Ground Beef Enchiladas

Ground Beef Enchiladas are an easy, flavor-packed dish the whole family will love. Serve with coconut lime rice, Miracle Whip coleslaw, or a house salad for a satisfying meal.

white casserole dish of baked enchiladas garnished with cilantro.

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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, smothered with sauce and cheese then baked to bubbly perfection.

For a Mexican-inspired spread, serve beef enchiladas with taco dip with salsa and cilantro lime rice. Serve ice cream sundae nachos for a sweet finish.

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Ingredient notes
Step-by-step instructions
Recipe FAQs
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Ingredient notes

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 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-tos. 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.

Step-by-step instructions

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.

cooking onions and jalapenos in a skillet.

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.

ground beef with onions, jalapenos, and green chiles added.

ground beef mixture with enchilada sauce added.

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.

filling tortillas with cheese and beef mixture.

adding rolled enchiladas to baking dash.

Top the enchiladas with sauce and the rest of the cheese. Bake at 375 degrees for 30 minutes until hot and bubbly.

casserole dish of enchiladas covered with sauce and cheese before baking.

top down shot of baked enchiladas in casserole dish.

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.

Recipe FAQs

How do I keep beef enchiladas from turning soggy?

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.

Are enchiladas better with flour or corn tortillas?

While corn tortillas are more traditional, it is a matter of preference. Corn tortillas lend a distinct corn flavor. Feel free to use whatever you love.

Can you make enchiladas without frying the tortillas?

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.