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    Home » Dinner » Mexican » Ground Beef Enchiladas

    Ground Beef Enchiladas

    Last updated on November 6, 2020. Originally posted on June 11, 2018 By Elaine 40 Comments

    1.4K shares
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    Ground Beef Enchiladas for Pinterest

    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.

    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 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!

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

    Helpful tips

    • 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

    Step one

    Chop the onions and mushrooms. (A)

    Step two

    Heat sauté pan and medium. Add olive oil and add the onion and sauté for 5 minutes.

    Step three

    Add mushrooms and garlic paste and continue cooking for 5 more minutes. (B) Remove 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 it apart as you sauté it for 7 minutes. Add half the vegetables back to the pan. (C)

    Step five

    Preheat oven to 350 degrees Fahrenheit.

    Step six

    Add some 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 ground beef and veggie 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 baking 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

    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. I 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!

    Other popular Mexican recipes

    • Shrimp enchiladas
    • Sour cream enchilada sauce
    • Beef chile con queso

    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!

    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
    Author: Elaine Benoit

    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
    • 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

    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, 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 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.

    Equipment

    sauté pan
    baking dish
    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    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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    1.4K shares

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. You can read my disclosure here.

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    Reader Interactions

    Comments

    1. Messi

      February 17, 2016 at 8:20 pm

      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!

      Reply
      • Elaine

        February 17, 2016 at 8:46 pm

        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

        Reply
    2. Christopher

      September 18, 2017 at 5:55 pm

      Yummy. I love enchiladas so much and this beef version is super delicious!

      Reply
    3. Joyce

      March 23, 2018 at 3:37 pm

      I could eat enchiladas every week! I can’t wait to make your recipe!

      Reply
    4. Ginny

      June 11, 2018 at 1:54 pm

      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.

      Reply
      • Elaine

        June 11, 2018 at 5:19 pm

        Thank you Ginny! I appreciate it!

        Reply
    5. Diana Johnson

      June 11, 2018 at 2:07 pm

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

      Reply
      • Elaine

        June 11, 2018 at 5:18 pm

        I totally agree Diana! Thank you 🙂

        Reply
    6. Rae

      June 11, 2018 at 2:15 pm

      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!

      Reply
      • Elaine

        June 11, 2018 at 5:18 pm

        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 🙂

        Reply
    7. Suzy

      June 11, 2018 at 2:28 pm

      looks tasty and hearty! Love it!

      Reply
      • Elaine

        June 11, 2018 at 5:17 pm

        Thanks Suzy!! 🙂

        Reply
    8. Andrea @ Cooking with Mamma C

      June 11, 2018 at 2:33 pm

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

      Reply
      • Elaine

        June 11, 2018 at 5:17 pm

        Thanks so much Andrea! I appreciate it!

        Reply
    9. Abby @ WinsteadWandering

      June 11, 2018 at 4:00 pm

      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!

      Reply
      • Elaine

        June 11, 2018 at 5:16 pm

        Woohoo Abby! But you have to get grass-fed. It’s so much better!

        Reply
    10. Shelley @ Two Healthy Kitchens

      June 12, 2018 at 8:46 am

      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!!

      Reply
      • Elaine

        June 13, 2018 at 4:46 pm

        You have made my day Shelley! Thank you so much!

        Reply
    11. Dawn - Girl Heart Food

      June 12, 2018 at 9:36 am

      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!

      Reply
      • Elaine

        June 13, 2018 at 4:47 pm

        Hehe. Thanks Dawn! It’s sooooo delicious! I rotate this recipe with shrimp enchies! 🙂

        Reply
    12. Gloria

      June 12, 2018 at 11:47 am

      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.

      Reply
      • Elaine

        June 13, 2018 at 4:51 pm

        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!

        Reply
    13. Rachel

      June 12, 2018 at 12:05 pm

      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!

      Reply
      • Elaine

        June 13, 2018 at 4:52 pm

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

        Reply
    14. Ashley @ Big Flavors from a Tiny Kitchen

      June 14, 2018 at 3:09 pm

      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!

      Reply
      • Elaine

        June 15, 2018 at 8:22 am

        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.

        Reply
    15. Kathryn @ FoodieGirlChicago

      June 16, 2018 at 12:44 pm

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

      Reply
      • Elaine

        June 17, 2018 at 10:25 am

        Thanks Kathryn! I agree, wholeheartedly! 😉

        Reply
    16. Leslie

      June 17, 2018 at 5:02 pm

      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!

      Reply
      • Elaine

        June 18, 2018 at 9:59 am

        Hehe Leslie, I agree. 🙂 Thank you for your comment!

        Reply
    17. Sharon

      June 17, 2018 at 5:55 pm

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

      Reply
      • Elaine

        June 18, 2018 at 9:59 am

        Thanks so much Sharon! 🙂

        Reply
    18. Michele

      June 17, 2018 at 8:24 pm

      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!

      Reply
      • Elaine

        June 18, 2018 at 10:00 am

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

        Reply
    19. Nicoletta @sugarlovespices

      June 17, 2018 at 10:46 pm

      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!

      Reply
      • Elaine

        June 18, 2018 at 10:01 am

        Thanks so much Nicoletta! I appreciate it!

        Reply
    20. Michelle Blackwood

      June 17, 2018 at 11:58 pm

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

      Reply
      • Elaine

        June 18, 2018 at 10:01 am

        Thanks Michelle! It really is super flavorful!

        Reply
    21. Tatiana

      June 18, 2018 at 3:22 am

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

      Reply
      • Elaine

        June 18, 2018 at 10:02 am

        Yay Tatiana!! Thanks. I hope you try them as they are so delicious!

        Reply

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    Hi, I'm Elaine! I'm so glad you stopped by. Here you will find lots of tasty cocktails, comforting food and inspiration for your next meal. I LOVE chocolate, almost all foods, blogging, photography and spending time with my hubby!

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