If you’re craving a comforting meal that bursts with bold flavors, this Ground Beef Enchiladas Recipe is your new best friend. Rich, savory ground beef mingles with a homemade enchilada sauce that’s perfectly spiced and creamy, then wrapped snugly in soft flour tortillas. Topped with melty Monterey Jack cheese and baked to bubbly perfection, these enchiladas bring a warm, satisfying hug to the dinner table, guaranteed to delight family and friends alike.
Ingredients You’ll Need
Getting this Ground Beef Enchiladas Recipe just right starts with a handful of simple, but essential ingredients. Each one adds depth and balance, from the fragrant spices that create the sauce to the tender beef and melty cheese that make every bite irresistible.
- Onion powder: Brings subtle sweetness and enhances the savory profile.
- Garlic powder: Adds warm, pungent notes that infuse the sauce.
- Cumin powder: Gives a smoky, earthy flavor that’s iconic in Mexican cooking.
- Paprika: Offers a mild smokiness and rich color.
- Dried oregano: Provides a touch of herbaceous depth.
- Olive oil: Used for sautéing and making the sauce base, it adds richness without overpowering.
- All-purpose flour: Essential for thickening the enchilada sauce to a luscious consistency.
- Chicken stock: Adds savory body and moisture to the sauce, perfect for melding flavors.
- Canned tomato sauce: Forms the tangy, vibrant foundation of the enchilada sauce.
- Salt and pepper: Key for seasoning and balancing all the flavors.
- Minced garlic: Fresh garlic brightens the beef mixture and deepens aroma.
- Small white onion: Offers a gentle crunch and sweetness when cooked down.
- Diced green chilies: A mild kick and hints of freshness with every bite.
- 85% lean ground beef: The hearty, protein-packed star that anchors the filling.
- Large flour tortillas (burrito size): Soft and pliable, perfect for rolling up all the delicious filling.
- Freshly grated Monterey Jack cheese: Melts beautifully and adds creamy, mild flavor.
- Cilantro (optional): For a fresh, herbal garnish that brightens the finished dish.
How to Make Ground Beef Enchiladas Recipe
Step 1: Prepare the Spice Mix
Start by blending onion powder, garlic powder, cumin, paprika, and dried oregano in a small bowl. This close-knit spice mix is the flavor foundation for both your enchilada sauce and beef filling, so mixing it ahead keeps the process smooth and flavorful.
Step 2: Make the Enchilada Sauce
Heat olive oil in a large saucepan over medium heat, then stir in the all-purpose flour. Cook this mixture for about a minute, constantly stirring to form a roux that will thicken the sauce wonderfully. Quickly whisk in half a cup of chicken stock – it’ll turn into a thick, glossy paste. Then add the remaining chicken stock, tomato sauce, salt, pepper, and two tablespoons of your prepared spice mix. Turn up the heat to medium-high and cook while whisking frequently until the sauce thickens to a creamy, velvety texture. The result is a rich, tangy, and perfectly spiced sauce that holds everything together.
Step 3: Cook the Ground Beef Filling
Preheat your oven to 350°F. While heating olive oil in a skillet over medium-high heat, add minced garlic and finely chopped onion, cooking until fragrant and softened—about two minutes. Toss in diced green chilies and the ground beef, breaking the meat apart as it browns evenly. Sprinkle in the remaining spice mix and sauté for another couple of minutes to meld all those vibrant flavors. Pour in roughly a quarter cup of the enchilada sauce and cook for two more minutes to keep the mixture juicy and flavorful before removing from heat.
Step 4: Assemble the Enchiladas
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add extra moisture. Lay out each tortilla and place a generous amount of the beef filling along the lower third. Roll each tortilla tightly and position them seam-side down in the baking dish like little flavor-packed rolls. Once all are arranged, pour the remaining enchilada sauce evenly over the top and scatter the freshly grated Monterey Jack cheese generously on the surface.
Step 5: Bake to Perfection
Cover the dish and bake in your preheated oven for 10 minutes to gently heat through and let the flavors marry. Then uncover and bake for another 10 minutes to melt and slightly brown the cheese, creating a bubbly, golden crown. Serve these piping hot, letting the irresistible aroma draw everyone in for a satisfying, cheesy, and hearty meal.
How to Serve Ground Beef Enchiladas Recipe
Garnishes
Fresh cilantro is the classic choice that lifts this dish with a bright, herbaceous note. For a creamy contrast, add dollops of sour cream or a spoonful of guacamole. A sprinkle of chopped green onions or sliced jalapeños amps up the freshness and a little heat, creating a perfect balance of flavors and textures.
Side Dishes
Ground Beef Enchiladas Recipe pairs beautifully with Mexican-style rice for a comforting, filling plate. Refried beans or black beans add hearty protein and creaminess. For something lighter, a crisp, tangy cabbage slaw or a fresh salad with lime dressing provides a lovely crisp contrast that won’t weigh the meal down.
Creative Ways to Present
If you want to impress guests, try layering the enchilada filling and sauce in a casserole dish for a deconstructed enchilada bake. Or serve individual enchiladas with colorful toppings on small plates for a festive family-style meal. Adding a small side of pickled red onions or radishes can brighten each portion with a pop of flavor and color.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover enchiladas in an airtight container and refrigerate for up to four days. The flavors actually deepen after resting, making for equally delicious meals on busy weeknights.
