These delicious ground beef enchiladas are a quick and tasty way to enjoy a classic Mexican favorite in just 30 minutes! Filled with seasoned beef, melted cheese, and wrapped in soft tortillas, they have the perfect balance of flavors and textures that make every bite satisfying.
I love making this recipe when I want a homemade meal without spending too much time in the kitchen. The beef is cooked with simple spices that give it a warm, comforting flavor, and the enchiladas come together so fast that it almost feels like cheating! Plus, you can easily add your favorite toppings like sour cream, avocado, or fresh cilantro to make it just right for your taste.
One of my favorite ways to serve these enchiladas is right out of the oven with a side of rice and beans or a simple green salad. They’re perfect for family dinners or casual get-togethers where everyone wants something delicious but easy. I always find that these enchiladas bring smiles all around the table and make me want to make them again and again.
Key Ingredients & Substitutions
Ground Beef: Using lean ground beef keeps the dish from being too greasy. If you want a lighter or vegetarian option, try ground turkey or cooked lentils. Both work well with the spices.
Enchilada Sauce: The canned enchilada sauce saves time and adds the classic flavor. If you can’t find it, enchilada seasoning mixed into tomato sauce is a good substitute.
Tortillas: Flour tortillas are soft and flexible, but corn tortillas add a traditional touch and extra flavor. If corn tortillas break, warm them well before rolling to make them pliable.
Cheese: Sharp cheddar melts nicely and adds a tangy flavor, but a Mexican blend or Monterey Jack are great alternatives. For dairy-free, use a plant-based cheese that melts well.
How Can You Get Perfectly Rolled Enchiladas Without Tearing the Tortillas?
Softening the tortillas before filling is key to avoid cracks. Warm them in the microwave for 20-30 seconds wrapped in a damp paper towel, or wrap in foil and heat in the oven briefly.
- Spoon the filling onto one edge, don’t overfill to keep wrapping manageable.
- Use your hands to gently roll the tortilla, keeping the filling snug.
- Place the seam side down in the baking dish so it stays closed while baking.
Equipment You’ll Need
- Large skillet – perfect for cooking the ground beef and onions evenly.
- 9×13-inch baking dish – roomy enough to hold all the rolled enchiladas for baking.
- Spatula or wooden spoon – great for stirring and breaking up the meat as it cooks.
- Microwave-safe plate or foil – to warm tortillas quickly and make them flexible for rolling.
- Cheese grater (if using block cheese) – makes shredding cheese easy and fast.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter taste.
- Add black beans or corn to the beef mix for extra texture and nutrition.
- Use pepper jack cheese instead of cheddar for a bit of spicy heat.
- Mix chopped green chilies or jalapeños into the filling for a kick of spice.
Delicious Ground Beef Enchiladas Ready in 30 Minutes
Ingredients You’ll Need:
For the Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 cup diced tomatoes (optional)
For the Assembly:
- 8 flour or corn tortillas (6-inch size)
- 2 cups shredded sharp cheddar cheese (or Mexican blend)
- Cooking oil or non-stick spray
For Garnish:
- 1 avocado, diced
- ½ cup sour cream
- ¼ cup fresh cilantro, chopped
- ½ cup diced fresh tomatoes or pico de gallo
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare the filling and assemble the enchiladas, plus 15 minutes to bake. In total, you’ll have a warm, delicious dish ready in around 30 minutes—perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Ground Beef Filling:
Preheat your oven to 375°F (190°C). In a large skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned and the onion turns soft, about 5 to 7 minutes. Drain any excess fat. Then add the minced garlic, ground cumin, chili powder, salt, and pepper. Stir and cook for another minute until everything is fragrant. Add half of the enchilada sauce and diced tomatoes if you’re using them, and simmer for 2 to 3 minutes to blend the flavors.
2. Prepare and Assemble the Enchiladas:
Lightly grease a 9×13-inch baking dish. Warm the tortillas in the microwave for 20-30 seconds or wrap them in foil and warm in the oven to make them soft and flexible. Spoon about a quarter cup of the beef mixture onto each tortilla, sprinkle a bit of shredded cheese on top, then roll them up. Place each rolled tortilla seam-side down in the prepared baking dish.
3. Add Sauce and Cheese, Then Bake:
Pour the remaining enchilada sauce evenly over the filled tortillas, then sprinkle the rest of the shredded cheese on top. Bake the enchiladas uncovered for about 15 minutes, or until the cheese is melted and bubbly. Remove from the oven and allow them to cool for a couple of minutes before serving.
4. Garnish and Serve:
Before serving, garnish the enchiladas with dollops of sour cream, diced avocado, fresh tomatoes or pico de gallo, and sprinkle with chopped cilantro. Serve hot and enjoy your quick and tasty meal!
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to fully thaw the ground beef before cooking. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water for faster thawing. This helps cook the meat evenly and prevents excess moisture.
Can I Make These Enchiladas Ahead of Time?
Absolutely! You can assemble the enchiladas in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, simply add a few extra minutes to the cooking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F until heated through or microwave in short bursts to keep the texture nice.
Can I Use Corn Tortillas Instead of Flour?
Yes! Corn tortillas work great but tend to be less flexible. Warm them well before filling (microwave or sauté briefly) to prevent cracking while rolling.
