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These quick and easy Ground Beef Enchiladas are perfect for a weeknight meal the whole family will love! With just 6 ingredients, they come together in a snap!
My family LOVES Mexican food and this recipe is no exception!! In fact, we love this recipe so much that it was the very first recipe I ever posted here on Dance Around the Kitchen wayyyy back in 2018!!!
It’s a recipe my mom cooked often growing up and probably the most requested by my siblings and I. And now that I’m the one cooking for my family, I see why Mom made it so often – it’s just SO quick & easy!
Ingredients Needed
- Enchilada Sauce – I’m picky when it comes to canned enchilada sauce and Old El Paso is my go-to! For this recipe, use red sauce (rather than green enchilada sauce).
- Ground Beef – Though ground beef is my favorite, you could also use ground turkey, chicken or pork.
- Minced Onion – I keep it really simple, but you could also add diced bell peppers, taco seasoning, chili powder and/or green chiles to the beef mixture.
- Refried Beans – You can use regular or fat free refried beans OR refried black beans.
- Flour Tortillas – I’ve always used flour tortillas for this recipe rather than corn tortillas.
- Shredded Cheese – Cheddar, Monterey Jack, Pepper Jack or a Mexican blend cheese all work great.
How to Make Enchiladas
First, get the oven pre-heated so it’s ready to go once you’ve got the enchiladas rolled up! Pour a little bit of the enchilada sauce into the bottom of a casserole dish so they don’t stick.
Next, you’ll add the ground beef and onion to a large skillet over medium-high heat. Brown and crumble the meat until it’s cooked through. Discard the excess grease.
Then add the refried beans to the beef and stir until combined.
To each of the tortillas, add some shredded cheese and about 1/4 cup of the beef filling. You will not use all of the beef for this part – just set it aside for now.
Roll up the tortillas and place them into the prepared pan seam side down.
Now you’ll add the remaining sauce to the beef and bean mixture and pour it over the rolled up enchiladas.
Top with the rest of the cheese and bake!!
NOTE – These enchiladas are really saucy! We love dipping tortilla chips into the extra meaty sauce!!
My Favorite Enchilada Toppings
- Fresh Cilantro
- Guacamole
- Green Onions
- Black Olives
- Sliced Jalapenos
- Diced Avocado
- Sour Cream
- Hot Sauce
- Salsa or Pico De Gallo
Frequently Asked Questions
These are great served with Mexican rice or chips and salsa or guacamole! For dessert, these easy churro bites and this fried ice cream pie are my two favorites with this meal!!
Leftover enchiladas can be kept refrigerated in an airtight container for up to 5 days.
Using soft corn tortillas is a great option, especially if you eat gluten free. However, I do like to warm them up before rolling them.
Not at all!! For me, I like it this way so the entire family enjoys it. However, if you want them to have some heat, it’s easy to spice them up! You can stir some cayenne pepper into the beef mixture, use a “hot” enchilada sauce or use Pepper Jack cheese.
Other Mexican Recipes for Busy Weeknights
Easy Ground Beef Enchiladas
Equipment
- One 9×13-inch baking dish
Ingredients
- 1 19-ounce can red enchilada sauce
- 1 pound ground beef
- 1 tablespoon minced onion
- 1 16-ounce can refried beans
- 8 8-inch flour tortillas
- 2 cups shredded cheddar cheese
- Toppings optional
Instructions
- Heat oven to 350°F.
- Pour about 1/2 cup of the enchilada sauce into a 9×13-inch baking dish and save the rest for later.1 19-ounce can red enchilada sauce
- Brown the ground beef with the onions in a large saucepan; drain.1 pound ground beef, 1 tablespoon minced onion
- Stir in the refried beans.1 16-ounce can refried beans
- Scoop 1/4 cup of the meat and bean mixture onto each tortilla. NOTE: You will have leftover meat/bean mixture, which you'll use in the next step. Sprinkle each with 2 tbsp cheese, roll up the tortilla, and place into the 9×13 pan.8 8-inch flour tortillas, 2 cups shredded cheddar cheese
- Add the remaining enchilada sauce to the meat and bean mixture; stir well.1 19-ounce can red enchilada sauce
- Pour the sauce over the enchiladas and spread to an even layer.
- Sprinkle the remaining cheese on top and bake for 20-25 minutes or until bubbly.2 cups shredded cheddar cheese
- Top with lettuce, tomatoes, sour cream, avocados and cilantro, if desired.Toppings
Notes
- Spice it up! Use “hot” enchilada sauce or add some cayenne pepper to the beef mixture! Or simply top with a few splashes of hot sauce!
- Add some veggies! Add diced onion, diced bell peppers and/or green chiles to the ground beef as it cooks.
- Use all that sauce! Leftover sauce in the casserole dish is great scooped up with some tortilla chips!
Nutrition
On this recipe, there isn’t a way to access the recipe card to print. The “jump to recipe” prompt (usually above the photo) is missing, and I would love to have this recipe.
Dinner winner! Love incorporating this into the “Taco Tuesday” rotation and each family member can add toppings to their liking!
Easy & cheesy — two of my favorite qualities in a meal! Love that it’s customizable with toppings for adults but still full of flavor without! Paired with some Mexican rice, it’s a dinner the whole family devours!
I’m with ya, Lindsey! So glad your family enjoys this meal! 🙂
This made a delicious Monday night meal. Followed recipe & both my husband and I love it. We have leftovers for tomorrow night’s dinner!! I’m going to make your other main dishes. It’s simply excellent. Thank You!!
Woohoo!! So happy to hear! 🙂 ~Kelsey