Ultimate Cheesy Ground Beef Enchiladas: An Easy Tex-Mex Family Favorite

There’s nothing quite like a pan of warm, bubbling Ground Beef Enchiladas fresh from the oven. These delicious enchiladas are truly the epitome of comforting Tex-Mex cuisine: perfectly seasoned, a little spicy, and utterly bursting with melted cheese. They are a guaranteed crowd-pleaser, making them a staple in my kitchen and an ideal candidate for your next family dinner or potluck. While I swear by my homemade Red Enchilada Sauce Recipe for these, their robust flavor profile means they’d be equally delightful with a vibrant green or creamy white sauce.

Freshly baked Ground Beef Enchiladas, garnished with fresh cilantro, ready to be served from the baking dish.

One of the best things about this recipe is its incredible simplicity and adaptability. It’s so straightforward to prepare that you can confidently add it to your weeknight menu, knowing you can get a satisfying and hearty dinner on the table in minutes. Beyond its ease, this dish also shines as a make-ahead meal. You can assemble and roll the enchiladas, then tightly wrap them in plastic and refrigerate them for up to a day before baking. This flexibility makes them perfect for busy schedules, special occasions, or simply ensuring you have a delicious homemade meal ready to go.

Jump to Recipe

Essential Ingredients for Perfect Ground Beef Enchiladas

I often refer to this recipe as a true pantry staple meal because most, if not all, of the required ingredients are items I almost always have on hand in my fridge or freezer. This means a craving for savory, cheesy enchiladas can be satisfied at a moment’s notice. While I pride myself on making my Red Enchilada Sauce Recipe from scratch – usually a double batch to ensure I always have some around – a good quality store-bought sauce works perfectly well in a pinch. Let’s delve into the key components that bring these magnificent enchiladas to life.

A selection of fresh ingredients including ground beef, onions, garlic, spices, cheese, and tortillas, laid out for making Ground Beef Enchiladas.

For precise ingredient measurements and detailed instructions, use the JUMP TO RECIPE button at the top of the post, or scroll down to the bottom to find the complete recipe card.

The Heart of the Filling: Ground Beef

The foundation of these enchiladas is robust ground beef. I typically use a lean-to-medium ground beef (80/20 or 85/15) which provides excellent flavor without excessive grease. The beef is browned and seasoned to perfection, creating a rich and savory base for the filling. It’s crucial to brown the beef thoroughly, breaking it into small, even crumbles as it cooks. This ensures an even distribution of flavor and texture within each bite of your enchilada.

Cheesy Goodness: Chihuahua Cheese and Queso Fresco

What are enchiladas without an abundance of cheese? This recipe calls for two types to maximize flavor and texture: Chihuahua cheese and Queso Fresco. Chihuahua cheese is a fantastic Mexican melting cheese, known for its mild, buttery flavor and superior melting qualities. It blends seamlessly into the ground beef filling and creates that desirable bubbly, golden crust on top. Queso Fresco, on the other hand, is a fresh, crumbly cheese that adds a bright, slightly salty finish when sprinkled on top after baking. Its delicate texture and tangy flavor provide a lovely contrast to the rich, melted cheese beneath.

The Wrap: Flour Tortillas

While corn tortillas are traditional for many enchilada recipes, I prefer using 8-inch flour tortillas for this ground beef version. Flour tortillas offer a softer, more pliable wrap that makes rolling easier and results in a wonderfully tender texture that soaks up the sauce beautifully without becoming overly soggy. Their neutral flavor also allows the seasoned beef and cheesy filling to truly shine.

The Flavor Boosters: Spices, Onions, Garlic, and Salsa

The magic truly happens with the aromatics and spices. Diced yellow onion and minced garlic are sautéed to create a fragrant base, infusing the beef with depth right from the start. A blend of chili powder, sweet smoked paprika, and cumin provides the signature Tex-Mex warmth and complexity. Chili powder brings a foundational earthy heat, sweet smoked paprika adds a subtle smokiness and vibrant color, and cumin introduces a distinctive savory note. A touch of chunky salsa or pico de gallo adds freshness, acidity, and another layer of mild spice, tying all the flavors together harmoniously.

