Ground Beef Enchiladas
Make flavorful Ground Beef Enchiladas with homemade enchilada sauce, bold spices, and gooey cheese—perfect for a satisfying dinner!
One of my favorite cuisines is Mexican food. Set some Homemade Salsa and Warm Bean Dip with tortilla chips in front of me, and I’m one happy girl! Today, I’m excited to share a delicious Mexican dish with you that will blow your mind (and your taste buds!). These Ground Beef Enchiladas are SO good, you will want to finish the whole dish in one sitting. If you’re a fan of my Cream Cheese Beef Enchiladas, then you will love this beef enchilada recipe just as much, if not even more!
In the mood for more Mexican-inspired cuisine? Explore more top-loved recipes here. Don’t forget to snack on my Mexican Layer Dip and Crock Pot Queso Blanco Dip while you cook!
GROUND BEEF ENCHILADAS
Traditional beef enchiladas are known for their classic combination of spices, melted cheeses, and ground beef, but what makes this recipe irresistible is the homemade enchilada sauce. 🙌🏽 Made from scratch with olive oil, flour, chicken stock, and tomato sauce, it’s rich, flavorful, and perfectly balanced. This red enchilada sauce tastes far better than any canned or store-bought sauce. That’s how confident I am with it! It will change the way you crave enchiladas.
Topped with freshly-grated Monterey Jack Cheese and a sprinkle of fresh cilantro, this is the kind of recipe that takes classic beef enchiladas to the next level. Serve it with my Mexican Rice, pinto or black beans, a fresh side salad (like my Doritos Taco Salad), or guacamole for a complete meal. Make sure you save this recipe for later, so you can easily come back to it and share it with your family and friends, too!
Find my expert tips on how to make ground beef enchiladas below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Ground Beef Enchiladas Recipe:
- Easy-To-Make: The instructions and ingredients may look lengthy at first glance, but don’t be fooled. This enchilada recipe is easier than it looks!
- Homemade Sauce: The rich enchilada sauce made from scratch with warm spices like cumin, paprika, and oregano takes these Mexican enchiladas to the next level.
- Hearty & Filling: Packed with seasoned ground beef, green chilies, and melty Monterey Jack cheese, they’re the ultimate comfort food.
- Family-Friendly Dinner: Mild enough for kids but flavorful enough for adults, with the option to adjust the cayenne for more or less heat.
- Customizable: Swap beef for shredded chicken, use corn tortillas for a traditional twist, or load them up with extra veggies for a lighter option.
Ingredients
Spice Mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon cumin powder
- 1 Tablespoon paprika
- 1/2 Tablespoon dried oregano
Enchilada Sauce
- 2 Tablespoons olive oil
- 3 Tablespoons all-purpose flour
- 2 cups unsalted chicken stock
- 1 1/2 cups canned tomato sauce
- 1/4 teaspoon salt
- ½ teaspoon pepper
Ground Beef
- 1 Tablespoon olive oil
- 1 teaspoon minced garlic
- 1 small white onion, finely chopped
- 1 can (4 ounces) diced green chilies
- 2 pounds 85% lean ground beef
Enchiladas
- 8 large flour tortillas (Burrito-size) *see note
- 2 cups freshly grated Monterey Jack cheese
- Cilantro, optional
Instructions
Mix the Spice Mix ingredients together in a small bowl. Set aside.
Enchilada Sauce
In a large saucepan, heat the oil over medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring constantly.
Whisk in ½ cup of chicken stock immediately; it will quickly form a thick, smooth paste.
Add the remaining chicken stock, tomato sauce, salt, pepper, and 2 Tablespoons of the Spice Mix. Whisk to combine.
Increase the heat to medium-high and cook for 3 to 5 minutes, whisking frequently, until the sauce thickens. Remove from heat and set aside.
Ground Beef
Preheat the oven to 350°F
Heat oil in a large skillet over medium-high heat. Add the garlic and onion and cook for 2 minutes. Stir in the diced green chilies and ground beef, breaking it up as it cooks. Add the remaining Spice Mix and cook for another 2 minutes, until the beef is fully browned.
Pour in about ¼ cup of the prepared Enchilada Sauce, cook for a few more minutes, then remove from heat.
Enchiladas
Spread a little Enchilada Sauce on the bottom of a 9×13-inch baking dish.
Place the beef filling along the lower third of each tortilla, roll them up, and place seam-side down in the dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle evenly with cheese.
Bake covered for 10 minutes, then uncovered for another 10 minutes. Serve warm with your favorite toppings and enjoy!
Note:
You can use corn tortillas if you want more authentic ground beef enchiladas. You’ll need 14 to 16 corn tortillas.
Servings
Yields: 8 enchiladas (Serves 4 to 8).
