Ground Beef Enchiladas

Ground beef enchiladas are the ultimate comfort food that brings everyone to the table! These cheesy, saucy rolled tortillas filled with perfectly seasoned beef and topped with melted Cheddar are the kind of dinner that makes you feel like a kitchen superstar. With simple ingredients and easy steps, this recipe has become my go-to when I want something hearty, satisfying, and oh-so-delicious without spending hours in the kitchen.

Love More Ground Beef Recipes? Try My Honey Garlic Ground Beef and Broccoli or this Easy Ground Beef Rice Casserole next.

Why You’ll Love This Recipe

The warm tortillas wrapped around savory seasoned beef, smothered in enchilada sauce, and topped with bubbly melted cheese – it’s pure comfort in every bite.

Print

Ingredient List

For the Filling:

• 1 lb ground beef (≈ 450 g)
• ½ white onion, diced
• 3 tablespoons taco seasoning
• ¼ cup water (≈ 60 mL)

For Assembly:

• 10–14 corn tortillas, warmed
• 2 cups enchilada sauce
• 3 cups shredded Cheddar cheese

For Serving:

• Sour cream
• Fresh cilantro, chopped

Why These Ingredients Work

Ground beef is cheap and fast. That’s honestly my whole criteria for weeknight cooking right there. Plus when you brown it with onions the smell is so good my kids actually wander into the kitchen asking what’s cooking instead of hiding in their rooms ordering pizza on their phones.

The taco seasoning packet does all the work. I read some blog at 2am once about making your own spice blend and got all ambitious. Stood there measuring cumin, chili powder, garlic powder, paprika, and like six other things. Realized halfway through I was literally recreating the $1.29 packet from Kroger. Now I just buy the packet and use those 15 minutes to drink wine instead.

Corn tortillas changed everything for me. First time I made enchiladas I used flour tortillas because that’s what was in my fridge. They turned into this weird gummy paste situation that even my dog wouldn’t touch – and she eats cat poop, so that’s saying something. Corn tortillas get this soft, tender texture when they bake in all that sauce. Actually tastes like enchiladas instead of sad wet burritos lying down.

Enchilada sauce from a can is totally fine. I use the Target brand and nobody’s ever said “Hmm, is this homemade sauce?” It keeps everything moist, adds a ton of flavor, and makes your house smell like you’ve been slaving away when really you were just watching TikTok.

Cheddar cheese melts perfectly and cuts through all the richness with that sharp flavor. I buy pre-shredded because standing there grating cheese when I could be sitting down with a glass of wine seems like a waste of my limited free time.

Essential Tools and Equipment

• Large skillet for browning the beef
• 9×13-inch baking dish
• Wooden spoon or spatula for stirring
• Measuring cups and spoons
• Microwave or small skillet for warming tortillas
• Aluminum foil (optional, for covering)

How To Make Ground Beef Enchiladas

Step 1: Preheat Your Oven

Turn that oven to 375°F right this second. Don’t be like me and forget this step, then stand there hangry with everything assembled waiting 15 minutes for the oven to heat up. Learn from my mistakes.

Step 2: Cook the Beef and Onion

Throw your ground beef and chopped onion in a big skillet on medium heat. Break up the meat with your spoon – I kinda aggressively smash it around while mentally replaying annoying conversations from my day. Therapeutic. Takes maybe 7-8 minutes till there’s no pink left and your onions are soft. If you’ve got a puddle of grease (depends on what beef you grabbed), tip the pan and scoop it out. I keep an old coffee can under my sink for grease because apparently pouring it down the drain will cost you $300 in plumber fees. Yeah, I learned that one the expensive way.

Step 3: Season and Simmer

Dump in your taco seasoning and stir everything till it’s coated. Pour in the water and let it simmer till the water’s gone – maybe 3 or 4 minutes. This makes the seasoning actually stick to the meat instead of pooling at the bottom in sad brown juice. Take it off the heat and set it aside.

Step 4: Prepare Your Baking Dish

Pour about half a cup of sauce in the bottom of your 9×13 pan. Spread it around with a spoon. First time making these I thought “that seems unnecessary” and skipped it. Spent 30 minutes after dinner scraping tortillas off the bottom with a butter knife while my husband asked if we could just order pizza next time. Do. This. Step.

