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.
Very delicious!
Thank you! Glad you enjoyed it.
Super simple and very good!
IT is a great quick, delicious dinner!
I made these enchiladas using your taco seasoning and enchilada red sauce. But since this was a beef dish, I used beef broth instead of chicken broth in the red sauce. It was delicious.
My family loved this!
This was so easy and delicious! I added a jalapeno pepper to the meat and the onion! Simply delicious
Very good overall, but with even 80% of the quantity of red enchilada sauce in the recipe is tasted like there was a little too much of that. I also used double the amount of recommended cheese and think it was not too much. The total volume of ingredients I used produced 22 enchiladas. Next time I will try this with about 2/3 of the recommended amount of red enchilada sauce, white onions instead of yellow onions. and still use the double cheese quantity.
Finally made this enchiladas. They are yummy.