Ground Beef Enchiladas bring all the flavor—taco-spiced beef, beans, melty cheese, and sauce all wrapped up in a warm tortilla and baked to bubbly perfection.
straightforward Ground Beef Enchiladas Recipe
It is satisfying to enchiladas, but some take way too long—so I made a version that’s super quick and reliable for busy nights. These deliver big flavors fast!
They use ground beef (straightforward), require zero veggie chopping (yes please!), and work great with pre-shredded cheese.
Ingredients In Ground Beef Enchiladas
| Ingredient | Notes & Tips |
|---|---|
| Ground beef | Use lean (93/7) so it’s not too greasy |
| Beef bouillon | Adds rich beef flavor and boosts seasoning |
| Tomato paste | Thickens the filling and adds deep flavor |
| Refried beans & black beans | Makes the filling creamy and hearty; refried black beans are especially good here |
| Tortillas | Medium taco-size flour tortillas fit best in the pan |
| Shredded cheese | Pre-shredded saves time; freshly shredded melts smoother |
The Best Enchilada Sauce To Use
I’ve made these Ground Beef Enchiladas with both store bought sauce and from-scratch sauce—both turn out great. But if you have a few extra minutes or want to make it special, go with from-scratch. It tastes the best and is really straightforward to whip up.
If you’re using sauce from the store, pick one you’ve tried before and enjoy. Just make sure it’s not too hot.
chelsea’s recipe tip
What It is satisfying to To Serve With Ground Beef Enchiladas!
- Cilantro lime rice: Light, fresh, and reliable for soaking up extra sauce.
- Mexican street corn: Creamy and full of flavor.
- Chips & salsa or guac: Always a hit and super straightforward to throw together.
- Black bean corn salad: A quick, refreshing side with avocado, lime, & corn.
- Pinto beans: a reliable! Make them in the slow cooker or pressure cooker.
Storage
Make-Ahead And Freezer Instructions
- Make-Ahead: Put together (unbaked), cover, and refrigerate for up to 2 days. Let sit out while the oven preheats, then bake—add 5–10 extra minutes if needed.
- Freeze: Wrap unbaked ground beef enchiladas well and freeze for up to 3 months. Thaw overnight in the fridge, then bake covered at 350°F for 25–30 minutes. Take off foil and bake 10–15 more minutes.
- Store Leftovers: Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until hot.
More Enchilada Recipes:
Dinner
Vegetarian Enchiladas
Dinner
Green Chile Chicken Enchiladas
Dinner
Sweet Potato And Black Bean Enchiladas
Dinner
Chicken Enchilada Casserole
