Ground Beef Enchiladas Recipe
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Ground Beef Enchiladas are a warm, cheesy Mexican-inspired meal that works well for busy weeknights. Soft tortillas hold seasoned ground beef, beans, cheese, and enchilada sauce, then bake until hot and bubbly. The beef gets rich flavor from simple spices, while the cheese adds a creamy finish. This recipe is easy to adjust with your favorite toppings, such as sour cream, green onions, or fresh cilantro. It also makes a great family dinner because you can prepare the enchiladas ahead of time and bake them when needed. Serve them with rice, beans, or a fresh salad for a filling meal.
What is Ground Beef Enchiladas?
Ground Beef Enchiladas are corn or flour tortillas filled with seasoned ground beef and other simple fillings. The rolled tortillas sit in enchilada sauce, then bake with plenty of shredded cheese on top.
The beef filling often includes onion, garlic, beans, and Mexican-style spices. The sauce keeps the tortillas moist while the oven melts the cheese into a golden, bubbly topping.
Ingredients
- 1 pound ground beef
- 10 small corn or flour tortillas
- 2 cups red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup canned black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup water or beef broth
- 2 tablespoons chopped fresh cilantro, for topping
- Sour cream, optional
- Sliced green onions, optional
Instructions
- Heat the oven: Set the oven to 375 F. Lightly grease a 9-by-13-inch baking dish.
- Cook the onion: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft.
- Brown the beef: Add the ground beef and cook until no pink remains. Break the beef into small pieces as it cooks. Drain excess fat if needed.
- Add the flavor: Stir in garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute.
- Add beans: Stir in the black beans and water or beef broth. Simmer for 3 to 5 minutes until the mixture becomes moist but not watery.
- Add sauce: Spread about 1/2 cup enchilada sauce over the bottom of the baking dish.
- Fill the tortillas: Spoon beef mixture down the center of each tortilla. Add a little shredded cheese, then roll each tortilla tightly.
- Arrange: Place the enchiladas seam-side down in the baking dish. Pour the remaining enchilada sauce over the top.
- Add cheese: Sprinkle cheddar and Monterey Jack cheese evenly over the enchiladas.
- Bake: Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese melts and the edges become lightly crisp.
- Rest and serve: Let the enchiladas rest for 5 minutes. Add cilantro, green onions, or sour cream before serving.
Essential Note:
Do not overfill the tortillas because they can split while rolling. Warm corn tortillas for a few seconds in the microwave or skillet before filling. This makes them softer and easier to roll. Cook the ground beef until it reaches 160 F for food safety. The filling should stay moist but should not contain excess liquid. Too much liquid can make the tortillas soggy. If using flour tortillas, avoid adding too much sauce because they soften faster than corn tortillas. Covering the dish during the first part of baking helps the enchiladas heat evenly, while removing the foil lets the cheese brown. Letting the dish rest for 5 minutes also helps the filling stay inside when you serve it.
Recipe Notes
Use corn tortillas for a classic texture or flour tortillas for softer enchiladas. Add jalapeños, extra beans, or your favorite cheese to change the flavor easily.
Cooking Tips and Tricks
- Warm the tortillas before filling them so they roll without cracking. If corn tortillas feel dry, heat them briefly in a skillet or microwave.
- Do not make the beef mixture too wet. A thick filling keeps the enchiladas together and prevents soggy tortillas.
- For deeper flavor, brown the beef well before adding the spices. Let the spices cook with the meat for about 1 minute.
- Spread sauce under and over the tortillas so they stay moist while baking. Do not drown them in sauce.
- For a crispier cheese topping, remove the foil during the last 10 to 15 minutes. Let the enchiladas rest before serving so the filling sets slightly.
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