I perfected Easy Beef Enchiladas that are ready in about 30 minutes and hide a simple secret ingredient I only reveal below.

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I never thought a quick weeknight meal could become a ritual but these Ground Beef Enchiladas did just that. In about 30 minutes I can put a pan of bold ground beef and gooey shredded Mexican blend cheese on the table, and my family loses their minds every time.

There is this weirdly perfect balance of salty, melty, and slightly tangy that makes people reach for seconds before I even sit down. I cant fully explain why it works, only that it does, and once you try it youll understand why we call it a must make.

Ingredients

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♥️ The BEST Cheesy Ground Beef Enchiladas

Ground beef: Rich in protein, keeps you full, adds savory meaty flavor and hearty texture.
Yellow onion: Adds sweetness and bite, gives some fiber and vitamin C, caramelizes nicely.
Garlic: Tiny but mighty, boosts aroma and flavor, may support immune health a bit.
Enchilada sauce: Tomato based tangy sauce, adds spice and moisture, brings bold chili flavor.
Flour tortillas: Soft carb wrapper, gives chew and structure it fills you up quicker.
Mexican blend cheese: Melts creamy, adds calcium and fat, makes it gooey and irresistible.
Cilantro and sour cream: Cilantro adds fresh citrusy zip, sour cream cools heat and adds richness.

Ingredient Quantities

1 lb ground beef (about 450 g, 80 to 85% lean)

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 packet (1 oz) taco seasoning

1 can (about 20 oz) red enchilada sauce or roughly 2 cups

8 to 10 flour tortillas, 8 inch

3 cups shredded Mexican blend cheese (cheddar and Monterey Jack)

1 can (4 oz) diced green chiles, drained (optional but nice)

2 tablespoons vegetable oil (for warming tortillas or cooking)

Salt and black pepper, to taste

1/4 cup chopped fresh cilantro, optional for garnish

1/2 cup sour cream, for serving

How to Make this

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1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish, pour about 1/2 cup of the enchilada sauce in the bottom so the tortillas wont stick later.

2. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat, add 1 lb ground beef and 1 small finely chopped yellow onion, cook until beef is browned and onion is soft, breaking the meat up as it cooks. Drain excess fat if there’s a lot.

3. Stir in 2 cloves minced garlic and cook 30 seconds till fragrant, then sprinkle the 1 oz taco seasoning over the meat and add about 1/4 cup water, stir until seasoning is well distributed and the mixture is saucy. Fold in the drained 4 oz diced green chiles if using, then taste and add salt and black pepper as needed.

4. Warm the 8 to 10 flour tortillas so they dont crack when rolling: heat a little oil in a clean skillet and warm each tortilla 10 to 20 seconds per side, or stack them, wrap in a damp towel and microwave 20 to 30 seconds. Keep them covered so they stay pliable.

5. Spoon about 2 to 3 tablespoons of enchilada sauce inside each warmed tortilla (this keeps them moist), then add roughly 3 to 4 tablespoons of the beef mixture and a sprinkle of shredded Mexican blend cheese. Don’t overfill or they’ll burst.

6. Roll each tortilla snugly and place seam side down in the prepared baking dish. Fit them close so they support each other, you should get 8 to 10 enchiladas depending on how full you make them.

7. Pour the remaining enchilada sauce evenly over the rolled enchiladas, try to cover each one, then sprinkle the remaining cheese (about 2 to 2 1/2 cups left) all over the top. For extra gooeyness put a little cheese inside too.

8. Cover the dish with foil and bake 12 to 15 minutes until heated through, then remove foil and bake another 3 to 5 minutes until the cheese is bubbly and slightly browned.

9. Let the enchiladas rest 5 minutes so they set up a bit, then garnish with 1/4 cup chopped fresh cilantro if you like and serve with 1/2 cup sour cream on the side. Enjoy, your family will go crazy for these.

Equipment Needed

1. 9×13 inch baking dish (lightly greased)
2. Large skillet for browning the beef
3. Small skillet or microwave and a damp towel to warm tortillas so they dont crack
4. Wooden spoon or heatproof spatula to break up and stir the meat
5. Chef’s knife and cutting board for onion and cilantro
6. Measuring cups and spoons for sauce, water and cheese
7. Can opener and a colander or fine sieve to drain chiles and excess fat if needed
8. Cheese grater (unless you buy pre shredded)
9. Aluminum foil and oven mitts for baking and safe handling

FAQ

How many enchiladas does this recipe make and how many will it feed? A: It makes about 8 to 10 eight inch enchiladas, so plan on serving 4 to 6 people. Big eaters may need more, small kids less.

Can I use corn tortillas or swap the ground beef for something else? A: Yes. Corn tortillas work but warm or lightly fry them so they dont crack. You can swap beef for ground turkey, chicken or shredded rotisserie chicken, just season the same way.

How do I stop the enchiladas from getting soggy? A: Warm the tortillas in oil or a damp towel so they stay flexible, dont over sauce each tortilla, and bake until the edges just brown. Let them sit 5 minutes after baking so the sauce settles.

Can I make these ahead or freeze them? A: Yep. Assemble, cover tightly and refrigerate up to 24 hours before baking, or freeze unbaked in foil for up to 3 months. If frozen bake from frozen at 375 F, add 10 to 20 minutes and keep covered until hot through.

