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–+ servings
image of fresh ingredients arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight ground beef corn tortillas enchilada sauce red cheddar cheese Monterey Jack cheese onion garlic taco seasoning cumin chili powder oregano canned diced green chiles refried beans cilantro sour cream pico de gallo diced avocado olives green onions jalapenos bell peppers lean ground beef Mexican cheese blend cream cheese roasted poblano peppers
adam saha

Ground Beef Enchiladas

These easy 30-minute ground beef enchiladas are a comforting, family-friendly dinner with juicy seasoned beef, melty cheese, and rich red sauce for quick weeknight magic.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound ground beef (80/20 blend preferred)
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning about 1 oz
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 cup canned diced green chiles drained, optional
  • 1/2 cup refried beans optional, for creamy texture
For Assembly
  • 10-12 medium corn or flour tortillas
  • 28 oz red enchilada sauce canned
  • 2 cups shredded cheese Monterey Jack, Cheddar, or Mexican blend
For Cooking
  • 1 tbsp vegetable or canola oil

Equipment

  • Large skillet,
  • 9x13-inch baking dish,
  • Shallow dish for dipping
  • Wooden spoon

Method
 

Prep and Preheat
  1. Heat oil in a large skillet over medium-high heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook 1 minute until fragrant.
  2. Add ground beef to skillet, break it up with a spoon, and cook until browned. Drain excess fat.
  3. Stir in taco seasoning, cumin, chili powder, and oregano. If dry, add 1/4 cup water. Mix in green chiles and refried beans if using.
  4. Pour remaining enchilada sauce into a shallow dish. Dip each tortilla quickly in the sauce to make them pliable.
  5. Lay a tortilla flat, add 1/4 cup filling and a sprinkle of cheese, roll tightly, and place seam-side down in dish. Repeat.
  6. Pour remaining sauce over enchiladas, top with rest of cheese. Bake 20-25 minutes until bubbling. Broil 1-2 minutes for crust.
  7. Let rest 5-10 minutes. Serve with toppings like sour cream, cilantro, avocado.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25g

Notes

Store leftovers in fridge up to 4 days or freeze unbaked. Reheat in oven at 350°F for 15-20 minutes. Pro tips: Soften tortillas to prevent cracking, use quality sauce for best flavor. Variations: Add cream cheese for creaminess or jalapeños for heat.
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