Name: Ground Beef Enchiladas
Prep time: 10 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 lb ground beef (Use lean ground beef (85/15) to reduce excess grease, or swap for ground turkey.); 1 cup onion, chopped (Yellow or white onion.); 1 teaspoon chili powder; 1 teaspoon ground cumin; Salt and black pepper to taste; 8 pieces soft tortillas (Flour or corn, 6–8-inch. Corn tortillas are traditional and gluten-free.); 2 cups enchilada sauce (Store-bought or homemade.); 2 cups shredded cheese (Cheddar or Mexican blend.); sour cream; chopped cilantro; sliced jalapeños

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I’ve been making this simple ground beef enchilada recipe for busy weeknights for years — it’s one of those meals that feels like a hug, but comes together fast. Ground beef is browned with sweet onion and warmed with chili powder and cumin, then rolled in soft tortillas, smothered with enchilada sauce and cheese, and baked until bubbly. It’s comfort food with minimal fuss, great for feeding a crowd, and forgiving if you need to swap ingredients.

Why you’ll love this dish

This recipe is quick, budget-friendly, and consistently kid-approved — everything you want on a weeknight. It uses pantry staples (ground beef, tortillas, canned enchilada sauce) and only a handful of spices, so it’s ready in under an hour from start to finish. If you like make-ahead meals, the filling can be prepared ahead and assembled right before baking.

“Perfectly cheesy and not too spicy — an easy weeknight winner.” — a note I often get from friends after serving this.

This is also a great gateway recipe if you enjoy other beef-based comfort dinners; if you like flavors similar to these enchiladas, try my dirty rice with ground beef for a spicier sidekick.

The cooking process explained

Before you touch a pan, here’s a quick overview so you know what to expect: brown the ground beef with chopped onion, season it, and drain excess fat. Spoon the savory filling into tortillas, roll them up seam-side down in a baking dish, cover with enchilada sauce and cheese, then bake until hot and bubbly. That’s it — straightforward assembly and a short bake time makes this a reliable dinner plan.

If you want a similar speedy assembly with different textures, check how this ground beef orzo recipe streamlines dinner prep.

What you’ll need

1 lb ground beef
1 onion, chopped (yellow or white)
2 cups enchilada sauce (store-bought or homemade)
2 cups shredded cheese (cheddar or Mexican blend)
8 soft tortillas (flour or corn, 6–8-inch)
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and black pepper to taste
Optional toppings: sour cream, chopped cilantro, sliced jalapeños

Notes and substitutions:

Use lean ground beef (85/15) to reduce excess grease, or swap for ground turkey for a lighter version.
If you only have whole-milk cheddar, it melts beautifully; for a sharper taste, use aged cheddar.
Corn tortillas are traditional and gluten-free; warm them briefly in a dry skillet or microwave so they’re pliable.

Step-by-step directions to follow

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Heat a skillet over medium heat. Add the ground beef and chopped onion and cook, breaking the meat apart, until the beef is browned and the onion is translucent, about 6–8 minutes. Drain any excess fat.
Return the skillet to the stove and stir in the chili powder, cumin, and a pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.
Lay a tortilla flat and spoon a generous portion of the beef mixture down the center. Sprinkle a little cheese on top, then roll the tortilla tightly. Repeat with remaining tortillas.
Arrange the rolled enchiladas seam-side down in the prepared baking dish.
Pour the enchilada sauce evenly over the enchiladas, making sure they’re mostly covered. Sprinkle the remaining cheese over the top.
Bake for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden at the edges.
Let the dish rest 5 minutes, then garnish with sour cream, cilantro, and jalapeños if you like. Serve hot.

Short, active steps make assembly fast, and a quick rest before serving helps the sauce thicken so it doesn’t run when you cut.

Best ways to enjoy it

Pair these enchiladas with simple sides to round the meal out. A crisp green salad, cilantro-lime rice, or a scoop of refried beans are classic. For a more indulgent spread, serve with guacamole, pico de gallo, and warm chips.

If you want a pasta side that complements the cheesy richness, consider serving a buttery garlic penne alongside — it’s a surprising but delicious contrast: cheesy penne with garlic butter and ground beef.

Garnish plating tip: stack two enchiladas on a warm plate, spoon a little sauce from the dish over the top, and add a dollop of sour cream and a sprinkle of cilantro for color.

How to store & freeze

To refrigerate: Cool leftover enchiladas to room temperature, cover tightly with foil or an airtight lid, and store in the fridge for up to 3–4 days. Reheat in a 350°F oven covered for 10–15 minutes, or microwave individual portions until hot.

To freeze: Assemble the enchiladas in a freezer-safe dish but don’t bake. Wrap tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to eat, thaw in the fridge overnight, then bake at 350°F for 25–30 minutes until heated through. If reheating from frozen, add 10–15 minutes to the bake time and tent with foil to prevent over-browning.

Food safety note: Always reheat to an internal temperature of 165°F (74°C) to ensure leftovers are safe to eat.

Helpful cooking tips

Warm tortillas briefly in the microwave (covered with a damp paper towel for 20–30 seconds) to prevent cracking while you roll.
Don’t overfill each tortilla — too much filling makes rolling messy and increases the chance they’ll unroll in the pan.
If your filling seems dry, stir in a few tablespoons of enchilada sauce or a splash of beef broth to keep it moist.
For easier cleanup, line the baking dish with parchment or foil.
If you prefer a saucier top, reserve a little enchilada sauce to spoon on plates when serving.

If you love the flavor profile of ground beef and garlic, these techniques also translate well to other dishes like my creamy garlic butter pasta with ground beef.

Recipe variations

Vegetarian swap: replace beef with seasoned black beans, lentils, or roasted sweet potato and add extra cumin and smoked paprika.
Tex-Mex deluxe: add a can of drained green chiles or some chopped roasted poblanos to the beef mixture.
Low-carb: use large romaine leaves or low-carb tortillas and reduce the cheese if preferred.
Enchilada casserole: skip rolling — layer tortillas, meat, sauce, and cheese in a dish for a deconstructed version that’s easier to assemble for a crowd.

Small regional spin: add a tablespoon of tomato paste with the spices for a deeper, slightly sweet tomato base that echoes some New Mexican-style enchilada sauces.

Helpful answers

Q: How long does this take from start to table?
A: Plan about 10 minutes prep, 15–20 minutes cooking the beef and assembling, and 20–25 minutes baking — roughly 45–55 minutes total.

Q: Can I make the filling ahead?
A: Yes. Cook and cool the filling, then refrigerate up to 2 days. Assemble and bake when ready.

Q: Can I use frozen meat?
A: Thaw ground beef completely before cooking to ensure even browning and to avoid excess moisture.

Q: What enchilada sauce should I use — red or green?
A: Either works. Red enchilada sauce gives a classic, slightly smoky tomato flavor; green (salsa verde) offers a tangy, brighter profile. Choose based on your taste preference.

Q: How do I stop tortillas from getting soggy?
A: Slightly warm them before filling, don’t over-sauce the inside, and allow the baked dish to rest 5 minutes before serving so excess moisture is reabsorbed.

Conclusion

These ground beef enchiladas are an easy, reliable dinner that’s adaptable and crowd-pleasing. If you want another quick take on the same flavors with a slightly different texture, see this take on easy ground beef enchiladas for comparison: Easy Ground Beef Enchiladas – I Wash You Dry. And for a 30-minute, no-fuss approach that streamlines several steps, this recipe is a great reference: The BEST Ground Beef Enchiladas (30 Minute Recipe).