Ground Beef Enchilada Recipe: Who can resist a plate of warm, cheesy, flavor-packed enchiladas? They’re the ultimate comfort food—oozing with savory fillings, wrapped in tender tortillas, and smothered in a rich, zesty sauce. Ground beef enchiladas, in particular, are a beloved classic. They combine the heartiness of seasoned meat with the deep flavor of Mexican spices and sauces. Whether you’re preparing them for a family dinner, potluck, or weeknight treat, this dish never disappoints.
Enchiladas originated in Mexico and have become a staple in Tex-Mex cuisine. Traditionally made with corn tortillas rolled around a filling, then topped with chili sauce, enchiladas offer endless possibilities for customization. Ground beef is one of the most popular fillings because it’s affordable, easy to cook, and incredibly versatile. With the right seasoning, it transforms into a rich and robust core for your enchiladas.
This recipe is designed to be simple, accessible, and foolproof. Whether you’re a seasoned cook or a total beginner, follow along for a step-by-step guide that will walk you through creating the most mouthwatering ground beef enchiladas ever.
Ingredients You’ll Need
Creating perfect enchiladas starts with using fresh, flavorful ingredients. Here’s what you’ll need for this recipe:
For the Filling:
- 1 lb ground beef (85% lean works best)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Sauce:
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional for heat)
- 1/2 tsp dried oregano
- 2 cups chicken or beef broth
- Salt to taste
For Assembly:
- 8-10 corn or flour tortillas
- 2 cups shredded Mexican cheese blend (cheddar and Monterey Jack)
- 1/4 cup chopped cilantro (optional)
Optional Toppings:
- Sour cream
- Sliced jalapeños
- Avocado or guacamole
- Diced tomatoes
- Green onions
- Lime wedges
Using quality ingredients ensures the final dish is packed with flavor. Feel free to adjust spice levels or swap in your favorite cheese blend to suit your preferences. If you want to save time, store-bought enchilada sauce can be a convenient substitute—though making it from scratch adds a personal touch you’ll definitely taste.
Tools and Equipment Required
While the ingredient list sets the stage, the right tools make preparation much easier. Here’s what you’ll need on hand:
- Large skillet (non-stick or cast iron)
- Medium saucepan (for the sauce)
- Mixing bowls
- Wooden spoon or spatula
- 9×13 inch baking dish
- Measuring cups and spoons
- Aluminum foil
- Oven mitts
Pro Tip: Preheat your oven to 375°F (190°C) before you start assembling your enchiladas, so it’s ready to go by the time you’re done prepping.
Having everything prepped and in place—also known as “mise en place”—can save time and reduce kitchen chaos. A little organization goes a long way when it comes to making enchiladas, especially when you’re dealing with hot fillings and saucy tortillas.
Step-by-Step Preparation Guide
Let’s dive into the heart of this recipe. Making enchiladas might seem complicated, but broken down into steps, it’s actually pretty straightforward. You’ll be layering flavor every step of the way, and by the end, you’ll have a bubbling, cheesy tray of deliciousness ready to serve.
Step 1: Cook the Ground Beef
Start by heating a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until it starts to brown—about 5-7 minutes. Drain any excess grease.
Now, toss in the chopped onions and garlic. Stir everything together and let it cook until the onions are translucent and fragrant, about 3-4 minutes. Sprinkle in your chili powder, cumin, paprika, salt, and pepper. Mix until everything is well-coated and aromatic. Turn off the heat and set the skillet aside.
This seasoned beef mixture is the flavorful core of your enchiladas. If you like things spicy, add a pinch of red pepper flakes or a dash of hot sauce at this stage. Want to sneak in some veggies? Chopped bell peppers or black beans blend in beautifully without altering the flavor.
Step 2: Prepare the Enchilada Sauce
Homemade enchilada sauce may sound intimidating, but it’s actually super simple and elevates your dish to a whole new level. Start by heating 2 tablespoons of vegetable oil in a saucepan over medium heat. Once hot, whisk in 2 tablespoons of all-purpose flour. Stir constantly for about one minute to form a roux—it should turn slightly golden but not dark brown.
Now, whisk in the chili powder, garlic powder, onion powder, cayenne (if using), oregano, and a pinch of salt. Slowly pour in the chicken or beef broth while whisking continuously to avoid lumps. Bring the mixture to a simmer, then reduce the heat to low and let it thicken for 10-15 minutes, stirring occasionally.
The result? A velvety, spicy, deeply flavorful sauce that’ll soak into the tortillas and beef, making every bite unforgettable. You can also adjust the thickness depending on your preference—just simmer longer for a thicker sauce or add a splash of broth to thin it out.