The Unifying Element: Red Enchilada Sauce

A great enchilada sauce is non-negotiable. My homemade red enchilada sauce recipe delivers a deeply flavorful, slightly smoky, and mildly spicy sauce that perfectly complements the ground beef. If you’re short on time, a high-quality canned red enchilada sauce can certainly be used. The sauce not only moistens the tortillas and filling but also acts as the glue that holds all the delicious components together, creating that irresistible saucy, cheesy experience.

Fresh Garnishes: Cilantro and More

To complete the enchilada experience, fresh garnishes are key. A generous sprinkling of chopped cilantro adds a burst of freshness and a vibrant herbaceous note. Additional pico de gallo, a dollop of sour cream, and a side of creamy guacamole are perfect accompaniments, offering cooling textures and contrasting flavors that elevate the entire dish. And for a truly complete meal, don’t forget a side of Mexican Rice.

Crafting Your Delicious Ground Beef Enchiladas: A Step-by-Step Guide

Making these ground beef enchiladas is a rewarding process that comes together quickly. The steps are straightforward, ensuring a successful and delicious outcome every time. Here’s a detailed look at how to assemble this Tex-Mex masterpiece.

Adding the ground beef to sautéed onions and garlic in a cast iron skillet.

Cooked ground beef in a cast iron skillet, with a spoon ready to add the spices.

First, begin by building the savory foundation for your filling. In a large skillet – a cast iron skillet works wonderfully here for even heat distribution – melt the butter over medium heat. Add the finely diced yellow onions and minced garlic, sautéing them until they are fragrant and tender, which usually takes about 2-3 minutes. This step is crucial for developing a deep flavor base. Next, add the ground beef to the skillet. Break up the beef with a spoon or a meat chopper as it cooks, ensuring it browns evenly and thoroughly. Once the beef is completely browned, it’s important to drain off any excess liquid or fat from the pan. This prevents your enchiladas from becoming greasy. Finally, season the cooked beef generously with all the specified spices: chili powder, sweet smoked paprika, cumin, kosher salt, and fresh cracked black pepper. Stir in your chunky salsa or pico de gallo, and continue to cook the mixture for another 2-3 minutes, allowing the flavors to meld beautifully.

Shredded Chihuahua cheese being stirred into the cooked and seasoned ground beef filling in a cast iron skillet.

Once the ground beef filling is seasoned to perfection, remove the skillet from the heat. Allow the beef mixture to cool down slightly for about 5-10 minutes. This prevents the cheese from melting too quickly when stirred in. Then, gently fold in a portion of the shredded Chihuahua cheese. The warmth of the beef will subtly soften the cheese, making the mixture easier to handle and ensuring the cheese is evenly distributed within the filling. This beef and cheese mixture is now perfectly prepared and ready to be rolled into your tortillas, transforming into delectable enchiladas.

Carefully filling a flour tortilla with the ground beef and cheese enchilada filling.

Neatly arranged filled enchiladas in a baking pan, resting on a layer of red enchilada sauce.

Before rolling, preheat your oven to 350°F (175°C) and prepare your baking dish by spreading a thin layer of enchilada sauce across the bottom. This prevents the tortillas from sticking and adds moisture. Now, it’s time to assemble. Take an 8-inch flour tortilla, place about ¼ cup of the beef and cheese filling down the center, and roll it up tightly. Arrange the rolled enchiladas seam-side down in the prepared baking dish. Continue this process until all the filling is used, usually yielding 2 pans of 7-8 enchiladas each. Once all the enchiladas are neatly arranged, generously spoon the remaining enchilada sauce over them, ensuring they are mostly covered. Finally, sprinkle the remaining Chihuahua cheese over the sauce. Bake them in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the cheese is beautifully melted and golden. After removing them from the oven, let them rest for 5 minutes. Then, if desired, garnish with crumbled queso fresco and fresh cilantro before serving.

Notes & Tips for Enchilada Perfection

Achieving the perfect enchiladas involves a few key considerations and techniques. Whether you prefer them soft and saucy or with a delightful crispy edge, these tips will help you customize and master your dish.

If you prefer your tortillas to remain completely soft and pliable without any crispness, make sure to cover them all the way to the edges with the enchilada sauce and cheese. For those, like me, who enjoy a slight crispy edge and a contrast in texture, leave a small border of the tortilla uncovered by sauce and cheese. This allows the edges to crisp up slightly during baking, adding an extra dimension to each bite.

