Easy Cheesy Ground Beef Enchiladas – One-Pan Family Favorite!

Looking for a comforting dinner that’s quick, cheesy, and guaranteed to please everyone at the table? These Easy Cheesy Ground Beef Enchiladas are the perfect solution. With seasoned beef, gooey melted cheese, and a rich red enchilada sauce all wrapped in soft tortillas, this one-pan wonder is your next go-to family favorite—great for busy weeknights, casual dinners, or make-ahead meals.

Enchiladas are a beloved staple in Mexican and Tex-Mex cuisine, traditionally made with corn tortillas rolled around a filling and covered with a savory chili sauce. While traditional enchiladas often feature shredded chicken or beans, ground beef enchiladas have emerged as a classic American adaptation that’s both hearty and easy to prepare.

This recipe simplifies things even further: everything is done in one pan. From browning the beef to baking the assembled enchiladas, there’s no need for multiple dishes. Best of all, it’s customizable—swap in your favorite cheese, spice it up with jalapeños, or sneak in veggies for the kids.

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Ingredients Overview

Let’s break down what goes into this comforting dish and why each ingredient matters.

Ground Beef

Ground beef is the star of this recipe. It’s flavorful, rich in protein, and easy to season. Opt for 85/15 lean ground beef for the perfect balance between moisture and richness.

Substitute: Ground turkey or chicken for a leaner version, or plant-based ground meat for a vegetarian option.

Onion & Garlic

These aromatics form the flavor base. Sautéed until soft and golden, they deepen the beef’s savoriness and add an irresistible aroma.

Taco Seasoning

Using a ready-made or homemade taco seasoning brings the smoky, spicy, and herby notes that define enchiladas. Common spices include cumin, paprika, chili powder, oregano, and garlic powder.

Enchilada Sauce

A rich, tomato-based red enchilada sauce ties the entire dish together. It adds moisture, flavor, and that iconic deep red color.

Pro Tip: Use a high-quality canned sauce or make your own with chili powder, flour, broth, and tomato paste.

Tortillas

You can use flour or corn tortillas—flour tortillas are more pliable and less likely to tear during rolling, while corn tortillas offer a more traditional taste.

Shredded Cheese

A generous helping of shredded Mexican blend cheese (or cheddar and Monterey Jack) makes this dish gooey and comforting. Use freshly shredded cheese for better meltability.

Optional Add-ins

• Diced green chiles for heat

• Refried beans or black beans for added bulk

• Frozen corn or bell peppers for sweetness and color

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Step-by-Step Instructions

Making these enchiladas is straightforward and rewarding. Here’s how to do it, from stovetop to oven—all in one pan.

1. Brown the Ground Beef

In a large oven-safe skillet (like cast iron), heat 1 tablespoon of oil over medium heat. Add:

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

Cook until the beef is browned and the onions are soft, about 6–8 minutes. Drain excess fat if needed.

2. Season the Meat

Add:

• 2 tablespoons taco seasoning

• ¼ cup water

Stir and let simmer for 2–3 minutes until the water has mostly evaporated and the beef is coated in seasoning.

3. Add Sauce

Pour in 1 cup of enchilada sauce and mix to combine. Let it bubble gently for 2 minutes to thicken slightly.

4. Fill and Roll the Enchiladas

Remove the beef mixture to a bowl. Preheat oven to 375°F (190°C). Lightly wipe the skillet (if needed) and spread a small amount of enchilada sauce on the bottom.

Fill each tortilla (6–8 flour tortillas) with a few spoonfuls of the beef mixture and a sprinkle of shredded cheese. Roll tightly and place seam-side down in the skillet.

5. Top and Bake

Pour the remaining enchilada sauce over the rolled tortillas and top generously with shredded cheese (about 1½ cups).

Cover with foil and bake for 20 minutes. Uncover and bake for another 5–7 minutes, or until cheese is bubbling and slightly golden.

6. Garnish and Serve

Top with your favorite fixings:

• Chopped cilantro

• Diced tomatoes

• Sour cream

• Sliced jalapeños

• Green onions

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Tips, Variations, and Substitutions

Helpful Tips

• Warm tortillas before rolling to prevent tearing.

• Don’t overfill—2–3 tablespoons of filling per tortilla is plenty.

• If using corn tortillas, briefly fry or steam them to soften.

Variations

• Creamy version: Add sour cream or cream cheese to the filling for a richer flavor.

• Spicy enchiladas: Add chopped jalapeños or hot sauce.

• Vegetarian: Swap beef for beans, lentils, or a meat alternative.

Substitutions

• Use green enchilada sauce for a tangy twist.

• Swap in queso fresco or pepper jack cheese for a new flavor profile.

• Gluten-free? Use certified GF corn tortillas and sauce.

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Serving Ideas & Occasions

These cheesy beef enchiladas are perfect for:

• Weeknight dinners: Quick to make and hearty.

• Potlucks or gatherings: Easy to scale up and crowd-pleasing.

• Freezer meals: Make ahead and freeze before baking.

• Game day: Serve as a fun, filling centerpiece.

Pair them with:

• Mexican rice

• Refried or black beans

• Guacamole and chips

• Cucumber-lime salad

They also reheat beautifully for lunch the next day.

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Nutritional & Health Notes

While enchiladas are known for being indulgent, this version can be balanced with a few smart choices:

• Protein-rich: Ground beef offers about 20–25g protein per serving.

• Customizable: Use lean beef or swap in turkey for fewer calories.

• Fiber boost: Add beans or veggies like corn and peppers.

• Calcium: Cheese and sour cream contribute to daily calcium intake.

To lighten the dish, use:

• Reduced-fat cheese

• Low-sodium sauce

• Whole wheat or corn tortillas

You get the satisfaction of a comfort food favorite with the option to make it as hearty or health-conscious as you like.

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Frequently Asked Questions

1. Can I make these enchiladas ahead of time?

Yes. Assemble the enchiladas up to a day in advance, cover, and refrigerate. When ready to cook, bake as directed, adding 5 extra minutes if cold.

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2. Can I freeze enchiladas?

Absolutely. Place assembled (but unbaked) enchiladas in a freezer-safe dish. Wrap tightly with foil and freeze for up to 2 months. Bake from frozen at 375°F for 45–50 minutes.

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3. What’s the best cheese for enchiladas?

A Mexican blend (cheddar, Monterey Jack, asadero, queso quesadilla) melts beautifully. You can also use straight cheddar or pepper jack for extra flavor.

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4. Can I use corn tortillas?

Yes. For a more traditional flavor, corn tortillas are excellent. Warm or lightly fry them to prevent tearing during rolling.

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5. How do I prevent soggy enchiladas?

Avoid over-saucing, especially on the bottom of the pan. Bake uncovered for the last few minutes to allow the top to crisp slightly.

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6. Can I make these gluten-free?

Yes. Use gluten-free corn tortillas and double-check your enchilada sauce and taco seasoning labels to ensure they’re GF-certified.

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7. What side dishes go well with enchiladas?

Great pairings include:

• Spanish or cilantro-lime rice

• Refried beans

• Roasted sweet potatoes

• Mexican street corn

• Chopped salad with lime vinaigrette

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