This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

Take your taste buds “South of the Border” with these easy Ground Beef Enchiladas that are packed with bold Mexican flavors. Great for a weeknight dinner!

closeup of ground beef enchiladas on plate

Pin this now to find it later

Pin It

Easy Ground Beef Enchiladas

Ground Beef Enchiladas are a classic Mexican dish that can satisfy your cravings for a flavorful and hearty meal. This dish is a favorite among many families for its versatility and ability to be customized to personal tastes. Including my own family!

The dish consists of ground beef that is cooked with a blend of spices, enchilada sauce, and other ingredients to create a filling that is then wrapped in tortillas and baked until golden and bubbly.

One of the great things about Ground Beef Enchiladas is how easy they are to prepare. You can use leftover ground beef or cook fresh ground beef for the filling, and you can add in additional ingredients like onions, garlic, beans, or corn for added texture and flavor. The tortillas can be soft or crispy, and you can use different types of cheese or sauces to top off the dish.

Ground Beef Enchiladas are also a great option for meal prep or feeding a crowd. They can be assembled ahead of time and refrigerated or frozen until ready to bake, making them a convenient option for busy weeknights or entertaining guests.

If you’re looking for a healthier version of Ground Beef Enchiladas, you can try using lean ground beef or swapping out the tortillas for lettuce leaves or zucchini slices. You can also experiment with different spices and herbs to create a unique flavor profile.

These Ground Beef Enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. With their customizable nature and versatility, they should be a staple in any home cook’s recipe collection.

finished ground beef enchiladas in a casserole dish

Recipe for Ground Beef Enchiladas: Ingredients & Substitutions

To make these hearty and delcious enchiladas, you will need …

Ingredients

For the Enchiladas

  • lean ground beef, onion, sour cream, Cheddar cheese, fresh parsley, and ground black pepper – the filling ingredients for the enchiladas.
  • enchilada sauce – you can use store-bought or, my personal favorite, Homemade Enchilada Sauce. Either way, you can’t have enchiladas without it! 😂
  • corn tortillas – are what is traditionally used for enchiladas.
  • vegetable oil – for softening the tortillas so they roll easier.

Topping Suggestions

  • Additional shredded Cheddar cheese, sour cream, green onion, guacamole, and/or salsa – feel free to add anything else you like on or with your enchiladas!
a corn tortilla being filled to make enchiladas

How to make Ground Beef Enchiladas

Preheat the oven. Preheat the oven to 350°F.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Prepare the enchilada filling. In a skillet brown and crumble the ground beef with the onion until the beef is no longer pink; drain. Stir in the sour cream, 1 cup of Cheddar cheese, parsley, and pepper. Cover and set aside.

Add enchilada sauce to a pie plate. Pour the prepared enchilada sauce into an ungreased pie plate. Set aside.

Soften the tortillas in oil. Fry tortillas one at a time for 3-5 seconds on each side, just enough to soften the tortillas. Drain and place on a cooling rack place over a cookie sheet to cool. Repeat with remaining tortillas.

Assemble the enchiladas. Dip each tortilla into the enchilada sauce to coat both sides and fill with about 1/4-cup of the beef mixture. Roll the tortilla around the filling and place it in an ungreased 11x7x2-inch baking dish. Repeat with remaining tortillas. Pour any remaining sauce over the enchiladas. Evenly sprinkle the remaining 1 cup of cheese over the top.

Bake and serve. Bake uncovered until bubbly. Garnish with additional shredded cheese, sour cream, and green onions. Serve with Guacamole and Salsa, if desired.

a white plate with two ground beef enchiladas

Ground Beef Enchiladas: FAQs

➡️ Can I use ground turkey?

Of course! You’ll need a one-pound package.

➡️ Can I use flour tortillas?

While not traditional, you can totally use them if you prefer. Just make sure they’re the smaller fajita or taco-size tortillas.

➡️ Can I make these ahead?

Yes! You can make the complete dish and freeze it, wrapped in plastic wrap, for up to 2 months. You can also make it the day before you want to bake it and just leave it, covered, in the fridge.

