Easy Ground Beef Enchiladas Recipe

There’s something about a tray of bubbling, cheesy enchiladas coming out of the oven that just feels like a celebration. This easy ground beef enchilada recipe is perfect for those nights when you want something hearty, comforting, and a little festive without spending hours in the kitchen. Plus, it’s a great way to use ground beef in a different way that the whole family will love. With tender tortillas, savory seasoned beef, and a cheesy, saucy topping, these enchiladas will have everyone going back for seconds—and maybe even thirds!

this RECIPE

My first enchilada attempt (and why I’m hooked)

The first time I tried making enchiladas, I was a little intimidated. I’d had them plenty of times in restaurants, and I loved the combination of flavors, but rolling up tortillas seemed like it might be tricky. I still remember that first batch; I was covered in sauce, my kitchen was a mess, and I’d used way too much filling in each tortilla. But despite the chaos, they tasted amazing—mess and all! Now, after making them countless times, I’ve learned the little tricks to make the process smoother, faster, and even more delicious. And every time I take them out of the oven, I’m reminded of that first attempt and how enchiladas became a new family favorite in our home.

The origin story of enchiladas

Enchiladas have deep roots in Mexican cuisine, dating back to the Aztec civilization when people would fill tortillas with fish and other simple ingredients. “Enchilada” actually comes from the Spanish word “enchilar,” which means “to season with chili.” Traditionally, enchiladas are filled with various ingredients, like chicken, beef, or beans, and then smothered in a rich chili sauce before baking. While this recipe might lean more toward the Tex-Mex style, it keeps the classic elements: flavorful meat, corn tortillas, and plenty of sauce. Over the years, enchiladas have taken on different forms and flavors, but one thing remains constant—they’re always a crowd-pleaser.

Let’s talk ingredients: flavor boosters and swaps

• Ground beef – Ground beef is the star here, bringing a hearty, savory flavor to the filling. I like to use a lean ground beef (around 85% lean) to avoid excess grease. If you prefer, you can substitute ground turkey or even a meat-free alternative like crumbled tofu for a lighter version.
• Onion – The onion adds a bit of sweetness and depth to the beef filling. A yellow or white onion works best, but in a pinch, you could use shallots or even green onions for a milder taste.
• Spices – Chili powder, paprika, and cumin give the beef a warm, slightly smoky flavor that makes each bite more exciting. If you like extra heat, feel free to add a dash of cayenne or some diced jalapeños.
• Salsa – Salsa adds moisture and an extra layer of flavor to the filling. You can use mild, medium, or spicy salsa depending on your heat preference. I’ve even tried it with salsa verde for a fun twist!
• Corn tortillas – Corn tortillas are essential for authentic enchiladas, bringing a slight earthiness and a bit of texture. You can use flour tortillas if that’s all you have, but be aware that they tend to get softer and might break apart more easily.
• Red enchilada sauce – This sauce is what brings everything together. You can use store-bought for convenience or make your own if you’re feeling ambitious. If you prefer a green enchilada sauce, swap it in for a fresh, tangy twist.
• Cheddar and Monterey Jack cheese – This cheese duo melts beautifully and adds the perfect gooey topping. If you’re looking to experiment, try adding a bit of smoked Gouda for a unique flavor, or use a Mexican cheese blend for extra richness.

Essential kitchen tools: keep it simple

You don’t need much to whip up these ground beef enchiladas, but a few key tools make the process easier:

• Large skillet – You’ll need this to cook the ground beef and seasonings. A non-stick skillet helps prevent sticking, but any large pan will work.
• 9×13 baking dish – This is the perfect size for a batch of enchiladas. If you don’t have one, you can use any oven-safe dish that allows the enchiladas to lay side-by-side.
• Tongs – Dipping the tortillas in the warm enchilada sauce can get a bit messy, so a good pair of tongs will keep your fingers safe from the heat.
• Saucepan – You’ll need a small saucepan to heat up the enchilada sauce. This helps the tortillas absorb the flavor and makes them more pliable for rolling.