These enchiladas are incredibly freezer-friendly, making them ideal for meal prep. The filled and wrapped tortillas can be frozen uncooked for up to two months. When you’re ready to bake, simply thaw them overnight in the refrigerator and proceed with the baking instructions. Alternatively, you can assemble the entire dish, including the sauce and cheese topping, and keep it tightly wrapped in the fridge for up to a day before baking. This makes entertaining or busy weeknights a breeze.

Leftovers are just as delicious, if not more so! Cooked and cooled enchiladas can be stored in an airtight container in the fridge for 3-4 days. To reheat an entire pan, cover it tightly with foil and bake in a 350-degree Fahrenheit (175°C) oven until warmed through, usually about 20-25 minutes. Remove the foil for the last 5 minutes to re-crisp the cheese if desired. For individual servings, 1-2 enchiladas warm up perfectly in the microwave in 2-3 minutes.

If you choose to use corn tortillas instead of flour for a more traditional or gluten-free option, a crucial step is to give them a quick fry in a little oil before filling. Heat about 1/4 inch of oil in a skillet over medium heat and fry each tortilla for 30-45 seconds per side. This process makes the corn tortillas much more pliable and less likely to crack when rolling, and it also helps them maintain their structure and prevents them from getting too soggy during baking.

For an extra layer of flavor and to ensure the filling stays moist, consider stirring a couple of tablespoons of your enchilada sauce directly into the ground beef mixture before rolling. This helps bind the filling and infuses every part of the enchilada with rich sauce flavor.

Don’t be afraid to adjust the spice level to your preference. For more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the ground beef mixture. If you prefer a milder flavor, slightly reduce the amount of chili powder.

Serving suggestions abound with these versatile enchiladas. They are fantastic paired with fluffy Mexican Rice, hearty pressure cooker pinto beans, or a crisp side salad to balance the richness. A dollop of sour cream or a scoop of fresh guacamole also provides a wonderful cooling contrast.

Versatile Substitutions for Your Enchiladas

This recipe is wonderfully adaptable, allowing for various substitutions to fit dietary needs, preferences, or simply what you have on hand. Don’t let a missing ingredient deter you from making these fantastic enchiladas.

If you’re looking to keep these enchiladas dairy-free, simply swap the unsalted butter for an equal amount of olive oil when cooking the onions and garlic. For the cheese, there are many excellent non-dairy substitutes available on the market that melt beautifully. Choose your favorite brand of non-dairy shredded cheddar or Monterey Jack style cheese to achieve a similar cheesy texture and flavor.

For a delicious and lighter option than ground beef, ground turkey is an excellent substitute. It still provides a hearty, meaty flavor and texture that swaps out seamlessly in this recipe. When cooking ground turkey, you might find it has less fat to drain, but follow the same browning and seasoning process to build flavor.

While my homemade Red Enchilada Sauce offers unparalleled depth, using a good quality store-bought can of enchilada sauce is perfectly fine and a great time-saver when needed. Look for brands that offer a rich, authentic flavor to ensure your enchiladas are still packed with taste.

As mentioned, I prefer flour tortillas for their soft texture and ease of rolling in this recipe. However, you can easily swap them with corn tortillas if you prefer their flavor or need to make the dish gluten-free. Remember the tip about lightly frying corn tortillas in oil for 30-45 seconds per side to make them more pliable and prevent sogginess.

Chihuahua cheese is a superb Mexican melting cheese, but if it’s not readily available in your local grocery store, you can easily swap it for other good melting cheeses. Mozzarella is a great general substitute in a pinch, or for a more authentic Tex-Mex flavor, consider using Monterey Jack, a mild cheddar, or a Mexican blend shredded cheese. These cheeses will still provide that desirable gooey, bubbly topping and incorporate well into the filling.

For an added layer of vegetables, feel free to sneak in some finely diced bell peppers (any color) or grated zucchini into the ground beef mixture. This is a great way to boost nutrition without significantly altering the flavor profile. Just sauté them along with the onions and garlic.

If you don’t have fresh cilantro for garnish, a sprinkle of fresh chopped parsley can offer a similar fresh, herbaceous note, though the flavor profile will be slightly different.

A close-up shot of baked Ground Beef Enchiladas, topped with crumbled queso fresco and fresh green cilantro, showcasing the melted cheese and rich red sauce.

