Take your taste buds “South of the Border” with these easy Ground Beef Enchiladas that are packed with bold flavor. Great for a weeknight dinner!
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Easy Ground Beef Enchiladas
This post has been a long time in the making. Seriously. Every time I have tried to take pictures for this post, I have come to the realization that enchiladas do not like to have their picture taken. They are not that photogenic … at least not for me!
If one positive came out of all of those picture sessions, it was that was my family had plenty of these Beef Enchiladas to eat – and I had lots of practice taking pictures with uncooperative food!
You may remember that I posted my Homemade Enchilada Sauce awhile back. I also told you about my mom’s friend, Sharon. You may also remember that I learned all of the bad words in Spanish from her kids and I had some of the most amazing enchiladas at her house when I was younger. I’m not kidding when I tell you those were the best Beef Enchiladas I have ever had. Ever. 😍
Over the years, I have tried to duplicate Sharon’s enchiladas. I know the recipe may look complicated – but let me assure you it is super easy. Just know, you will dirty a few dishes making these Beef Enchiladas – but it will be worth it! I love making this dish for family, and it’s always a hit with guests!
As you know, no Mexican meal is complete without guacamole and red salsa. They are staples with almost every Mexican or Tex-Mex meal. I usually make my own salsa and guacamole most of the time, but sometimes I’ll buy it premade. I highly suggest you make your own enchilada sauce – that stuff in a can just doesn’t compare, in my opinion!
Recipe for Ground Beef Enchiladas
For the Enchiladas
- lean ground beef
- medium onion
- sour cream
- Cheddar cheese, shredded
- fresh chopped parsley
- ground black pepper
- Homemade Enchilada Sauce
- corn tortillas
- Vegetable oil, for frying
Topping Suggestions
- Additional shredded Cheddar cheese, for topping
- Additional sour cream, for topping
- Sliced green onion, for topping
- Guacamole
- Salsa
How to make Ground Beef Enchiladas
Time needed: 1 hour.
How to make Ground Beef Enchiladas
- Preheat 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, cheese, parsley, and pepper. Cover and set aside.
- Pour the prepared enchilada sauce into an ungreased pie plate. Set aside.
- Add about ½-inch 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 ¼-cup of the beef mixture onto the tortilla; roll 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.
- 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.
Ground Beef Enchiladas: FAQs
Before leaving a comment, be sure to check this section to see if I already answered your question!
Of course! You’ll need a one-pound package.
While not traditional, you can totally use them if you prefer. Just make sure they’re the smaller fajita or taco-size tortillas.
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.
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 did you like this recipe?
Man, alive! I hope your crew enjoyed these Ground Beef Enchiladas as much as my family does! I feel like this needs to be on our next weekly menu, again!
Was there anything that was confusing for you? Did you have any problems with the recipe? If you did, hit me up in the comments and let me see if I can help you!
And on the same note, if you tried the recipe and enjoyed it, I’d love for you to leave a comment letting me – and my readers – know that as well!
Other recipes you may enjoy
- Mexican Pot Roast with Borracho Beans
- Mexican Pizza for June Dairy Month
- Elote Pizza (aka Mexican Street Corn Pizza)
- Arroz con Leche (Mexican Rice Pudding)
- Slow Cooker Refried Beans
Beef Enchiladas
Take your taste buds "South of the Border" with these easy Ground Beef Enchiladas that are packed with bold flavor. Great for a weeknight dinner!
Ingredients
- 1 lb. lean ground beef
- 1 medium onion, chopped
- 1/2 cup sour cream
- 1 cup (4 oz.) Cheddar cheese, shredded
- 2 tbsp. fresh chopped parsley
- 1/4 tsp. ground black pepper
- Homemade Enchilada Sauce
- 8 corn tortillas
- Vegetable oil, for frying
- 1 cup Cheddar cheese, shredded
Topping Suggestion
Instructions
- Preheat 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, cheese, parsley, and pepper. Cover and set aside.
- Pour the prepared enchilada sauce into an ungreased pie plate. Set aside.
- Add about ½-inch 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 ¼-cup of the beef mixture onto the tortilla; roll 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.
- 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.
Recommended Products
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 600Total Fat: 32gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 142mgSodium: 381mgCarbohydrates: 34gFiber: 4gSugar: 3gProtein: 43g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published on October 25, 2014. Updated on September 6, 2020.
Looks wonderful!! Catherine
Haha, I agree Jamie, they do not like their picture taken. 😉 You did a great job, and they look delicious!!
My family would gobble these up, Jamie! They ARE hard to photograph…..but luckily, in real life, taste is all that matters!!!! 🙂
These were absolutely amazing! They tasted just like the ones in the restaurant! We did not fry the tortillas, but did everything else the same. The sauce is sooo good! Definitely a winner!
My family loved these enchiladas. Next time I will make 2 pans for a family of 5 adults. I used store bought Green Chili Enchilada sauce, and flour/corn tortillas, which I did not fry. I also stirred into the meat some home made salsa, and they were excellent!
Yummy! Enchiladas have always been my daughter’s favorite! She’ll be so excited to try these! Can’t wait to make them!
These Ground Beef Enchiladas sound delicious right about now!
These looks so good! So filling! Looking at your homemade enchilada sauce, too 🙂
My whole family LOVED them!!
This quickly became a favorite at my house! I love it!
I love these for dinner! Going to be making this frequently!
This quickly became a favorite meal at my house!! Definitely making this again!