Step-by-step: my foolproof enchilada method

1. Preheat and prep – Start by preheating your oven to 350°F. While it’s heating, get your ingredients prepped. Finely chop half an onion and have your spices ready to go. This will make everything flow smoothly once you start cooking.
2. Cook the beef and onion – In a large skillet over medium heat, brown the ground beef with the chopped onion. Stir occasionally to break up the meat and ensure it cooks evenly. Once it’s browned, season with salt, pepper, chili powder, paprika, and cumin. Add in the salsa, stirring everything together. Let this simmer on low for about 10 minutes to blend the flavors.
3. Prepare the baking dish – Pour a small amount of the red enchilada sauce into the bottom of a 9×13 baking pan. This keeps the enchiladas from sticking and adds extra flavor to the bottom.
4. Dip the tortillas – In a separate saucepan, warm the remaining enchilada sauce over low heat. Using tongs, dip each corn tortilla into the warm sauce for a few seconds to soften them. This makes rolling them much easier and infuses more flavor.
5. Fill and roll – Spoon a small amount of the beef mixture into each tortilla. Roll them up tightly and place them seam-side down in the baking dish. Continue until all the beef mixture is used up.
6. Add sauce and cheese – Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them well. Sprinkle the shredded cheddar and Monterey Jack cheese on top.
7. Bake – Place the baking dish in the oven and bake for about 10 minutes, or until the cheese is melted and bubbly. Once done, let the enchiladas sit for a few minutes before serving—they’ll be incredibly hot!

Variations to make these enchiladas your own

• Vegetarian – Swap the ground beef for a mixture of black beans, corn, and diced bell peppers. You’ll get a colorful, satisfying filling with all the same spices.
• Spicy twist – Add diced jalapeños or a pinch of cayenne to the beef mixture for a spicier kick. Top with fresh sliced serrano peppers for those who like it extra hot.
• Green enchiladas – Replace the red enchilada sauce with green enchilada sauce and use salsa verde instead of red salsa. It gives the dish a tangy, slightly sweet flavor that’s fantastic with ground beef.
• Low-carb option – For a low-carb version, swap out the corn tortillas for thinly sliced zucchini or eggplant. Layer the veggies with the beef mixture lasagna-style, then bake until tender.

Serving and presentation ideas for your enchiladas

When serving these enchiladas, garnish with fresh toppings to add color and flavor. A sprinkle of chopped cilantro, diced green onions, or a few slices of ripe avocado works beautifully. You can also serve them with a dollop of sour cream or a drizzle of Mexican crema for added richness. If you’re hosting a dinner, try adding sides like Mexican rice, refried beans, or a crisp green salad with lime vinaigrette.

Best drink pairings

I love a good agua fresca. The light, fruity flavors of a watermelon or hibiscus agua fresca complement the rich, savory enchiladas perfectly. If you want something citrusy, try a homemade limeade or horchata (a sweet, creamy rice-based drink with a hint of cinnamon). And of course, a cold sparkling water with lime or grapefruit works great if you want something refreshing and bubbly without the sugar.

Storing and reheating tips

If you have leftovers, enchiladas store well in the fridge for up to 3 days. Cover them tightly with plastic wrap or transfer them to an airtight container. To reheat, pop them in a 350°F oven for about 15 minutes or until warmed through. You can also microwave individual servings for a quicker option. Just be sure to cover them with a microwave-safe lid or wrap to keep them moist.

Scaling the recipe for a crowd

If you’re cooking for a large group, this recipe doubles easily. Use two 9×13 pans and adjust the quantities accordingly. Just keep an eye on your bake time, as larger batches may need a few extra minutes to heat through. If making a smaller batch, say for two people, halve the recipe and use a smaller baking dish.

Troubleshooting tips for perfect enchiladas

• Tortillas cracking? Make sure they’re warmed and dipped in sauce before filling. Corn tortillas are more likely to break when cold.
• Too much liquid? If your enchiladas are swimming in sauce, try using less next time, or reduce the sauce on the stovetop before pouring it over.
• Cheese browning too fast? Cover the dish with foil during the first 5 minutes of baking, then uncover for the final 5 minutes.

FAQ

1. Can I make these enchiladas ahead of time?
Yes! You can assemble them up to a day ahead, cover, and store in the fridge. Add the cheese and bake just before serving.

2. Are flour tortillas okay instead of corn?
Absolutely, but keep in mind they’ll be softer and may have a slightly different texture after baking.

3. Can I freeze these enchiladas?
Yes, just assemble without the cheese, wrap tightly, and freeze. Add cheese and bake from frozen, adding 10-15 minutes to the bake time.

4. How do I make homemade enchilada sauce?
For homemade sauce, simmer tomato sauce with chili powder, garlic, cumin, and a pinch of sugar until thickened. It’s simple and tastes amazing!

5. What toppings go well with enchiladas?
Try sour cream, diced tomatoes, chopped cilantro, green onions, or sliced avocado. Each adds a fresh contrast to the rich flavors.

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