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.
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