Name: Easy Ground Beef Enchiladas
Prep time: PT-489208H59M31S
Cook time: PT-489208H59M31S
Total time: PT-489208H59M31S
Cuisine: Mexican‑American
Ingredients: 1 lb lean ground beef; ½ cup diced onion; 2½ tbsp taco seasoning (or 1 packet); ¼ cup water; 8 flour or corn tortillas (taco‑size); 2 cups enchilada sauce (red or your choice); 16 oz shredded cheddar cheese (or a blend of cheddar + Monterey Jack); Optional toppings: sour cream, pico de gallo, diced avocado, green onions

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These easy and cheesy ground beef enchiladas are the perfect comfort food—simple to prepare, family-friendly, and packed with flavor. I like how each tortilla is filled with seasoned beef and melty cheese, then covered with enchilada sauce and baked to bubbly perfection. Whether I’m craving something hearty or need a go-to weeknight dinner, this dish always delivers. Easy Ground Beef Enchiladas

Why You’ll Love This Recipe

I love how quick and flexible this recipe is. It doesn’t take long to prep, and it’s easy to tweak with different toppings, sauces, or cheeses. It’s also a reliable crowd-pleaser—perfect for feeding a hungry family or a group of friends. The enchiladas bake beautifully, and the leftovers reheat like a dream. I also appreciate that it freezes well, which makes it a great make-ahead option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef
½ cup diced onion
2½ tbsp taco seasoning (or 1 packet)
¼ cup water
8 flour or corn tortillas (taco-size)
2 cups enchilada sauce (red or your choice)
16 oz shredded cheddar cheese (or a blend of cheddar + Monterey Jack)
Optional toppings: sour cream, pico de gallo, diced avocado, green onions

Directions

I start by preheating the oven to 375 °F (190 °C).
Then I brown the ground beef with diced onion in a skillet over medium heat, cooking for about 5–7 minutes until the onion is soft and the beef is no longer pink.
I add taco seasoning and water, stir everything together, and let it simmer until the liquid is absorbed.
In a 9×13-inch baking dish, I spread about ½ cup of enchilada sauce across the bottom.
I place about ⅓ cup of the beef mixture down the center of each tortilla, sprinkle some cheese over it, then roll it up and place it seam-side down in the baking dish.
I keep filling and rolling tortillas until they’re all in the dish. If there’s leftover beef, I sprinkle it on top.
Then I pour the rest of the enchilada sauce over the rolled tortillas and cover them with the remaining cheese.
I bake the enchiladas for 20–25 minutes, until the cheese is melted and bubbly.
After resting them for 5 minutes, I top with whatever extras I like—sour cream, diced avocado, or green onions.

Servings and timing

This recipe makes 8 enchiladas and serves about 4 to 6 people. It takes around 25 minutes to prep and another 25 minutes to bake, so I can have dinner on the table in about 50 minutes total.

Variations

I like swapping in ground turkey or shredded rotisserie chicken if I want to change things up. Sometimes I use green enchilada sauce for a tangier flavor, or I mix in black beans or corn with the beef for extra texture. For a spicier kick, I’ve also added diced jalapeños or a drizzle of hot sauce. And if I want a vegetarian version, I skip the beef and use a combo of beans, sautéed veggies, and cheese.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 4 days. To reheat, I cover the enchiladas with foil and warm them in a 350 °F oven for about 15–20 minutes. For a quicker option, I microwave individual portions for about 1–2 minutes. When freezing, I assemble the enchiladas but don’t bake them. I just cover the dish tightly with foil and freeze for up to 3 months. When ready, I bake straight from frozen at 375 °F for about 40–45 minutes, removing the foil for the last 5 minutes to let the cheese melt and bubble.

FAQs

What type of tortillas should I use—flour or corn?

I’ve used both and it really depends on the texture I’m craving. Flour tortillas are softer and easier to roll, while corn tortillas bring a more traditional flavor. I just make sure to warm them slightly so they don’t crack.

Can I make these enchiladas ahead of time?

Yes, I often assemble the enchiladas earlier in the day, cover them with foil, and refrigerate until dinner. I just add an extra 5 minutes or so to the baking time if they’re going in cold.

How do I keep enchiladas from getting soggy?

I don’t over-sauce the bottom of the dish and I let them rest after baking. This helps everything set and keeps the tortillas from getting mushy.

Can I use store-bought taco seasoning?

Absolutely—I do that all the time for convenience. One packet usually equals about 2½ tablespoons.

What cheese melts best for enchiladas?

I like to grate my own cheddar or a mix of cheddar and Monterey Jack. Pre-shredded cheese works, but fresh-grated melts more smoothly without that powdery coating.

Conclusion

These easy ground beef enchiladas are one of my go-to meals when I want something cheesy, hearty, and fast. They’re comforting, customizable, and always a hit with family and friends. Whether I’m feeding a crowd or meal-prepping for the week, this recipe never lets me down.