These Ground Beef Enchiladas with red sauce make a tasty meal that you can make any night of the week. We love tacos and quesadillas but this recipe is a game changer. It provides the same tasty flavors but with less prep time. These enchiladas are baked to cheesy perfection and you may serve them with various toppings to make them your own.
Jump to:
We add onion and garlic to add even more depth of flavor to the beef. Adding cheese to the inside as well as on top also adds flavor and texture. We love using the red enchilada sauce because it helps to control the spice level.
If you like easy baked dinner recipes, you will love these easy Chicken Enchiladas with Sour Cream and our family-favorite Baked Ravioli.
Why You’ll Love This Enchiladas Recipe With Ground Beef
- 30-minute meal: It only takes 30 minutes to prepare and bake these ground beef enchiladas with corn tortillas.
- Budget-friendly: The ingredients used are perfect for even a tight budget.
- Simple recipe: This is meant to be an easy dinner recipe that utilizes store-bought ingredients.
Ingredients
With just 8 simple ingredients, you can make our favorite recipe for enchiladas with ground beef. We typically have several of these items on hand because we love making tacos and burritos!
- Ground beef: We chose 80% lean ground beef because it has the perfect amount of fat to add flavor without feeling overly greasy.
- Onion: Ensure you dice the onion so you don’t have large pieces. We add them to this recipe for their subtle sweetness and flavor and not for texture.
- Garlic: This is one of the most essential ingredients. It adds the perfect aroma and flavor to take the meat to the next level (instead of just adding taco seasoning).
- Green chiles: This is optional but we add green chiles to the filling as well. They add a brightness that prevents the dish from feeling too heavy.
- Taco seasoning: Any brand of taco seasoning will work great here. If you prefer a mild or hot taco seasoning over the original, that’s great.
- Cheddar cheese: We like cheddar for the enchiladas but Monetery Jack or a fiesta blend would be tasty, too.
- Tortillas: We use corn tortillas because of their soft texture and flavor. They work so well in this recipe.
- Red enchilada sauce: This is a mild, tomato-based sauce that is super flavorful.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Ground beef enchiladas with green sauce: Most green sauces tend to be spicier than red sauce as well as more acidic and tangy. If you like it, I recommend that you try it because it’s yummy in this recipe.
- Flour tortillas: Try these beef enchiladas with flour tortillas instead of corn. They’re thicker and have a little less flavor but work well with the sauce.
- Black bean enchiladas: Swap the beef for black beans to create a delicious vegetarian version.
How to Make Ground Beef Enchiladas
Here are all of the steps needed to make these beef enchiladas. To get started, preheat your oven to 350 degrees F and line a baking sheet with parchment paper to warm the tortillas. I also recommend having your 9x13 baking dish standing by, too!
Step 1: Cook the beef and onion. Cook the beef and onions in a large skillet over medium-high heat until the meat is no longer pink and the onions are soft.
Step 2: Add the garlic, chiles, and seasoning. Next, add the garlic, green chiles, taco seasoning, and water to the skillet. Simmer the mixture for about 3-4 minutes.
Step 3: Prep the tortillas. Spray each of the corn tortillas with cooking spray. Place them on the baking sheet and bake them for 2-3 minutes to soften them.
Step 4: Layer sauce. Spread a ⅓ cup of enchilada sauce into the bottom of the casserole dish.
Step 5: Fill the tortillas. Scoop some of the meat mixture into a tortilla and top with 2 tablespoons of cheese. Roll it and place it seam-side down in the pan. Repeat this process with the remaining tortillas.
Step 6: Top with sauce and cheese. Pour the rest of the sauce on top of the enchiladas and then sprinkle the remaining cheese on top. Put it in the oven and bake it for 20-25 minutes or until the cheese is fully melted.
Hint: No need to grease the baking dish.
Adding some sauce to the bottom of the pan as well as softening the tortillas in oil prevents them from sticking, so there’s no need to grease it.
Storage Directions
- Storing: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Freeze the enchiladas tightly covered with plastic wrap for up to 2 months.
- Reheating: You may reheat an individual portion in the microwave or you may place the casserole dish in the oven to reheat them until warm at 350 degrees F.
- Make Ahead: Prepare and fill the enchiladas and store them in the refrigerator for a few hours before dinner.
- Freeze: You may also freeze them without the enchilada sauce and add the sauce and top with the rest of the cheese right before baking if you choose.
Serving Suggestions
- Great side dishes to serve with these beef enchiladas are my authentic Easy Mexican Rice, Authentic Pico de Gallo, and these easy Oven Roasted Potatoes.
- Pair a serving of enchiladas with a scoop of this at home Restaurant Style Salsa or our cheesy Rotel Dip.
- Enjoy a slice of Key Lime Pie for a sweet citrus dessert. The lime ties it all together.
- Some great toppings are shredded lettuce, sour cream, pico de gallo, and avocado.
Expert Tips
- Warm tortillas in the microwave: Instead of spraying them, place the tortillas in the microwave for a few seconds to soften them.
- Don’t overfill the enchiladas: Only spoon just enough filling and cheese. If you add too much, they don’t stay rolled.
- Use leftover taco meat: Try making this recipe to use up leftover taco meat you may have in the refrigerator.
- Don't over brown the cheese: Bake the enchiladas covered in foil if you find that the cheese is getting too dark. All ovens are different! You can remove the foil in the last ten minutes of baking to allow the cheese to crisp up a bit
- Prevent soggy tortillas: If you let them sit in the sauce too long, the tortillas soak it up and may become soggy. Try lightly browning the tortillas before filling them to try to create a barrier before you bake them.
More Delicious Mexican Recipes
I would love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow me on Facebook, Instagram, and Pinterest! Share your favorite recipes or ask questions in my Facebook Group.
Easy Ground Beef Enchiladas
Equipment
Ingredients
- 1½ pounds lean ground beef
- ¾ cup white onion diced
- 2 teaspoons garlic minced
- 3 tablespoons diced green chilies
- 1 ounce taco seasoning 1 packet
- ¼ cup water
- 3 cups cheddar cheese shredded and divided
- 10 (6-inch) corn tortillas
- 19 ounce can red enchilada sauce
Garnish
- sour cream
- Pico de Gallo
- green onions diced
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- In a large skillet over medium-high heat. Add ground beef and onion, cook until meat is browned and onion is soft. Drain off excess grease. Then, add garlic, green chilies, taco seasoning, and water. Mix until well combined and simmer for 3-4 minutes.
- Spray both sides of corn tortillas with cooking oil and place them on the prepared baking sheet. Bake for 2-3 minutes to make them soft so they don't tear. Remove and set aside.
- Add ⅓ cup of enchilada sauce to the bottom of a 9 X 13 baking dish and coat the bottom.
- Fill tortillas with meat mixture and two tablespoons of cheese. Roll tightly and place seam side down on the bottom of the baking dish. Then, cover with the remaining enchilada sauce and cheese.
- Bake for 20-25 minutes or until the cheese and sauce start to bubble.
- Serve with your favorite toppings, and enjoy!
Notes
- Warm tortillas in the microwave: Instead of spraying them, place the tortillas in the microwave for a few seconds to soften them.
- Don’t overfill the enchiladas: Only spoon just enough filling and cheese. If you add too much, they don’t stay rolled.
- Use leftover taco meat: Try making this recipe to use up leftover taco meat you may have in the refrigerator.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
If you love cheesy and hearty meals you are going to love these enchiladas.