My family loves Mexican-inspired food, and these easy ground beef enchiladas are one of our favorite family dinner recipes!

Easy Ground Beef Enchiladas Recipe

What’s not to love about ground beef, lots of cheese, and loads of delicious flavor? These easy beef enchiladas are totally yummy. Here’s what you’ll need to have on hand to make them.

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ground beef

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yellow onion

red pepper

garlic

taco seasoning

enchilada sauce

diced green chiles

corn tortillas

Mexican blend cheese

How to Make Beef Enchiladas

Of course, whipping this dish up is a snap!

Preheat oven to 375 degrees. Lightly coat a 13×9 in baking pan with nonstick cooking spray.

Start by adding your ground beef to a skillet over medium-high heat, along with the onion, red pepper, and garlic. Cook until ground beef is no longer pink, drain.

Next, add the taco seasoning, ¾ cup of the enchilada sauce and the green chiles, stir to combine.

Add 2 cups of the shredded cheese, stir until melted, then turn off the heat.

Spread ½ cup of the enchilada sauce into the bottom of the prepared baking dish. Spoon about ½ cup of beef and cheese mixture down the center of each tortilla.

Roll up the ground beef enchiladas and place seam side down into the baking dish. Spoon the remaining beef along the sides of the enchiladas. Pour the remaining sauce evenly over the tops of the enchiladas.

Cover with foil and bake for 20 minutes. Remove the foil, top with the remaining 1 cup of cheese. Bake for another 10 minutes or until cheese is fully melted.

Should I Use Flour or Corn Tortillas for Enchiladas?

If you search for enchilada recipes, you may see people using both corn and flour tortillas.

Personally, I strongly prefer to make enchiladas with corn tortillas. Flour tortillas tend to get soggy when they area wet.

My Best Tips

To make the corn tortillas a bit more I warmed them in the microwave between 2 damp paper towels for about 30 seconds.

I like using ground beef for this recipe, but ground turkey or ground pork will also work well.

Use whichever cheese you prefer. I like the easy Mexican blend in the bag the best.

These are big enchiladas! If you would like, you can add less mixture to each enchilada to make smaller enchiladas.

I hope your family loves these easy ground beef enchiladas as much as mine does!

More Easy Dinner Ideas

Ingredients

2 lb. ground beef I used 85/15
1 small yellow onion diced small
1 small red pepper diced small
2 cloves garlic minced
1 1.5 oz. pack taco seasoning
1 19 oz. can enchilada sauce, divided
1 4.5 oz. can diced green chiles, undrained
6 6-inch corn tortillas
3 cups shredded Mexican blend cheese divided
Optional garnishes: black olives cherry tomatoes, sour cream, fresh cilantro.

Instructions

Preheat oven to 375 degrees. Lightly coat a 13×9 in baking pan with nonstick cooking spray.
In a large skillet, over medium-high heat cook the ground beef, onion, red pepper, and garlic until ground beef is no longer pink, drain. Over low heat, add the taco seasoning, ¾ cup of the enchilada sauce and the green chiles, stir to combine. Add 2 cups of the shredded cheese, stir until melted, then turn off the heat.
Spread ½ cup of the enchilada sauce into the bottom of the prepared baking dish. Spoon about ½ cup of beef and cheese mixture down the center of each tortilla. Roll up and place seam side down into the baking dish. Spoon the remaining beef along the sides of the enchiladas. Pour the remaining sauce evenly over the tops of the enchiladas. Cover with foil and bake for 20 minutes. Remove the foil, top with the remaining 1 cup of cheese. Bake for another 10 minutes or until cheese is fully melted.
Garnish and serve immediately.

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Nutrition

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Dinner

Cuisine: Mexican

Keyword: easy beef enchiladas, enchiladas recipe, ground beef enchiladas

Did you make this?

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3 from 4 votes (4 ratings without comment)

5 Comments

Jen says:

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I’m making your dish tomorrow for 10 family members. I cook for them several times a week, most from scratch & my husband delivers it to them. Mainly since we’re unable to get together during these current times. These family members include: My husband & I, Grandparents-ages 87 & 90, grandfather- age 96, my parents (my dad is a surgeon/Physician that has to be in hospital on regular basis, & my sister, which came to visit from NY before the severe outbreak. Then my cousin, which is a ICU/Trauma nurse. I drop food off to her when able.

I apologize for over sharing, I honestly was just going to ask you a very simple question. I wondered if you were able to fix your recipe to be able to adjust serving sizes? I know several recipes I’ve used, make this accessible, wasn’t sure if you could do so. It just makes it simpler & quicker when I’m trying to get it all prepped, cooked & out at a descent hour.

thank you so much

Martin Bertagnole says:

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I swear that every time you post a good recipe…Im coming to your house for dinner

Lorri says:

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Is the 702 calories really for one enchilada? Seems a little over. Just curious.

Thanks. Still planning on making. Just need to plan accordingly ?

Margaret N. Heacock says:

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Plan to make this evening for dinner/supper!!

Dee Smoot says:

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Can these be frozen?