Easy Ground Beef Enchiladas

When family asks for a quick comforting dinner with just enough flavor to make everyone happy these easy ground beef enchiladas never disappoint. With a simple beef filling and a generous layer of bubbly cheese on top they are my solution for weeknights or anytime I want to bring a taste of Tex-Mex to our table.

I started making these enchiladas for my kids on nights when we all needed something fuss free and filling. Since then friends have asked for the recipe every time I bring it to potlucks.

Ingredients

• Lean ground beef: gives a tender hearty filling and is less greasy use fresh beef for best results
• Yellow onion and garlic: build up the flavor base buy firm onions and plump garlic cloves with no soft spots
• Red enchilada sauce: brings tang and color choose a jarred brand you love or use homemade for deeper flavor
• Corn or flour tortillas: hold up after baking and give that classic enchilada texture softer fresh tortillas are easier to roll
• Shredded cheese: delivers that gooey finish on top and inside a mix of cheddar and Monterey Jack melts beautifully
• Cumin and chili powder: wake up the beef choose fresh spices with a bright fragrance for best taste
• Sour cream avocado cilantro and jalapeno toppings: add a cool fresh bite select ripe avocados and bright green cilantro

Instructions

Cook the Beef:

In a large skillet heat olive oil on medium high. Toss in chopped onion and minced garlic then stir them for about three minutes until soft and fragrant. Add the ground beef cumin chili powder salt and black pepper. Break up the beef into small bits and stir continuously until browned all the way with no pink left. If there is extra fat in the pan tilt and spoon it out for a lighter filling.

Mix in Sauce and Cheese:

Once the beef mixture is cooked stir in one cup of the enchilada sauce until the meat is well coated. Slide the skillet off the heat and sprinkle in one cup of shredded cheese. Let it melt and blend into the filling creating a creamy rich base.

Fill and Roll the Tortillas:

Spoon roughly a third cup of the beef filling into each tortilla. Wrap them tightly and lay each one seam side down in a baking dish lined with a layer of enchilada sauce. Continue until all tortillas are snug in the pan.

Add Sauce and Cheese:

Drizzle the remaining enchilada sauce across the rolled tortillas making sure every bit is covered. Sprinkle the last cup of shredded cheese on top for a perfect gooey finish.

Bake Until Bubbling:

Slide the pan into a preheated oven and bake uncovered for fifteen to twenty minutes. The sauce should bubble along the edges and the cheese will turn golden and melted.

Finish and Serve:

Let the enchiladas rest for a few minutes before serving. Top with fresh sour cream avocado cubes diced tomato cilantro and jalapeno slices if you like extra kick.

Cheese is the star for my family and I always use a generous blend for that crackly top. The best moments are when I serve these to my children after a long day and everyone is instantly at the table with smiles.

Storage and Leftover Tips

Let enchiladas cool before covering and storing in the fridge. Warm leftovers in the oven or microwave for best texture. You can freeze baked or unbaked enchiladas for up to three months. For those busy weeks I will often double the batch and freeze an extra tray. Pulling them out for a quick dinner is such a relief.

Easy Ingredient Swaps

Use shredded rotisserie chicken for a poultry spin. Try black beans or sautéed vegetables as a filling for vegetarians. Substitute green enchilada sauce for a different flavor. One friend loves using turkey instead of beef and nobody misses a beat.

Perfect Ways to Serve This

Offer bowls of chopped tomatoes and shredded lettuce to lighten things up. Pair enchiladas with Spanish rice and refried beans for a classic spread. Fresh lime wedges and extra salsa on the side bring brightness. A big scoop of sour cream turns each plate into its own little Tex-Mex feast.

The Story Behind This Recipe

I learned to make enchiladas as a college student sharing a small kitchen with roommates. It started as a way to stretch a pound of meat into several meals. Now it is the dish my kids ask for most on chilly days and each baking pan reminds me of those late night dinners that brought us together.

Recipe Notes

Corn tortillas provide classic flavor but flour tortillas roll more easily. Make it ahead by assembling and chilling before baking. If your enchilada sauce is thin simmer it a bit before using for richer texture.

What People Are Saying

Neighbors always ask for seconds especially kids. Friends love how it reheats perfectly. Even picky eaters dig in with no complaints.

Freezer Meal Conversion

To freeze assemble the enchiladas but hold the cheese topping until ready to bake. Wrap well in foil or a tight cover. To finish baking thaw overnight in the fridge then top with cheese and bake as usual for an almost fresh meal.

Every week as I pull a bubbling pan from the oven and watch everyone gather I remember why this simple recipe matters. Easy ground beef enchiladas are a meal made for sharing and building memories one roll at a time.

Recipe Q&A

→ Can I use chicken instead of ground beef?

Yes, you can substitute shredded cooked chicken for the ground beef. Simply follow the same steps and adjust seasoning to taste.

→ Are corn or flour tortillas better for enchiladas?

Both work well! Corn tortillas offer a classic flavor and texture, while flour tortillas are softer and easier to roll.

→ How do I prevent soggy enchiladas?

Avoid overfilling with sauce and make sure to bake uncovered until cheese is melted and edges are slightly crisp.

→ What toppings can I add for extra flavor?

Sour cream, fresh cilantro, diced avocado, chopped tomatoes, and sliced jalapeños add color and taste.

→ Can enchiladas be made ahead of time?

Yes, assemble and refrigerate them before baking. Add a few extra minutes to the baking time if chilled.