- Perfect for weeknights: Prep ahead and bake when ready
- Budget-friendly: Feeds a family of four for under $15
- Customizable heat level: Adjust spices to suit everyone
- Freezer-friendly: Make double and freeze half for later
Best Ground Beef Enchiladas Recipe: Tired of Bland Mexican Food?
Making restaurant-quality Mexican food at home can feel impossible. But with this Best Ground Beef Enchiladas Recipe, you’ll create authentic flavors right in your kitchen. The secret is in the homemade enchilada sauce that takes just minutes to prepare but tastes like it simmered all day.
These enchiladas strike the perfect balance between cheesy comfort food and authentic Mexican flavors. The Best Ground Beef Enchiladas Recipe filling is seasoned to perfection, wrapped in soft corn tortillas, and smothered in a rich, slightly spicy sauce. Even beginners can master this dish on their first try!
This recipe serves 4 generously and takes just 45 minutes from start to finish. Your family will ask for these enchiladas again and again.
Nutrition Comparison
| Nutrient | Homemade Enchiladas | Restaurant Enchiladas | Frozen Enchiladas |
|---|---|---|---|
| Calories | 425 per serving | 850+ per serving | 390 per serving |
| Sodium | 620mg | 1500+mg | 890mg |
| Protein | 28g | 26g | 15g |
| Fat | 22g | 45g+ | 18g |
| Cost | $3.50 per serving | $12+ per serving | $4.50 per serving |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Ground beef (80/20) | 1 pound | Leaner beef works too |
| Yellow onion | 1 medium | Finely diced |
| Garlic | 3 cloves | Minced |
| Chili powder | 2 tablespoons | Not chili seasoning mix |
| Ground cumin | 1 tablespoon | |
| Dried oregano | 1 teaspoon | Mexican oregano preferred |
| Tomato sauce | 15 oz can | No salt added works best |
| Chicken broth | 1 cup | Low sodium |
| Salt | 1 teaspoon | Adjust to taste |
| Black pepper | 1/2 teaspoon | Freshly ground |
| Corn tortillas | 8-10 (6-inch) | Yellow or white corn |
| Monterey Jack cheese | 2 cups | Freshly shredded |
| Cheddar cheese | 1 cup | Freshly shredded |
| Olive oil | 2 tablespoons | |
| Optional toppings | As needed | Sour cream, cilantro, avocado |
Kitchen Tools
| Tool | Purpose |
|---|---|
| 9×13 baking dish | For baking enchiladas |
| Large skillet | For cooking beef and sauce |
| Measuring cups/spoons | For accurate measurements |
| Box grater | For shredding cheese |
| Cutting board & knife | For prep work |
| Spatula | For serving |
| Aluminum foil | For covering dish |
Possible Substitutions
- Ground chicken or turkey can replace beef for a lighter option
- Flour tortillas work if corn isn’t available (though corn is more authentic)
- Pre-shredded cheese saves time but doesn’t melt as smoothly
- Vegetable broth can replace chicken broth for a vegetarian sauce base
- Red enchilada sauce (canned, 2 cups) if you don’t want to make your own
Best Ground Beef Enchiladas Recipe: Step-by-Step Instructions
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Preparation Phase
- Preheat your oven to 375°F (190°C)
- Position rack in the middle of the oven
- Spray a 9×13 baking dish with cooking spray
- Prepare your workspace
- Shred the cheeses and combine in a bowl (reserve 1 cup for topping)
- Dice the onion into small pieces (about 1/4 inch)
- Mince the garlic finely
- Measure all spices into a small bowl
- Warm the tortillas
- Wrap the stack of tortillas in damp paper towels
- Microwave for 30 seconds until pliable but not crisp
- Keep covered until ready to use (this prevents cracking)
Making the Enchilada Sauce and Filling
- Start the enchilada sauce base
- Heat 1 tablespoon olive oil in a large skillet over medium heat
- Add half the diced onion (about 1/2 cup) and cook until soft, 3-4 minutes
- Add garlic and cook until fragrant, about 30 seconds
- Add 1 tablespoon chili powder, 1 teaspoon cumin, and oregano
- Stir continuously for 30 seconds to prevent burning
- Finish the enchilada sauce
- Pour in tomato sauce and chicken broth
- Add 1/2 teaspoon salt and 1/4 teaspoon pepper
- Bring to a simmer, then reduce heat to low
- Let sauce thicken for 5-7 minutes, stirring occasionally
- Remove 1 cup of sauce and set aside for later
- Prepare the beef filling
- In a separate skillet, heat 1 tablespoon olive oil over medium-high heat
- Add remaining onion and cook until translucent, about 3 minutes
- Add ground beef, breaking it apart with a wooden spoon
- Cook until no longer pink, about 5-7 minutes
- Drain excess fat if necessary
- Season the beef mixture
- Add remaining chili powder, cumin, salt and pepper
- Stir in 1/4 cup of the enchilada sauce
- Simmer for 2-3 minutes until flavors combine
- Remove from heat and let cool slightly
Assembly Steps
- Begin assembly
- Pour 1/2 cup enchilada sauce in the bottom of baking dish
- Spread it evenly to cover the bottom
- Fill each tortilla
- Place a warm tortilla on a flat surface
- Add about 3 tablespoons of beef mixture in a line down the center
- Top with 2 tablespoons of the mixed cheeses
- Roll tightly and place seam-side down in baking dish
- Complete the enchiladas
- Repeat with remaining tortillas, arranging them snugly in the dish
- Pour the remaining sauce over the enchiladas, covering completely
- Sprinkle the reserved cup of cheese evenly over the top
- Cover dish loosely with aluminum foil
Baking Phase
- Bake the enchiladas
- Place covered dish in preheated oven
- Bake for 20 minutes covered
- Remove foil and bake for another 5-10 minutes until cheese is bubbly and edges are crisp
- If desired, broil for 1-2 minutes for a golden top (watch carefully!)
