These GROUND BEEF ENCHILADAS are perfect for a weeknight dinner and they’re always a hit with the family! You can keep it simple with canned enchilada sauce or use homemade. You can also switch things up and use either corn or flour tortillas. Either way, these enchiladas are extra cheesy and extra delicious!
Okay, here are the facts:
If I don’t eat some version of Mexican food at least every few days, I start to get cranky.
I just need a plateful of enchiladas and a pile of homemade guacamole at regular intervals to keep me happy, you know?
There’s nothing wrong with that! 😉
These easy beef enchiladas are a go to in my house. The kids love ground beef, I love enchiladas, the husband never complains when cheese is involved…they’re a hit all the way around the table!
How to make enchiladas:
Enchiladas are super easy to prepare, especially when you start with ground beef.
This barbacoa also makes a great filling, though!
You’ll just take your tortillas, warm them up so they’re nice and pliable, and then fill them with beef and cheese.
You’ll want to pour some enchilada sauce into the bottom of a 9×13 baking dish. This keeps the tortillas from getting hard on the bottom.
Place the rolled enchiladas right in the sauce and then cover it all with more sauce and more cheese.
These bake up in just 25 minutes.
Corn vs. Flour Tortillas:
Corn tortillas are more traditional, but we often use flour tortillas. My kids just prefer the taste and texture of flour tortillas, but if your family likes corn, go for it!
If you’re trying to cut carbs, the low carb flour tortillas work great here!
We love to top our ground beef enchiladas with freshly chopped tomatoes, cilantro, and diced avocado.
Of course, a pile of guacamole and some sour cream is nice too!
Wondering what to serve with your enchiladas? I’ve got you covered with the below recipes:
- Mexican Cauliflower Rice
- Restaurant Style Salsa
- Mexican Potato Salad
- Roasted Tomatillo Salsa
- Mexican Street Corn Salad
Ground Beef Enchilada Recipe:
Ground Beef Enchialdas
- 1 pound lean ground beef
- ½ yellow onion minced
- 2 cloves garlic minced
- 4 ounces chopped green chiles
- 1 packet taco seasoning
- 2 cups shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- 8 8-inch flour tortillas see note
- 2 cups enchilada sauce canned or homemade
- Preheat oven to 350 degrees. Spread ½ cup of enchilada sauce in the bottom of a 9x13 baking dish. Set aside.
- Add the beef to a medium skillet over medium heat and brown, crumbling the meat as it cooks.
- When meat is crumbled, add the onion, garlic, and green chiles. Continue cooking until meat is fully browned. Drain grease.
- Add the taco seasoning and 2 tablespoons of water to the meat mixture and stir well to combine.
- Place the tortillas on a microwave safe plate and cover with a paper towel. Microwave for 20 seconds to soften the tortillas.
- Place a spoonful of the beef mixture and a small handful of monterey jack cheese in the center of a tortilla. Roll up and place the enchilada in the prepared baking dish.
- Repeat the process with the remaining tortillas, meat, and cheese.
- Pour remaining enchilada sauce over the enchiladas and top with the shredded cheddar.
- Cover dish with foil and bake for 25 minutes.
- Let set for 5 minutes before serving.