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Ground Beef Enchiladas

These easy ground beef enchiladas are loaded with perfectly seasoned ground beef, veggies, refried beans, and plenty of gooey cheese. Ready in under an hour, this delicious enchilada recipe guarantees to be a hit with the whole family!

Forkful of enchilada on the plate with two enchiladas and a serving of refried beans. In the background is guacamole and another plate of enchiladas

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 even use this ground beef in tacos and on tostadas.

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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 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!

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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.

Left - sliced mushrooms and chopped onions. Right - a pan with sautéed mushrooms and onions

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)

Left - a pan with ground beef sautéed with the veggies. Right - beans smeared on a tortilla with cheese in the background

Step nine

Sprinkle on some cheese. (E)

Step ten

Add the meat mixture. (F)

Left - Cheese added to the beans on the tortilla. Right - ground beef added on the cheese on the tortilla

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)

Left - enchiladas rolled and put in a baking dish. Right - enchilada sauce spooned on the enchiladas

Step thirteen

Sprinkle cheese on the enchiladas.

Cheese sprinkled on the enchiladas that are in a baking dish with another baking dish and beef in the background

Step fourteen

Bake uncovered for 25 minutes.

The beef enchiladas fresh out of the oven, the cheese is all melted. There is a bowl of beans, left over ground beef and veggies in the background

Look at all that melty cheese. All that is left is to plate the enchiladas and enjoy!

Two enchiladas with a red sauce on a plate with some beans. There is some guacamole in the background along with another plate of enchiladas

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

Forkful of a bite of beef enchiladas ready to be eaten.

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

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

A forkful of beef enchilada with guacamole over a plate

Ground Beef Enchiladas

These easy ground beef enchiladas are loaded with perfectly seasoned ground beef, veggies, refried beans, and plenty of gooey cheese. Ready in under an hour, this delicious enchilada recipe guarantees to be a hit with the whole family!
5 from 8 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Keyword: beef enchiladas, easy beef enchilada recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10 enchiladas
Calories: 360kcal

Ingredients

  • 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
  • 1/4 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

Instructions

  • 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, 1/4 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 cheese
    10 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.
  • Serve.
  • Enjoy.
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Notes

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.

Nutrition

Serving: 2enchiladas | Calories: 360kcal | Carbohydrates: 25g | Protein: 18g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 500mg | Potassium: 301mg | Fiber: 2g | Sugar: 7g | Vitamin A: 565IU | Vitamin C: 2.9mg | Calcium: 204mg | Iron: 2.9mg
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Originally published November of 2016.

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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40 Comments

  1. Thank you for your wonderful repiecs! As a recent grad working as many crap jobs as I can get, they’re so appreciated! One question though- is there are a green enchilada sauce on this site? I’ve made the red enchilda sauce many times, and it’s delicious! BUt, sadly, I cannot get any sort of decent Mexican food/ingredients where I live, but I’d really love to try this!

    1. Hi Messi,

      Thanks for reading my blog. I’m glad you like it. I will be posting a green enchilada sauce very soon. Congrats on graduating! Have a great night.

      Elaine

  2. Enchiladas are a staple around this house. This is a really good post with instructions. Love that you’ve added mushrooms and your extra spices.

  3. I love mixing mushrooms with my ground meat. Great way to add nutrition and stretch the meat!

  4. Enchiladas are one of my go-to comfort foods when the weather is nasty outside and I’m wanting something other than soup or mac and cheese. I always enjoy the combination of mushrooms and ground beef, even if some people *my husband* say mushrooms don’t belong in enchiladas. I can’t wait to try these!

    1. Thanks Rae! And hehe about what your hubby says. Mushrooms are perfect especially when cut on the smaller size so hubby’s can’t see them 🙂

  5. Enchiladas are one of my favorite foods. I love that you added mushrooms here! Your recipe looks wonderful.

  6. I don’t eat much beef, either, and I almost always make my enchiladas with chicken. You’re making a great argument for subbing beef!

  7. So much to love here! I’m a huge fan of extending ground beef by adding lots of nutritious veggies – like the onions and mushrooms you use here – but it never really occurred to me that they added moisture, too! Great point! I really liked all your tips and method photos, too – super helpful! Oh – and I think I realllllly need that chunky enchilada sauce in my life ASAP! I’m off to peek at that recipe next! Great post!!

  8. Suddenly I’m craving enchiladas! These look super tasty and love the shot with the forkful with the guac on top! Wish I could reach in and grab that 😉 And leftover beef? Never a bad thing!

  9. We LOVE Mexican food in our house. This is the perfect FUN dish when ALL the clan comes over for dinner. Easy, delicious and FUN to eat too.

    1. Yay! Gloria we are a kindred spirit! I would eat Mexican food at least 3 times a week if hubby could stand it. He loves Mexican too but not as much as I do! Thank you for your comment!

  10. You enchiladas look delicious. The filling sounds so flavorful and the enchiladas sauce you used looks awesome! I always use store bought sauce and it’s always disappointing. I clearly need to give your recipe a try!

    1. Thanks Rachel! The sauce makes a difference. It’s chunky and thick so not runny and all over the place! I appreciate your comment!

  11. I tend to go for chicken with enchiladas, but these look fantastic! And I love the addition of mushrooms – it’s a great flavor and they’re a great way to stretch the amount of meat that you need!

    1. I’m an equal opportunity eating enchilada peep. 🙂 I eat them all! Thank you, Ashley! The addition of the mushrooms is what really make these enchiladas for me.

  12. You can really never go wrong with enchiladas. They are such a wonderful option for an easy weeknight meal.

  13. I love that you added mushrooms! I feel like people always look at me like I’m crazy when I add mushrooms to my mexican dishes!

  14. These enchiladas look amazing. I really like that you have an enchilada sauce recipe to go with it too.

  15. Ooooh, we LOVE Mexican food at my house. Def going to pin and try your recipe. Your enchiladas look incredibly delish! I just started listening to your Dishing with Delishes Podcast and LOVE it!

    1. Yay! A kindred spirit! We too love Mexican! And thank you for listening to my show. It’s nice to hear feedback! 🙂

  16. What a great looking enchilada! I would go with only mushrooms in mine, but hubby would love this version so much! And Yes! to all the good spices in there!

  17. Your enchiladas look amazing, my family loves all Mexican foods and your version sounds very flavorful

  18. Enchiladas are most favorite food of a lot of people who live around me. Time to try with ground beef!

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