Name: Ground Beef Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb lean ground beef; 8 flour or corn tortillas; 2 cups enchilada sauce (store-bought or homemade); 1 cup shredded cheddar or Monterey Jack cheese; 1 medium onion, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp chili powder; Sour cream (for topping)

Why You’ll Love This Recipe

I love how this recipe combines bold Mexican flavors with everyday ingredients. The beef is perfectly seasoned with cumin and chili powder, and the sauce soaks into the tortillas as they bake, making everything extra tender and delicious. It’s also versatile—I can use flour or corn tortillas, and the cheese options are endless. Plus, it bakes in under 30 minutes, which is a lifesaver on busy nights.

ingredients

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

1 lb lean ground beef
8 flour or corn tortillas
2 cups enchilada sauce (store-bought or homemade)
1 cup shredded cheddar or Monterey Jack cheese
1 medium onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Sour cream (for topping)

directions

I preheat my oven to 375°F (190°C).
In a skillet over medium heat, I brown the ground beef with the diced onion for about 5–7 minutes until the onion is soft and the beef is fully cooked.
I stir in the garlic, cumin, and chili powder, and let it cook for another minute until fragrant.
I spoon the beef mixture evenly into the tortillas, roll them up tightly, and place them seam-side down in a greased baking dish.
I pour the enchilada sauce over the rolled tortillas, making sure everything is well covered.
I sprinkle the shredded cheese on top and bake uncovered for 20–25 minutes, until everything is bubbly and golden on top.
When serving, I like to top mine with a dollop of sour cream for extra creaminess.

Servings and timing

This recipe serves 4 people generously, with each person getting about 2 enchiladas. It takes 15 minutes to prep and 25 minutes to bake, so dinner is ready in just 40 minutes total. Each serving (2 enchiladas) has about 450 calories.

Variations

There are so many ways I switch things up with this recipe depending on what I have on hand:

Spice level: Sometimes I add diced green chilies or a splash of hot sauce for extra heat.
Protein: I’ve made these with ground turkey, shredded chicken, or even black beans for a meatless version.
Cheese: I love using a mix of cheddar and Monterey Jack, but pepper jack gives it a spicy kick.
Toppings: Chopped cilantro, sliced avocado, or pickled jalapeños add great flavor and texture.
Sauce: Homemade enchilada sauce adds a more personalized touch when I have the time.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat them in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until hot. If I freeze them, I wrap them tightly in foil and store in a freezer bag—they’ll last up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

Can I use corn tortillas instead of flour?

Yes, I often use corn tortillas when I want a more traditional texture and flavor. I warm them slightly before rolling so they don’t crack.

How can I make this dish spicier?

To kick it up a notch, I add diced jalapeños to the beef mixture or use a spicy enchilada sauce. A few dashes of hot sauce in the filling also does the trick.

Can I make these ahead of time?

Definitely. I sometimes assemble the enchiladas a few hours ahead and refrigerate them. I just wait to add the sauce and cheese until right before baking.

What sides go well with enchiladas?

I usually serve them with Mexican rice, refried beans, or a simple salad with lime vinaigrette. Tortilla chips and salsa are also a great addition.

Can I freeze baked enchiladas?

Yes, I freeze them after baking. I let them cool completely, then wrap the dish tightly. To reheat, I bake from frozen at 375°F until heated through, about 30–35 minutes.

Conclusion

These ground beef enchiladas are one of those recipes I can always count on. They’re quick to make, deeply flavorful, and easy to adapt to whatever I have in the kitchen. Whether I’m feeding my family on a weeknight or serving up something tasty for a casual dinner with friends, this dish always earns rave reviews.