Ground Beef Enchiladas

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The best ground beef enchiladas recipe! An easy ground beef filling is wrapped in tortillas, smothered with enchilada sauce, covered with cheese and baked to bubbly perfection!

two Ground Beef Enchiladas on a plate


Ground beef enchiladas are an easy and delicious recipe to serve to a crowd or make for your family on busy weeknights.

A flavorful ground beef filling is mixed with black olives, corn and cheese, wrapped in tortillas, smothered with enchilada sauce and topped with more cheese. 

Baked to bubbly perfection, this easy ground beef enchilada recipe is one of our family’s favorite main dish recipes (along with all of our favorite Mexican Recipes)!

overhead view of a pan of Ground Beef Enchiladas

Ground Beef Enchiladas: Ingredients & Substitutions

overhead photo of the ingredients in this Ground Beef Enchiladas recipe
  • Ground beef. You can sub ground turkey, if desired.
  • Onion. Choose your favorite onion variety, our favorites include sweet onions and red onions. 
  • Minced Garlic. Freshly minced or jarred are both great choices.
  • Taco Seasoning. I always have a large jar of this homemade taco seasoning on hand in my pantry – I highly recommend making it to use in this recipe (and others like these ground beef tacos and chicken quesadillas).
  • Lime Juice. Freshly squeezed or bottled both work well in this recipe. 
  • Cheddar Cheese. In my opinion, the sharper the better! You can use a Mexican blend cheese if you prefer. 
  • Black Olives.Another key ingredient, I don’t recommend omitting but you can if you must. You can substitute green olives.
  • Corn. Fresh corn cut off the cob, or frozen corn that has been thawed can be used in this recipe. 
  • Cilantro. There are no substitutes for fresh cilantro!
  • Enchilada Sauce. choose your favorite enchilada sauce or make your own. I prefer red, but green sauce works too. 
  • Tortillas. Flour or corn tortillas both work well. Corn is a great gluten-free option. We prefer the taste and heartiness of flour tortillas. 
a fork taking a bite out of 1 of 2 Ground Beef Enchiladas on a plate

How to Make Beef Enchiladas

This beef enchilada recipe is easy to make, but as always we’ll walk through the process step-by-step, and don’t forget to watch the video. 

Make the Ground Beef Filling:

Begin by making the beef filling – which only takes about 15 minutes. Combine the ground beef, onion and minced garlic in a non-stick fry pan or cast-iron skillet.

Then, cover the skillet and cook over medium-high heat until the meat begins to brown and is no longer pink in the center, stirring often.

two photos showing How to Make Beef Enchiladas - making the filling

Once the ground beef begins to brown, add taco seasoning and stir until it’s evenly distributed.

two photos showing How to Make Beef Enchiladas - making the filling

Then, add the lime juice and stir to combine.

Continue cooking, uncovered, until the mixture is browned, stirring occasionally.

two photos showing How to Make Beef Enchiladas - making the filling

Remove from heat and add 1 cup cheddar cheese, black olives, corn and cilantro and stir to combine.

two photos showing How to Make Beef Enchiladas - making the filling

Assemble

Once the filling has finished cooking, it’s time to assemble the ground beef enchiladas! Begin by adding a half cup of enchilada sauce in the bottom of the prepared baking dish.

Then, add ¾ cup of the beef filling to the center of a tortilla.

beef enchilada filling on a tortilla

Next, roll the tortilla tightly and place it in the baking dish. Repeat with 7 remaining tortillas and the rest of the filling, arranging them in a single layer in the prepared baking dish.

two photos showing How to Make Beef Enchiladas - assembling the enchiladas in a baking pan

Then, pour the remaining enchilada sauce over rolled tortillas and spread evenly.

two photos showing How to Make Beef Enchiladas - assembling the enchiladas in a baking pan

Sprinkle the remaining cheese evenly over tortillas and bake in the preheated oven for 25 minutes, or until the cheese is melted and the sauce is bubbly.

beef enchiladas in a baking pan before and after baking

Serve

Let the beef enchilada recipe cool slightly then serve warm with your favorite toppings like sour cream! Here are some suggestions: 

a baking dish of Ground Beef Enchiladas

How to Store Beef Enchiladas

Store leftover enchiladas in an airtight container in the refrigerator for up to 5 days. 

To Freeze

There are two ways to freeze this beef enchiladas recipe: 

  1. Freeze before baking. To freeze before baking simply assemble the enchiladas, cover tightly with plastic wrap then foil, and freeze. To bake from frozen remove the plastic wrap. Bake covered in aluminum foil until the filling is bubbly, then remove the foil and bake until cheese is melted. This is my preferred method. 
  2. Freeze after baking. To freeze after baking simply follow the instructions, let cool to room temperature, then cover with foil and freeze. Reheat covered with foil until warmed through. 
a fork taking a bite of Ground Beef Enchiladas on a plate

Beef Enchiladas Recipe FAQs

What do you put inside enchiladas?

This recipe makes the best ground beef enchilada filling. You can add beans, sour cream, extra cheese, chopped onions, etc.

