If there’s one dish that can instantly make your kitchen smell like a fiesta, it’s Best Ground Beef Enchiladas. Think tender corn tortillas stuffed with juicy seasoned beef, smothered in rich red enchilada sauce, and topped with gooey melted cheese. These enchiladas are a weeknight win—hearty enough to satisfy a hungry family but simple enough that you won’t be chained to the stove.
Whether it’s taco night or a cozy Friday dinner, these enchiladas bring the kind of comfort that makes everyone gather around the table fast. Bonus: they taste even better the next day, so don’t be shy about doubling the batch for leftovers. In this recipe, we’ll walk through the steps to make these crowd-pleasers perfectly every single time, from browning the beef to that final sprinkle of cilantro that seals the deal.
Table of Contents
What is Best Ground Beef Enchiladas?
Best Ground Beef Enchiladas are a Mexican-inspired comfort dish made with soft tortillas filled with seasoned ground beef, onions, garlic, and green chilies. They’re rolled up, smothered with red enchilada sauce, topped with cheese, and baked until bubbly. The beauty of this dish is its simplicity—humble ingredients that transform into something spectacular.
You get the rich, savory flavor of the beef, the mild heat from the chilies, and the cheesy, saucy goodness that ties it all together. It’s the kind of dinner that feels like a hug—warm, familiar, and deeply satisfying. Even picky eaters can’t resist. And for busy home cooks, it’s a terrific make-ahead option: assemble it earlier in the day, pop it in the oven at dinnertime, and voilà—instant dinner hero status.
Reasons to Try Best Ground Beef Enchiladas
First off, these Best Ground Beef Enchiladas are unbelievably easy. With just a few pantry staples—beef, tortillas, sauce, and cheese—you can have a restaurant-quality dinner ready in under an hour. Second, they’re endlessly customizable. Want to sneak in veggies? Add some spinach or bell peppers to the filling. Need to go lighter? Swap in ground turkey or even plant-based crumbles.
Third, they freeze beautifully, so you can stash extras for those nights when you just can’t deal with cooking (we’ve all been there). But maybe the best reason? They’re pure comfort food. Every bite is rich, cheesy, and full of flavor—perfect for family dinners, potlucks, or lazy weekends. If you love dishes like Easy Chicken Enchiladas or crave Mexican-style comfort meals like Loaded Potato Taco Bowls, this one’s bound to become a favorite.
Ingredients Needed to Make Best Ground Beef Enchiladas
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) red enchilada sauce
- 1 can (4 oz) chopped green chilies
- 8–10 corn tortillas
- 1½ cups shredded cheddar or Mexican blend cheese
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
- Olive or vegetable oil for frying
Optional Toppings: sour cream, sliced olives, diced tomatoes, avocado, sliced jalapeños
Instructions to Make Best Ground Beef Enchiladas – Step by Step
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). You’ll need a 9×13-inch baking dish, so lightly coat it with a splash of enchilada sauce to keep things from sticking. Think of this as laying down a cozy bed for your tortillas—sauce first, always.
Step 2: Cook the Aromatics
Heat a drizzle of olive oil in a large skillet over medium heat. Toss in your chopped onion and let it cook until it turns translucent and slightly golden. That’s where the flavor magic begins. Add the minced garlic and sauté for another minute—just enough to make your kitchen smell amazing (and maybe make the neighbors jealous).
Step 3: Brown the Beef
Now, add the ground beef to your skillet. Break it apart with a spatula as it cooks. You want it nicely browned, not gray or soggy. This step builds the deep, savory base for your enchiladas. Once browned, season with salt and pepper, then stir in the chopped green chilies for that subtle heat and flavor kick. Let it all mingle together for about 2 minutes.
Step 4: Soften the Tortillas
This is the “secret” to tender enchiladas that don’t crack. In a separate small skillet, heat a bit of oil over medium heat and quickly fry each corn tortilla—just a few seconds per side. You’re not crisping them, just making them flexible. Drain them on paper towels to remove excess oil.
Step 5: Assemble the Enchiladas
Lay one softened tortilla flat, spoon 2–3 tablespoons of the beef mixture down the center, sprinkle some cheese, and roll it up tightly. Place it seam-side down in your baking dish. Keep going until your dish is full and your filling’s used up. Don’t worry if they look snug—snug is good.
Step 6: Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure every inch is coated. This is where that saucy, cheesy goodness comes to life. Sprinkle the rest of your shredded cheese generously over the top.
Step 7: Bake
Pop the dish into your preheated oven and bake for about 20 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and just starting to brown around the edges. Your kitchen will smell so good you’ll be counting down the minutes.
Step 8: Rest and Garnish
Once baked, let the enchiladas rest for about 5–10 minutes. This helps everything set and makes serving easier. Sprinkle fresh chopped cilantro on top for a burst of color and freshness.
