Easy Cheesy Ground Beef Enchiladas are one of those weekday dinner heroes. I’ve made this dish countless times when I needed something quick, filling, and really satisfying. What makes it stand out is its simplicity paired with bold flavors that everyone loves. The mix of seasoned ground beef wrapped up in tortillas and blanketed with gooey cheese is just irresistible. You don’t need many ingredients or complicated steps to get a tasty meal on the table.
Over the years, I’ve learned a few tricks to keep it from getting soggy or bland, and I’m excited to share them with you. If you want a straightforward recipe that feels like a warm hug on a plate, this easy cheesy ground beef enchiladas recipe is for you.
Ingredients for Easy Cheesy Ground Beef Enchiladas
Getting the ingredients right means you’ll have a smooth cooking experience and a dish that tastes just right. Here’s what you’ll need, with clear descriptions to avoid confusion:
- 1 pound ground beef (lean is best to reduce excess grease)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10 ounces) enchilada sauce, store-bought or homemade
- 8 flour tortillas, about 8-inch size
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
- Optional: sliced jalapeños or chopped fresh cilantro for garnish
Make sure your tortillas are soft and pliable to avoid tearing when you roll those enchiladas. I like to warm them just briefly in the microwave or on a dry skillet before filling.
PrintEasy Cheesy Ground Beef Enchiladas
Easy Cheesy Ground Beef Enchiladas ready in 30 minutes perfect for a comforting meal that satisfies hunger and warms the soul
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dinner
- Cuisine: Mexican
Ingredients
- 1 pound ground beef (lean is best to reduce excess grease)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10 ounces) enchilada sauce, store-bought or homemade
- 8 flour tortillas, about 8-inch size
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt to taste
- Pepper to taste
- Optional: sliced jalapeños or chopped fresh cilantro for garnish
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Stir and break the beef apart as it cooks until no longer pink, about 6-8 minutes.
- Stir in minced garlic, cumin, chili powder, paprika, salt, and pepper. Cook for another 1-2 minutes until fragrant.
- Drain excess grease if needed to avoid a greasy dish.
- Pour ½ cup of enchilada sauce into the beef mixture and stir to combine.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Warm tortillas briefly. Spoon about ¼ cup beef mixture down center of each tortilla. Sprinkle about 2 tablespoons shredded cheese over beef. Roll tortillas tightly, place seam-side down in baking dish.
- Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle remaining shredded cheddar cheese on top.
- Bake uncovered for 20 minutes until cheese melts and bubbles. Let rest 5 minutes before serving.
Notes
Easy Cheesy Ground Beef Enchiladas are a quick, filling, and satisfying weekday dinner with bold flavors, featuring seasoned ground beef wrapped in tortillas and covered with gooey cheddar cheese.
How to Prepare Easy Cheesy Ground Beef Enchiladas
Follow these steps, broken down simply, and you’ll have your enchiladas ready without stress:
- Cook the beef and onion: Heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Stir and break the beef apart with a wooden spoon as it cooks until no longer pink, about 6-8 minutes.
- Add garlic and spices: Stir in minced garlic, cumin, chili powder, paprika, salt, and pepper. Cook for another 1-2 minutes, just until fragrant.
- Drain excess grease: If there’s a lot of fat, drain it off to keep your enchiladas from being too greasy.
- Mix in enchilada sauce: Pour ½ cup of the enchilada sauce into the beef mixture and stir to combine. This keeps the filling moist and flavorful.
- Prepare the baking dish: Preheat your oven to 375°F (190°C). Lightly spray or grease a 9×13 inch baking dish to prevent sticking.
- Fill and roll tortillas: Warm tortillas as needed. Spoon about ¼ cup of the beef mixture down the center of each tortilla. Sprinkle some of the shredded cheese (about 2 tablespoons) over the beef. Roll up each tortilla tightly and place seam-side down in the baking dish.
- Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the assembled rolls. Sprinkle the remaining shredded cheddar on top for that cheesy crust.
- Bake and rest: Bake uncovered for 20 minutes until the cheese melts and bubbles. Let it sit 5 minutes before serving so everything sets nicely.
Careful when pouring the sauce on top—it can splash! Also, don’t skip the resting time after baking. It helps your enchiladas hold together and makes serving easier. Trust me, rushing this step leads to a messy plate.
Why You’ll Love Easy Cheesy Ground Beef Enchiladas
- Quick to make with minimal prep, perfect for busy weeknights
- Uses common pantry staples you probably already have
- Balanced flavors with a bit of spice and rich cheese
- Flexible to adapt with your favorite veggies or sauces
- Feeds a crowd without extra fuss or fancy tools
- Comfort food that feels homemade, even if you’re short on time
Tips for Success with Easy Cheesy Ground Beef Enchiladas
- Warm your tortillas lightly before rolling to prevent cracking.
- Don’t overfill the tortillas or they’ll split when you roll them.
- Use a lean ground beef to avoid greasy sauce pooling in the baking dish.
- Let the enchiladas rest after baking to firm up for easier serving.
- Feel free to swap cheddar cheese for a Mexican blend or pepper jack for extra heat.
- If you like it saucier, add more enchilada sauce when assembling or serving.
Storage & Reheating Instructions
Got leftovers? You’re in luck because enchiladas heat up beautifully.
- Storing: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Freezing: You can freeze baked enchiladas in a freezer-safe dish for up to 2 months. Cover tightly with foil and plastic wrap.
- Reheating: To reheat refrigerated enchiladas, cover with foil and bake at 350°F (175°C) for about 15-20 minutes until warm. If frozen, thaw overnight in the fridge first.
Microwaving works too, but covering during baking keeps the texture better and prevents drying out.
Nutrition Disclaimer for Easy Cheesy Ground Beef Enchiladas
Nutrition values for this recipe will vary depending on the brands and specific ingredients you use. Portion sizes, cooking methods, and added toppings can also change calories and nutrient counts. This recipe does not provide exact nutritional information. If you need detailed information, consider using a trusted nutrition calculator with your ingredient details for the most accurate results.
Frequently Asked Questions About Easy Cheesy Ground Beef Enchiladas
Can I substitute ground turkey or chicken instead of beef?
Yes, you can use ground turkey or chicken if you prefer a leaner option. Keep an eye on cooking times since poultry cooks faster. Season the meat well to maintain flavor.
What kind of cheese works best for enchiladas?
Cheddar cheese is classic and melty, but you can also use a Mexican cheese blend that includes Monterey Jack and queso quesadilla. Pepper jack adds a nice kick if you like spicy food.
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas the day before, cover tightly, and refrigerate. Bake them fresh when you’re ready to serve. This makes for easier meal prep and saves time.
Do I have to use flour tortillas?
No, corn tortillas work too, but they need to be warmed and softened carefully to avoid cracking. Corn tortillas give a more traditional taste, but flour tortillas are easier to roll without breaking.
How can I add veggies to this recipe?
Try adding diced bell peppers, corn, or black beans into the beef mixture for extra flavor and nutrition. Just cook them along with the onions for best results.