Step 5: Warm Those Tortillas

This right here will make or break your whole night. Wrap your tortillas in a damp paper towel, microwave 30 seconds. Or warm them on a skillet if you’re feeling fancy. I tried rolling cold tortillas one time because I was running late for book club. They cracked into approximately 73 pieces. My daughter walked in, looked at the counter covered in tortilla shards and beef, and went “Mom…what happened” in that tone kids use when they’re genuinely concerned. Warm tortillas roll. Cold tortillas explode. Science.

Step 6: Assemble Each Enchilada

Grab a warm tortilla, plop a couple spoonfuls of beef down the middle – not too much or it’ll bust open – sprinkle cheese on top, roll it up, plop it seam-down in your pan. Keep going. Shove them close together so they lean on each other, otherwise they unroll and you end up with enchilada salad. Which has happened to me at a church potluck in front of literally everyone I know. Still haven’t lived that one down.

Step 7: Add Sauce and Cheese

Pour all your remaining sauce over the top. Every single tortilla needs to be covered or it’ll dry out and get crunchy like a tostada, which is great for dipping but terrible for enchiladas. Then dump the rest of your cheese on top. I’m talking pile it on. My personal rule is if you can see sauce peeking through, you need more cheese.

Step 8: Bake to Perfection

Stick it in the oven for 20 minutes. Look for bubbling sauce around the edges and melted cheese with some golden spots forming. Your whole house will smell amazing and people will start magically appearing in the kitchen asking when dinner’s ready.

Step 9: Serve and Enjoy

Wait maybe 2 minutes so you don’t burn your entire mouth. I never wait long enough and always regret it but I’m impatient. Throw some sour cream on top, sprinkle cilantro everywhere, serve it up. Sit there looking smug while everyone acts like you’re some kind of culinary genius when really it took you 45 minutes and most of that was just waiting for the oven.

You Must Know

If you don’t warm your tortillas I can’t help you. Seriously. Cold corn tortillas will crack, tear, rip, shred, basically self-destruct the second you try to roll them. You’ll end up standing at your counter with tortilla confetti everywhere questioning your life choices. This happened to me at a potluck. In front of my entire book club. Karen still brings it up. Warm your tortillas or prepare for humiliation.

Personal Secret: I save about half a cup of cheese and throw it on during the last 5 minutes of baking. You get perfectly melted cheese underneath with crispy golden edges on top. My kids literally fight over the corner pieces because of this. Worth the extra step.

Pro Tips & Cooking Hacks

Keep your heat on medium when browning beef. I used to crank it to high thinking it’d cook faster but it just steams instead of browns. Takes a few extra minutes on medium but you actually get flavor instead of grey meat mush.

Don’t overstuff your tortillas. I used to pack them like I was making burritos and they’d explode in the oven making this huge mess. Two to three tablespoons of filling max. Trust me.

If your enchilada sauce looks really thick, add a splash of water. Some brands are thicker than others and thick sauce doesn’t pour well. Learned this after dumping clumpy sauce all over and having to spread it with a spoon like I was frosting a weird savory cake.

Use a fork to roll tortillas. Hold one end down with the fork, roll with your other hand. My friend showed me this trick and I literally gasped out loud. Changed my entire enchilada game.

Pack them tight in the pan like sardines. They’ll hold each other up and won’t flop open while baking.

Mistakes I’ve made:

• Forgot sauce on bottom = destroyed my pan, my patience, and my marriage almost
• Didn’t cover tortillas with enough sauce = my kid chipped a tooth on a crunchy edge
• Used cold tortillas = crime scene of tortilla pieces everywhere
• Left them in too long because I was on a phone call with my mom = rubbery cheese nobody would eat and I ended up ordering pizza anyway

Flavor Variations & Suggestions

Want spice? Throw diced jalapeños in with the beef. Or grab a can of green chiles. I buy mild ones because my kids are wimps but when they’re at their dad’s house I make them so spicy I’m crying and sweating. Very cathartic.

Hide vegetables by sautéing bell peppers or mushrooms with your onion. My daughter once told me these were her favorite meal. She’d been eating mushrooms twice a month for eight months without knowing. Parent win.

Add a can of black beans to stretch it further. My husband insists they taste better with beans. More protein too if you’re into that.

Switch up the cheese – Mexican blend, Monterey Jack, whatever’s on sale. Sometimes I crumble queso fresco on top after baking and pretend I’m fancy.

