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Make this Ground Beef Enchiladas for Mexican Monday when you need a quick but delicious dinner idea. Get all the flavors of enchiladas in just minutes with this simple recipe.

A plate with two Easy Ground Beef Enchiladas topped with melted cheese, diced avocado, tomato, red onion, and cilantro. A lime wedge is placed beside the enchiladas, and a fork is cutting into one of them, revealing the seasoned beef and vegetables inside.
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Our entire family goes crazy over Easy Mexican Recipes and you can’t go wrong with enchiladas. This easy beef recipes is super fast and easy making it the perfect meal for busy weeknights and the perfect Cinco De Mayo Recipe.

Another busy night meal that we love to make is Walking Tacos Recipe.

Table of Contents

Why We Love This Recipe

This easy beef enchiladas is perfect for a weeknight meal or to feed a ground. The lean ground beef is mixed simple seasoning to create the best ground beef enchilada recipe.

These enchilada are best served with Mexican Rice and Black Beans in the Crockpot for a complete meal idea.

Ingredients

A flat lay photo of various ingredients on a light surface. Central is ground beef in a container, perfect for Easy Ground Beef Enchiladas. Surrounding are small bowls of diced onions, shredded cheddar, tortilla chips, salsa, shredded cheese, spices, and a cup of sauce. Text in the corner reads "Eating On A Dime.com".

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Easy Substitutions and Additions

  • Ground Turkey – You can try using ground turkey instead of ground beef. It is delicious and no one can tell the difference.
  • Shredded Chicken – We also have used shredded chicken and that is really good. This recipe is a great way to use leftover chicken and turn it into something amazing. We make this easy chicken enchiladas recipe.
  • Steak – Another idea to try is steak enchilada recipe. Just substitute steak for the ground beef for a tasty way to change things up. We have even substituted the ground beef for shredded pork.
  • Sauce – You can also make easy ground beef enchiladas with green sauce. This recipe is so easy to switch things up.
  • Beans – Try adding in a can of black beans to stretch your budget.
  • Garlic – Minced Garlic is a great addition to this recipe. It adds flavor and you can even used garlic salt or garlic powder. We have even added in oregano and onion powder.
  • Vegetarian – These enchiladas can be made with a veggies instead of meat such as bell peppers and slice jalapenos. We have even added extra beans to make it filling.

Just use what you have. The great thing about this recipe is how versatile it is.

How to Make Ground Beef Enchiladas

A frying pan with raw ground beef and chopped onions, being stirred by a wooden spoon—perfect for your Easy Ground Beef Enchiladas. The pan is on a light-colored surface with a striped kitchen towel nearby.

Step 1 – Brown the ground beef in the skillet and drain excess grease over medium-high heat. Learn How to Freeze Ground beef AFTER you brown it to save time.

A skillet filled with cooked ground beef and diced onions is being stirred with a wooden spatula. Several colorful spices have been sprinkled on top, including what appears to be paprika, garlic powder, and cumin—perfect for Easy Ground Beef Enchiladas. A striped kitchen towel is placed beside the skillet on a light countertop.

Step 2 – Add all of the seasonings including salt and black pepper and stir everything together with the salsa. We have even added in green chiles for even more flavor.

A hand holds a tortilla using tongs, dipping it into a small pan of red enchilada sauce. The pan, ideal for making Easy Ground Beef Enchiladas, has a light-colored interior and wooden handle. It’s placed on a gray surface next to a striped kitchen cloth. "EatingOnADime.com" is text at the bottom right.

Step 3 – Heat the red enchilada sauce in a saucepan. Take each corn tortilla and dip into the sauce to warm them up.

A white baking dish contains Easy Ground Beef Enchiladas, some of which are rolled up and others are laid flat. The enchiladas are soaked in a red sauce, and some are topped with a dark meat filling. A striped cloth is placed beside the dish.

Step 4 – Put the enchiladas together. Just add the beef mixture to the corn tortillas and roll each one up.

  • Step 5 – Put them in the baking dish seam side down. Pour the remaining enchilada sauce over them and sprinkle the shredded cheese and fresh cilantro. Bake and enjoy!

It is that easy to make this delicious Tex Mex meal.

What Kind of Enchilada Sauce Should I Use?

We used red enchilada sauce. My kids prefer this type.

However, you can use green enchilada sauce to change the flavor up. I like them both!

You can use store bought or homemade enchilada sauce.

What are the Best Corn Tortillas for Enchiladas?

We like to use yellow corn tortillas because they hold up better. However, feel free to use what you prefer.

If you like Homemade Flour Tortilla Recipe, you can use those.

A white rectangular dish filled with easy ground beef enchiladas topped with melted cheese, avocado cubes, tomato chunks, and diced red onion. The enchiladas are immersed in a rich red sauce, and a serving spoon is placed in the dish, ready to scoop.

Serving Ideas

How do you Make Beef Enchiladas Not Soggy

The best way to keep from getting soggy enchiladas is to not add to much sauce. We recommend slowly adding the sauce to cover the enchiladas when placing in the casserole dish.

