These easy Ground Beef Enchiladas come together quickly and easily for a Mexican dinner the whole family will love. They’re practically effortless to prepare and impossible to resist!
I have a slight obsession with cheesy Mexican-inspired food and this recipe always hits the spot when I’m craving it. This recipe is just as delicious as my tender shredded beef enchiladas but is prepared in less time. These enchiladas are made with a cheesy seasoned ground beef mixture and couldn’t be easier to make!
You only need SEVEN ingredients for the basic recipe, but why stop there? Customize with your favorite toppings to add your own delicious spin.
- Ground beef – I use lean ground beef.
- I use flour tortillas because they have more flexibility and are easier to roll than corn tortillas. You’ll need eight burrito size tortillas. Corn tortillas are more traditional and can definitely be used in place of flour tortillas.
- Do yourself a favor and shred your own cheese from the block – it melts so much better than pre-shredded bagged cheese and only takes a few minutes. I shred an eight ounce block of colby jack cheese. Cheddar jack can also be used.
- You’ll need a package of store-bought or homemade taco seasoning (homemade only takes a couple of minutes to whip up with spices you likely have on-hand!).
- I use mild diced green chiles – it gives the cheesy beef mixture a kick without being too overwhelming. Feel free to use hot green chiles if you prefer more heat (or you can omit them entirely)!
How to Make Ground Beef Enchiladas
Following is a brief overview on how to prepare – please see the recipe card for full detailed instructions.
- Cook the ground beef and onion in a skillet until beef is browned and no longer pink. Drain off fat.
- Return the skillet with the beef and onion to heat and add taco seasoning, half of the enchilada sauce and green chiles. Stir to combine. Add half of the shredded cheese and stir until combined and cheese is melted.
- I heat my tortillas in the microwave for about a minute (wrapped in damp paper towels) before spooning on the beef mixture so that they’re more flexible and easier to roll. This isn’t absolutely necessary, but there are less chances of the tortillas tearing.
- Evenly distribute the beef mixture down the center of each tortilla.
- Wrap tortillas tightly and place seam-side down into a 13 x 9 baking dish that has been sprayed with cooking spray.
- Pour the remaining half of the enchilada sauce over the tortillas, then sprinkle with the remaining half of the shredded cheese.
- Bake for 20 to 25 minutes, or until cheese is melted and sauce is bubbling around the edges of dish.
More Mexican-Inspired Dishes You’ll Love
Ground Beef Enchiladas
- 1 ½ pounds lean ground beef
- ¾ cup diced white onion
- 1 (1 ounce) package taco seasoning or 2 tablespoons homemade
- 1 (19 ounce) can red enchilada sauce divided
- 1 (4 ½ ounce) can diced green chiles drained
- 8 ounces colby jack cheese shredded, divided
- 8 (8 inch) flour tortillas
- Your favorite toppings
- Preheat your oven to 350 degrees F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
- Cook ground beef and onion in a large skillet over medium high heat until beef is browned, cooked through and no longer pink (about 8 minutes). Crumble beef while it is cooking with a wooden spoon. Drain off fat.
- Return skillet with beef and onion to heat and reduce to medium low. Add taco seasoning, HALF of the enchilada sauce and green chiles. Stir to combine. Add HALF of the shredded cheese and stir until melted and combined. Remove from heat.
- Wrap the stack of 8 tortillas in dampened paper towels and microwave for 1 minute.*
- Evenly distribute beef mixture down the center of each tortilla. Wrap tortillas tightly and place seam-side down into prepared baking dish.
- Pour the remaining half of the enchilada sauce over the tortillas, then sprinkle with the remaining shredded cheese.
- Bake (uncovered) for 20 to 25 minutes, or until cheese is melted and sauce is bubbling around the edges of dish.
- Top with desired toppings.
- *Microwaving tortillas is not technically required but there are less chances of the tortillas tearing if they are heated.
- I use mild green chiles – feel free to use hot if you prefer more heat, or they can be omitted entirely.
- Cheddar jack cheese can be substituted for colby jack.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published August 2017. Updated with new photos, new text, recipe revised and republished March 2021.