How do I make them milder or spicier? A: For milder cut back on the green chiles and use mild enchilada sauce. For more heat add chopped jalapeno, a splash of hot sauce, or use a spicy enchilada sauce. Taste the filling as you go, and adjust seasoning.

What cheese is best and any tips for extra gooeyness? A: A Mexican blend or a mix of cheddar and Monterey Jack is perfect. Shred your own cheese not pre-shredded if you can, save some for the top, and broil a minute at the end for a bubbly crust. Don’t overbake or the cheese will dry out.

♥️ The BEST Cheesy Ground Beef Enchiladas Recipe Substitutions and Variations

Ground beef: swap for ground turkey (use 1:1, add 1 tbsp oil because it’s lean) or shredded rotisserie chicken (about 1.5 to 2 cups), or for a veg option use 1 can drained + lightly mashed black beans.
Flour tortillas: use corn tortillas (warm and lightly fry so they don’t crack) or whole wheat / low carb tortillas, same size works fine.
Mexican blend cheese: use sharp cheddar + Monterey Jack 1:1, or Pepper Jack if you want heat, or mozzarella + a little cheddar for a milder, gooey melt.
Red enchilada sauce: swap for salsa roja (equal amount) or make a quick sauce with 2 cups tomato sauce, 2 tbsp chili powder, 1 tsp cumin, garlic powder and salt to taste.

Pro Tips

– Brown the beef well for more flavor. Dont overcrowd the pan or it will steam instead of sear; scrape up the browned bits and use a tablespoon of that fat or a splash of beef broth to boost the filling if it seems dry.

– Warm the tortillas until really pliable and keep them covered. A quick oil-sear or a microwave wrap both work, but if they cool while you assemble they’ll crack, so stack and keep them wrapped until you roll.

– Use freshly shredded cheese and spread it both inside and on top. Pre-shredded cheese has anti-caking agents that can change the melt, so shred a block if you can. Also a thin layer of sauce under the rolls prevents sticking and keeps the bottoms from getting tough.

– You can assemble ahead to save time. Cover and chill for up to a day, then add a few extra minutes to the bake if they go in cold. Let them rest a few minutes after baking so they set up, otherwise the sauce runs everywhere.

♥️ The BEST Cheesy Ground Beef Enchiladas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected Easy Beef Enchiladas that are ready in about 30 minutes and hide a simple secret ingredient I only reveal below.

Servings

servings

Calories

526

kcal

Equipment: 1. 9×13 inch baking dish (lightly greased)
2. Large skillet for browning the beef
3. Small skillet or microwave and a damp towel to warm tortillas so they dont crack
4. Wooden spoon or heatproof spatula to break up and stir the meat
5. Chef’s knife and cutting board for onion and cilantro
6. Measuring cups and spoons for sauce, water and cheese
7. Can opener and a colander or fine sieve to drain chiles and excess fat if needed
8. Cheese grater (unless you buy pre shredded)
9. Aluminum foil and oven mitts for baking and safe handling

Ingredients

1 lb ground beef (about 450 g, 80 to 85% lean)
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 packet (1 oz) taco seasoning
1 can (about 20 oz) red enchilada sauce or roughly 2 cups
8 to 10 flour tortillas, 8 inch
3 cups shredded Mexican blend cheese (cheddar and Monterey Jack)
1 can (4 oz) diced green chiles, drained (optional but nice)
2 tablespoons vegetable oil (for warming tortillas or cooking)
Salt and black pepper, to taste
1/4 cup chopped fresh cilantro, optional for garnish
1/2 cup sour cream, for serving

Directions

Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish, pour about 1/2 cup of the enchilada sauce in the bottom so the tortillas wont stick later.
Heat 1 tablespoon vegetable oil in a large skillet over medium high heat, add 1 lb ground beef and 1 small finely chopped yellow onion, cook until beef is browned and onion is soft, breaking the meat up as it cooks. Drain excess fat if there’s a lot.
Stir in 2 cloves minced garlic and cook 30 seconds till fragrant, then sprinkle the 1 oz taco seasoning over the meat and add about 1/4 cup water, stir until seasoning is well distributed and the mixture is saucy. Fold in the drained 4 oz diced green chiles if using, then taste and add salt and black pepper as needed.
Warm the 8 to 10 flour tortillas so they dont crack when rolling: heat a little oil in a clean skillet and warm each tortilla 10 to 20 seconds per side, or stack them, wrap in a damp towel and microwave 20 to 30 seconds. Keep them covered so they stay pliable.
Spoon about 2 to 3 tablespoons of enchilada sauce inside each warmed tortilla (this keeps them moist), then add roughly 3 to 4 tablespoons of the beef mixture and a sprinkle of shredded Mexican blend cheese. Don’t overfill or they’ll burst.
Roll each tortilla snugly and place seam side down in the prepared baking dish. Fit them close so they support each other, you should get 8 to 10 enchiladas depending on how full you make them.
Pour the remaining enchilada sauce evenly over the rolled enchiladas, try to cover each one, then sprinkle the remaining cheese (about 2 to 2 1/2 cups left) all over the top. For extra gooeyness put a little cheese inside too.
Cover the dish with foil and bake 12 to 15 minutes until heated through, then remove foil and bake another 3 to 5 minutes until the cheese is bubbly and slightly browned.
Let the enchiladas rest 5 minutes so they set up a bit, then garnish with 1/4 cup chopped fresh cilantro if you like and serve with 1/2 cup sour cream on the side. Enjoy, your family will go crazy for these.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.