These are the best Ground Beef Enchiladas! They are ready in about 30 minutes and my family goes crazy for them every time.
Why This Recipe for Ground Beef Enchiladas Works
For years, my son’s favorite recipe were these easy Chicken Enchiladas (prior to that it was Chicken Spaghetti). He would ask for them at least once per week and I made sure I always had a spare batch in the freezer.
Subscribe to my YouTube channel for step-by-step tutorials of your favorite It Is a Keeper recipes!
Not too long ago, I had some extra ground beef and decided to mix it up a little and make these Ground Beef Enchiladas. Well, let’s just say there’s a new favorite in our house!
I’m *almost* embarrassed to say that I had to make them twice in one week because he loved them so much.
Can You Freeze this Beef Enchilada Casserole
One of the questions that I’m asked all time is if casseroles can be frozen. The answer really depends on what’s in the casserole. In this case, this Beef Enchilada Casserole can definitely be frozen.
For me, it’s just as easy to make a double batch and freeze one for another day. To do this, I double the recipe and put half of the ground beef enchiladas in a baking dish and the other half in a disposable aluminum pan.
To freeze them, I cover the pan tightly with aluminum foil. Then I write the name of the recipe on top, as well as any thawing/baking/prep directions.
To prepare frozen easy Beef Enchiladas, simply thaw them in the fridge and bake as directed.
How to Make Easy Beef Enchiladas
This Beef Enchiladas recipe is a cinch to make. You will need cooked ground beef, taco seasoning (try my homemade version) an onion, enchilada sauce, tortillas and shredded cheese.
Once you have everything together, it’s just a matter of assembling the enchiladas. Fill each tortilla with the ground beef mixture and a little cheese. Roll them up and place them seam side down in a baking dish.
Top with enchilada sauce and extra cheese and bake until everything is warm and melty.
Expert Tips for Making this Beef Enchiladas Recipe
I’ve made this ground beef enchilada casserole so many times, I’ve learned a few tricks to make it easier.
- Cook the onions and ground beef together. Don’t waste time cooking them separately.
- If you forgot to thaw your ground beef, try this hack!
- Use Corn & Flour tortillas. Chi Chi’s makes a corn and flour tortilla that is perfect for enchiladas. You get the flavor of the corn and the softness of the flour. They’re perfect!
- Make a double batch and freeze half for another day.
- Add olives, green onions, cilantro or any of your other favorite flavors to the top of the casserole.
What to Serve with the Best Beef Enchiladas Recipe
These Ground Beef Enchiladas are so flavorful and filling that I like to keep the side dishes simple. Here are some of my favorites:
Tools Use to Make Ground Beef Enchiladas
Baking Dish
: This is my favorite baking dish. I have several and use them all the time.
My favorite skillet
: This is my all-time favorite skillet. I’ve had mine for years!
Cheese Grater
: I love how this one folds – easy storage!
More Easy Mexican Recipes You Might Like
Looking for more? Check out all of the Easy Mexican Recipes on It Is a Keeper.
⭐ Did you make this recipe? Please give it a star rating below! ⭐
The Best Ground Beef Enchiladas
Ingredients
- 1 pound ground beef
- 1 yellow onion diced
- 1 tablespoon Taco Seasoning
- 2 cups Enchilada Sauce
- 8 tortillas enchilada size
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 350 degrees.
- Heat a large skillet over medium-high heat.
- Add ground beef, onion and taco seasoning; cook until meat is no longer pink.
- Drain fat from beef and onion mixture.
- Grate cheeses into a large bowl and combine.
- Pour about 1/2 cup of enchilada sauce into the baking dish to cover the bottom.
- Lay tortilla on a flat surface and spoon ground beef mixture down the middle, top with about 1/8 cup of cheese.
- Roll up tortilla and place, seam side down, in the baking dish.
- Repeat with remaining tortillas.
- Top enchiladas with remaining enchilada sauce and cheese.
- Bake for 15-20 minutes or until heat through and cheese has melted.