You can also slightly fry the tortillas to help prevent them getting soggy.

Can I Prepare Ahead of Time?

Yes, these enchilada store great in the fridge or freezer until you are ready to bake. If you would like to freeze your beef enchilada, we recommend freezing them uncooked.

Double the recipe and place one of them in the freeze. Place in a freezer safe container and wrap with aluminum foil and mark the bag with the thawing and baking tips. They will last about 3 months if stored properly.

How to Store Leftover Enchiladas

Store the enchilada leftovers in the refrigerator in an airtight container for up to 3-4 days.

A white rectangular dish filled with Easy Ground Beef Enchiladas, topped with melted cheese, diced tomatoes, red onion, and avocado slices. A large serving spoon is lifting one enchilada from the dish. Fresh cilantro is visible on the side.

Frequently Asked Questions

Which is Better Flour or Corn Tortillas for Enchiladas?

Both flour and corn tortillas can be used for enchiladas, we like the flavor the corn tortillas give enchiladas.

What Cheese is Best for Enchiladas?

When choosing a cheese for enchiladas, we recommend using a Mexican-blend cheese or Monterey Jack Cheese. This 4 cheese blends adds flavor and the best cheese for enchiladas.

Why do my Tortillas Fall Apart When I Make Enchiladas?

To prevent your corn tortillas from falling apart, it is best to warm them up. You can also moisten them which makes them flexible to roll up in this beef enchilada casserole.

Can Leftover Ground Beef Enchiladas be Stored in the Freezer?

Yes they can. Cover and freeze. They will last 3 months in a freezer safe airtight container.

Can Salsa be used Instead of Enchilada Sauce?

You can, but you will get a different outcome. Salsa and enchilada sauce have completely different flavors. While you can use salsa, the flavor will be different.

More Easy Enchilada Recipes

If you make these Ground Beef Enchiladas Recipe, please leave a comment or a star review. We love to hear from you.

Review Pin Print
Close-up of easy ground beef enchiladas topped with diced avocado, red onion, tomato, and cilantro. A lime wedge sits in the background. A fork cuts into the enchilada revealing the seasoned beef filling. The dish is served on a white plate.

Ground Beef Enchiladas

4.97 from 413 votes
Make this Easy Ground Beef Enchiladas Recipe when you need a quick but delicious dinner idea. Get all the flavors of enchiladas in just minutes.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Cuisine Mexican
Course Main Course
Calories 678
Author Carrie Barnard

Ingredients

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Instructions

  • Preheat the oven to 350 degrees F.
  • In a large skillet brown the ground beef with the onion. Season with salt, pepper, chili powder, paprika, and cumin. Stir in the salsa.
  • Heat over low heat until all the flavors combine approximately 10 minutes.
  • Pour a small amount of the red enchilada sauce on the bottom of a 9X13 baking pan.
  • Heat up the remaining red enchilada sauce in a sauce pan and then dip the corn tortillas in the enchilada sauce.
  • Spoon meat mixture into the corn tortillas, roll and place seam down in the baking pan.
  • Continue until the meat mixture is gone.
  • Pour the remaining red enchilada sauce from the pan over the enchiladas.
  • Top with both of the cheeses.
  • Bake for 10 minutes until heated through.
  • Top with any of your favorite toppings and enjoy!

Recipe Video

Recipe Notes

Refrigerate the leftovers in an air tight container for up to 5-7 days. 
If you LOVE cheese, you can also add shredded cheese in the tortillas with the meat mixture and top with the cheese as well.  

Nutrition Facts

Calories 678kcal, Carbohydrates 38g, Protein 40g, Fat 41g, Saturated Fat 17g, Cholesterol 137mg, Sodium 1327mg, Potassium 920mg, Fiber 8g, Sugar 9g, Vitamin A 2150IU, Vitamin C 10.3mg, Calcium 313mg, Iron 6.7mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

About Carrie Page
4.97 from 413 votes (316 ratings without comment)

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Comments

  1. Loree says:

    5 stars
    Great Beef Enchiladas. Husband said they were as good as any restaurant. Pretty much followed the recipe. I only had one 10 oz can of (spicy) enchilada sauce. I added one 8oz tomato sauce and water. I had Mexican blend cheese instead of Jack. Both worked out wonderful. It’s on the rotation now!

  2. Cynthia McClelland says:

    5 stars
    So easy to make and so delicious. Family loves these.

  3. Carrie Barnard says:

    I love hearing that! Thank you for sharing!

  4. Robert Michalk says:

    5 stars
    Yummy yum yum! I made 4 pans. It’s all gone!

  5. Carrie Barnard says:

    I’m so glad you enjoyed them. Thank you for sharing!

  6. John Doe says:

    5 stars
    This recipe was delicious and easy to make!

  7. Jamison says:

    This was delicious, thank you!

  8. Jane says:

    5 stars
    Delicious and easy to make! Will definitely make this again!

  9. Carrie Barnard says:

    You would have to change the tortillas for a keto friendly version for it to be more keto.

  10. Donna says:

    Is this a KETO ?

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