Want an easy dinner that's full of flavor? These Ground Beef Enchiladas are just what you need. Mix seasoned beef with melty cheese, wrap it all up, and top with your favorite extras. You'll have dinner ready in under an hour.
Why You'll Love These Enchiladas
Looking for new ways to cook ground beef? These enchiladas are simple but so good. They're loaded with meat and cheese, and you can make them just how you like. The best part? Make extra and freeze them for later. Perfect for busy nights or when friends come over.
What You Need
- Ground Beef: Regular beef works best. Turkey works too if you prefer
- White Onion: Chop up one onion
- Taco Seasoning: One packet does the job
- Water: Just plain water
- Tortillas: Soft taco size - flour or corn both work
- Enchilada Sauce: Red sauce from a can is fine
- Cheese: Regular shredded cheddar
- Toppings (if you want them):
- Sour cream
- Fresh tomato and onion mix
- Cut-up avocado
- Green onions
How to Make Them
- Heat Oven:
- Turn it to 375°
- Cook Meat:
- Brown beef and onions in a pan. Drain off the extra fat
- Add Flavor:
- Mix in taco seasoning and water. Cook until water is gone
- Get Pan Ready:
- Put some sauce in the bottom of a 9x13 pan
- Roll Them Up:
- Put beef and cheese in each tortilla, roll up, put in pan
- Add More Sauce:
- Pour the rest of the sauce over top. Sprinkle with cheese
- Bake:
- Cook about 20-25 minutes until cheese melts
- Add Toppings:
- Put on sour cream, avocado, or whatever you like
What Makes These So Good
Everyone loves these enchiladas. They're filling, cheesy, and taste amazing. Even picky eaters come back for seconds. The mix of seasoned beef and melted cheese just works, and the sauce brings it all together.
Picking Your Tortillas
You can use any tortillas you like. Corn ones are a bit firmer and more traditional. Flour ones are softer and easier to roll. Both taste great - pick what your family likes best. Just make sure they're fresh so they don't break when you roll them.
Make Them Ahead
These enchiladas are perfect for busy days. Make them when you have time, wrap them up, and freeze them. When you're ready to eat, just pop them in the oven. No need to thaw - they'll cook fine right from frozen.
About the Sauce
The sauce makes these enchiladas special. Store-bought works fine and saves time. If you want to make your own, even better. Red sauce is classic, but green works too. Use whatever you like best.
Getting the Best Cheese
Want really good melted cheese? Grate it yourself instead of buying pre-shredded. It melts better and tastes fresher. Takes a few extra minutes but makes your enchiladas extra good.
Frequently Asked Questions
- Can I use chicken instead?
Yes, chicken is a great option! Shredded rotisserie chicken is convenient and flavorful, or you can cook and dice chicken breasts or thighs. Season it with the same spices as the beef to keep the dish perfectly balanced and delicious.
- Need more spice?
For extra heat, mix chopped fresh or pickled jalapeños into the meat while cooking. Alternatively, stir in a splash of hot sauce like Tabasco or Sriracha to the filling for a bolder kick. Adjust the spice to your preference.
- How do I save leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. The flavors will meld overnight, making them taste even better the next day. Reheat gently in a skillet or microwave before serving.
- Can I make them gluten-free?
Absolutely! Swap flour tortillas for corn tortillas, which are naturally gluten-free. Also, check the ingredient labels on your sauce or seasoning mix to ensure they don’t contain hidden gluten.
- What goes good with these?
Pair them with traditional sides like fluffy Mexican rice or creamy refried beans. For a lighter option, serve with a fresh salad topped with lime dressing or sliced avocado for a complete and satisfying meal.
Some More Ideas
Love Mexican food? Try making quick beef tacos next time. Or stuff peppers with the same seasoned meat and cheese. All use what you probably have in your kitchen right now!