in a skillet big enough for the corn tortillas. Let it simmer so you can dip the tortillas in to soften them. Use tongs to hold the tortillas because the sauce is very hot.
3. Fill tortillas – Lay the tortilla on a flat surface and add the beef down the center. Top with shredded cheese, roll and place in a baking dish seam side down.
4. Finish with sauce and cheese – Pour the remaining sauce over the enchiladas and sprinkle with lots of shredded cheese.
5. Bake uncovered until hot and bubbly. You can tent some foil over the top if they are getting too brown. Baking them uncovered gets the edges of the tortillas get a little crispy – that’s my favorite part!
6. Rest and serve – Let the pan sit for 5-10 minutes, then top with your desired garnishes, like sour cream, pico de gallo and chopped cilantro, and serve.

Serving Suggestions

While beans and rice are the most popular sides that you’ll find at every Mexican restaurant, here are a few of our favorite Mexican side dishes:

• Black Bean and Corn Salad
• Elote
• Jalapeno Corn Casserole
• Slow Cooker Mexican Beans
• Black Beans and Rice
• Instant Pot Mexican Rice

Storage Tips

Storing and Freezing Enchiladas

If you plan to make these ground beef enchiladas ahead of time for freezing, use disposable foil pans instead of your ceramic baking dishes.

Storing leftovers: Leftovers should be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or covered in an 350℉ oven until warmed through.

Freezing cooked beef enchiladas: Bake the enchiladas and let cool completely. Cover the entire pan tightly with foil, crimping around the edges to seal and prevent freezer burn. This method also works with freezing smaller portions in individual containers. Thaw in the fridge overnight, then bake at 350℉ until enchiladas are warmed through.

Make Ahead Tips

Make and refrigerate up to 2 days in advance before baking. Prepare everything up to just before baking, then cover with foil and refrigerate. Let the pan of enchiladas sit out for 15-30 minutes to come to room temperature, then bake as directed.

To freeze ahead, make enchiladas and cover with the sauce and cheese. Cover tightly with plastic wrap and foil to prevent freezer burn, and freeze for up to 6 months. Thaw overnight in the fridge, then bake as directed.

This is great for packaging up a meal for a friend in need or for meal prepping. Make sure to include directions if taking to a friend – you can write directly on the foil!

Recipe Tips

• Roll the filled tortillas right in the baking dish to prevent meat falling out when you move them.
• Depending on how much meat you use for each enchilada, you may get anywhere from 8-14. Use another pan if necessary rather than trying to stuff them all in one dish.
• Use caution with the sauce because it will be very hot. You can let it cool a bit if it’s too hot to handle, but the warm sauce is necessary for softening the tortillas.
• If you prefer, you can pan-fry the tortillas in a little oil to soften them. But still dip in the sauce because that helps to soften them as they bake, and adds flavor.

More Mexican Recipes

• Instant Pot Barbacoa
• Ground Beef Tacos
• Slow Cooker Shredded Beef Tacos
• Grilled Shrimp Tacos
• Chipotle Steak Quesadilla
• Air Fryer Tacos
• Salsa Verde Chicken

Recipe

• 1 pound Ground beef
• 1 Small white onion diced
• 1 Garlic clove minced
• 2 tablespoons Taco seasoning 1 packet
• ½ teaspoon Cumin
• 1/4 cup Water
• 8-10 Corn tortillas
• 28 ounces Red enchilada chile sauce
• 2-3 cups Freshly shredded cheddar jack cheese
• Optional Toppings: sour cream, pico de gallo or salsa, diced avocado, fresh cilantro

Cook ModePrevent your screen from going dark

• Heat a large skillet over medium-high heat with a tablespoon of olive oil.
• Add the diced onions and cook, stirring frequently until they begin to soften.
• Add the ground beef and minced garlic. Cook beef, breaking up with a spoon, until no longer pink; 5-7 minutes. Drain excess grease or soak up with paper towels.
• Sprinkle taco seasoning and cumin over the beef and stir in ¼ cup of water. Continue to cook, stirring often, until water is absorbed.
• Preheat oven to 350℉. Pour ½ a cup of enchilada sauce in the bottom of a 13×9-inch baking dish and spread evenly.
• Heat remaining sauce in a small-medium size skillet, just until it begins to bubble, then remove from heat.
• Wrap a stack of 10 corn tortillas in a clean kitchen towel and microwave on high for 30 seconds to a minute. Dip a tortilla in the enchilada sauce to coat both sides then lay flat on a cutting board or plate. Add a small amount of the meat mixture (about 3 tablespoons) down the center of the tortilla, then top with about 1-2 tablespoons of shredded cheese. Roll up both sides and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and meat.
• Pour remaining sauce evenly over the enchiladas and top with remaining shredded cheese.
• Bake uncovered for about 25 minutes, or until cheese is melted and sauce is bubbly.
• Let sit 5-10 minutes before serving. Garnish as desired with optional toppings like sour cream, pico de gallo, avocado, sliced green onions or cilantro.

Yield: You can get anywhere from 8 to 14 enchiladas depending on the amount of meat you place in each tortilla. You will have about 2 ½ cups of meat mixture to work with. Using ¼ cup of meat on will yield 8-9 enchiladas.

Storing leftovers: Store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or covered with foil in an 350℉ oven until warmed through.

Freezing cooked enchiladas: Bake enchiladas and let cool completely. Cover the entire pan tightly with foil, crimping around the edges to seal and prevent freezer burn. This method also works with freezing smaller portions in individual containers. Thaw in the fridge overnight, then bake at 350℉ until enchiladas are warmed through.

Make Ahead and Refrigerate: You can prep the entire pan of enchiladas and refrigerate for up to 2 days. Prepare everything up to just before baking, then cover and refrigerate. Let the pan sit out for 15-30 minutes to come to room temperature, then bake as directed.

Freeze Ahead: Prep the enchiladas and cover with the sauce and cheese. Cover tightly with plastic wrap and foil to prevent freezer burn, and freeze for up to 6 months. Thaw overnight in the fridge, then bake as directed.

Calories: 454kcalCarbohydrates: 30gProtein: 28gFat: 25gSaturated Fat: 13gCholesterol: 91mgSodium: 1516mgPotassium: 351mgFiber: 5gSugar: 10gVitamin A: 1358IUVitamin C: 5mgCalcium: 315mgIron: 3mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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