Easy Ground Beef Enchiladas Recipe

There’s something about enchiladas that brings everyone to the table with excitement. Maybe it’s the warm, saucy tortillas, or that irresistible melted cheese on top. This easy ground beef enchilada recipe is the perfect answer for busy weeknights when you want something hearty and delicious without a lot of fuss. It’s simple, flavorful, and ready in about 30 minutes – a classic comfort meal that’s packed with savory, slightly spicy flavors everyone will love.

I remember the first time I made these enchiladas for my family. We were having one of those hectic weeks where everyone was running in different directions, but I wanted to make something cozy for dinner. Ground beef enchiladas were the perfect choice. Not only are they quick to throw together, but they’re also so customizable. A little extra salsa here, a sprinkle of cheese there, and everyone feels like they got exactly what they wanted. And the best part? These enchiladas are just as delicious reheated, so leftovers are never a problem (if there are any!).

Easy Ground Beef Enchiladas Recipe

The history behind enchiladas 🌎

Enchiladas have a long and flavorful history. The dish originates from Mexico, where tortillas were traditionally wrapped around various fillings, often topped with chili sauces. The word “enchilada” itself comes from the Spanish word “enchilar,” which means “to season with chili.” Historically, enchiladas were a simple street food made with corn tortillas and modest fillings, a far cry from the cheese-laden, sauce-smothered versions we know today. Over time, as the dish spread and adapted, different regions put their own spin on enchiladas, adding meat, cheese, and rich sauces to elevate this humble street food into a comforting meal enjoyed around the world.

Key ingredients and how to make them shine

Ground beef

Ground beef is the star of this recipe, providing a hearty and satisfying base. For the best flavor, I recommend using 80/20 ground beef – it has enough fat to stay juicy but won’t turn greasy. If you’re looking for a leaner option, ground turkey or even ground chicken works well, though they’ll have a slightly different flavor.

Salsa

Salsa adds a burst of tangy, spicy flavor to the filling. You can use your favorite jarred salsa, or even homemade if you have some on hand. If you like more heat, opt for a spicy salsa, or keep it mild for a family-friendly option.

Spices: Chili powder, paprika, and cumin

These spices bring the signature warmth and depth to the beef filling. Chili powder provides a mild heat, while paprika adds a subtle smokiness. Cumin, a staple in Mexican cuisine, gives the dish its earthy undertone. If you want a more intense flavor, try using smoked paprika instead of regular.

Corn tortillas

Corn tortillas hold up beautifully to the sauce and give enchiladas their authentic taste. Be sure to heat them in enchilada sauce before rolling – this softens them and makes them easier to work with. Flour tortillas are a substitute if you’re in a pinch, but they may get a little soggy.

Red enchilada sauce

This is the soul of your enchiladas, coating each tortilla and binding everything together. Canned red enchilada sauce is super convenient, but if you’re feeling ambitious, a homemade sauce with dried chiles, tomatoes, and spices can really elevate the dish.

Cheeses: Cheddar and Monterey Jack

Cheddar provides a sharp, tangy bite, while Monterey Jack is creamy and melts beautifully. You can adjust the cheese ratio to suit your preference, or even add a bit of pepper jack for some extra heat. Just don’t skimp – a generous layer of cheese on top makes these enchiladas irresistibly gooey.

Easy Ground Beef Enchiladas Recipe

Essential kitchen tools 🥄

  • Large skillet: For browning the beef and mixing in the spices.
  • 9×13 baking dish: This size fits about 12 enchiladas, perfect for feeding a family.
  • Saucepan: To warm up the enchilada sauce, which helps soften the tortillas.
  • Tongs: Handy for dipping the tortillas into the warm sauce without making a mess.
  • Grater: If you’re grating cheese from a block, which often melts better than pre-shredded.

If you don’t have a 9×13 pan, any oven-safe dish that holds all your enchiladas snugly will work. Just keep in mind that a tighter fit keeps the sauce on each enchilada, making every bite deliciously saucy.

Step-by-step: Making these enchiladas a breeze

  1. Preheat your oven to 350°F. This ensures it’s hot and ready by the time your enchiladas are assembled.
  2. Brown the beef and onion. In a large skillet, cook the ground beef and chopped onion over medium heat. Once the beef is browned and the onion is soft, drain any excess fat (if needed), then season with salt, pepper, chili powder, paprika, and cumin. Stir in the salsa for extra flavor and cook for another 10 minutes to let everything meld together.
  3. Prep the enchilada sauce and tortillas. Pour a small amount of enchilada sauce into the bottom of your 9×13 pan – just enough to lightly coat it. In a saucepan, heat the remaining sauce over low heat. Dip each tortilla into the warm sauce to soften it before filling. This step helps prevent cracking when you roll them up.
  4. Assemble the enchiladas. Spoon a bit of the beef mixture into each tortilla, roll it up, and place it seam-side down in the baking dish. Repeat until you’ve used up all the filling.
  5. Top with sauce and cheese. Pour the remaining enchilada sauce over the rolled tortillas, making sure each one is coated. Then, sprinkle the shredded cheddar and Monterey Jack on top.
  6. Bake and enjoy. Pop the pan in the oven and bake for about 10 minutes, until the cheese is melted and bubbly. You can broil it for the last minute or two if you want the cheese to get golden and slightly crispy.
  7. Add your favorite toppings. Fresh cilantro, sour cream, avocado slices, or even a squeeze of lime juice adds a bright, fresh contrast to the rich, cheesy enchiladas.
Easy Ground Beef Enchiladas Recipe

Variations and twists to try 🌶️

  • Make it vegetarian: Substitute the beef with black beans, pinto beans, or even a mix of beans and sautéed veggies like bell peppers and zucchini.
  • Low-carb version: Use low-carb tortillas or large lettuce leaves for wrapping the filling, though note that lettuce wraps will be a bit messier.
  • Spicy upgrade: For extra heat, add diced jalapeños or a splash of hot sauce to the beef mixture, or use pepper jack cheese on top.
  • Seasonal ingredients: In the fall, add roasted pumpkin or butternut squash to the filling for a slightly sweet, earthy twist.
  • Chicken enchiladas: Swap ground beef with shredded rotisserie chicken. It’s a great way to use leftovers!

Serving suggestions and presentation

To serve these enchiladas, place them on a platter and top with a sprinkle of fresh cilantro and a few lime wedges on the side. If you want to get fancy, add a drizzle of Mexican crema or a dollop of guacamole. Serve with Spanish rice or a side of refried beans for a complete meal. A light salad with romaine, tomatoes, and a zesty lime vinaigrette is also a perfect complement to these hearty enchiladas.

Perfect drink pairings 🍹

Enchiladas pair beautifully with a cold, refreshing drink. A classic margarita – limey and slightly salty – is always a winner with the rich flavors of enchiladas. If you’re not in the mood for alcohol, a sparkling limeade or horchata is equally refreshing and family-friendly. For a slightly adventurous pairing, try a smoky mezcal margarita – the smoky notes play well with the chili and paprika in the enchiladas.

Storing and reheating tips

Got leftovers? Lucky you! Store any remaining enchiladas in an airtight container in the fridge for up to three days. When reheating, cover them with a little extra sauce (to prevent drying out) and warm in the oven at 300°F until hot. You can also microwave them, but cover with a damp paper towel for moisture. Enchiladas also freeze well! Freeze individual portions, then reheat straight from frozen for a quick meal.

Scaling the recipe for a crowd

To make a larger batch, simply double the ingredients and bake in two 9×13 pans. You can keep them warm in the oven on low if serving buffet-style. When scaling down, be mindful of the amount of sauce – a smaller batch might need just one can instead of two.

Troubleshooting: Avoiding common issues

  • Tortillas cracking: Make sure to dip the tortillas in warm sauce before filling – it softens them and prevents breaking.
  • Too spicy: If the enchiladas come out too spicy, serve with extra sour cream or avocado to balance the heat.
  • Cheese not melting well: Shred your own cheese from a block. Pre-shredded cheeses have anti-caking agents that can affect melting.

Ready to make these easy ground beef enchiladas?

Give this recipe a try, and don’t be afraid to make it your own! Whether you keep it classic or try one of the variations, these enchiladas are sure to become a regular in your dinner rotation. Enjoy the rich flavors and the satisfaction of homemade comfort food with minimal effort.

Easy Ground Beef Enchiladas Recipe

Frequently Asked Questions

1. Can I use flour tortillas instead of corn? Yes, but flour tortillas can get a little softer and may become soggy. Corn tortillas hold up better with the sauce.

2. How do I make this recipe less spicy? Use mild salsa and reduce the chili powder. You can also add more cheese or sour cream to mellow out the spice.

3. What’s the best way to reheat enchiladas? The oven works best to maintain the texture. Cover with a bit of extra sauce and bake at 300°F until heated through.

4. Can I prepare these enchiladas ahead of time? Absolutely! Assemble them up to the baking step, cover, and refrigerate. When ready to eat, bake as directed.

5. How do I keep my enchiladas from falling apart? Dip each tortilla in warm enchilada sauce before filling and rolling. This softens them and helps prevent cracking.

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Easy Ground Beef Enchiladas Recipe

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Whip up these easy ground beef enchiladas for a quick, comforting meal. Filled with seasoned beef and topped with melted cheese – a family favorite!

  • Total Time: 25 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 lbs ground beef
  • 1/2 onion chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup salsa
  • 1 Tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1218 corn tortillas
  • 2 cans red enchilada sauce (10 oz each)
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey Jack shredded

Instructions

  • Preheat your oven to 350°F. This ensures it’s hot and ready by the time your enchiladas are assembled.
  • Brown the beef and onion. In a large skillet, cook the ground beef and chopped onion over medium heat. Once the beef is browned and the onion is soft, drain any excess fat (if needed), then season with salt, pepper, chili powder, paprika, and cumin. Stir in the salsa for extra flavor and cook for another 10 minutes to let everything meld together.
  • Prep the enchilada sauce and tortillas. Pour a small amount of enchilada sauce into the bottom of your 9×13 pan – just enough to lightly coat it. In a saucepan, heat the remaining sauce over low heat. Dip each tortilla into the warm sauce to soften it before filling. This step helps prevent cracking when you roll them up.
  • Assemble the enchiladas. Spoon a bit of the beef mixture into each tortilla, roll it up, and place it seam-side down in the baking dish. Repeat until you’ve used up all the filling.
  • Top with sauce and cheese. Pour the remaining enchilada sauce over the rolled tortillas, making sure each one is coated. Then, sprinkle the shredded cheddar and Monterey Jack on top.
  • Bake and enjoy. Pop the pan in the oven and bake for about 10 minutes, until the cheese is melted and bubbly. You can broil it for the last minute or two if you want the cheese to get golden and slightly crispy.
  • Add your favorite toppings. Fresh cilantro, sour cream, avocado slices, or even a squeeze of lime juice adds a bright, fresh contrast to the rich, cheesy enchiladas.

Notes

Serving suggestions and presentation

To serve these enchiladas, place them on a platter and top with a sprinkle of fresh cilantro and a few lime wedges on the side. If you want to get fancy, add a drizzle of Mexican crema or a dollop of guacamole. Serve with Spanish rice or a side of refried beans for a complete meal. A light salad with romaine, tomatoes, and a zesty lime vinaigrette is also a perfect complement to these hearty enchiladas.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner

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