Step 3: Warm the Tortillas
Here’s a small but crucial step: warming your tortillas. If you skip this, they might crack or tear when you try to roll them. You can warm them in a few different ways:
- Microwave Method: Stack them on a plate, cover with a damp paper towel, and microwave for 30-40 seconds.
- Skillet Method: Heat them individually on a dry skillet for 15-20 seconds per side.
- Oven Method: Wrap in foil and place in a 350°F oven for about 10 minutes.
Use whichever method works best for you. Warm tortillas are more pliable and hold their shape better when filled and rolled. Corn tortillas tend to be more fragile than flour, so handle them gently. If you’re going for a more traditional take, definitely go with corn.
Step 4: Assemble the Enchiladas
Now it’s time to bring everything together! Start by spreading a thin layer of enchilada sauce on the bottom of your baking dish—this prevents the enchiladas from sticking and adds flavor right from the base.
Take one tortilla, place about 2-3 tablespoons of the beef mixture down the center, and sprinkle with a little shredded cheese. Roll it up tightly and place seam-side down in the baking dish. Repeat until the dish is full and your filling is used up.
Once they’re all lined up, pour the remaining enchilada sauce evenly over the top. Be generous—make sure each enchilada is well-covered. Sprinkle the rest of the cheese across the top for that perfect gooey, golden finish.
This step is also where you can get creative. Want a little crunch? Toss some crushed tortilla chips on top before baking. Love layers? Add a spoonful of beans or rice inside each enchilada for a heartier bite.
Step 5: Bake to Perfection
Preheat your oven to 375°F (if you haven’t already). Cover the baking dish with foil and bake for 20 minutes to help everything heat evenly and retain moisture. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is bubbling and slightly golden.
Let the enchiladas rest for about 5 minutes after taking them out of the oven. This helps the sauce thicken slightly and makes them easier to serve. Top with fresh cilantro, sliced jalapeños, and a drizzle of sour cream—or set up a topping bar so everyone can customize their own plate.
By now, your kitchen smells amazing and you’re just minutes away from enchilada heaven. Grab a spatula, serve up generous portions, and get ready for the compliments to roll in.
Tips for Making the Best Enchiladas
Want to take your ground beef enchiladas from good to absolutely mouthwatering? Here are some expert tips that’ll help you craft the best possible dish, every single time.
1. Season Generously
Don’t be shy with the seasoning! The filling should be flavorful on its own before it even meets the tortillas and sauce. Taste as you go and adjust the spices. Adding a pinch of sugar to the sauce can help balance acidity and spice if needed.
2. Don’t Overstuff the Tortillas
It’s tempting to load up each tortilla with filling, but less is more here. Overstuffed enchiladas are harder to roll and more likely to fall apart during baking. Stick to about 2-3 tablespoons of filling per tortilla for the best results.
3. Use Freshly Grated Cheese
Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Take the extra minute to grate your cheese fresh—you’ll notice a difference in meltiness and flavor.
4. Let Them Rest
Once out of the oven, resist the urge to dig in right away. Letting the enchiladas rest for 5-10 minutes allows the sauce to settle, making them easier to slice and serve without falling apart.
5. Use High-Quality Tortillas
Not all tortillas are created equal. Look for soft, pliable tortillas made with few ingredients. If your tortillas crack or fall apart during rolling, consider using a hybrid flour-corn blend for flexibility with flavor.
6. Add a Little Crunch
Want to elevate the texture? Sprinkle crushed tortilla chips, fried onions, or toasted pumpkin seeds on top before serving. It adds a fun crunch to contrast the soft, melty filling.
7. Customize the Spice Level
If you’re cooking for a crowd, not everyone may be into spicy food. Serve with hot sauce or diced jalapeños on the side so spice lovers can amp it up, while others enjoy a milder version.
Make-Ahead and Freezing Instructions
Enchiladas are perfect for meal prep and freezing—making them ideal for busy weeknights, potlucks, or even as a freezer gift for a friend.
To Make Ahead:
- Assemble the enchiladas and place them in the baking dish.
- Cover tightly with foil or plastic wrap and refrigerate for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temperature for 15-20 minutes.
- Bake as directed, adding a few extra minutes if still cold.
To Freeze:
- Prepare the enchiladas, but don’t bake them yet.
- Wrap the dish tightly in foil and plastic wrap to avoid freezer burn.
- Freeze for up to 3 months.
- To bake from frozen, remove plastic wrap, cover with foil, and bake at 375°F for 45-60 minutes, removing foil in the last 10-15 minutes.