Why are my beef enchiladas soggy?

Make sure to bake them uncovered to keep the tortillas from becoming soggy.

Which Mexican cheese is best for enchiladas?

We usually choose a Mexican cheese blend or sharp cheddar. Cotija is also a delicious option.

What is the best canned enchilada sauce?

You can make your own, but I prefer to save time and use canned. I like Whole Foods brand enchilada sauce and hatch organic sauce. We use mild for our kids.

a fork taking a bite of Ground Beef Enchiladas on a plate

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Best Ground Beef Enchiladas Recipe

Laura
The best ground beef enchiladas recipe! An easy ground beef filling is wrapped in tortillas, smothered with enchilada sauce, covered with cheese and baked to bubbly perfection!
5 from 3 votes
Course Main Course
Cuisine Mexican
Servings 16 Servings
Calories 257
Prep Time20 minutes
Cook Time22 minutes
Cooling5 minutes
Total Time1 hour

Ingredients 
 

Enchilada Filling:

  • 2 pounds ground beef
  • 1 cup onion (finely diced)
  • 1 Tablespoon minced garlic
  • 4 Tablespoons homemade taco seasoning
  • 2 Tablespoons lime juice
  • 1 cup cheddar cheese
  • 1 cup sliced black olives (4 oz)
  • 1 cup corn (fresh or frozen & thawed)
  • ¼ cup fresh cilantro (finely chopped)
  • 15 ounces enchilada sauce (divided)

Tortillas & Toppings

Instructions 

  • Preheat oven to 350 degrees F. Lightly grease a 9×13” pan

Make the Ground Beef Filling

  • Combine ground beef, onion and minced garlic in a non-stick fry pan or cast-iron skillet.
  • Cover and cook over medium-high heat until the meat begins to brown and is no longer pink in the center, stirring often.*
  • Once the ground beef begins to brown, add taco seasoning and stir until it’s evenly distributed.
  • Add the lime juice and stir to combine.
  • Continue cooking, uncovered, until the mixture is browned, stirring occasionally
  • Once the meat is lightly browned, remove the skillet from the heat and add 1 cup cheddar cheese, black olives, corn and cilantro and stir to combine.

Assemble the Beef Enchiladas

  • Pour ½ cup enchilada sauce in the bottom of the prepared baking dish.
  • Add ¾ cup of filling to the center of a tortilla. Roll tightly and place in the baking dish. Repeat with 7 remaining tortillas and the rest of the filling, arranging them in a single layer in the prepared baking dish.
  • Pour remaining enchilada sauce over rolled tortillas and spread evenly.
  • Sprinkle 1 ½ cups cheese evenly over tortillas.

Bake & Serve

  • Bake in the preheated oven for 25 minutes, or until the cheese is melted and the sauce is bubbly.
  • Let cool slightly then serve warm with your favorite toppings (salsa, guacamole, sour cream, etc.)

Video

Notes

Ingredient Substitutions
  • Ground beef. You can sub ground turkey, if desired.
  • Onion. Choose your favorite onion variety, our favorites include sweet onions and red onions. 
  • Minced Garlic. Freshly minced or jarred are both great choices.
  • Taco Seasoning. I always have a large jar of this homemade taco seasoning on hand in my pantry – I highly recommend making it to use in this recipe (and others like these ground beef tacos and chicken quesadillas).
  • Lime Juice. Freshly squeezed or bottled both work well in this recipe. 
  • Cheddar Cheese. In my opinion, the sharper the better! You can use a Mexican blend cheese if you prefer. 
  • Black Olives.Another key ingredient, I don’t recommend omitting but you can if you must. You can substitute green olives.
  • Corn. Fresh corn cut off the cob, or frozen corn that has been thawed can be used in this recipe. 
  • Cilantro. There are no substitutes for fresh cilantro!
  • Enchilada Sauce. choose your favorite enchilada sauce or make your own. I prefer red, but green sauce works too. 
  • Tortillas. Flour or corn tortillas both work well. Corn is a great gluten-free option. We prefer the taste and heartiness of flour tortillas. 
How to store Beef Enchiladas
Store leftover enchiladas in an airtight container in the refrigerator for up to 5 days. 
To freeze
There are two ways to freeze this beef enchiladas recipe: 
  1. Freeze before baking. To freeze before baking simply assemble the enchiladas, cover tightly with plastic wrap then foil, and freeze. To bake from frozen remove the plastic wrap. Bake covered in aluminum foil until the filling is bubbly, then remove the foil and bake until cheese is melted. This is my preferred method. 
  2. Freeze after baking. To freeze after baking simply follow the instructions, let cool to room temperature, then cover with foil and freeze. Reheat covered with foil until warmed through. 

Nutrition

Serving: 0.5enchilada | Calories: 257kcal | Carbohydrates: 7g | Protein: 15g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 570mg | Potassium: 214mg | Fiber: 1g | Sugar: 3g | Vitamin A: 489IU | Vitamin C: 3mg | Calcium: 145mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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