♥️ The BEST Cheesy Ground Beef Enchiladas Recipe

I put together these Easy Beef Enchiladas in about 30 minutes, and one unexpected pantry staple is the key to their flavor.

♥️ The BEST Cheesy Ground Beef Enchiladas

I swear these Ground Beef Cheesy Enchiladas are the kind of dinner that fools everyone into thinking you spent hours. Ground beef with bold flavor and a ridiculous amount of cheddar cheese come together into a gooey, messy, utterly addictive dish.

It’s my go-to when I want an Easy Ground Beef Enchilada Recipe that’s fast, predictable, and somehow always better than takeout. Ready in about 30 minutes, my family goes crazy for them every time, and I still can’t explain why they’re gone so fast, but oh I love it.

Ingredients

• Ground beef: High in protein, adds savory richness, can be fatty, so drain if needed.
• Onion: Adds sweet sharpness when cooked, provides fiber and vitamin C.
• Garlic: Pungent, boosts flavor, may offer heart healthy compounds, use sparingly.
• Chili powder: Gives smoky warmth and depth, adds negligible calories, lots of flavor.
• Cumin: Earthy, aromatic spice, enhances savory notes, small amount goes a long way.
• Tortillas: Carbs for structure, soft flour wraps, choose whole wheat for more fiber.
• Cheese: Melty, rich in calcium and fat, gives creamy texture and salty tang.
• Enchilada sauce: Tomato based tang, adds acidity and spice, ties flavors together nicely.

Ingredient Quantities

• 1 lb (450 g) ground beef
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp vegetable oil (or olive oil)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1 tsp kosher salt (or to taste)
• 1/4 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 2 cups red enchilada sauce
• 1/2 cup beef broth or water
• 8 to 10 flour tortillas (6 inch)
• 3 cups shredded Mexican blend or cheddar cheese, divided
• 1 (4 oz) can diced green chiles (optional)
• 1/4 cup chopped fresh cilantro (optional)
• 1/4 cup sliced green onions (optional)
• Sour cream and diced tomatoes for serving, optional

How to Make this

1. Preheat oven to 375 F (190 C). Lightly oil a large skillet with the 1 tbsp vegetable oil and heat over medium-high.

2. Add 1 lb ground beef, 1 cup finely chopped yellow onion and 2 minced garlic cloves. Cook, breaking the beef up with a spoon, until browned and the onion is soft, about 6 to 8 minutes. Drain excess fat if there’s a lot.

3. Sprinkle in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp dried oregano, 1 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp cayenne if you want heat. Stir and cook 30 seconds so the spices bloom.

4. Stir in 1/2 cup of the red enchilada sauce, the 1/2 cup beef broth (or water) and the 4 oz can diced green chiles if using. Simmer 2 to 3 minutes until slightly thickened, then remove from heat. Taste and adjust salt if needed.

5. Mix about 1 cup of the shredded cheese into the beef mixture so the filling is nice and cheesy. Dont overfill the tortillas or they get messy.

6. Warm 8 to 10 flour tortillas so they bend without cracking either in a damp paper towel in the microwave for 20 to 30 seconds or quickly in a hot dry skillet.

7. Spoon roughly 1/4 to 1/3 cup beef filling down the center of each tortilla, sprinkle a little extra cheese, then roll and place seam-side down in a 9×13 inch baking dish. Fit them snug but not squashed.

8. Pour the remaining 1 1/2 cups red enchilada sauce evenly over the rolled enchiladas and sprinkle the remaining cheese (about 2 cups) on top.

9. Bake 12 to 15 minutes until sauce is bubbling and cheese is melted. Let rest 4 to 5 minutes, then garnish with chopped fresh cilantro and sliced green onions if using. Serve with sour cream and diced tomatoes.

Equipment Needed

1. Oven (preheat to 375 F / 190 C)
2. Large skillet, about 12 inch, for browning the beef
3. 9 by 13 inch baking dish for assembling and baking
4. Wooden spoon or sturdy spatula for breaking up beef and stirring
5. Measuring spoons and measuring cups for spices, oil and liquids
6. Chef knife and cutting board for chopping onion, cilantro and green onions
7. Can opener and box grater or fine grater for cheese (or use pre shredded)
8. Tongs or another spatula plus a microwave safe plate and a damp paper towel to warm tortillas quickly

FAQ

♥️ The BEST Cheesy Ground Beef Enchiladas Recipe Substitutions and Variations

• Ground beef: Swap for ground turkey or chicken for a leaner bake, or use crumbled tempeh or cooked lentils for a vegetarian twist. They can be a bit blander so taste and add more seasoning if needed.
• Flour tortillas (6 inch): Use small corn tortillas for a more authentic enchilada, or whole wheat/low carb tortillas if you want something heartier or lower in carbs. Corn might tear more so warm them first to make them pliable.
• Red enchilada sauce: Substitute with salsa roja or a quick homemade mix of tomato paste, chili powder, cumin, garlic and beef broth, 2 cups total. Adjust salt and spice to match the store sauce.
• Shredded cheese: Swap Mexican blend for Monterey Jack, cheddar, or Oaxaca, or use vegan shredded cheese for dairy free. Stronger cheeses need less, milder ones you might want to add more.

Pro Tips

– Let the meat get little browned bits on the bottom of the pan before you stir too much. Those crispy bits are where most of the flavor lives, so dont rush them and dont drown everything in liquid early.

– Bloom the spices in the hot fat for a few seconds, then add a splash of the sauce or broth and simmer to concentrate the flavor. If the sauce seems thin, simmer it a bit longer off the meat to thicken instead of piling on more cheese.

– Warm or lightly toast your tortillas so they bend without breaking, that cuts down on tearing and sogginess. If you’re worried about a too-wet filling, pat the filling a bit drier or use slightly less sauce when assembling.

– Bake covered for most of the time then uncover to brown the top, and let the dish rest 4 to 5 minutes before serving so the filling firms up. If you need to hold them longer, keep them loosely tented with foil to stop the cheese from getting rubbery.

– This reheats and freezes well. To freeze, wrap individual rolls tight and store in a freezer bag. To reheat, thaw in fridge overnight and bake covered, or bake from frozen adding extra time and keeping them covered until the middle is hot.