Video
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
Dave says
Simple & delicious. Just finished making them for about the
tenth time and always make a double batch. Makes my wife smile
every time!
Ellen L McDonald says
I used the homemade enchilada sauce recommendation; always… added a little more cumin 1 tblsp; we like that taste, added a tsp of brown sugar, added a green pepper to ground beef, because we like that ; great recipe!
Melinda says
Loved this recipe! I made the enchilada sauce and coated the tortillas as in the video- delicious! I am not a big onion person- I did half the onion, but will probably do even less next time! This is definitely a keeper!!
Susan says
I made these delicious enchiladas tonight and they were delicious! Thank you for sharing such great recipe! Your video is great!!
Joe says
Great enchiladas. I used your enchilada sauce recipe and it was so good. Thanks for the recipe.
Kay says
Excellent blend of flavors / it’s a keeper !!
Christina Hitchcock says
I love this recipe so delicious! Gald you enjoyed it!
Lesley says
If I make a batch and freeze it for a later date how long should I cook them or defrost them?
Christina Hitchcock says
I usually take mine out of the freezer the night before I’m going to bake them and let it thaw in the fridge.
Denise Smith says
First time making enchilada’s. Husband loved them! I’ll definately make them again. Thank You for sharing this recipe!! I definately do need to working on rolling skills. 🙂
Christina Hitchcock says
I am so glad you enjoyed it! Love this recipe as well rolling definitely takes some practice.
Marie says
Hi! I can’t wait to try this! Initially, I didn’t watch video..just looked at instructions..The instructions do NOT have the step of coating tortillas in sauce..I will make these soon- and get back to you! Your pics look amazing!
Joline says
I enjoy enchiladas beef, pork, or chicken. This was my first using ground beef. Easy, tasty, and quick. The problem I consistently have is getting the finished enchilada out of the pan after baking. Help.
Christina Hitchcock says
I use a spatula like this one https://amzn.to/2UqcynD (affiliate link) to get them out of the pan.
Crystal says
Can I make this and then freeze it for a later date?
Christina Hitchcock says
Absolutely! I always make a double or triple batch and freeze!
Marsha Sak says
If I make these on a Thursday to be served on Saturday will they get soggy and lousy? I only have today to prepare but must serve on Sat.
Christina Hitchcock says
That should be fine! I do it all the time 🙂
Marsha says
Thank you. I will wait to put the final sauce on till Sat. Can’t wait to serve them and of course keep one for myself. LOL
Jenn says
Can I make these the night before and cook the next day?
Christina Hitchcock says
Absolutely! I do it all the time!
Anne says
These were a hit for our cinco de Mayo celebration! We used the frontera enchilada sauce with them (red and a Chile verde) such a hit!
Christina Hitchcock says
I’m so glad you liked them!
ramona may parrillo says
My husband loves this recipe, I have made it twice for him now in the last 2 weeks, it is easy and so tasty thanks for sharing.
Christina Hitchcock says
I’m so glad it was a hit! It’s definitely one of our favorites too!
Candi Elm says
I love enchiladas, it doesn’t matter if it’s chicken or beef. I can see why your son loves it.
Stef says
We just had enchiladas for dinner the other night. In looking at yours, I think our problem was not using the enchilada sized tortillas. Yours look so perfect! I want to try them soon.
Joanie says
This recipe is so easy and the enchiladas tasted amazing! Thank you for a great recipe.
April says
These are so good! They remind me of the enchiladas I get at my favorite Mexican restaurant! love love LOVE!
Kristine says
When you say enchilada size tortillas, do you mean the ones labeled “soft taco” size? I want to get the right ones today so I can make this for our dinner!
Thank you
Christina Hitchcock says
These are the ones I use: https://www.salsas.com/chi-chis/products/tortillas/enchilada-style-tortillas-flour-and-corn/
They are larger than taco sized tortillas.
Justine Howell says
New family fave and so easy to make which I love.