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Ground beef enchiladas topped with melted cheese and red enchilada sauce on a plate

Ground Beef Enchiladas with Cheese and Enchilada Sauce

Ground Beef Enchiladas with Cheese and Enchilada Sauce are hearty, cheesy enchiladas with a savory beef filling and rich sauce. They are a comforting choice for easy weeknight dinners or casual gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 600
Ingredients Method Notes

Ingredients
  

Beef Filling
  • 1 pound (16 ounces / 454 grams) lean ground beef
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt, to taste
  • Black pepper, to taste
Assembly
  • Nonstick cooking spray, for the baking dish
  • 8 flour or corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheddar or Monterey Jack cheese
Optional Toppings
  • Sour cream, chopped cilantro, sliced jalapeños, avocado, or green onions, optional for serving

Method
 

Preparation
  1. Preheat the oven to 375°F / 190°C and lightly spray a baking dish with nonstick cooking spray.
  2. Cook the ground beef and diced onion in a large skillet over medium heat, breaking the meat apart as it cooks, until the beef is browned and the onion is softened. Drain any excess grease.
Filling
  1. Add the garlic, cumin, chili powder, salt, and black pepper to the beef mixture and cook for 1 minute. Confirm the ground beef reaches 160°F / 71°C.
  2. Warm the tortillas briefly to make them flexible, then divide the seasoned beef mixture between them and roll each one tightly.
  3. Place the filled tortillas seam-side down in the prepared baking dish.
Baking
  1. Spread the enchilada sauce evenly over the tortillas and cover with the shredded cheese.
  2. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted with light browning.
  3. Allow the enchiladas to rest briefly before serving warm with any optional toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze tightly covered enchiladas for up to 2 months.