Serving Steps
- Let rest before serving
- Remove from oven and let stand for 5 minutes
- This helps the enchiladas set and makes them easier to serve
- Garnish and serve
- Top with optional garnishes like fresh cilantro, diced avocado, or a dollop of sour cream
- Serve hot, 2 enchiladas per person
Troubleshooting Tips
Problem: Tortillas tearing during assembly
Solution: Make sure tortillas are properly warmed. If still tearing, try quickly dipping each tortilla in warm enchilada sauce before filling.
Problem: Sauce is too thick
Solution: Add chicken broth, 1 tablespoon at a time, until desired consistency is reached.
Problem: Sauce is too thin
Solution: Simmer a few minutes longer or add 1 teaspoon of cornstarch mixed with 1 tablespoon cold water.
Problem: Enchiladas too spicy
Solution: Reduce chili powder by half and serve with sour cream to cool the heat.
Problem: Enchiladas not spicy enough
Solution: Add 1/4 teaspoon cayenne pepper to the sauce or serve with hot sauce on the side.
Looking for more Mexican-inspired beef dishes? Try this hearty Beef Queso Mac and Cheese that combines the best of Tex-Mex flavors with comfort food classics.
Best Ground Beef Enchiladas Recipe Variations & Substitutions
Chicken Enchiladas
Replace ground beef with 2 cups of shredded rotisserie chicken. Mix with 1/4 cup sour cream before adding seasonings.
Vegetarian Option
Substitute the beef with:
- 2 cups black beans (drained and rinsed)
- 1 cup corn kernels
- 1 diced bell pepper
- 1/2 cup diced zucchini
Cream Cheese Enchiladas
Add 4 oz softened cream cheese to the beef mixture for extra creaminess.
Green Enchiladas
Replace tomato sauce with 2 cups salsa verde and use pepper jack cheese instead of cheddar.
Storage & Reheating Guidelines
Refrigerator Storage
- Store leftover enchiladas covered in the refrigerator for up to 3 days
- Make sure to cool completely before refrigerating
Freezer Instructions
- Unbaked: Assemble enchiladas, cover tightly with plastic wrap and foil, freeze for up to 3 months. Thaw overnight in refrigerator before baking.
- Baked: Cool completely, wrap individual portions in foil, then place in freezer bags. Freeze for up to 2 months.
For a hearty alternative that uses similar ingredients, check out this delicious Ground Beef and Potatoes Casserole that’s perfect for busy weeknights.
Reheating Methods
Refrigerated Enchiladas:
- Oven: Cover with foil and bake at 350°F for 15-20 minutes until heated through
- Microwave: Heat individual portions for 1-2 minutes on high
Frozen Enchiladas:
- Oven (recommended): Thaw in refrigerator overnight, then bake covered at 350°F for 20-25 minutes
- From frozen: Bake covered at 350°F for 45 minutes, then uncovered for 10-15 minutes
Safety Notes & Tips
Food Safety
- Ground beef must reach an internal temperature of 160°F (71°C)
- Don’t leave enchiladas at room temperature for more than 2 hours
- Always wash hands after handling raw meat
Time-Saving Tips
- Prepare the sauce a day ahead and refrigerate
- Use pre-shredded cheese if you’re short on time
- Cook extra ground beef and freeze in portions for future meals
Make-Ahead Options
- Assemble enchiladas up to 24 hours ahead, cover and refrigerate
- Add an extra 5-10 minutes to baking time if coming straight from refrigerator
When you’re craving something with similar flavors but in a one-pan meal, try this quick Ground Beef Veggie Skillet Recipe that’s packed with nutrition and flavor.
Pro Tips for Best Ground Beef Enchiladas Recipe Success
- Toast your spices in the hot oil before adding liquids to intensify their flavor
- Don’t overfill the tortillas or they’ll split during baking
- Let enchiladas rest at least 5 minutes before serving for cleaner portions
- Freshly shredded cheese melts much better than pre-packaged
- Adjust seasonings for the Best Ground Beef Enchiladas Recipe right before assembly – the flavors will intensify during baking