Storage and Reheating
Store the leftover enchiladas in an airtight container in the refrigerator for up to 3 days, or assemble unbaked enchiladas and freeze for up to 2 months. To reheat, bake covered at 350°F for 25 minutes if refrigerated, or 45 to 50 minutes from frozen, uncovering for the last 10 minutes. Individual portions can also be reheated in the microwave in 45 second intervals until heated through.
Holly’s Tips for The Best Ground Beef Enchiladas:
- The Beef Matters: For the juiciest and most flavorful enchiladas, use 85/15 ground beef (85% lean, 15% fat). Leaner options can dry out during cooking.
- Soften The Tortillas: Softening the tortillas in a hot skillet or wrapping them in a damp towel in the microwave makes them easier to roll and less likely to tear.
- Use Freshly-Grated Cheese: Use a melty cheese blend like cheddar, Monterey Jack, or a Mexican blend. My favorite is Monterey Jack! Avoid pre-packed cheese for the best results.
- Garnish: Fresh toppings like cilantro, diced onions, sour cream, or avocado slices elevate the dish visually and flavor-wise.
Frequently Asked Questions:
For the best flavor and moisture, use 85/15 ground beef (85% lean, 15% fat). Lean beef can dry out during cooking.
Definitely! Shredded chicken, turkey, or even a meatless filling with beans and vegetables can be substituted.
Yes! You can assemble them just a half day in advance, cover, and refrigerate. (I don’t recommend preparing them in advance any more than that), as the flour tortillas can become soggy. Bake just before serving for fresh, hot enchiladas.
They have a mild to medium heat, but you can adjust the cayenne pepper in the spice mix to suit your taste!
To make these Ground Beef Enchiladas gluten-free, swap the flour tortillas for gluten-free tortillas. Many stores carry soft, burrito-size options that work perfectly. For the enchilada sauce, either use a gluten-free flour or cornstarch as a thickener to replace the all-purpose flour. The rest of the ingredients, including the beef, spices, and cheese, are naturally gluten-free, so the swaps for this recipe are minimal.
Similar Recipes
Craving something similar? Try my Cream Cheese Beef Enchiladas next!
Looking for a healthier dish? My Skinny Beef Enchiladas cut calories without cutting taste.
Want more veggies on your plate? My Beef Enchilada Zucchini Boats are a fresh, low-carb take on the classic.
In the mood for something different? My Beef Enchilada Lasagna Rolls pack delicious enchilada flavors into cheesy rolled-up lasagna noodles, covered in your favorite sauce.
Not a big fan of ground beef? My Honey Lime Chicken Enchiladas combine tender, honey-lime–marinated chicken with creamy green sauce for an easy and satisfying family-friendly dinner.
Have you made this Easy Ground Beef Enchiladas recipe? 🍽️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #GroundBeefEnchiladas #MexicanRecipes #LifeInTheLofthouse
Ground Beef Enchiladas
Ingredients
Spice Mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon cumin powder
- 1 Tablespoon paprika
- 1/2 Tablespoon dried oregano
Enchilada Sauce
- 2 Tablespoons olive oil
- 3 Tablespoons all-purpose flour
- 2 cups chicken stock
- 1 ½ cups canned tomato sauce
- ¼ teaspoon salt
- ½ teaspoon pepper
Ground Beef
- 1 Tablespoon olive oil
- 1 teaspoon minced garlic
- 1 small white onion finely chopped
- 1 can (4 ounces) diced green chilies
- 2 pounds 85% lean ground beef
Enchiladas
- 8 large flour tortillas (Burrito-size) Note: You can always use corn tortillas if you want more authentic ground beef enchiladas. You’ll need 14 to 16 corn tortillas.
- 2 cups freshly grated Monterey Jack cheese
- Cilantro, optional
Instructions
- Mix the Spice Mix ingredients together in a small bowl. Set aside.
Enchilada Sauce
- In a large saucepan, heat the oil over medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring constantly.
- Whisk in ½ cup of chicken stock immediately; it will quickly form a thick, smooth paste.
- Add the remaining chicken stock, tomato sauce, salt, pepper, and 2 Tablespoons of the Spice Mix. Whisk to combine.
- Increase the heat to medium-high and cook for 3 to 5 minutes, whisking frequently, until the sauce thickens. Remove from heat and set aside.
Ground Beef
- Preheat the oven to 350°F.
- Heat oil in a large skillet over medium-high heat. Add the garlic and onion and cook for 2 minutes. Stir in the diced green chilies and ground beef, breaking it up as it cooks. Add the remaining Spice Mix and cook for another 2 minutes, until the beef is fully browned.
- Pour in about ¼ cup of the prepared Enchilada Sauce, cook for 2 more minutes, then remove from heat.
Enchiladas
- Spread a little Enchilada Sauce on the bottom of a 9×13-inch baking dish.
- Place the beef filling along the lower third of each tortilla, roll them up, and place seam-side down in the dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle evenly with cheese. Bake covered for 10 minutes, then uncovered for another 10 minutes. Serve warm with your favorite toppings and enjoy!
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