INTRODUCTION
Ground Beef Enchiladas are an easy and warm meal you can make any night. The dish uses simple items and cooks fast. You mix ground beef with a few spices, fill tortillas, and bake them with sauce and cheese. This meal works well for a family dinner or a small get-together. You will get soft tortillas, juicy beef, and melty cheese in each bite.
Many people like meals that are quick and sure to please. This recipe fits that need. If you want a different dinner idea, you might also like a simple stir fry that uses beef and vegetables, as shown in this beef and broccoli recipe. The link shows another easy way to cook beef for weeknights.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast, filling, and full of flavor. It uses common items from the store. You do not need fancy skills to make it. The oven does most of the work and the result is warm, saucy, and cheesy.
This dish is also easy to change. You can use corn or flour tortillas. You can add vegetables or beans to the filling. It feeds many people and it also keeps well in the fridge. For a different slow-cooked beef meal, try a warm soup like crockpot beef and vegetable soup which is also simple and tasty.
HOW TO MAKE Ground Beef Enchiladas
This section shows the plan to make the enchiladas. You will cook beef, fill tortillas, add sauce and cheese, and bake. Keep the work area clean and get your pan ready.
If you like baked Mexican-style chicken, you can learn how to make a quick chicken enchilada dish by checking this easy chicken enchilada guide. It gives a clear idea of how to assemble and bake enchiladas, which is similar to this beef method.
EQUIPMENT NEEDED
- Large skillet for browning beef
- Wooden spoon or spatula
- Baking dish (9×13 inch works well)
- Measuring spoons
- Grater for cheese (if needed)
- Knife and cutting board for onion and garlic
- Oven mitts and foil
These items are common and help the work go smooth. If you have a baking dish that fits tightly, the enchiladas will cool less and stay warm longer.
Ingredients You’ll Need :
- 1 lb lean ground beef
- 8 flour or corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Sour cream (for topping)
STEP-BY-STEP INSTRUCTIONS :
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, brown the ground beef with diced onions until translucent (5-7 minutes).
- Add minced garlic, cumin, and chili powder; sauté for another minute.
- Spoon the beef mixture onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden.
After the enchiladas bake, let them sit for a few minutes so the sauce thickens slightly. This makes them easier to serve. The cheese will be bubbly and light brown on top. A spoon of sour cream on each plate adds coolness and balance to the warm spices.
HOW TO SERVE Ground Beef Enchiladas
Serve these enchiladas hot from the oven. Use a wide spatula to lift each roll and place it on a plate. Add a spoonful of sour cream on top for cream and tang. You can also add chopped fresh cilantro or green onions for color and a fresh bite.
For a full meal, add a side of rice and beans or a crisp green salad. If you like a small, mild side, plain rice or a simple salad works great. If you want a richer side, try refried beans or roasted corn. You can see another soup idea that pairs well with enchiladas at this old-fashioned vegetable beef soup link for a warm bowl on the side.
STORAGE & FREEZING : Ground Beef Enchiladas
To store:
- Cool the enchiladas to room temperature but do not leave them out more than two hours.
- Put them in an airtight container or cover the baking dish with plastic wrap.
- Keep in the refrigerator for up to 3–4 days.
To freeze:
- Wrap the cooled dish tightly with plastic wrap and then with foil to prevent freezer burn.
- Freeze for up to 2 months.
- To reheat from frozen, thaw in the fridge overnight then bake at 350°F (175°C) for 20–30 minutes until hot and bubbly. If reheating from frozen without thawing, cover with foil and bake at 350°F for 45–60 minutes, then uncover for the last 10 minutes.
Label the container with the date so you know when you froze it. Leftover enchiladas reheat well in the oven or microwave.
SERVING SUGGESTIONS
- Top with sour cream and chopped cilantro.
- Add a side of Mexican rice or simple white rice.
- Serve with warm tortillas or tortilla chips on the side.
- Offer lime wedges for a bright touch.
- Add sliced avocado or guacamole for cream and texture.
These small extras make each plate look good and taste better. Keep sides simple to let the enchilada flavor stand out.
VARIATIONS
- Vegetarian: Swap the beef for cooked black beans or lentils and add corn and bell pepper.
- Spicy: Add chopped jalapeños or a dash of cayenne to the beef.
- Cheesy: Use a mix of cheeses like cheddar and Monterey Jack or add queso fresco.
- Sauce swap: Use green enchilada sauce for a tangy change.
- Slow-cooked: Brown beef in a skillet then finish the spiced mix in a slow cooker for a different texture.
You can try one change at a time to see what you like best. Small shifts in spice or cheese can make a big difference.
FAQs
Q: Can I use corn tortillas instead of flour?
A: Yes. Corn tortillas are fine. Warm them slightly so they do not crack when you roll them.
Q: Can I make this ahead and bake later?
A: Yes. Assemble the enchiladas in the dish, cover with foil, and refrigerate for up to 24 hours. Bake when you are ready.
Q: Do I need to cook the tortillas before filling?
A: No, you can use them as is, but warming them briefly makes them easier to roll and less likely to tear.
Q: Can I reduce the fat in this recipe?
A: Use lean ground beef or ground turkey. You can also use less cheese or a lower-fat cheese.
Q: How do I keep the tortillas from getting soggy?
A: Do not over-sauce the tortillas inside. Pour sauce on top. Also bake uncovered for a bit so the top becomes slightly firm.
Q: How long will leftovers stay good?
A: In the fridge, eat within 3–4 days. In the freezer, use within 2 months for best taste.
MAKE-AHEAD TIPS FOR Ground Beef Enchiladas
- Prepare the beef filling a day ahead. Cool and store in the fridge.
- Warm tortillas briefly in a pan or microwave to make them flexible.
- Assemble the enchiladas in the baking dish, cover tightly, and refrigerate up to 24 hours before baking.
- If you plan to freeze, assemble and wrap the dish well. Thaw in the fridge before baking for best results.
- Keep toppings like sour cream or cilantro separate until you serve to keep them fresh.
These small steps save time on the cooking day and make the meal come together quickly.
Conclusion
This Ground Beef Enchilada recipe is simple, warm, and full of flavor. It uses everyday ingredients and gives you a family friendly meal that you can change to fit your taste. For another tried and loved ground beef enchilada method, see this well-tested version at The BEST Ground Beef Enchiladas | It Is a Keeper. If you want another easy step-by-step ground beef enchilada idea, try this clear guide at Easy Ground Beef Enchiladas – I Wash You Dry which has helpful photos and tips. Enjoy your meal and feel free to change spices and toppings to make it your own.
Ground Beef Enchiladas
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, brown the ground beef with diced onions until translucent (5-7 minutes).
- Add minced garlic, cumin, and chili powder; sauté for another minute.
- Spoon the beef mixture onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden.
- After the enchiladas bake, let them sit for a few minutes before serving.