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!
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.
Recipe for Ground Beef Enchiladas: Ingredients & Equipment
To make these hearty and delcious enchiladas, you will need …
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.
- 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!
- skillets – one for browning your ground beef and the other for the oil to soften your tortillas.
- utensils – for cooking your ground beef and tortillas.
- pie plate and clean plate – for coating and assembling the enchiladas.
- baking dish – to bake the enchiladas, of course!
How to make Ground Beef Enchiladas
Preheat the oven. Preheat the oven to 350°F.
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.
Ground Beef Enchiladas: FAQs
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.
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.
Other recipes you may enjoy
- Mexican Pot Roast with Borracho Beans
- Mexican Pizza
- Elote Pizza (aka Mexican Street Corn Pizza)
- Arroz con Leche (Mexican Rice Pudding)
- Mexican Cornbread Casserole
For the enchiladas
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1/2 cup sour cream
- 2 cups (8 ounces) shredded Cheddar cheese, divided
- 2 tablespoons fresh chopped parsley
- 1/4 teaspoon ground black pepper
- Homemade Enchilada Sauce
- 8 corn tortillas
- vegetable oil, for frying
- 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.
- 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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 628Total Fat: 35gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 149mgSodium: 427mgCarbohydrates: 34gFiber: 4gSugar: 3gProtein: 45g
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 and April 18, 2023.