Ground Beef Enchiladas

These ground beef enchiladas are a hearty, flavorful dish filled with seasoned beef, sautéed veggies, refried beans, and melty cheese. Quick to assemble and ready in under an hour, they’re a crowd-pleasing favorite perfect for weeknight dinners or casual get-togethers.

Every time I make these ground beef enchiladas, I get genuinely excited. The filling is packed with flavor thanks to a perfectly balanced mix of herbs, spices, mushrooms, and onions—it’s juicy, savory, and always satisfying.

I love the ground beef mixture so much, I often use it for tacos and tostadas, too.

I don’t eat beef that often, but when I do… it’s hard to resist these enchiladas. (Yes, I know—starting to sound like the Dos Equis guy, and I’m okay with that.)

I especially love them smothered with my chunky tomatoes enchilada sauce or my smooth red enchilada sauce. Combine that with the soft flour tortillas and you’ll do cartwheels in celebration!

We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites. #CommisionsEarned. You can read my disclosure here.

Helpful tips

• 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.

How to make ground beef enchiladas

Pre-step

Get a large sauté pan or large skillet and baking dish.

Step one

Gather the ingredients – ground beef, onion, mushrooms, salt, pepper

Step two

Chop the onions and mushrooms. (A)

Step three

Heat sauté pan on medium high heat. Once it heats up, add olive oil and let it come to a shimmer. Add the onion and sauté for 5 minutes.

Step four

Add mushrooms, garlic paste and continue cooking for 5 more minutes. (B) Remove the veggie from pan and set aside.

Step four

Add the ground beef, herbs and spices and use a spatula to break the meat apart. Stir the ground beef mixture as it cooks and sauté for 7 minutes. Add half the vegetables back to the pan. (C)

Step five

Preheat oven to 350 degrees Fahrenheit.

Step six

Add a ladleful of enchilada sauce on the bottom of the baking dish.

Step seven

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.

Step eight

Smear some refried beans on the flour tortillas. (D)

Step nine

Sprinkle on some cheese. (E)

Step ten

Add the meat mixture. (F)

Step eleven

Roll up the flour tortillas and place seam side down in the casserole dish. Continue until all the tortillas are used up. (G)

Step twelve

Spoon on the enchilada sauce. (H)

Step thirteen

Sprinkle cheese on the enchiladas. (I)

Step fourteen

Bake uncovered for 25 minutes. (J)

All that is left is to plate the enchiladas and enjoy!

I take my fork and cut into one of them and spoon a little guacamole on the forkful of yumminess.

I hope you enjoyed this ground beef enchiladas recipe! It’s so easy and delicious.

Refrigerator Storage:

• Let the enchiladas cool completely before storing.
• Place them in an airtight container or cover the baking dish tightly with foil or plastic wrap.
• Store in the refrigerator for up to 5 days.

Freezer Storage:

• These enchiladas freeze beautifully!
• For individual portions, wrap each enchilada in foil or plastic wrap, then place them in a freezer-safe bag or container.
• For a full batch, assemble them in a freezer-safe dish but hold off on baking. Cover tightly with foil and freeze.
• They’ll keep well for up to 3 months.

Reheating Instructions:

From the Fridge:

• Oven (best for texture): Preheat to 350°F. Cover with foil and bake for 15–20 minutes, or until heated through.
• Microwave (quick option): Heat individual portions on a microwave-safe plate, covered with a damp paper towel, in 30–45 second intervals until warm.

From the Freezer:

• Thaw overnight in the fridge for best results, then reheat as above.
• If reheating directly from frozen, bake at 375°F, covered, for 40–45 minutes, or until hot in the center.

Other popular Mexican recipes

• Shrimp enchiladas
• Sour cream enchilada sauce
• Beef chile con queso
• Chicken enchiladas
• Chicken tacos
• Carne Asada tacos
• Mexican crema

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Originally published November of 2016.