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Cheesy ground beef enchiladas start with a flavorful homemade sauce. They are simple and delicious, a family favorite!
We love to whip up these enchiladas with a side of Canned Refried Beans or Crockpot Spanish Rice.
Another Mexican Dish to Love!
We are big fans of Mexican food here in our house and it’s what’s for dinner at least twice a week.
We have plenty of enchiladas here on our site, like our class Chicken Enchiladas and shredded Beef Enchiladas but we wanted to add another meat to make ground beef enchiladas!
These enchiladas are a huge hit for our extended family Mexican feasts and parties!
Why we love them:
- Flavorful sauce. The homemade enchilada sauce adds flavor and authenticity. And it’s made from scratch with simple ingredients!
- Pantry staples. These ground beef enchiladas use a staple protein that we always have on hand.
- Freeze for later. You may want to double the recipe and freeze a batch for a Quick Dinner because these are delicious!
Ingredients
- cooked ground beef – I try to stick to an 85/15 fat content. Ground turkey or ground chicken can also be used.
- vegetable oil
- all-purpose flour
- Gebhardt Chili Powder – 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
- oregano
- salt
- cumin
- chicken broth – or chicken stock
- flour tortillas – Use cooked Flour Tortillas. The brand you choose will determine the thickness and overall texture of the dish. You can also use corn tortillas.
- shredded Mexican Blend cheese – Use Colby jack, mozzarella, or cheddar cheese
How to Make Ground Beef Enchiladas
- SAUCE. Add oil to 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.
- Add ½ cup of the sauce to the bottom of the 9×13 baking dish.
- ASSEMBLE. 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.
Recipe Tips
- Ground beef. 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.
- Enchilada sauce. Simmer until the sauce coats the back of a wooden spoon without looking thin and watery.
- Variations.
- Veggies. Add in extra veggies like corn, corn, chopped onion, diced bell peppers, and grated zucchini.
- Beans. Use black beans or rice to bulk up the ground beef mixture.
- Sauce. Use store-bought enchilada sauce.
- Garnish with sliced avocado, tomatoes, cilantro, sour cream, sliced olives, or salsa.
Storing Info
- Make ahead of time. 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.
- STORE. Keep leftover easy ground beef enchiladas in the fridge in an airtight container for 2-3 days.
- FREEZE. Divide the leftovers into individual serving airtight containers and freeze them. Reheat in the microwave.
For More Enchiladas:
Ground Beef Enchiladas Recipe
Cheesy ground beef enchiladas start with a flavorful homemade sauce. They are simple and delicious, a family favorite!
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 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 you will 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.
Nutrition
Serving: 1g, Calories: 944kcal, Carbohydrates: 44g, Protein: 54g, Fat: 61g, Saturated Fat: 30g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 189mg, Sodium: 2046mg, Potassium: 604mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1932IU, Vitamin C: 0.1mg, Calcium: 881mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.