Green enchiladas with salsa verde hit different. Same recipe, just swap the sauce. Whole new vibe.

Ground turkey if you want lighter. Shredded rotisserie chicken when you’re too lazy to brown anything. Both great.

Make-Ahead Options

Meal prep Sunday champion right here. Assemble the whole thing, wrap it tight, stick it in the fridge, bake tomorrow. Add 5-10 extra minutes to cooking time since it’s cold.

Freezing works great. Wrap unbaked pan in plastic wrap then foil, freeze up to 3 months. Thaw overnight in fridge or bake from frozen at 350°F for 45-50 minutes covered, then 10 more uncovered. I always have one in the freezer for emergency dinners when I just can’t.

Already baked? Cool it completely, wrap individual portions in foil, freeze. Reheat whenever. Saved me countless times when I forgot to plan dinner and was ready to just feed everyone cereal.

Recipe Notes & Baker’s Tips

Tortilla sizes vary. Little street taco ones mean 14. Big ones maybe 10. Just use what you’ve got.

Buy an extra can of sauce. I always run out halfway through and then stand there debating if I should run to the store or just accept my dry enchiladas. Extra can solves this crisis.

Let your cheese sit out while you cook the beef. Room temp cheese melts so much better. Cold cheese just sits there being lumpy and sad.

If your tortillas tear even when warm, they’re old. Fresh tortillas are way more flexible. Check the date.

Make two smaller pans – one for tonight, one for the freezer. Future you will love current you.

Serving Suggestions

I usually make Mexican rice or just throw cilantro and lime in regular rice. Refried beans from a can with cheese stirred in are stupid easy and taste great.

Bagged salad with avocado chunks and lime juice makes me feel like I’m being healthy even though I’m about to eat half a pan of cheese and beef.

Tortilla chips with store-bought guac and salsa makes it a whole thing. My kids love having chips to crunch on while they eat.

Pico de gallo on top adds freshness that cuts the richness. Makes it feel lighter even though it’s definitely not.

More topping ideas: Avocado slices always, pickled jalapeños if you like heat, sliced radishes for crunch, tomatoes, or just squeeze lime over everything.

How to Store Your Ground Beef Enchiladas

Refrigerator: Cover the pan with foil or throw leftovers in a container. Lasts 3-4 days but mine disappear in like 36 hours because my husband sneaks midnight snacks.

Freezer: Wrap pieces individually in foil, toss in a freezer bag. Or wrap the whole pan. Good for 3 months, perfect for those nights when you just can’t anymore.

Reheating: Oven’s best – foil on top, 350°F for 15-20 minutes. Microwave works if you’re desperate but the tortillas get weird. Splash extra sauce on before reheating or they’ll be dry.

Allergy Information

Contains: Dairy (cheese, sour cream), corn

Gluten-free: Yep! Corn tortillas are naturally gluten-free. Just check your taco seasoning and sauce labels because some brands add weird stuff.

Dairy-free: Grab dairy-free cheese – it’s actually good now, not like that plasticky nonsense from five years ago. Skip sour cream or use coconut cream.

Corn-free: Use flour tortillas. Easy swap, works great.

Questions I Get Asked A Lot

Can I use flour tortillas instead of corn?

Yeah absolutely! My sister refuses to use corn tortillas because she hates them. Flour ones are actually easier because they don’t crack. Get the burrito-size ones. Tastes slightly different but still really good.

My tortillas are falling apart in the oven – what am I doing wrong?

Not enough sauce coverage! Did this my first time and the edges dried out and got all crusty and broke. Gotta drown those tortillas in sauce. Every bit needs to be covered or they’ll dry out and fall apart.

How do I keep my enchiladas from getting soggy?

Don’t overdo the sauce and drain your beef really well. Also pull them out right when the cheese melts. My mom used to leave hers in forever and they’d be mushy. Twenty minutes is perfect.

Can I make these spicier?

Totally! Get spicy enchilada sauce, throw jalapeños or chipotles in your beef, add cayenne to your seasoning, use pepper jack cheese. When my kids are gone I make them so hot I’m sweating and crying. It’s great.

💬 Tried this recipe? Leave a comment and rating below! Tell me everything – did you burn them? Forget a step? Did your picky eater actually clean their plate? I read every single comment and love hearing your stories!