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!
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.
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.
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.
Step fourteen
Bake uncovered for 25 minutes.
Look at all that melty cheese. 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.
Other popular Mexican recipes
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!
Ground Beef Enchiladas
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 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.
- Serve.
- Enjoy.
Equipment
Notes
- 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
Originally published November of 2016.
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.
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!