Freezing
This Ground Beef Enchiladas Recipe freezes beautifully. Arrange the assembled enchiladas (before baking) in a freezer-safe dish and cover tightly with plastic wrap and foil. Freeze for up to three months, then thaw overnight in the fridge before baking fresh.
Reheating
To reheat, cover the enchiladas with foil and warm in a 350°F oven until heated through, about 15-20 minutes. Remove the foil in the last 5 minutes to refresh the melted cheese topping. For quicker reheating, microwave individual portions covered with a damp paper towel, checking frequently.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas provide a more traditional taste and a lovely texture, but they can be a bit more delicate, so warming them before rolling helps prevent cracking.
How spicy is this Ground Beef Enchiladas Recipe?
This recipe offers mild to moderate heat thanks to the green chilies and spice mix. You can easily adjust the spice level by adding more chilies or a pinch of cayenne if you like it hotter.
Can I substitute ground beef with other proteins?
Definitely! Ground turkey or chicken are great leaner alternatives, and even plant-based ground “meats” work well if you want to make a vegetarian-friendly version.
Is it okay to make the sauce ahead of time?
Yes, the enchilada sauce can be made a day in advance and stored in the fridge. This step can save you time on busy days and actually enhances the flavors as they meld overnight.
What’s the secret to crispy edges on the enchiladas?
Baking uncovered for the last 10 minutes helps the cheese brown and the tortilla edges crisp up slightly. Using a bit less sauce on top can also encourage a firmer crust without drying out the filling.
Final Thoughts
There is truly nothing like homemade Ground Beef Enchiladas Recipe to bring a burst of warmth and flavor to your table. Whether you’re feeding a crowd or enjoying a cozy dinner, this recipe is straightforward, satisfying, and endlessly adaptable. Get your ingredients ready, gather your loved ones, and dive into these cheesy, spiced delights—you’ll be making them again and again!
Print
Ground Beef Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Ground Beef Enchiladas recipe is a flavorful, comforting Mexican-inspired dish featuring tender ground beef mixed with a homemade enchilada sauce, wrapped in flour tortillas, and topped with melted Monterey Jack cheese. Perfect for a family dinner, these enchiladas are baked to perfection with a rich, spiced sauce and make for a crowd-pleasing meal with optional cilantro for garnish.
Ingredients
Spice Mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon cumin powder
- 1 tablespoon paprika
- 1/2 tablespoon dried oregano
Enchilada Sauce
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 ½ cups canned tomato sauce
- ¼ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons of the prepared Spice Mix
Ground Beef Filling
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 small white onion, finely chopped
- 1 can (4 ounces) diced green chilies
- 2 pounds 85% lean ground beef
- Remaining Spice Mix (approximately 2 tablespoons)
- ¼ cup prepared enchilada sauce (from above)
Assembly
- 8 large flour tortillas (burrito-size)
- 2 cups freshly grated Monterey Jack cheese
- Cilantro, optional for garnish
Instructions
- Prepare the Spice Mix: Combine the onion powder, garlic powder, cumin powder, paprika, and dried oregano in a small bowl and set aside to use in the sauce and beef filling.
- Make the Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in 3 tablespoons of flour to create a paste and cook for 1 minute, stirring constantly to avoid burning.
- Add Liquids to Sauce: Whisk in ½ cup of chicken stock immediately; it will thicken quickly into a smooth paste. Then add the remaining chicken stock, tomato sauce, salt, pepper, and 2 tablespoons of the prepared Spice Mix. Whisk well to combine all ingredients.
- Simmer Sauce: Increase heat to medium-high and cook the sauce for 3 to 5 minutes, whisking frequently until it thickens to your desired consistency. Remove from heat and set aside.
- Preheat Oven: Set your oven to 350°F to prepare for baking the enchiladas.
- Cook Ground Beef Filling: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the minced garlic and finely chopped onion, cooking for 2 minutes until softened and fragrant.
- Add Chilies and Beef: Stir in the diced green chilies and ground beef, breaking up the meat as it cooks. Add the remaining spice mix (about 2 tablespoons) and continue cooking for 2 more minutes until beef is fully browned.
- Combine with Sauce: Pour in about ¼ cup of the prepared enchilada sauce over the beef mixture and cook for an additional 2 minutes to meld flavors. Remove from heat.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Place the beef filling along the lower third of each flour tortilla. Roll up the tortillas tightly and place them seam-side down in the baking dish. Repeat with all tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the 2 cups of freshly grated Monterey Jack cheese on top.
- Bake Enchiladas: Cover the baking dish with foil and bake for 10 minutes. Then remove the foil and bake uncovered for another 10 minutes until the cheese is melted and bubbly.
- Serve: Remove from oven and serve warm. Optionally garnish with fresh cilantro and enjoy your delicious homemade ground beef enchiladas.
Notes
- You can substitute chicken stock with beef stock or vegetable broth if preferred.
- For a spicier meal, add chopped jalapeños or use a hotter variety of chilies.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- To make ahead, assemble the enchiladas and refrigerate unbaked for up to 24 hours before baking.
