These ground beef enchiladas are quick, easy, and full of flavor — perfect for a busy weeknight dinner! Soft tortillas are filled with seasoned ground beef and cheese, then topped with a rich enchilada sauce and baked until bubbly and golden. The whole dish comes together in just 30 minutes, making it a great option when you want something tasty but don’t have a lot of time.
I love how simple these enchiladas are to make, but they still feel special enough for the whole family to enjoy. One trick I like is to warm the tortillas briefly before filling them — it makes them bend nicely without cracking. Plus, adding a little extra cheese on top before baking gives that wonderful gooey, melty finish that everyone loves.
Serving these enchiladas with a side of fresh salsa or a scoop of sour cream really brings the meal together. I often like to add some chopped cilantro and a squeeze of lime for a little bright kick. It’s one of those dinners that always feels satisfying and comforting, but you don’t have to spend hours in the kitchen to get there.
Key Ingredients & Substitutions
Ground Beef: This is the star of the dish, giving rich flavor and satisfying texture. If you want a lighter option, ground turkey or chicken work well too.
Enchilada Sauce: I use canned red enchilada sauce for convenience, but homemade sauce adds a nice fresh touch if you have time. You can also try green salsa for a different flavor.
Tortillas: Flour tortillas are great for rolling and softening quickly. Corn tortillas work too but be gentle when warming them so they don’t crack.
Cheese: Cheddar melts beautifully and adds sharpness. Try a Mexican blend or Monterey Jack for creamier texture. For a dairy-free option, use plant-based cheese.
Black Beans & Green Chilies: These add extra flavor and heartiness, but you can skip them or substitute with corn or diced bell peppers for variety.
How Can I Keep Tortillas Soft and Easy to Roll?
Soft tortillas are key to rolling enchiladas that don’t break. Here’s how I do it:
- Warm them briefly in a dry skillet for about 20 seconds each side.
- Alternatively, microwave stacked tortillas wrapped in a damp paper towel for 30 seconds.
- Brush a little vegetable oil on each side before warming to keep them flexible.
- If tortillas crack, try adding a splash of water and warming again gently.
Taking these small steps helps you roll your enchiladas tightly without tears and keeps the meal neat and delicious.
Equipment You’ll Need
- Large skillet – perfect for browning the ground beef and sautéing onions evenly.
- Wooden spoon or spatula – helps you stir and break up the meat without scratching your pan.
- 9×13 inch baking dish – roomy enough to hold all enchiladas snugly for even baking.
- Microwave-safe plate or skillet – for warming tortillas to make them soft and easy to roll.
- Cheese grater – if you shred your own cheese, it melts better and tastes fresher.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner, milder taste.
- Add sautéed bell peppers or corn to the beef mix for extra crunch and sweetness.
- Mix in some black olives or jalapeños for a bit of smoky or spicy kick.
- Use pepper jack or Monterey Jack cheese instead of cheddar for a creamier melt with a little heat.
Delicious Ground Beef Enchiladas Ready in 30 Minutes
Ingredients You’ll Need:
For the Filling:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce (or homemade)
- 1 (4 oz) can diced green chilies (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- ½ cup black beans, drained and rinsed (optional)
For Assembly:
- 8 flour tortillas (6-8 inches)
- 2 cups shredded cheddar cheese (or Mexican blend)
- 2 tbsp vegetable oil (for softening tortillas)
- Fresh chopped green onions or cilantro for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 15 minutes for baking, totaling roughly 30 minutes from start to finish. It’s quick enough for a weeknight meal but still delicious and satisfying!
Step-by-Step Instructions:
1. Cook the Beef Filling:
Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, add the ground beef and chopped onion. Cook, stirring and breaking up the meat, until the beef is browned and the onions are soft, about 5-7 minutes. Drain any excess fat.
Add the minced garlic, ground cumin, chili powder, salt, and pepper to the skillet. Cook for about 1 minute until fragrant. Stir in the enchilada sauce, diced green chilies (if using), and black beans if you like. Let the mixture simmer gently for 3-4 minutes so the flavors blend well.
2. Prepare the Tortillas and Baking Dish:
While the filling simmers, warm the tortillas to make them soft and easy to roll. You can heat them one by one in a dry skillet for about 20 seconds per side or microwave a stack of tortillas wrapped in a damp paper towel for 30 seconds. Lightly grease a 9×13 inch baking dish to prevent sticking.
3. Assemble the Enchiladas:
Spoon about ¼ cup of the beef filling onto the center of each warm tortilla. Sprinkle a little shredded cheese over the filling, then carefully roll each tortilla up tightly. Place the rolled tortillas seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged.
Pour any remaining beef filling evenly over the rolled enchiladas. Sprinkle the rest of the shredded cheese generously on top.
4. Bake and Serve:
Bake the enchiladas uncovered in the preheated oven for about 12-15 minutes, until the cheese melts and bubbles. Remove from the oven and allow to cool a few minutes before garnishing with fresh chopped green onions or cilantro.
Serve your enchiladas warm with sour cream, salsa, or guacamole to taste. Enjoy your quick and tasty meal!
Can I Use Frozen Ground Beef for This Recipe?
Yes! Just make sure to fully thaw the ground beef in the fridge overnight before cooking. This helps it brown evenly and prevents excess moisture during cooking.
Can I Prepare These Enchiladas Ahead of Time?
Absolutely! Assemble the enchiladas up to step 3, then cover and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven or microwave until warmed through.
Can I Use Corn Tortillas Instead of Flour?
Yes, corn tortillas are great if you prefer! Warm them gently to keep them soft and flexible, and handle carefully as they’re more prone to cracking than flour tortillas.