Step 9: Serve and Enjoy
Serve your enchiladas warm with your favorite toppings—cool sour cream, creamy avocado slices, tangy diced tomatoes, or even sliced olives. Pair them with rice, beans, or a crisp salad for a complete meal. Then sit back and enjoy that well-earned applause from whoever’s lucky enough to share dinner with you.
What to Serve with Best Ground Beef Enchiladas
These Best Ground Beef Enchiladas pair perfectly with classic sides like Mexican rice, refried beans, or a bright corn salad. For something lighter, try a tangy cabbage slaw or a simple cucumber and lime salad. If you want to go all out, whip up some Spinach Dip or Cottage Cheese Mozzarella Bites as appetizers. And don’t forget the chips and salsa—because no enchilada night is complete without a little extra crunch.
Key Tips for Making Best Ground Beef Enchiladas
- Warm the tortillas – Always soften them in oil or the microwave before rolling to prevent cracking.
- Don’t skimp on sauce – Dry enchiladas are sad enchiladas. Make sure every tortilla is covered.
- Try cheese blends – A combo of cheddar and Monterey Jack melts beautifully.
- Make it ahead – Assemble the dish earlier in the day and refrigerate; just bake before serving.
- Freeze leftovers – Wrap cooled enchiladas individually for easy reheating later.
Storage and Reheating Tips for Best Ground Beef Enchiladas
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place enchiladas in a baking dish, cover with foil, and warm in a 350°F oven for about 15 minutes. You can also microwave individual portions for 1–2 minutes, but the oven keeps that lovely texture intact. Want to freeze them? Wrap baked enchiladas individually in foil and store for up to 3 months. Thaw overnight in the fridge before reheating. They’re perfect for meal prep—one of those “thank past-you” moments.
FAQs
Can I use flour tortillas instead? Absolutely! They roll easier and soak up sauce beautifully.
Can I make these vegetarian? Yes, swap the beef for beans, mushrooms, or a plant-based meat.
What’s the best cheese to use? A Mexican blend is ideal, but cheddar or Monterey Jack works well too.
How spicy are these? Mild to medium—adjust by adding or skipping jalapeños.
Can I freeze them before baking? You sure can. Assemble, cover, and freeze. Bake directly from frozen for about 45 minutes.
Final Thoughts
Best Ground Beef Enchiladas are that magical mix of comfort, flavor, and ease that every home cook needs in their rotation. They’re quick, satisfying, and ridiculously tasty—the kind of meal that brings smiles all around the table. Whether it’s taco night, meal prep Sunday, or just a “we need something good tonight” dinner, this recipe always delivers. And if you’re craving more cozy comfort food, check out our Slow Cooker Cowboy Casserole or Easy Chicken Enchiladas. Trust me, once you try this, you’ll be adding it to your regular dinner lineup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Best Ground Beef Enchiladas – Easy, Cheesy, and Delicious
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Description
Experience the savory goodness of ground beef, melted cheese, and zesty enchilada sauce wrapped in warm corn tortillas. Perfect for taco night or any occasion!
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) red enchilada sauce
- 1 can (4 oz) chopped green chilies
- 8–10 corn tortillas
- 1 1/2 cups shredded cheddar cheese or Mexican blend cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Olive oil or vegetable oil for frying
- Optional toppings: sour cream, sliced olives, diced tomatoes, avocado, sliced jalapeños
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat a little olive oil over medium heat. Add chopped onion and cook until translucent.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the ground beef to the skillet and cook until browned, breaking up the meat with a spatula or spoon.
5. Season the beef with salt and pepper to taste, and stir in the chopped green chilies. Cook for about 2 minutes.
6. In a separate small skillet, heat a little oil over medium heat and quickly fry each corn tortilla for a few seconds on each side until pliable. Drain on paper towels.
7. Pour a small amount of enchilada sauce into a 9×13-inch baking dish to coat the bottom.
8. Spoon 2–3 tablespoons of the beef mixture onto each tortilla, add a bit of shredded cheese, and roll them up tightly.
9. Place the rolled tortillas seam-side down in the prepared baking dish.
10. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.
11. Sprinkle the remaining shredded cheese over the top.
12. Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
13. Remove the enchiladas from the oven and let them rest for a few minutes. Garnish with chopped cilantro before serving.
14. Serve with optional toppings such as sour cream, sliced olives, diced tomatoes, and avocado.
Notes
Switch ground beef with turkey or plant-based meat for a healthier or vegetarian version.
For an extra kick, add diced jalapeños to the beef mixture.
Enchiladas can be frozen and reheated, making them ideal for meal prep.
If you prefer flour tortillas, they can also be used for this recipe.
