We are big fans of Mexican food here in our house, and it’s what’s for dinner at least twice a week. These Ground Beef Enchiladas are cheesy, saucy, and packed with so much flavor, making them a family favorite dinner that never disappoints.
Soft flour tortillas are filled with seasoned beef and cheese, smothered in homemade red enchilada sauce, and baked until bubbly and golden. They’re so hearty and so delicious!
If you love comforting Mexican inspired dinners like this, be sure to try Chicken Enchiladas, Green Chili Burritos, Taco Casserole, and Mexican Rice.
Why we think you’ll love it:
- Flavorful sauce. The homemade enchilada sauce adds flavor and authenticity. And it’s made from scratch with simple ingredients!
- Freeze for later. You may want to double the recipe and freeze a batch for a Quick Dinner because these are delicious! It can also be assembled ahead of time and baked later that day.
- Family favorite. It is hearty and filling, perfect for feeding a hungry family.
Plus, leftovers taste just as good the next day.
Ground Beef Enchiladas Ingredients
- Ground beef (1 pound, cooked and drained): Provides the hearty, savory filling. I try to stick to an 85/15 fat content. Ground turkey or ground chicken can also be used.
- Vegetable oil (2 tablespoons): Forms the base of the enchilada sauce.
- All-purpose flour (4 tablespoons): Thickens the sauce for a smooth consistency.
- Gebhardt Chili Powder (2-3 tablespoons): Delivers bold, classic enchilada flavor. For a milder sauce, decrease the chili powder. For a spicier sauce, increase the amount used or use a spicier brand of chili powder, such as ancho chili powder or chipotle chili powder.
- Garlic powder (½ teaspoon): Adds savory depth.
- Oregano (¼ teaspoon): Brings subtle herbal flavor.
- Salt (½ teaspoon): Enhances and balances all the flavors.
- Cumin (½ teaspoon): Adds warm, earthy flavor.
- Chicken broth (2 cups, full sodium): Creates a rich, flavorful sauce base.
- Flour tortillas (9, soft taco size): Holds the filling and bake up soft and tender. Use cooked Flour Tortillas. The brand you choose will determine the thickness and overall texture of the dish. You can also use corn tortillas.
- Mexican Blend cheese (4 cups, divided): Melts into the filling and creates that gooey, cheesy topping. Or use Colby jack, mozzarella, or cheddar cheese.
- Optional toppings : Add freshness, texture, and extra flavor to finish the dish.
How to Make Ground Beef Enchiladas
SAUCE. Add oil to a pot and heat on medium. Pour in flour and whisk together, and cook for 1-2 minutes.
Add chili powder, garlic powder, cumin, salt, and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time until there are no more clumps. Heat for 15 minutes or until thickened.
ASSEMBLE. Add ½ cup of the sauce to the bottom of the 9×13 baking dish.
Add ⅓ cup of cooked ground beef to the center of a tortilla and ¼ cup shredded cheese.
Roll up and lay seam side down into the dish until the pan is full. Pour the excess sauce over your tortillas.
BAKE. Sprinkle the top with 1 cup cheese. Bake at 350°F for 20-25 minutes. Top with any garnishes.
Kristyn’s Recipe Tips
- Simmer until the sauce coats the back of a wooden spoon without looking thin and watery.
- Cook the ground beef in a large skillet for about 8-10 minutes over medium heat, breaking up the meat with a spatula as it cooks. Once the ground beef is cooked, drain excess fat.
- Do not overfill the tortillas so they roll easily and stay sealed. Be sure to place seam side down.
- Assemble ahead of time and refrigerate if needed before baking. These enchiladas also make a great freezer meal!
- Let the enchiladas rest for a few minutes after baking for easier serving.
Ground Beef Enchiladas Recipe
Video
Ingredients
- 1 pound ground beef, cooked and drained
- 2 tablespoons vegetable oil
- 4 tablespoons all-purpose flour
- 2 – 3 tablespoons Gebhardt Chili Powder
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon cumin
- 2 cups chicken broth, full sodium
- 9 flour tortillas, soft taco size
- 4 cups shredded Mexican Blend cheese, divided
Toppings
- tomatoes, cilantro, sour cream, sliced olives, salsa, optional
Instructions
- Add oil to a pot and heat on medium. Pour in flour and whisk together, and cook for 1-2 minutes.
- Add chili powder, garlic powder, cumin, salt, and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time, and until there are no more clumps. Heat for 15 minutes or until thickened.
- After you have made your sauce, add ½ cup of the sauce to the bottom of the 9×13 pan.
- Add ⅓ cup of cooked ground beef to the center of a tortilla and ¼ cup shredded cheese. Roll up and lay seam side down into the dish.
- Continue doing this with your tortillas until your pan is full. From there, pour the excess sauce over your tortillas. Sprinkle the top with 1 cup cheese. (You can also prepare this in advance and refrigerate until ready to cook). Bake at 350°F for 20-25 minutes.
- Top with any garnishes.
Notes
- Simmer until the sauce coats the back of a wooden spoon without looking thin and watery.
- Cook the ground beef in a large skillet for about 8-10 minutes over medium heat, breaking up the meat with a spatula as it cooks. Once the ground beef is cooked, drain excess fat.
- Do not overfill the tortillas so they roll easily and stay sealed. Be sure to place seam side down.
- Assemble ahead of time and refrigerate if needed before baking. These enchiladas also make a great freezer meal!
- Let the enchiladas rest for a few minutes after baking for easier serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
To freeze ahead of time, prepare the recipe for ground beef enchiladas as directed, but don’t bake. Use a freezer-safe baking pan, cover it with plastic wrap, and then aluminum foil and freeze for up to 2 months. Thaw in the fridge overnight before baking.
Keep leftover easy ground beef enchiladas in the fridge in an airtight container for 2-3 days.
Divide the leftovers into individual serving airtight containers and freeze them. Reheat in the microwave.
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This recipe was first shared March, 2024.
Excellent….everyone I’ve served these to have loved them. (I use chicken for the meat) but the sauce is right on. THANK YOU.
Easy peasy! Especially since I used a rotisserie chicken! Comfort food the whole family will love!
Easy and yummy
We love this recipe.
This was easy and authentic. I’ve made it twice; the first time followed recipe to the letter, and it was delicious. The second, I added refried beans and sauteed peppers and onions. Both times, my “boys,” husband and adult son, loved it and finished the 9×13 pan with no problem. The enchilada sauce was very traditional tasting. Will be making again. Thank you for the recipe.