These ground beef enchiladas are so incredibly yummy! What makes them so delicious is how the ground beef is prepared. And they’re so easy that you’re going to want to make and eat them often.
When I prepare these ground beef enchiladas, I get so excited! Why? Because the ground beef has a perfect combination of herbs and spices for great flavor and just the right amount of mushrooms and onions to keep the stuffing moist and succulent.
I don’t eat beef often but when I do, I can’t get enough of these enchiladas. (Does that last statement remind you of the Dos Equis beer guy?)
I especially love them smothered in my chunky enchilada sauce. Combine that with the soft flour tortillas and you’ll do cartwheels in celebration!
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- You will have extra veggies so don’t add them all to the ground beef. It’s nice to have extra vegetables. You can use them in other dishes, like scrambled eggs.
- You will also have extra ground beef which you can also add to eggs or salads.
- Don’t skimp on the herbs and spices because that’s what makes these enchiladas stand out.
How to make easy beef enchiladas
Chop the onions and mushrooms. (A)
Heat sauté pan and medium. Add olive oil and add the onion and sauté for 5 minutes.
Add mushrooms and garlic paste and continue cooking for 5 more minutes. (B) Remove from pan and set aside.
Add the ground beef, herbs and spices and use a spatula to break it apart as you sauté it for 7 minutes. Add half the vegetables back to the pan. (C)
Preheat oven to 350 degrees Fahrenheit.
Add some enchilada sauce on the bottom of the baking dish.
Gather the remaining ingredients and start an enchilada assembly line. I use 6 inch flour tortillas, homemade refried beans, Mexican blend cheese and enchilada sauce.
Smear some refried beans on the flour tortillas. (D)
Sprinkle on some cheese. (E)
Add the ground beef and veggie mixture. (F)
Roll up the flour tortillas and place seam side down in the baking dish. Continue until all the tortillas are used up. (G)
Spoon on the enchilada sauce. (H)
Sprinkle cheese on the enchiladas.
Bake uncovered for 25 minutes.
All that is left is to plate the enchiladas and enjoy!
I take my fork and cut into one of them. I spoon a little guacamole on the forkful of yumminess.
I hope you enjoyed this ground beef enchiladas recipe!
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And as always, may all your dishes be delish!
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Ground Beef Enchiladas
- 2 tablespoons olive oil
- 1 onion large, diced
- 10 ounces mushrooms chopped
- 2 teaspoons garlic paste
- 1 pound ground beef I used grass fed Angus beef
- 1 teaspoon cumin dried
- 1 teaspoon oregano dried
- 1 teaspoon chili powder
- ¼ teaspoon salt
- 1/16 teaspoon pepper
- 2.5 cups enchilada sauce or as much as you want
- 10 flour tortillas 6 inches
- 6 ounces refried beans homemade or a can (you will have leftover)
- 8 ounces Mexican cheese blend
- Heat sauté pan and add oil.2 tablespoons olive oil
- Once the oil shimmers, add onions and sauté for 5 minutes.1 onion
- Add mushrooms and garlic and sauté for additional 5 minutes. Once the vegetables are done, remove from pan and set aside.10 ounces mushrooms, 2 teaspoons garlic paste
- Add ground beef and break into bite sized pieces or desired size. Add herbs, spices, salt and pepper and sauté for 7 minutes – the meat can still be pink. Add half of the vegetables back with the beef and stir until combined.1 pound ground beef, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon chili powder, ¼ teaspoon salt, 1/16 teaspoon pepper
- Preheat oven to 350 F.
- Spread enchilada sauce on the bottom of a baking dish.
- Gather tortillas, refried beans and Mexican cheese10 flour tortillas, 6 ounces refried beans, 8 ounces Mexican cheese blend
- Smear refried beans onto each of the tortillas, sprinkle some cheese on the beans and some beef on the cheese.
- Roll tortillas and place each one seam side down in prepared pan.
- Spoon enchilada sauce on rolled up ground beef enchiladas and sprinkle cheese on top of sauce.2.5 cups enchilada sauce
- Bake uncovered for 25 minutes.
- Separate enchiladas with a spatula.
- Plate a few enchiladas.
- You will have extra veggies so don’t add them all to the ground beef. You can use these extra vegetables in other dishes, like mixed with scrambled eggs, or in omelettes.
- You will also have extra ground beef mixture, which you can also add to tacos, eggs or salads.
- Don’t skimp on the herbs and spices because that’s what makes these enchiladas stand out. It’s also a nice blend for taco seasoning.
- I use flour tortillas for this recipe, but I also enjoy the tasty ground beef in corn tortillas.
- Although I use a blend of 4 Mexican cheeses – (Monterey jack, asadero, cheddar cheese and queso quesadilla cheese), you can use any combination you prefer on these enchiladas. Colby jack and pepper jack are also great choices.
- Want a pop of color? Sprinkle either chopped fresh cilantro leaves or chopped green onion on the enchiladas after they come out of the oven.
- I use homemade refried pinto beans but you can also use black beans if you prefer.
- You can store any leftover enchiladas in an airtight container in the fridge for up to a week.
Originally published November of 2016.