This ground beef enchiladas recipe are so incredibly yummy! What makes it so delicious is how the ground beef is prepared. It’s so easy to make that you’re going to want to make and eat them often.
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This is a repost of these enchiladas. Why? Because they are so good and they didn’t get a lot of eyes peeping at them. Original post was in January of 2016.
When I make these ground beef enchiladas, I get so excited! Why? Because the ground beef has a perfect combination of herbs and spices and a great amount of mushrooms and onions.
That makes these ground beef enchiladas 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. And combine that with the soft flour tortillas and you’ll do cartwheels in celebration!
Here are a few of my other Mexican food recipes:
On to the Easy Beef Enchiladas recipe
I start off by grabbing a large onion and mushrooms. I dice the onion and chop the mushies into chunks.
Next, I heat up my trusty sauté pan and put some olive oil in it. In go the onions, which I sauté for 5 minutes; just long enough so they start to turn translucent. Now it is time for the mushrooms, some garlic paste. I sauté them for an additional 5 minutes.
Yum, yum. Makes me want to take a big spoonful of these delish veggies and EAT it!
That’s a lot of Veggies, do I have to use them all?
No, absolutely not. I don’t. I save half of them and use them in Christopher’s lunch or as a side veggie for another dinner.
Time to deal with the ground beef. I plop it in the pan and use my metal spatula to break up the meat. I don’t break it up so much that it’s in little bits, I let it stay in clumps – all the better for chewing, my dear!
Do I have to add herbs and spices to the ground beef?
Absolutely not! But the spices and herbs are mostly what make these ground beef enchiladas stand out!
I add some cumin, oregano, salt and pepper and sauté it for approximately 7 minutes. I don’t mind pink beef.
You will definitely have left over beef, but that is a perk. It is lovely in salads or you can just take a container of it to work and enjoy it for lunch!
I add the sautéed mushrooms and onions in the pan with the ground beef and stir until combined.
Now, I’m ready to start making the enchiladas!
Preheat the oven to 350 degrees Fahrenheit.
Why do you have to add enchilada sauce to the baking dish?
You add it so the enchiladas don’t stick to the dish. If the ground been enchiladas stick, it makes it very hard to serve them without them falling apart. (Old photo)
Now, I take the rest of the ingredients out of the fridge and start my assembly line of enchilada making. I use 6 inch flour tortillas, homemade refried beans (to be blogged about shortly), Mexican blend cheese and, as mentioned, my lovely enchilada sauce.
How do you make ground beef enchiladas?
It’s very easy.
- Smear some refried beans on a flour tortilla
- Sprinkle on some cheese
- Add the ground beef
- Roll the tortillas up and place them face down in the baking dish.
- Slather enchilada sauce on the enchiladas.
Smile Pretty
And now, can you say CHEESE for the camera?
Into the oven the ground beef enchiladas goes!
Bake uncovered for 25 minutes.
All that is left is to plate the ground beef enchiladas and enjoy!
I take my fork and cut into one of the ground beef enchiladas. I spoon a little guacamole on the forkful of yumminess.
And lift it up so I can eat it.
I hope you enjoyed this ground beef enchiladas recipe!
Please feel free to comment and tell me what you think. Especially if you make it! I’d love to know how it came out!!
Feel free to Pin any photo to Pinterest or Yum the recipe to Yummly
And as always, may all your dishes be delish!
This easy ground beef enchilada recipe will be sure to satisfy your go to recipe. The veggies, herbs and spices are what make it so special.
- 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
- 1/4 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
Heat sauté pan and add oil
Add onions and sauté for 5 minutes
Add mushrooms and garlic and sauté for additional 5 minutes. Once the vegetables are done, remove from pan and set aside
Add ground beef and break into bite sized pieces or desired size. Saute for 7 minutes - it can still be pink. Add half of the vegetables back with the beef and stir until combined
- Preheat oven to 350 F
Get baking dish and spread enchilada sauce on the bottom of it
- Gather tortillas, refried beans and Mexican cheese
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
Bake uncovered for 25 minutes
Separate enchiladas with a spatula
Plate a few enchiladas
- Serve
- Enjoy
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!
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
Yummy. I love enchiladas so much and this beef version is super delicious!
I could eat enchiladas every week! I can’t wait to make your recipe!
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.
Thank you Ginny! I appreciate it!
I love mixing mushrooms with my ground meat. Great way to add nutrition and stretch the meat!
I totally agree Diana! Thank you 🙂
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!
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 🙂
looks tasty and hearty! Love it!
Thanks Suzy!! 🙂
Enchiladas are one of my favorite foods. I love that you added mushrooms here! Your recipe looks wonderful.
Thanks so much Andrea! I appreciate it!
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!
Woohoo Abby! But you have to get grass-fed. It’s so much better!
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!!
You have made my day Shelley! Thank you so much!
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!
Hehe. Thanks Dawn! It’s sooooo delicious! I rotate this recipe with shrimp enchies! 🙂
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.
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!
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!
Thanks Rachel! The sauce makes a difference. It’s chunky and thick so not runny and all over the place! I appreciate your comment!
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!
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.
You can really never go wrong with enchiladas. They are such a wonderful option for an easy weeknight meal.
Thanks Kathryn! I agree, wholeheartedly! 😉
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!
Hehe Leslie, I agree. 🙂 Thank you for your comment!
These enchiladas look amazing. I really like that you have an enchilada sauce recipe to go with it too.
Thanks so much Sharon! 🙂
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!
Yay! A kindred spirit! We too love Mexican! And thank you for listening to my show. It’s nice to hear feedback! 🙂
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!
Thanks so much Nicoletta! I appreciate it!
Your enchiladas look amazing, my family loves all Mexican foods and your version sounds very flavorful
Thanks Michelle! It really is super flavorful!
Enchiladas are most favorite food of a lot of people who live around me. Time to try with ground beef!
Yay Tatiana!! Thanks. I hope you try them as they are so delicious!