Freezing Individual Portions:
- After baking, let the enchiladas cool completely.
- Wrap each enchilada separately or store in single-serving containers.
- Reheat in the microwave or oven until hot throughout.
Freezing enchiladas doesn’t compromise flavor or texture when done right. In fact, some say they taste even better after all those flavors meld together!
Serving Suggestions
Enchiladas are rich and hearty on their own, but pairing them with complementary sides takes your meal to the next level. Here are a few ideas to round out your enchilada night:
1. Mexican Rice
A classic side that absorbs extra sauce and balances the spice.
2. Refried Beans or Black Beans
Creamy and comforting, beans are a staple for good reason.
3. Fresh Corn Salad
Add brightness with a corn and avocado salad tossed in lime juice and cilantro.
4. Chips and Salsa or Guacamole
Great for starters or munching in between bites.
5. Cucumber Lime Agua Fresca or Horchata
Refreshing drinks that cool your palate and keep the meal light.
For a party-style spread, set up a DIY enchilada bar with various toppings and sides. It’s interactive, fun, and everyone can build their perfect plate.
Nutritional Information
While enchiladas are undeniably indulgent, they can still be part of a balanced meal when enjoyed in moderation. Here’s a general idea of what you’re getting per serving (based on a serving of two enchiladas):
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 450-550 |
| Protein | 25-30g |
| Total Fat | 25-30g |
| Saturated Fat | 10-12g |
| Carbohydrates | 35-45g |
| Fiber | 4-6g |
| Sugar | 4-6g |
| Sodium | 800-1000mg |
You can easily modify the nutritional profile by:
- Using leaner ground beef or substituting ground turkey.
- Opting for low-fat cheese or reducing the cheese quantity.
- Using low-sodium broth for the enchilada sauce.
- Incorporating veggies like zucchini, spinach, or black beans into the filling.
These adjustments help cut down on calories and fat while keeping the flavor intact.
Variations of the Recipe
The beauty of enchiladas is their versatility. Once you master the basics, it’s easy to switch things up to fit dietary preferences or simply try something new.
1. Spicy Ground Beef Enchiladas
Add chipotle peppers in adobo sauce to your meat mixture for a smoky, spicy kick. You can also use spicy cheese blends and top with sliced jalapeños for that fiery finish.
2. Vegetarian Enchiladas
Replace the beef with a mix of black beans, corn, sautéed mushrooms, and bell peppers. Use vegetable broth for the sauce and skip the meat altogether—still hearty and delicious!
3. Gluten-Free Enchiladas
Use certified gluten-free corn tortillas and ensure your enchilada sauce is made without flour (swap in cornstarch instead).
4. Enchilada Casserole (Lazy Version)
Layer tortillas, meat, sauce, and cheese like a lasagna instead of rolling each one. It’s quicker and equally tasty, especially great for weeknight dinners.
5. Cheesy Enchiladas for Kids
Milden the spices, load up on cheese, and let the little ones customize their toppings. It’s a fun way to get kids involved in the kitchen too.
Whether you like it spicy, cheesy, healthy, or indulgent—there’s an enchilada variation for everyone.
FAQs about Ground Beef Enchilada Recipe
1. Can I use store-bought enchilada sauce?
Absolutely! While homemade sauce adds a special touch, store-bought works just fine in a pinch. Look for one with minimal additives and adjust seasoning to your taste.
2. Can I substitute flour tortillas for corn tortillas?
Yes, flour tortillas are more pliable and hold more filling. They’re a great choice if you prefer a softer texture or want larger enchiladas.
3. How long do leftover enchiladas last?
Stored in an airtight container in the fridge, they’ll last 3-4 days. For longer storage, freeze them for up to 3 months.
4. Can I make these enchiladas ahead of time?
Definitely. Assemble them a day in advance and bake when ready to serve. You can also freeze them unbaked for future meals.
5. What’s the best cheese for enchiladas?
A Mexican cheese blend (Monterey Jack, cheddar, and queso quesadilla) melts beautifully and delivers classic flavor. You can also experiment with Oaxaca, Cotija, or even pepper jack for some spice.
Conclusion
Ground beef enchiladas are the ultimate comfort food—a warm, hearty, cheesy delight that brings people together around the table. This recipe simplifies the process without compromising on flavor, so whether you’re cooking for your family, a date night, or meal prepping for the week, you’re guaranteed a win.
With step-by-step guidance, easy-to-find ingredients, and room to make it your own, these enchiladas are bound to become a regular on your meal rotation. Once you try them, you’ll wonder how you ever lived without them!
