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Turn up the fun on dinner time with these cheesy and flavorful Ground Beef Enchiladas. With simple ingredients and a whole lot of flavor, they could be your newest weeknight staple. Try out different enchilada sauces, or even make your own.
You can never go wrong with enchiladas. This is one of those dishes that’s simple enough to make on chaotic weeknights and delicious enough to serve a crowd at any potluck or party.
Table of Contents:
Table of Contents
Why You’ll Love this Recipe:
- Ingredients you probably already have on hand
- Easy to make
- Can easily feed your family or a crowd if you wanted to
- Delicious and a family favorite
Ingredients:
- Ground beef: America’s favorite meat and it makes for great enchiladas
- Onion: a big flavor booster that you cook with the ground beef
- Bell pepper: this is cooked with the ground beef to add flavor
- Taco seasoning: this is an easy way to add lots of flavor, I love my homemade mix and keep it on hand all the time
- Red enchilada sauce: (store-bought or homemade) this is what makes it an enchilada! You can sub the red enchilada sauce for green enchilada sauce if you prefer, both are great.
- Flour tortillas: the shell that holds everything together, you can use corn here if you prefer
- Shredded cheddar cheese: this adds creaminess and lots of flavor, you’ll put some in the enchilada and on top of the whole dish, you can use something like pepper jack cheese if you prefer
See recipe card below for full information on ingredients and quantities
Popular Substitutions and Variations:
- If you’d like to kick up the spiciness, add jalepeno peppers
- You can use whatever tortillas you have on hand or prefer
- Red or green enchilada sauce will work with this recipe
- You can use whatever cheese you like for this!
How to make enchiladas:
- Start by cooking up your ground beef with the onion and bell pepper. When it’s cooked through add the taco seasoning.
- Put a little enchilada sauce in the bottom of your pan.
- Add the ground beef mixture and some cheese to a tortilla and roll it up, place in pan. Repeat with the rest of the ingredients.
- Top the rolled up enchiladas with more sauce and the rest of the cheese.
- Bake until everything is hot and bubbly and serve right away.
Frequently Asked Questions:
Definitely! This is just one more way to personalize your enchiladas. Enchiladas are traditionally made with corn tortillas actually, but my family just so happens to really love flour tortillas.
No, but some prefer it. Fry in a skillet with a little olive or vegetable oil before putting together their enchiladas. It can help hold the tortilla together if you’re prone to broken tortillas as you build your enchiladas. It can also add an extra dimension of flavor.
Yes! To freeze this recipe, make it as directed but don’t bake. Cover well, label, and freeze for up to 3 months. When you are ready to cook, thaw overnight in the fridge. Cook until heated through, about 30-35 minutes.
More Beef Recipes to Consider:
Recipe Collections
Zucchini Recipes
Beef Recipes
Julia Child’s Beef Bourguignon
From Scratch Recipes
Perfect Slow Cooker Pot Roast
Soups, Stews & Chowders
Slow Cooker Veggie Beef Soup
Ground Beef Enchilada Recipe
Ingredients
- 2 pounds ground beef
- 1 medium white or yellow onion, chopped
- 1 medium green bell pepper, chopped
- 2 tablespoons taco seasoning
- 1 can red enchilada sauce, (20 ounces or about 2 cups) or a batch of homemade red enchilada sauce
- Salt to taste
- 8 tortillas, flour, (8 inch)
- 3 cups grated shredded cheddar cheese, (I like sharp cheddar)
Instructions
- In a large skillet over medium-high heat, add the ground beef, onion, and bell pepper and cook until the beef is well cooked and no longer pink, about 8 minutes. If you have a lot of extra grease in the bottom of the skillet from the ground beef, drain some of the excess grease.
- Add the taco seasoning, and stir to combine. Cook 1 minute.
- Add 1/2 cup of the red enchilada sauce to the ground beef mixture and stir to combine.
- Add salt to the beef mixture to taste.
- Spread 1/2 cup of the red enchilada sauce in the bottom of a 9 x 13-inch dish.
- Assemble the enchiladas by placing 1/3 cup of the ground beef mixture in down the center of one tortilla. Add a little bit of cheese to the top (plan on using 1 1/2 cups of the grated cheese to fill the enchiladas). Roll up the enchilada, and place it in the pan.
- Repeat with beef mixture, cheese, and remaining tortillas.
- Spread the remaining enchilada sauce over the top of the rolled tortillas in the baking dish.
- Place the remaining cheese on top of the enchilada sauce.
- Bake uncovered in a 425 degree F. oven for 20-25 minutes, or until the cheese is melted and everything is hot.
Notes
- You can reduce the ground beef by half and replace it with 1 cup of cooked rice or a can of beans if you like.
- You can use green enchilada sauce in place of the red if you like.
- TO FREEZE this recipe, make it as directed but do not bake. Cover well, label, and freeze for up to 3 months. To cook, thaw overnight in the fridge and cook until heated through, about 30-35 minutes.
I made this with your homemade tortilla recipe and your homemade enchilada sauce. I also substituted a pound of beef for a cup of brown rice. It tasted delicious!
Kaysha! You killed with with all three from scratch recipes into one dish! That’s some serious homemaking! So so awesome!
Made this last night with one pound ground beef, one steamer bag of rice cauliflower and it was delicious! Also, no one had a clue there was cauliflower in it. Win-win! 😉
Ohhh thank you for the tips, I love the idea of cauli rice!