More Tasty Tex-Mex Favorites

Looking for more delicious recipes to complete your Tex-Mex feast? Explore these other fantastic dishes:

Weta Rice a.k.a. Mexican Rice

Al Pastor Tacos Recipe

Pressure Cooker Pinto Beans

Pollo Asado Chicken Recipe

Mexican Guacamole Recipe

Topo Chico Margarita

Authentic Carnitas

Did you try this amazing Ground Beef Enchiladas recipe? We’d love to hear from you! Please let me know by leaving a review or comment below. And for more delicious recipes and cooking tips, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 16 enchiladas

Ground Beef Enchiladas

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

These Ground Beef Enchiladas are a little spicy and totally cheesy, just good Tex-Mex should be, and perfect with my Red Enchilada Sauce! They are easy to make, freezer-friendly, and a guaranteed family favorite.

Ingredients

1 tablespoon Unsalted Butter
1 cup Yellow Onion, small diced
1 clove Garlic, minced
2 pound Ground Beef
1 tablespoon Chili Powder
1 teaspoon Sweet Smoked Paprika
1 teaspoon Cumin
Kosher Salt
Fresh Cracked Black Pepper
½ cup Chunky Salsa or Pico de Gallo
½ recipe Red Enchilada Sauce
3 cups Chihuahua Cheese, divided
14-16, 8-inch Flour Tortillas
1 wheel Queso Fresco, crumbled
Cilantro, for serving
Pico de Gallo, for serving
Sour Cream, for serving
Guacamole, for serving
Mexican Rice, for alongside

Instructions

In a large skillet over medium heat, melt the butter and add the onion and garlic to the pan. Cook till soft and fragrant, 2-3 minutes.

Add the ground beef to the pan and cook until fully browned, breaking it up into small crumbles. Drain off any excess liquid or fat from the pan.

Season the beef mixture with chili powder, paprika, cumin, salsa/pico, salt, and pepper. Continue cooking the mixture 2-3 minutes longer, allowing the flavors to meld.

Preheat the oven to 350˚F (175°C). Prepare 2, 9×13 baking dishes by coating them with pan release spray and spreading ½-¾ cups of enchilada sauce evenly on the bottom of each.

Remove the seasoned meat from the heat and let cool for 5-10 minutes. Stir in 1 ½ cups of shredded chihuahua cheese until well combined.

To form the enchiladas, take a slightly cooled meat mixture (about ¼ cup) and place it down the middle of an 8-inch flour tortilla. Roll it up tightly and place it seam-side down in the prepared 9×13 baking dish. This recipe typically yields 2 pans, with 7-8 enchiladas per pan. Continue rolling until all the meat mixture is used.

Generously spoon the remaining enchilada sauce over the rolled enchiladas to mostly cover them. Sprinkle the remaining chihuahua cheese over the sauce.

Bake in the preheated oven, uncovered, for 25-30 minutes, or until warmed through and the cheese is melted and bubbly.

Remove from the oven and let rest for 5 minutes. Top with crumbled queso fresco and fresh cilantro, then serve warm.

Notes

Notes & Tips

If you don’t like any crispness on your tortillas, cover them all the way to the edges with the sauce and cheese. I like a crispy edge, so I don’t take it all the way to the edge.

The tortillas can be filled, wrapped, and frozen for up to two months. You can also assemble everything and keep it in the fridge for up to a day before baking.

These enchiladas also make great leftovers. Cooked and cooled enchiladas can be kept in the fridge for 3-4 days. To reheat the whole pan do so in a 350-degree oven, covered in foil until warmed, then remove the foil and bake 5 minutes longer. 1-2 enchiladas warm in the microwave for 2-3 minutes.

If you opt to make these with corn tortillas, give them a quick fry, 30-45 seconds per side, in some oil to make them more pliable for rolling and to keep them from getting too soggy when baking.

Substitutions

If you would like to keep these enchiladas dairy-free, swap the butter for olive oil, and trade the chihuahua cheese for your favorite non-dairy substitute.

I great, lighter option for the ground beef is ground turkey! It still has a great meaty flavor and swaps out perfectly in this recipe.

I make my Red Enchilada Sauce homemade, but using a can from the store is just fine if needed.

I like these particular enchiladas made with flour tortillas, but you could swap them with corn tortillas to make them gluten-free too!

Chihuahua Cheese is a great Mexican melting cheese. If you can not find that, easily swap it for mozzarella in a pinch, or use Monterey Jack, a mild cheddar, or a Mexican blend shredded cheese.