This post was originally published in March 2019 and has been completely updated with process steps, tips, FAQs, and new photos.
We love Tex-Mex food in our house, and these ground beef enchiladas are a family favorite. The incredible aroma is sure to have your family running to the dinner table!
These enchiladas are easy to prepare and require just a handful of ingredients. Tortillas are filled with a richly-seasoned beef mixture, rolled then smothered with sauce and cheese and baked to bubbly perfection.
- Ground beef - I use a 90/10 blend. 85/15 is okay, but I think an 80/20 mix is too fatty for this recipe. Ground turkey or chicken can also be used.
- Jalapeños - One finely-diced jalapeño brings a touch of heat without being overpowering. If you aren't a fan of spice, try a poblano. They are mild and provide great flavor.
- Enchilada sauce - I love using homemade enchilada sauce which comes together with pantry staples and elevates the flavors in this dish. You will need a double batch of this homemade sauce. In a pinch, canned enchilada sauce can be used.
- Cheddar and Pepper Jack cheese are my go-to's. Monterey Jack is another great option. Use freshly shredded cheese for the best flavor and melting quality.
- Tortillas - Both flour and corn tortillas can also be used.
See the recipe card for complete instructions and ingredient amounts.
- Cook the onions and jalapeños in olive oil until soft and translucent. Transfer to a plate.
- Add the ground beef to the skillet and cook completely, breaking the meat apart as it cooks. Drain the excess fat.
- Add the onions and jalapeños back to the skillet along with the green chiles. Stir in the enchilada sauce. Simmer while charring the tortillas.
TIP: Before assembling the enchiladas, lightly char the tortillas over a gas flame or on a griddle. This gives the tortillas a little texture and helps to prevent them from turning soggy in the casserole.
- Pour a thin layer of enchilada sauce into the bottom of a casserole dish.
- Fill each tortilla with a couple of spoonfuls of the beef mixture and some shredded cheese. Roll up and place them seam-side down in the baking dish.
- Top the enchiladas with sauce and the rest of the cheese. Bake at 375 degrees for 30 minutes until hot and bubbly.
Store leftovers in the refrigerator for 4-5 days. Heat individual portions in the microwave. To reheat the casserole, cover and bake at 350 degrees until warm throughout.
Lightly charring the tortillas before rolling gives them some texture and helps them from becoming soggy. Additionally, if preparing the enchiladas ahead of time, wait to cover them with sauce until right before baking.
While corn tortillas are more traditional, it is really a matter of preference. Corn tortillas lend a distinct corn flavor. Feel free to use whatever you love.
Absolutely! Before rolling the enchiladas, char the tortillas over an open flame or on a griddle. This adds texture, enhances their flavor, and helps prevent the tortillas from turning soggy once assembled.
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Ground Beef Enchiladas
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 jalapeño (seeds and membrane removed, finely diced)
- 2 pounds ground beef (I use 90/10)
- 4.5 ounces green chiles (canned)
- 3¼ cups enchilada sauce (divided)
- 6 large flour tortillas (8-9 inches)
- 8 ounces cheddar cheese (shredded)
- 8 ounces Pepper Jack cheese (shredded)
- Preheat the oven to 375 degrees.
- Heat a large skillet over medium heat. Add the olive oil and onions and jalapeño. Cook for 5-7 minutes until softened. Transfer the onions and jalapeños to a plate. Set aside.
- Add the ground beef to the skillet and cook for 8-10 minutes until the beef is cooked through, crumbling the meat as it cooks. Drain the excess fat.
- Add the onions and jalapeño back to the skillet along with the green chiles. Stir to. Stir in 1½ cups of enchilada sauce. Simmer on low while prepping the tortillas.
- Preheat a griddle pan over medium heat. Toast the flour tortillas on each side until lightly browned but still pliable.
- Spread ¼ cup enchilada sauce in the bottom of the baking dish. Top each tortilla with some of the beef mixture and cheese. Roll up and place seam-side down in the prepared pan. Pour the remaining sauce over the tortillas. Top with the remaining cheese.
- Bake for 30 minutes until heated through.
- I used a double batch of homemade enchilada sauce and had a little bit left over to use in other recipes.
- The enchilada sauce can be made up to several days in advance.
- Toast the tortillas over a gas flame or on a griddle until they are lightly charred but still pliable. This helps to keep the tortillas from turning soggy in the casserole.
- If assembling the enchiladas ahead of time, prep no more than 1 day in advance. Store the rolled tortillas separately from the sauce. Bring the dish to room temperature and cover the enchiladas with sauce and cheese before baking as indicated above.
- Store leftovers in the refrigerator for 4-5 days. Reheat individual portions in the microwave. To reheat the casserole, cover, and heat in a 350-degree oven until warmed through.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.