Name: Easy Ground Beef Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb lean ground beef; 8 flour or corn tortillas; 2 cups enchilada sauce (store-bought or homemade); 2 cups shredded cheese (cheddar or Monterey Jack); 1 medium onion, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp chili powder; Sour cream (for topping)

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I love how these enchiladas deliver comfort and joy all in one dish—the tender tortillas embrace juicy, well-seasoned ground beef, rich sauce, and melty cheese. When they emerge from the oven, the aroma is irresistible, and they bring people together with warmth and laughter. Easy Ground Beef Enchiladas

Why You’ll Love This Recipe

I find these enchiladas delightful because they:

Are simple to prepare—perfect for busy weeknights.
Surprise with layers of bold flavor that make people wonder what my “secret” is.
Look beautiful on the plate, especially with vibrant toppings.
Offer flexibility—I often adjust ingredients to suit dietary needs or what I have on hand.

Ingredients

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

Lean ground beef
Flour or corn tortillas
Enchilada sauce (store-bought or homemade)
Shredded cheese (cheddar or Monterey Jack)
Medium onion, diced
Garlic, minced
Cumin and chili powder
Sour cream (for topping)

Directions

I preheat my oven to 375 °F (190 °C).
In a skillet over medium heat, I brown the ground beef with onions until they’re fragrant (5–7 minutes).
Then I stir in garlic, cumin, and chili powder and sauté briefly (about 1 minute more).
I spoon the beef mixture onto each tortilla, roll them tightly, and arrange seam-side down in a greased baking dish.
Next, I pour enchilada sauce evenly over the rolled tortillas and sprinkle shredded cheese on top.
I bake them uncovered for 20–25 minutes until bubbly and golden.

Servings and timing

Servings: 4 people (each serving is about 2 enchiladas)
Prep time: ~15 minutes
Cook time: ~25 minutes
Total time: ~40 minutes

Variations

I’ve experimented with these to mix things up:

Substitute chicken, turkey, or even lentils to make them vegetarian.
Add black beans or shredded chicken for extra protein.
Use corn tortillas as a gluten-free alternative.
I sometimes add black beans, jalapeños, or extra spices for kick.

Storage / Reheating

I store leftovers in an airtight container in the fridge for up to three days. When reheating, I heat them in the oven at 350 °F until warmed through.

FAQs

Can I make ground beef enchiladas ahead of time?

Yes—I often prepare and assemble them ahead, then refrigerate until I’m ready to bake.

What can I substitute for ground beef in enchiladas?

I’ve used shredded chicken, turkey, or lentils for vegetarian versions—each works well.

How do I prevent my enchiladas from getting soggy?

I’ve found that lightly frying the tortillas before filling helps create a moisture barrier and keeps them from falling apart.

Can I make them gluten-free?

Yes—using corn tortillas is a great gluten-free option that still holds up beautifully.

How should I reheat leftovers?

I reheat them in the oven at 350 °F until warmed through—it keeps them tasting as good as when fresh.

Conclusion

I adore how these enchiladas come together so easily and deliver so much flavor. They’re perfect for a cozy dinner with family or friends, yet simple enough for a busy evening. Every bite is creamy, warm, and inviting—and they always come with matching smiles.

Easy Ground Beef Enchiladas