Name: Ground Beef Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 lb lean ground beef (90/10); 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 packet taco seasoning (or 2 tbsp homemade); 1 tsp ground cumin; 12 corn tortillas; 2 cups red enchilada sauce; 2 cups shredded cheddar jack cheese; Optional toppings: sliced green onions, jalapeños, sour cream, pico de gallo, avocado, cilantro

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These Ground Beef Enchiladas are a Tex-Mex comfort food classic, loaded with flavor and smothered in rich red enchilada sauce and melty cheese. I like how simple they are to make, yet they never fail to impress—whether I’m serving them on a weeknight or bringing them out for a casual dinner with friends.

Why You’ll Love This Recipe

I love this beef enchiladas recipe because it’s incredibly satisfying and packed with bold, savory flavors. The seasoned ground beef filling is hearty and full of spices, the corn tortillas add the perfect chew, and the bubbly, cheesy top layer ties it all together. These enchiladas remind me of classic combo plates at my favorite Mexican restaurants, especially when I serve them with Mexican rice and refried beans. They’re also easy to customize with different toppings or spice levels depending on my mood. Ground Beef Enchiladas

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef – I use lean ground beef like 90/10 to reduce grease.
Onion and garlic – I chop both finely and sauté them with the beef for maximum flavor.
Taco seasoning – I usually make my own blend, but a store-bought packet works in a pinch.
Ground cumin – I add extra because I love the smoky depth it brings.
Corn tortillas – These hold up better than flour and add a traditional texture.
Red enchilada sauce – I’ll use canned sauce like Old El Paso or Las Palmas when I’m short on time.
Cheddar jack cheese – I always grate it fresh to help it melt beautifully.
Toppings – I like to load them up with green onions, jalapeños, sour cream, pico de gallo, avocado, or cilantro.

Directions

I start by preheating the oven to 375°F.
I brown the ground beef in a skillet over medium heat, breaking it up as it cooks.
Once it’s halfway cooked, I stir in the chopped onion and garlic and cook until the onion is soft.
I drain the excess grease and then stir in the taco seasoning and cumin, mixing well to coat the meat evenly.
In a separate pan, I warm the corn tortillas slightly to make them pliable.
I spread a thin layer of enchilada sauce on the bottom of a 9×13 baking dish.
I scoop the beef mixture into each tortilla, roll them up, and place them seam-side down in the baking dish.
I pour the rest of the enchilada sauce over the top and sprinkle generously with cheese.
I bake uncovered for 20–25 minutes, until the cheese is bubbly and slightly golden.

Servings and timing

This recipe serves 6 people, making about 12 enchiladas. It takes around 15 minutes to prep and 25 minutes to bake, so I can have it ready in under 45 minutes from start to finish.

Variations

Spicy beef enchiladas: I add diced green chiles or chopped jalapeños to the meat mixture for extra heat.
Flour tortillas: While I prefer corn tortillas for texture, I occasionally switch to flour tortillas when I want a softer bite.
Sauce switch: I swap the red sauce with green chile enchilada sauce for a tangier flavor.
Different cheese: I use pepper jack for more heat or a Mexican cheese blend when I want extra creaminess.
Vegetable addition: I sometimes mix in black beans or sautéed bell peppers with the beef to bulk up the filling.

Storage/Reheating

To store leftovers, I let the enchiladas cool completely, then cover the dish tightly with foil or transfer them to an airtight container. They’ll keep in the fridge for up to 4 days. When reheating, I use the oven at 350°F for about 15–20 minutes or microwave individual portions for 2–3 minutes until hot.

If I’m freezing them, I wrap the whole dish tightly in plastic wrap and foil. They can be frozen for up to 3 months. I thaw overnight in the fridge and then bake as usual.

FAQs

What’s the best way to keep corn tortillas from cracking?

I warm the tortillas before rolling by either microwaving them wrapped in a damp paper towel or quickly heating them in a skillet. This softens them and helps prevent tearing.

Can I make these enchiladas ahead of time?

Yes, I often assemble the enchiladas up to a day in advance and keep them covered in the fridge. When I’m ready, I just bake them as directed.

What can I serve with beef enchiladas?

I like to serve them with Mexican rice, refried beans, or a simple green salad with lime vinaigrette. Chips and salsa or guacamole also make great sides.

How do I make this dish gluten-free?

I use certified gluten-free corn tortillas and double-check that my enchilada sauce and taco seasoning are gluten-free. Many store-bought versions contain hidden gluten, so I read the labels carefully.

Can I use ground turkey instead of beef?

Absolutely. When I want a leaner option, I substitute ground turkey and keep the rest of the ingredients and steps the same.

Conclusion

These beef enchiladas are one of my favorite go-to recipes when I want something cozy, flavorful, and easy to put together. With simple ingredients and flexible toppings, they’re perfect for family dinners or casual entertaining. Whether I’m sticking to the classic version or mixing things up with variations, they always hit the spot.