♥️ The BEST Cheesy Ground Beef Enchiladas Recipe

I perfected my Easy Cheesy Ground Beef Enchiladas that come together in about 30 minutes and feature a simple trick to make the cheese melt evenly.

I’m obsessed with these Ground Beef Cheesy Enchiladas. They’re ready in about 30 minutes and every time I bring them out my family loses it, nobody can resist.

The combo of ground beef with a bright yellow onion gives that savory backbone, and the whole thing finishes melty and slightly saucy so you want more. This is the kind of Easy Beef Enchiladas that looks like you spent hours but really didn’t, perfect for nights when you’re wiped but still want big flavor.

I swear, once you try it you’ll be asked to make it again and again.

Ingredients

• Ground beef packs protein and iron, adds juicy meaty flavor, can be high in fat.
• Yellow onion gives sweetness and depth when cooked, adds fiber and vitamin C too.
• Garlic brings bold aroma and savory bite, has antioxidants, heart friendly benefits some claim.
• Red enchilada sauce gives spicy tang and moisture, tomatoes add vitamin A and natural acidity.
• Flour tortillas wrap everything, give carbs for energy, soft texture, watch portion sizes.
• Shredded cheese melts creamy, supplies calcium and protein, tastes rich, may be high in sodium.
• Sour cream adds cool tang, creamy mouthfeel, a little fat balances spicy heat.

Ingredient Quantities

• 1 pound ground beef (80 20 or 85 15 is perfect)
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 packet (1 ounce) taco seasoning
• 1 can (10 ounce) red enchilada sauce
• 1/4 cup water
• 8 to 10 flour tortillas, 8 inch
• 2 cups shredded cheese (Mexican blend or sharp cheddar), divided
• 1/2 cup sour cream for serving, optional
• 1/4 cup chopped cilantro, optional
• 2 green onions, thinly sliced, optional
• 1/4 cup sliced black olives, optional
• Salt and freshly ground black pepper, to taste

How to Make this

1. Preheat oven to 375 F and warm the tortillas so they dont crack: wrap 8 to 10 tortillas in a damp paper towel and microwave 20 to 30 seconds, or heat briefly in a dry skillet.

2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high, add 1 small chopped yellow onion and cook until soft, about 3 minutes; add 1 pound ground beef and cook, breaking it up, until nicely browned.

3. Push meat to the side, add 2 minced garlic cloves and cook 30 seconds until fragrant, then stir everything together; season with salt and freshly ground black pepper to taste.

4. Sprinkle in 1 packet (1 ounce) taco seasoning, pour in 1 can (10 ounce) red enchilada sauce and 1/4 cup water, stir and simmer 2 to 4 minutes until heated through and slightly thickened — if it seems thin, simmer a little longer.

5. Stir in about 1 cup of the shredded cheese into the beef mixture so the filling is cheesy and cohesive.

6. Spoon roughly 1/4 to 1/3 cup of the beef mixture down the center of each warmed tortilla, roll up snugly and place seam-side down in a 9×13 inch baking dish (or similar) close together.

7. Pour any remaining enchilada sauce over the rolled enchiladas, sprinkle the remaining shredded cheese evenly on top.

8. Cover the dish with foil and bake 12 to 15 minutes until cheese is melted and everything is hot; for a browned top remove foil and broil 1 to 2 minutes while watching closely.

9. Let rest a few minutes, then serve topped with 1/2 cup sour cream if using, 1/4 cup chopped cilantro, sliced green onions, and 1/4 cup sliced black olives as desired.

Equipment Needed

1. 9×13 inch baking dish, or a similar casserole dish, to bake the rolled enchiladas
2. Large skillet, for sautéing the onion and browning the beef
3. Chef’s knife and cutting board, for chopping onion, cilantro and slicing green onions
4. Wooden spoon or spatula, to break up the meat and stir in the sauce and cheese
5. Measuring spoons and a 1/4 cup measuring cup, for oil, water and seasoning amounts
6. Can opener, for the enchilada sauce can
7. Tongs or a wide spatula, to handle and roll the warmed tortillas without tearing them
8. Mixing bowl (optional), to combine cheese into the beef if you dont want to do it right in the skillet
9. Aluminum foil and oven mitts, to cover while baking and safely remove the hot dish

FAQ

♥️ The BEST Cheesy Ground Beef Enchiladas Recipe Substitutions and Variations

• Ground beef: swap for ground turkey or chicken for a leaner bake, or use plant based crumbles or cooked lentils to make it vegetarian. If using lean meat add a little oil while cooking so it won’t dry out.
• Flour tortillas: use corn tortillas (more traditional, they’re smaller so you’ll need more), whole wheat or low carb wraps. Heat corn tortillas briefly in a skillet or microwave with a damp towel so they don’t crack.
• Red enchilada sauce: substitute with salsa roja or canned enchilada verde for a different flavor, or make a quick DIY sauce with 1 can tomato sauce + 2 tsp chili powder + 1 tsp cumin + 1/4 cup water and salt to taste.
• Sour cream: plain Greek yogurt works great as a tangy swap, try Mexican crema for authenticity or an avocado crema (blended avocado + lime + pinch salt) for a richer topping.

Pro Tips

– Get the beef actually brown, not just gray. Don’t crowd the pan or it will steam, let it sit for a few minutes so brown bits form, then break it up. Drain most of the fat but leave a tablespoon for flavor, otherwise it tastes flat. If the mix looks dry add a splash of water or beef stock and simmer a bit.

– Warm the tortillas right before rolling and keep them wrapped in a towel so they stay pliable. If you want extra flavor toss each one briefly in a hot dry skillet so they get little char spots, that helps them not go mushy in the oven. Old tortillas need more steam, new ones less.

– Use freshly shredded cheese, it melts way better than pre-shredded. If your sauce seems thin mix a teaspoon of cornstarch with cold water and stir that in to thicken, dont overdo it though. For a richer filling fold in a couple tablespoons of cream cheese or a splash of heavy cream, it makes them creamy without tasting greasy.

– For make ahead meals assemble up to 24 hours in advance or freeze for longer. If baked straight from the fridge give it an extra 8 to 12 minutes covered, from frozen add more time and bake covered until hot then uncover to brown. Let them rest a few minutes before serving so the filling firms up and they dont fall apart.