Name: Ground Beef Enchiladas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 8 soft taco flour tortillas or king corn tortillas; 1 lb ground beef; 1 cup onion, chopped; 1 cup green bell pepper, choppe; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 garlic cloves, minced; 1 ½ cups Mexican cheese; 2 tablespoon canola oil; 2 tablespoon all-purpose flour; 1 tablespoon tomato paste; ¼ teaspoon cumin; ¼ teaspoon dried oregano; 2 tablespoon chili powder; 2 cups water; ¼ teaspoon salt; ¼ teaspoon black pepper

There’s something about a pan of cheesy, saucy enchiladas bubbling away in the oven that just makes a kitchen feel like home. This ground beef enchiladas recipe is one of those dependable dishes I turn to whenever I’m in the mood for comfort food. It’s straightforward but bursting with flavor, and it can easily be adapted to suit whatever you have on hand (trust me, I’ve done a lot of experimenting). The beauty of this dish lies in its simplicity—whether you’re a seasoned cook or just getting your feet wet in the kitchen, this recipe is sure to deliver.

I remember the first time I made enchiladas for a family dinner. I was still a bit green in the kitchen, and I’ll admit, I was nervous about getting it just right. My mom had always made enchiladas from scratch, and she had this effortless way of making everything come together perfectly. But as I rolled up those tortillas and poured that thick, homemade enchilada sauce over the top, I felt a wave of confidence (though I probably used way too much cheese—not that anyone complained!). When I pulled them out of the oven and saw the melted cheese bubbling up through the sauce, I knew I had a winner. Now, I’ve made so many variations of this dish over the years, but the ground beef version remains a classic in our household.

The backstory behind enchiladas

Enchiladas are a beloved Mexican dish with roots that date back to Aztec times. Traditionally, they were a simple street food: tortillas dipped in chili sauce and filled with humble ingredients like beans or small fish. Over time, the dish evolved into the hearty, saucy comfort food we know today, with endless filling options and varieties of sauces. Though many think enchiladas always have to be smothered in red sauce, in reality, they can come with a variety of toppings and fillings—green tomatillo sauce, mole, shredded chicken, or even potatoes. This version leans more toward the Tex-Mex side with the ground beef, flour tortillas, and loads of cheese.

Let’s talk ingredients: the essentials and the swap-ins

Each ingredient in this ground beef enchiladas recipe plays a role in bringing all the flavors together. But if you’re like me and sometimes need to make a last-minute change (hello, no onions in the pantry), don’t worry. I’ve got you covered with some tips.

Ground beef: The star of the show! It adds richness and heartiness to the enchiladas. If you’re trying to keep things lighter, you can easily swap in ground turkey or chicken. For a plant-based option, crumbled tofu or lentils are also great alternatives.
Onions & bell peppers: These veggies provide a subtle sweetness and crunch, balancing out the savory meat. Don’t have green bell peppers? Try red or yellow for a bit of extra sweetness. You could also throw in some diced zucchini or mushrooms.
Garlic: Garlic adds depth and warmth. Fresh is best, but you can use garlic powder in a pinch.
Tortillas: I usually reach for soft taco-sized flour tortillas, but corn tortillas are fantastic if you prefer a more authentic texture. Just make sure to heat them a bit to prevent them from breaking when you roll them.
Mexican cheese: A blend of Monterey Jack, cheddar, or even some queso fresco gives you that signature oozy topping. Can’t find a Mexican blend? Shredded mozzarella or even a mild cheddar works just fine.

Kitchen gear: what you need (and what you can totally skip)

You won’t need any fancy tools for this recipe, which is part of why I love it so much. Here’s what you should have on hand:

A large skillet: For browning the ground beef and sautéing the veggies. If you’re using cast iron, the flavors will get an extra boost from that seasoned surface.
A medium saucepan: For whipping up the enchilada sauce. You’ll want something with a heavy bottom to ensure your sauce doesn’t scorch while it’s thickening.
A baking dish: Any 9×13-inch pan will work. If you’re making a smaller batch, you can use an 8×8 square dish instead.

If you don’t have a dedicated baking dish, you can use a cast iron skillet for a rustic presentation (plus, fewer dishes to clean—always a win!).

