Go Back
Homemade Easy Ground Beef Enchiladas photo
Print Recipe Save it for later

Easy Ground Beef Enchiladas

These Easy Ground Beef Enchiladas are a crowd-pleaser! Savory beef, gooey cheese, and zesty sauce come together for a quick and satisfying meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Beef, Comfort Food, Easy, Quick
Servings: 4 servings

Ingredients

  • 1.5 pounds lean ground beef
  • 1 onion, diced
  • 2 tablespoons taco seasoning
  • 12 corn tortillas
  • 3 tablespoons cooking oil vegetable or canola oil
  • 19 ounces red enchilada sauce 1 medium can or 2 small cans
  • 1 cup shredded cheddar cheese
  • Freshly chopped cilantro for garnish
  • Pico de gallo for topping

Instructions

  • In a large skillet, heat 1 tablespoon of cooking oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Next, add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, approximately 5-7 minutes. Drain any excess fat.
  • Sprinkle the taco seasoning over the cooked beef and onion mixture. Stir well to combine, ensuring that the meat is evenly coated.
  • In a separate skillet, heat the remaining 2 tablespoons of cooking oil over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side to soften them up.
  • Preheat your oven to 375°F (190°C). Pour a thin layer of enchilada sauce into the bottom of a 9x13 inch baking dish. Take a tortilla, spoon a generous amount of the beef mixture onto it, and sprinkle with a bit of shredded cheddar cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.
  • Once all the enchiladas are assembled in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining shredded cheese evenly over the sauce.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
  • Once the enchiladas are out of the oven, let them cool for a few minutes. Serve topped with freshly chopped cilantro and pico de gallo for a burst of freshness.

Equipment

  • Large Skillet
  • Spatula
  • 9x13 inch Baking Dish
  • Measuring Spoons
  • Sharp Knife

Notes

  • Store uneaten enchiladas in an airtight container in the refrigerator for up to 3 days.
  • You can freeze assembled but unbaked enchiladas for up to 3 months.
  • To reheat frozen enchiladas, bake at 375°F (190°C) for about 30-40 minutes.