These delicious ground beef enchiladas are a quick and tasty meal that you can have on the table in just 30 minutes. Filled with seasoned ground beef, melted cheese, and wrapped in soft tortillas, they’re covered in a rich enchilada sauce that brings all the flavors together. Perfect for busy weeknights when you want something comforting but don’t have a lot of time.
I love making these enchiladas because they’re so simple to prepare but still feel like a special treat. The ground beef cooks up fast with some traditional spices, and while that’s happening, you can spoon on the sauce and roll everything up. I usually add a little extra cheese on top right before baking to get that gooey, bubbly goodness that everyone asks for seconds of.
One of my favorite ways to serve these is with a side of fresh salsa, sour cream, and maybe some chopped green onions or avocado slices. It adds a nice fresh touch and brings everything to life. These enchiladas remind me of family dinners where everyone gathers around the table, ready to dig in and enjoy a meal that’s both satisfying and made with love.
Key Ingredients & Substitutions
Ground beef: This is the main protein that adds heartiness and flavor. If you want a lighter option, try ground turkey or chicken instead. For a vegetarian twist, cooked lentils or plant-based meat alternatives work great.
Enchilada sauce: Canned sauce saves time and keeps flavor consistent. If you prefer handmade, mix tomato sauce with chili powder, cumin, garlic powder, and a touch of broth. You can also swap red sauce for green salsa verde for a different taste.
Cheese: Cheddar melts well and gives a nice sharp flavor. Monterey Jack or a Mexican cheese blend are tasty alternatives. Use dairy-free cheese if you want a vegan option.
Tortillas: Flour tortillas are soft and easy to roll. Corn tortillas work too but may break more easily. Warm tortillas before filling to prevent cracking when rolling.
How Can I Make Sure My Enchiladas Don’t Fall Apart When Rolling?
Rolling enchiladas can be tricky if the filling is too wet or the tortillas are dry and brittle. Here are some tips:
- Warm your tortillas slightly before filling to make them flexible and less likely to crack.
- Keep the filling thick – drain any excess liquid from cooked beef or sauce before spooning onto tortillas.
- Don’t overfill each tortilla; about ¼ cup of filling is perfect for rolling easily.
- Roll the tortilla tightly but gently, and place seam-side down in the baking dish to help them hold their shape while baking.
Following these steps will help your enchiladas stay intact and look great when served.
Equipment You’ll Need
- Large skillet – perfect for cooking the ground beef evenly and mixing in the spices.
- Spatula – helps break up the beef and stir everything without scratching your pan.
- 9×13-inch baking dish – fits all the enchiladas snugly for even baking and melting cheese.
- Microwave-safe plate or towel – to warm tortillas quickly so they roll without cracking.
- Cheese grater – if you buy block cheese, grating it fresh melts better and tastes great.
Flavor Variations & Add-Ins
- Swap ground beef with shredded chicken for a lighter, juicy filling that pairs well with green salsa.
- Add black beans or corn to the meat mixture for extra texture and fiber.
- Mix diced green chilies or jalapeños into the filling for a spicier kick.
- Use pepper jack cheese instead of cheddar for a creamier, slightly spicy melt.
Delicious Ground Beef Enchiladas Ready in 30 Minutes
Ingredients You’ll Need:
For the Filling:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp vegetable oil or olive oil
- ⅓ cup enchilada sauce (from the can or homemade)
For Assembling:
- 1 (10 oz) can red enchilada sauce (or homemade)
- 8 small flour tortillas
- 1 cup shredded cheddar cheese (plus extra for topping)
Optional Toppings:
- Diced tomatoes
- Diced avocado
- Chopped cilantro
- Sour cream
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the filling and assemble the enchiladas, plus 10-15 minutes baking time. In total, it should be ready in approximately 30 minutes, perfect for a quick and satisfying dinner.
Step-by-Step Instructions:
1. Cook the Filling:
Preheat your oven to 375°F (190°C). In a large skillet, heat the oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds more until fragrant. Add the ground beef, breaking it apart with a spatula, and cook until browned and cooked through, about 5-6 minutes. Drain any excess fat.
Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Pour in ⅓ cup of the enchilada sauce and mix well. Remove the skillet from heat.
2. Assemble the Enchiladas:
Spread about ½ cup of enchilada sauce evenly on the bottom of a 9×13-inch baking dish. Warm the tortillas slightly in the microwave wrapped in a damp towel for about 20 seconds to make them flexible.
Spoon approximately ¼ cup of the meat mixture onto each tortilla, sprinkle a little shredded cheese on top, then roll each tortilla tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheddar cheese on top.
3. Bake and Serve:
Bake the enchiladas uncovered in the preheated oven for 10-15 minutes or until the cheese is melted and bubbly. Let them sit for 5 minutes before serving. Garnish with diced tomatoes, avocado, chopped cilantro, and a dollop of sour cream if you like. Serve hot and enjoy!
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to fully thaw the ground beef before cooking. Thaw it overnight in the fridge or use the quick thaw method by sealing it in a plastic bag and submerging it in cold water. This ensures even cooking and better texture.
What Can I Substitute for Flour Tortillas?
You can use corn tortillas instead if you prefer, but warm them well before rolling to prevent cracking. Gluten-free tortillas also work great for a dietary alternative.
How Should I Store Leftover Enchiladas?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, or microwave in short bursts to keep the tortillas from drying out.
Can I Prepare Enchiladas Ahead of Time?
Absolutely! Assemble the enchiladas in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