Step-by-step: my foolproof method (with some helpful hints)

Start with the beef: Preheat your oven to 350°F (175°C). In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks. You want it to get a little crispy on the edges for extra flavor. Once it’s fully cooked, drain the excess fat (nobody likes greasy enchiladas).
Sauté the veggies: Add your chopped onion, bell pepper, salt, and pepper to the skillet with the beef. Cook everything together until the onions are soft and translucent—about 5 minutes. Toss in the minced garlic and let it cook for another minute until fragrant.
Make the enchilada sauce: In a separate saucepan, heat the canola oil over medium heat. Stir in the flour and cook it for a minute, stirring constantly to avoid burning. Then, add the tomato paste, cumin, oregano, chili powder, water, salt, and pepper. Keep stirring until the sauce thickens, about 5-7 minutes. If you like a spicier sauce, you can add a pinch of cayenne here.
Assemble the enchiladas: Spread a thin layer of your sauce across the bottom of your baking dish. This prevents the tortillas from sticking and adds extra flavor. Spoon the beef mixture into the center of each tortilla, roll them up, and place them seam-side down in the dish. Pour the rest of the enchilada sauce over the top, making sure every tortilla is covered.
Cheese it up: Sprinkle the shredded Mexican cheese over the top. If you’re a cheese lover (like me), don’t be shy with it. More is more when it comes to melty, golden cheese.
Bake and enjoy: Pop the dish in the oven and bake for 20 minutes, or until the cheese is melted and bubbly. If you like a bit of browning on top, switch the oven to broil for the last minute or two—just keep an eye on it so it doesn’t burn.

Variations and twists: make it your own

Vegetarian version: Swap out the ground beef for sautéed mushrooms, black beans, or even sweet potatoes. I’ve made a version with roasted butternut squash and black beans, and it was a hit!
Gluten-free: Simply use corn tortillas instead of flour tortillas. They give the dish an authentic Mexican flavor and hold up well under the sauce.
Spicy enchiladas: For a little heat, add some chopped jalapeños to the beef mixture or sprinkle in some cayenne pepper when making the enchilada sauce.
Chicken enchiladas: Cooked, shredded chicken works beautifully in this recipe. You can use leftover rotisserie chicken to make it even easier.

Serving and presentation ideas

When I serve enchiladas, I love to garnish them with a sprinkle of fresh cilantro, some sliced avocado, and a dollop of sour cream on the side. If you’re entertaining, you can serve them family-style with a side of Mexican rice and a simple salad of crisp lettuce, radishes, and lime vinaigrette. The bright, fresh flavors help balance the richness of the enchiladas.

What to drink with it?

A chilled Mexican lager like Modelo or Corona pairs perfectly with these enchiladas, balancing the heat and richness of the dish. If you prefer wine, go for a crisp Sauvignon Blanc or a light red like a Pinot Noir. Of course, a classic margarita (on the rocks or frozen) would never be out of place here either!

Leftovers: storing and reheating tips

If you have any leftovers (which is rare in my house), they store beautifully. Just cover the dish tightly with foil and pop it in the fridge for up to three days. When you’re ready to reheat, cover the dish with foil and bake at 350°F for about 15 minutes. For a quicker option, you can microwave individual portions—just be sure to cover them with a microwave-safe lid or wrap to keep the moisture in.

Scaling the recipe: feed a crowd (or just yourself)

This recipe can easily be doubled or tripled if you’re cooking for a larger group. When scaling up, you might want to make an extra batch of enchilada sauce to ensure every tortilla is generously coated. If you’re cooking for one or two, the recipe can be halved and baked in a smaller dish. One tip I’ve found helpful when scaling down is to freeze any leftover sauce—perfect for a quick enchilada fix later on!

Final thoughts: ready to try it?

Whether you’re new to making enchiladas or looking to spice up your usual weeknight dinner routine, this ground beef enchiladas recipe is sure to hit the spot. It’s easy to customize, deliciously cheesy, and comes together with minimal effort. I hope you give it a try—and don’t forget to make it your own!

Frequently Asked Questions:

1. Can I make the enchiladas ahead of time?
Yes! You can assemble the enchiladas and refrigerate them (without the sauce) for up to 24 hours. When ready to bake, pour the sauce over the top and proceed with the recipe.

2. Can I freeze these enchiladas?
Absolutely. After assembling (but before baking), wrap the dish tightly in foil and freeze for up to 3 months. Thaw in the fridge overnight before baking.

3. What can I substitute for the chili powder?
If you’re out of chili powder, you can use a mix of paprika and cumin, though the flavor will be slightly different.

4. Can I use store-bought enchilada sauce?
Yes, store-bought sauce works just fine if you’re short on time. However, making your own sauce gives the dish a much richer, fresher flavor.

5. What’s the best way to prevent tortillas from cracking?
Warming the tortillas in the microwave or on a dry skillet before filling them will make them more pliable and less likely to crack.