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

Need a quick and satisfying dinner that brings the whole family to the table? These Easy Cheesy Ground Beef Enchiladas are loaded with seasoned beef, smothered in red enchilada sauce, and blanketed with gooey melted cheese. Baked in one dish and ready in under an hour, they’re the perfect weeknight solution when you want comfort food without the fuss.

This recipe hits all the right notes: savory, cheesy, slightly spicy, and endlessly customizable. It’s also a fantastic way to use pantry staples and ground beef in a fresh, crowd-pleasing way.

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Ingredients Overview: Tex-Mex Pantry Essentials

Ground Beef

Lean ground beef (80/20 or 90/10) forms the hearty filling. Brown it well to build deep flavor, and drain any excess grease before seasoning.

Taco Seasoning

A bold blend of chili powder, cumin, garlic powder, onion powder, paprika, and oregano brings Tex-Mex flavor to the beef. Use a packet or your own homemade mix.

Onion & Garlic

Adds aromatic depth and balances the richness of the beef and cheese. Dice onion small so it softens quickly.

Red Enchilada Sauce

This is the key to that signature enchilada flavor. Use a store-bought mild or medium red enchilada sauce, or make your own with dried chilies and tomato paste.

Flour or Corn Tortillas

Flour tortillas are softer and easier to roll, while corn tortillas offer authentic flavor and texture. Warm them first to prevent cracking when rolling.

Cheese

Shredded cheddar, Monterey Jack, or a Mexican blend cheese melts into a bubbly, golden topping. Add some to the filling and save the rest for the top.

Optional Add-Ins

• Black beans for extra fiber

• Corn for sweetness and texture

• Diced green chiles for mild heat

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Step-by-Step Instructions: Cheesy, Saucy, and Oven-Ready

1. Preheat Oven

Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. Brown the Beef

In a large skillet, cook:

• 1 lb ground beef

• 1/2 medium onion, diced

Cook over medium heat for 5–6 minutes until beef is browned. Drain grease, then stir in:

• 2 cloves garlic, minced

• 2 tablespoons taco seasoning

• 1/4 cup water

Simmer for 2–3 minutes until thickened. Optional: Add 1/2 cup canned black beans or corn.

3. Prepare the Tortillas

Warm 8–10 tortillas (flour or corn) in a microwave or skillet until pliable. This prevents cracking and makes rolling easier.

4. Fill and Roll the Enchiladas

Spoon about 2–3 tablespoons of the beef mixture into each tortilla. Add a sprinkle of shredded cheese (about 1 cup total for filling). Roll tightly and place seam-side down in the baking dish.

Pro tip: Don’t overfill the tortillas or they’ll burst when baking.

5. Top with Sauce and Cheese

Pour 2 cups red enchilada sauce evenly over the enchiladas. Top with 1.5–2 cups shredded cheese, covering generously.

6. Bake

Cover with foil and bake for 20 minutes. Uncover and bake an additional 10–15 minutes until cheese is melted and bubbly.

7. Rest and Serve

Let sit for 5–10 minutes. Garnish with chopped cilantro, sour cream, or sliced green onions. Serve hot!

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Tips, Variations, and Substitutions

Tips for Success:

• Warm your tortillas to make rolling easier.

• Drain excess fat from beef to prevent greasy filling.

• Double the sauce if you like it extra saucy!

Variations:

• Chicken Enchiladas: Use shredded rotisserie chicken in place of beef.

• Vegetarian: Use black beans, roasted sweet potatoes, and cheese for a hearty meat-free option.

• Green Enchiladas: Swap red enchilada sauce for green tomatillo sauce for a tangier flavor.

• Spicy Kick: Add diced jalapeños or chipotle in adobo to the filling.

Cheese Substitutes:

• Pepper Jack for spice

• Colby Jack for creaminess

• Queso Fresco or Cotija for a crumbly topping

Tortilla Tips:

• Corn tortillas = traditional but delicate. Warm them to avoid tearing.

• Flour tortillas = easier to roll and bake with.

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Serving Ideas & Occasions

These enchiladas are a full meal on their own, but pair beautifully with fresh sides for a Tex-Mex feast.

Serve With:

• Mexican rice or cilantro-lime rice

• Refried beans or black bean salad

• Chips and guacamole

• Simple avocado salad

Great For:

• Family weeknight dinners

• Casual weekend gatherings

• Freezer-friendly meal prep

• Potluck parties

• Game-day spreads

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Nutritional & Health Notes

These enchiladas are rich and comforting, but you can adjust for dietary goals with simple swaps.

Protein

Ground beef provides 25–30g protein per serving. Beans can boost fiber and plant protein.

Carbs

Tortillas and enchilada sauce add carbs. Use low-carb tortillas or lettuce wraps for a lighter version.

Fats

Cheese and beef bring saturated fats. Opt for lean beef (90/10) and reduced-fat cheese if desired.

Make It Gluten-Free

Use corn tortillas and check that your enchilada sauce and seasonings are gluten-free.

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Frequently Asked Questions

1. Can I make these enchiladas ahead of time?

Yes! Assemble the enchiladas (without baking) and refrigerate up to 24 hours in advance. Add 5 extra minutes to the bake time.

2. Can I freeze ground beef enchiladas?

Absolutely. Freeze assembled, unbaked enchiladas in a foil pan. When ready to cook, bake from frozen at 375°F for 45–50 minutes, covered.

3. What’s the best enchilada sauce to use?

A medium-spiced red enchilada sauce (canned or homemade) works best. You can also use green enchilada sauce for a different flavor profile.

4. Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken are great lean substitutes. Follow the same seasoning and cooking method.

5. How do I keep corn tortillas from breaking?

Warm them before rolling—wrap in a damp towel and microwave for 30 seconds. Alternatively, lightly fry them for extra pliability.

6. How many enchiladas does this recipe make?

Usually 8–10 enchiladas, depending on how full you stuff them and the size of your tortillas.

7. What’s the best cheese for enchiladas?

A blend of cheddar and Monterey Jack gives the best melt and flavor. You can also use pre-shredded Mexican cheese blend for convenience.

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