These are the best Ground Beef Enchiladas! They are ready in about 30 minutes and my family goes crazy for them every time.
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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.
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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, learn how to cook frozen beef in the Instant Pot!
- 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 Recipes You Might Like
The Best Ground Beef Enchiladas
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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.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
It’s the best! You got it down…from the recipe to the spices and the sauce! Thanks! It’s good with either corn or flour tortillas.
I’m looking for a crock pot version?
Here is the recipe for my crock pot version: https://www.itisakeeper.com/80436/chicken-enchilada-crockpot-casserole/
I make this with impossible beef and skip the cheese to make it vegan and WOW the flavor is absolutely INCREDIBLE. By far our absolute favorite enchilada recipe. 10/10!!
I lost track of time yesterday and wanted to make something quick for dinner. I looked up this type of recipe and came across yours. It was one of the easiest and delicious I ever made. The only thing you really have to do is chop the onion. It also only calls for 1 table spoon of Taco sauce. The others call for an entire package. It was just as tasty. I also used the package of the Mexican cheese with the 2 cheeses mixed together and already grated. Easy. Have lots left for next time. My daughter gave the thunbs up and delicious review. Thank you,
Do you bake before freezing or just assemble enchiladas and then freeze not baking them ?
You can do either.
I made this recipe…made it ahead. Refrigerated prepared enchiladas, no sauce. prior to baking topped with crushed Doritos, black olives, enchilada sauce and cheese…got RAVE reviews! Thank you!
Are these made with corn or flour tortillas?
I use tortillas that are blend of flour AND corn. They’re made by Chi Chis. You get the flavor of corn but the texture of flour. You could, however, use whichever type you prefer.
Great Recipe!!!!!
I’m giving this recipe 5 stars because it was easy, fast and tastes great!
I added re-fried beans to the tortillas before spooning on the meat. Served with sour cream also.
The typical Enchilada sauce cans are too small so I added some tomato sauce with the same seasonings as the enchilada sauce.
My family loved these enchiladas! Definitely a keeper and in the dinner rotation from now on!
Great Recipe and so easy!! 😊
I’m so glad you enjoyed it!
I really like this recipe for its simplicity and great taste. I add a few cloves of diced garlic and 1/2 jalapeño finely diced,1/2 poblano with the onion. usually a little more cheese. Canned enchilada sauce makes it easy, and taco seasoning comes in light and regular. So good.
Can you use chick breast meat instead of beef?
Absolutely
can you use the green enchilada sauce
Of course.
The best enchiladas I ever had! My family loved them.
Am making this for my “farewell meal” as I am retiring on Friday..looks so easy and I’m sure my customers will love it!! Thanks for the inspiration!!! Paula Clark
Made this today Very easy and was very tasty nearly ate the whole dish.
I’m so glad you enjoyed it!
I like to add refried beans and Mexican rice to the ground beef mixture. Also I prefer to freeze just the filling , not with the tortillas.
Thankd for the tips.
I have never made enchiladas ever. I was looking for an easy ground beef recipe and voila, I came across this one. These were so yummy and my partner went crazy over them. He saved the leftovers for his lunch today! Easy and yummy!
Simple, easy and delicious! Thanks
I made this tonight and it’s so easy and delicious. I’ll admit, I cut the recipe in half since I cook only for myself, now I have leftovers for tomorrow. It came out perfectly! Love this recipe
Made the enchiladas tonight. I added a whole pack of taco seasoning, salsa, green onion, and green chilies to the recipe. It was delicious and my husband said” Write down your recipe so you will remember how to make this again. To the enchilada sauce in a large can. was added a pack of powder enchilada sauce mix, tomato sauce, taco sauce, 11/2 cups of water. Whisk together until it is blended. To the topping I added more cut up onion, green onion, and Mexican Blend Cheese, Then added green onion on top of cheese and baked for about 15 minutes in a 350° oven. Very delicious!!!!
So, you didn’t make this recipe.
you made a whole different recipe.