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A forkful of beef enchilada with guacamole over a plate
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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!
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.

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