Easy Ground Beef Enchiladas Recipe
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Ground Beef Enchiladas are a tasty and easy-to-make meal. Soft tortillas are filled with seasoned ground beef, onions, beans, and green chilies, rolled up and covered in enchilada sauce and cheese.
Check out my green and white chicken enchiladas, shrimp tacos, and baked chicken chimichangas, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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I used to think enchiladas were so complicated, but it’s only a few more steps than making tacos at home. This enchilada recipe is perfect to make ahead, too! Just assemble, then put in the fridge, then bake until the cheese is melted and bubbly, and top with fresh cilantro.
Serve with sour cream, guacamole, or salsa for a delicious and satisfying dish that everyone will love. Perfect for dinner or any get-together!
This recipe will make 10-12 enchiladas which is too big for a 9×13 sized dish, so this has built in leftovers!
If you prefer things on the spicier side, add some cayenne pepper or red pepper flakes to your beef mixture.
If you are looking for creamier enchiladas, mix a little cream cheese or sour cream into the filling.
Why you’ll love this recipe:
- Simple. It’s so easy to prepare and perfect for busy weeknights.
- Taste. Beef enchiladas are so flavorful. Packed with savory beef, spices, and cheesy goodness.
- Adaptable. Customize with your favorite toppings and ingredients.
- Budget friendly. Typically beef enchiladas are made of more expensive cuts of meat, but using ground beef makes and easy and delicious alternative.
Frequently Asked Questions
Yes, corn tortillas can be used for a gluten-free option. They may need to be warmed before rolling to prevent cracking.
Yes, you can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
Check the notes box for freezer instructions below
Yes, store-bought red enchilada sauce works well in this recipe. You can also make your own using my enchilada sauce recipe if you prefer.
Yup! Diced bell peppers, corn, or zucchini would be great additions.
What to serve with Ground Beef Enchiladas
Serve with a side of Mexican rice or a fresh green salad. Top with sour cream, guacamole, and pico de gallo for extra flavor.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Olive oil. Used for sautéing the onions and spices. You can use any oil you prefer.
- Onion. You’ll need about a cup of onion. Dice finely.
- Garlic. I say 2 cloves, but as always – measure with your heart.
- Ground cumin, chili powder, smoked paprika. Add warmth and spice to the filling. You can use the equivalent in taco seasonings if you want to make it easy.
- Ground beef. Use lean ground beef to reduce excess fat. You can also use ground turkey, but be sure to taste your filling (and add more seasonings).
- Black beans. Drain these, and rinse well.
- Green chilies. These are mild, but add a ton of flavor. Drain these.
- Flour tortillas. I use flour tortillas for enchiladas in the soft taco size. Corn tortillas can be used for a gluten-free option.
- Enchilada sauce. Adds flavor and moisture to the dish. Use store-bought or my homemade enchilada sauce recipe.
- Cheese. I use a Mexican blend. Monterey Jack or cheddar can also be used.
- Fresh cilantro. This adds a ton of flavor. We use it in the filling, and as a garnish.
Recommended Equipment/Tools
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- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife
- Cutting board
- 9×13″ casserole dish
- Aluminum foil
- Airtight container (for storing leftovers)
How to make Enchiladas
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
JumpGet prepped
Preheat your oven to 350°F. Dice your onion, mince the garlic, open the cans of beans and chilies. Chop the cilantro and measure out your seasonings.
Cook the beef filling
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 30 seconds until fragrant.
Brown the ground beef: Add the ground beef to the skillet and cook until browned and no longer pink, breaking it up with a spoon as it cooks.
Stir in the black beans and green chilies. Cook for an additional 2-3 minutes until heated through.
Stir through the chopped cilantro. Taste and adjust seasoning if necessary.
Assemble the enchiladas
Spread about half a cup of enchilada sauce on the bottom of the prepared baking dish.
Place a tortilla on a flat surface and sprinkle with a little shredded cheese.
Spoon about 1/3 cup of the ground beef mixture down the center.
Roll up the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the enchiladas, spreading it evenly. Sprinkle the remaining shredded cheese over the top.
Bake the enchiladas
Bake 20-25 minutes or until the cheese is melted and bubbly.
Serve
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro, if desired.
Serve the enchiladas warm, with your favorite toppings like sour cream, guacamole, pico de gallo or some Spanish Rice on the side!
Kylee’s Notes
What to do with leftovers
Allow any leftover enchiladas to cool completely before storing. Place the leftovers in an airtight container and refrigerate for up to 3 days.
Heat enchiladas in the microwave or oven until piping hot.
Freezing instructions
To freeze enchiladas, wrap individual enchiladas in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Alternatively, you can freeze the entire recipe if you wish.
Assemble the enchiladas without baking, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
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Ground Beef Enchiladas
Equipment
- Airtight container
Ingredients
Filling
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 pound ground beef
- 15 ounces black beans canned
- 7 ounces diced green chiles canned
- ½ cup cilantro chopped
- salt and pepper
Enchiladas
- 10-12 flour tortillas soft taco sized
- 28 ounces enchilada sauce store-bought or homemade
- 2 cups shredded cheddar cheese divided
Instructions
Get prepped
- Preheat your oven to 350°F. Dice 1 medium onion, mince 2 cloves garlic, open the cans of 15 ounces black beans and 7 ounces diced green chiles. Chop ½ cup cilantro and measure out your 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon smoked paprika.
Cook the filling
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Add the minced garlic, and seasonings. Cook for 30 seconds until fragrant.
- Add 1 pound ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the black beans and green chilies. Cook for an additional 2-3 minutes until heated through.
- Stir through the chopped cilantro. Taste and adjustseasoning if necessary.
Assemble the enchiladas
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Place a tortilla on a flat surface and sprinkle with a little shredded cheese.
- Spoon about 1/3 cup of the beef mixture down the center.
- Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, spreading it evenly. Sprinkle the remaining shredded cheese over the top.
Bake the enchiladas
- Bake 20-25 minutes or until the cheese is melted and bubbly.
Serve
- Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro, if desired.
- Serve the enchiladas warm, with your favorite toppings like sour cream, guacamole, pico de gallo or salsa.
Notes
Serve with a side of Mexican rice or a fresh green salad. Top with sour cream, guacamole, and pico de gallo for extra flavor.
How to Store Leftovers
Refrigerator: Allow any leftover enchiladas to cool completely before storing. Place the leftovers in an airtight container and refrigerate for up to 3 days.
Freezer: To freeze, wrap individual enchiladas in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I love Mexican food. However, when making it at home, I get mixed results. The filling is tasty, but the tortillas are mushy. My family prefers flour tortillas, but it seems that every time I try to make an enchilada with flour tortillas, the tortilla gets soggy and mushy. What can I do to prevent this?
Hi Pamela, it’s just kind of how it is, really. I like flour tortillas, too. If you were up for a swap, you could toast corn tortillas in a skillet first and then use those?