These are the best ground beef enchiladas. Made with corn tortillas, ground beef, onion, and tons of cheese! Craving a cozy Tex-Mex dish? These are for you!
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🥰 Why You'll Love This Recipe
- Cozy Comfort Food: If you're craving a cozy tex-mex meal, these cheesy, beefy, saucy enchiladas will hit the spot
- Flavorful: Use homemade taco seasoning and enchilada sauce to create a delicious Tex-Mex flavor.
- Customizable: Add your favorite toppings like jalapenos, sour cream, or avocado!
If you want something a little heartier, try my Smothered Beef Burritos. Or check out my layered chicken enchilada casserole that is perfect for weeknights!
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Ingredients & Substitutions
Ground Beef: Lean ground beef eliminates the need to drain extra fat from the skillet while cooking.
Onion: Adds depth of flavor and an extra serving of veggies to the meal.
Taco Seasoning: Use your favorite store-bought taco seasoning or whip up a batch using chili powder, cumin, and other Mexican spices (see recipe card for details).
Corn Tortillas: Corn tortillas are a classic choice for enchiladas. You can also use flour tortillas, which don't need to be fried.
Enchilada Sauce: You can use your favorite homemade or store-bought enchilada sauce. I love my homemade red enchilada sauce!
Cheddar Cheese: Feel free to use any cheese you like, such as Monterey Jack, pepper jack, or a blend.
Cilantro: A fresh, flavorful garnish that adds a pop of color to your meal.
Neutral Oil: For frying the tortillas (optional; see the tips section for more info).
Full ingredient list with quantities in the recipe card below
How to Make Ground Beef Enchiladas
Step 1: Cook the Onion and Beef. Heat oil in a large skillet and cook the onion until softened. Add the ground beef and cook until browned.
Step 2: Season the Beef. Mix in your taco seasoning and tomato paste.
Step 4: Fry the Tortillas. Heat oil in a skillet. Fry tortillas for 10-15 secs on each side until soft. Repeat for all tortillas. This step is optional, see the tips section below for more info.
Step 5: Assemble the Enchiladas. Spread ground beef and cheese on the tortillas. Roll up tightly and place seam-side down in the baking dish. Top with the remaining enchilada sauce and cheese.
Step 6: Bake. Bake for 15 minutes, or until the cheese is melted and bubbly.
Tip
Skipping the frying step? No problem! Corn tortillas are more fragile at room temperature and can crack easily when rolling. You can quickly warm the tortillas in the microwave.
- Wrap a stack of tortillas in a damp paper towel.
- Microwave them on high for 30 seconds.
What to Serve with Ground Beef Enchiladas
Sides: Mexican Rice, Refried Beans, Elote, Chopped Salad.
Enchilada Toppings: Sour Cream, Guacamole, Cilantro, Jalapenos, Avocado Slices, Hot Sauce.
Common Questions
What kind of tortillas should I use?
Both corn and flour tortillas work. It depends on your preference. Flour tortillas are softer and more accessible to roll up, while corn tortillas can add more texture and flavor. You can even find a blend of the two!
Do I need to fry my tortillas?
Frying the tortillas softens them, adds a slight crispness, and ensures they don't get soggy, but you can skip this step. If you skip frying, you can warm the tortillas in the microwave wrapped in a damp paper towel for 30 seconds to make them more pliable.
What kind of enchilada sauce should I use for beef enchiladas?
Red enchilada sauce is my favorite for beef enchiladas. I like using my homemade enchilada sauce, but I also use Siete's enchilada sauce.
Can I freeze enchiladas?
Yes, you can! Assemble your enchiladas and then freeze them before baking. This is a great way to make a meal ahead of time.
Go One Step Further
Make this a full restaurant experience with a Blood Orange, a side of Mexican Rice, and your sweet little treat- Churro Cheesecake Bars!
Variations
Spice it Up: Add a diced jalapeno pepper to the ground beef mixture for a kick of heat, or add sliced jalapenos as a garnish once done!
Add Black Beans: Mix a can of drained black beans with the ground beef mixture for more protein.
Vegetarian Option: Swap the ground beef crumbled tofu for a vegetarian twist
Ground Beef Enchiladas
Ingredients
- 6 tablespoon of neutral oil, divided like vegetable or canola
- 1 onion diced
- 1 pound ground beef lean 95%
- 1 packet taco seasoning store bought or homemade
- 1 tablespoons tomato paste
- ½ cup water
- 14 corn tortillas
- 2 ½ cups enchilada sauce homemade or store bought
- 2 cups cheddar cheese
Homemade Taco Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon table salt
- ½ teaspoon onion powder
- ½ teaspoon oregano
See it. Make it. Eat it!
Instructions
- In a large skillet, heat one tablespoon of oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
- Add ground beef to the skillet and cook, breaking it up with a spoon, until browned.
- Stir in taco seasoning, tomato paste, and water. Bring to a simmer and cook for 3 minutes, stirring occasionally.
- Preheat your oven to 375F.
- Heat a thin layer of oil in a medium skillet over medium heat. Test the oil temperature by dipping a corner of a tortilla in. If it sizzles, the oil is hot enough.
- Using tongs, carefully add a tortilla to the hot oil. Fry for 10-15 seconds, then flip and fry the other side for another 10-15 seconds. (You want them softened, not crispy). Transfer the fried tortilla to a plate lined with paper towels to drain excess oil. Repeat with remaining tortillas.
- Pour a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
- Lay a tortilla flat and add a spoonful of ground beef mixture and about one tablespoon of shredded cheese. Roll up the tortilla tightly and place it seam-side down the baking dish. Repeat until the dish is filled.
- Pour the remaining enchilada sauce over the enchiladas. Top with shredded cheese and bake for 15 minutes,
- Let the enchiladas cool slightly before serving.
Notes
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