➡️ Can I freeze enchiladas?

Yes! If properly wrapped in plastic wrap, enchiladas can be frozen for up to 2 months.

Bake from frozen at 350°F for 50-60 minutes. Or if they are thawed, 20-25 minutes.

➡️ How do I reheat leftover Ground Beef Enchiladas?

ou can reheat leftover enchiladas in the oven or microwave. To reheat in the oven, cover the enchiladas with foil and bake at 350°F for about 20-30 minutes or until heated through. To reheat in the microwave, place the enchiladas on a microwave-safe plate, cover with a damp paper towel, and microwave on high for 1-2 minutes or until heated through.

➡️ What can I serve with Ground Beef Enchiladas?

I suggest serving Mexican Rice, refried beans, or a simple salad on the side.

ground beef enchiladas on a plate

Other recipes you may enjoy

two ground beef enchiladas on a serving plate
4.84 from 6 votes
Servings: 4 servings

Beef Enchiladas

By Jamie Sherman
Take your taste buds "South of the Border" with these easy Ground Beef Enchiladas that are packed with bold Mexican flavors. Great for a weeknight dinner!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Ingredients 

For the enchiladas

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • ½ cup sour cream
  • 2 cups shredded Cheddar cheese, divided, 8 ounces
  • 2 tablespoons fresh chopped parsley
  • ¼ teaspoon ground black pepper
  • Homemade Enchilada Sauce
  • 8 corn tortillas
  • vegetable oil, for frying

Topping Suggestion

  • Additional shredded Cheddar cheese, for topping
  • Additional sour cream, for topping
  • Sliced green onion, for topping
  • Guacamole
  • Salsa

Instructions 

  • Preheat the oven to 350°F.
  • In a skillet over medium heat, brown and crumble the ground beef with the onion until beef is no longer pink; drain. Stir in the sour cream, 1 cup of Cheddar cheese, parsley, and pepper. Cover and set aside.
  • Pour the prepared enchilada sauce into an ungreased pie plate. Set aside.
  • Add about 1/2-inch of oil to a medium skillet. Heat over medium-high heat. Once the oil is hot, fry tortillas one at a time for 3-5 seconds on each side, just enough to soften the tortillas. Drain and place on a cooling rack place over a cookie sheet to cool. Repeat with remaining tortillas.
  • Dip each tortilla into the enchilada sauce to coat both sides. Place the tortilla on a plate and place about 1/4-cup of the beef mixture onto the tortilla; roll the tortilla around the filling. Place the tortilla in an ungreased 11x7x2-inch baking dish. Repeat with remaining tortillas. Pour any remaining sauce over the enchiladas. Evenly sprinkle the remaining 1 cup of cheese over the top.
  • Bake uncovered for 20-25 minutes or until bubbly. Garnish with additional shredded cheese, sour cream, and green onions. Serve with Guacamole and Salsa, if desired.

Notes

  • Use corn tortillas for a more authentic flavor and texture.
  • Use a baking dish that's the right size for your tortillas, so they fit snugly and don't unravel while baking.
  • Make and use homemade enchilada sauce for a fresher and more flavorful taste. Alternatively, use store-bought sauce if you're short on time.
  • Let the enchiladas cool for a few minutes before serving, so the filling has a chance to set and won't spill out when you cut into them.

Nutrition

Calories: 568kcal, Carbohydrates: 29g, Protein: 41g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 144mg, Sodium: 479mg, Potassium: 621mg, Fiber: 4g, Sugar: 3g, Vitamin A: 916IU, Vitamin C: 5mg, Calcium: 490mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Originally published on October 25, 2014. Updated on September 6, 2020 and April 18, 2023.

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

You May Also Like

4.84 from 6 votes (6 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

13 Comments

  1. cameron says:

    GOING to make in lunch ,, full of protein ,, you guy is really amazing .
    Its very special for me ,,, am so foody person .
    Thank you so much for it .

  2. Sandra says:

    This quickly became a favorite meal at my house!! Definitely making this again!

  3. Kevin says:

    I love these for dinner! Going to be making this frequently!