Ground Beef Enchiladas

Introduction

Ground Beef Enchiladas strike the perfect balance of savory, cheesy, and spicy flavors wrapped in soft tortillas and baked to perfection. This dish is a surefire way to satisfy a crowd, impress at potlucks, or deliver comfort food magic for a weeknight family dinner.

The beauty of this recipe lies in its simplicity—you can prep and bake the whole thing in under an hour. Plus, the tender, seasoned ground beef melds beautifully with gooey cheese and zesty enchilada sauce. One bite and you’ll see why this classic Tex-Mex favorite brings people back for seconds.

What Makes These Ground Beef Enchiladas a Standout?

These enchiladas offer a flavorful, deeply satisfying filling thanks to pantry-friendly spices, onion, and a generous helping of shredded cheese. Every tortilla is packed with rich, saucy ground beef, perfectly complemented by the crispy edges and bubbling cheese on top.

Customizing with your favorite toppings—fresh cilantro, sliced jalapeños, or a scoop of guacamole—makes this dish endlessly adaptable.

Preparing the Ground Beef Filling

The key to irresistible enchilada filling is building flavor right from the start. Use a sturdy SENSARTE Nonstick Frying Pan Skillet for browning the beef evenly and sautéing onions and garlic without sticking. Crumble the meat using a Farberware Professional Heat Resistant Nylon Meat and Potato Masher—this ensures the beef is evenly broken up for perfectly textured filling.

Add a dash of chili powder, cumin, and smoked paprika. Once your meat is browned and fragrant, stir in a bit of tomato sauce and some chopped bell peppers or mild green chiles if you’d like a veggie boost. Chopping those veggies quickly and uniformly is a breeze with the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper.

Assembling and Baking Your Enchiladas

To assemble, spoon a portion of the meat mixture into each tortilla, roll tightly, and arrange seam-side down in a parchment-lined baking dish. Use a sheet of Reynolds Kitchens Brown Parchment Paper Roll to prevent sticking and make clean-up a snap.

Generously ladle enchilada sauce over the top and scatter with freshly shredded cheese. Bake until the cheese is melted and bubbly, and the edges are golden brown.

Serving Suggestions to Elevate Your Enchiladas

Serve straight from the oven with a bright side salad or a scoop of rice and beans. For meal prep or potluck ease, pack leftovers in Rubbermaid Brilliance Food Storage Containers. Don’t forget classic toppings: diced red onions, fresh cilantro, tangy sour cream, and creamy avocado slices.

Pair your enchiladas with a chilled beverage in a Stanley Quencher ProTour Flip Straw Tumbler to round out the perfect Tex-Mex night.

Nutritional Information and Serving Size

This classic recipe yields about 8 hearty enchiladas. Each enchilada clocks in at roughly 320–380 calories, depending on cheese and sauce quantities—offering you a filling meal that satisfies.

Ground Beef Enchiladas (Recap)

Bursting with comfort and bold flavor, these Ground Beef Enchiladas are guaranteed to be a hit at your dinner table. With adaptable toppings and make-ahead possibilities, this crowd-pleasing dish is weeknight-friendly and perfect for any occasion.

Instructions

1. Preheat your oven to 375°F. Line a 9×13-inch baking dish with a sheet of Reynolds Kitchens Brown Parchment Paper Roll for mess-free baking.
2. In a large SENSARTE Nonstick Frying Pan Skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3 minutes.
3. Add ground beef and cook, crumbling with your Farberware Professional Heat Resistant Nylon Meat and Potato Masher, until browned. Stir in minced garlic, chili powder, cumin, paprika, salt, and pepper. Cook for 1 more minute.
4. Add tomato sauce and diced green chiles (if using), simmering for 3–4 minutes until thickened. Remove from heat.
5. Spoon a generous amount of beef filling down the center of each tortilla. Sprinkle with a little cheese, roll tightly, and place seam-side down in the parchment-lined baking dish.
6. Pour enchilada sauce evenly over the filled tortillas. Scatter remaining shredded cheese over the top.
7. Bake for 18–20 minutes, until the cheese is melted and bubbly. Cool for 5 minutes before serving. Top with cilantro, sour cream, and avocado as desired.

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes