Ground Beef Enchiladas bring all the flavor—taco-spiced beef, beans, melty cheese, and sauce all wrapped up in a warm tortilla and baked to bubbly perfection.
Easy Ground Beef Enchiladas Recipe
I love enchiladas, but some take way too long—so I made a version that’s super quick and perfect for busy nights. These deliver big flavors fast!
They use ground beef (easy), require zero veggie chopping (yes please!), and work great with pre-shredded cheese.
Ingredients In Ground Beef Enchiladas
- Ground beef: Use lean (93/7) so it’s not too greasy.
- Beef bouillon: Adds rich beef flavor and a boost of salty seasoning.
- Tomato paste: Makes the filling thick and flavorful.
- Refried beans & black beans: Creates a creamy, hearty filling. Lately, I’ve been loving refried black beans in this dish!
- Tortillas: Medium taco-size flour tortillas fit best in the pan.
- Shredded cheese: Pre-shredded Mexican blend saves time. Freshly shredded melts better but takes a bit more effort.
The Best Enchilada Sauce To Use
I’ve made these Ground Beef Enchiladas with both store bought sauce and homemade sauce—both turn out great. But if you have a few extra minutes or want to make it special, go with homemade. It tastes the best and is really easy to whip up.
If you’re using sauce from the store, pick one you’ve tried before and enjoy. Just make sure it’s not too hot.
What To Serve With Ground Beef Enchiladas
- Cilantro lime rice: Light, fresh, and perfect for soaking up extra sauce.
- Mexican street corn: Creamy and full of flavor.
- Chips & salsa or guac: Always a hit and super easy to throw together.
- Black bean corn salad: A quick, refreshing side with avocado, lime, & corn.
- Pinto beans: My favorite! Make them in the slow cooker or pressure cooker.
Storage
Make-Ahead And Freezer Instructions
- Make-Ahead: Put together (unbaked), cover, and refrigerate for up to 2 days. Let sit out while the oven preheats, then bake—add 5–10 extra minutes if needed.
- Freeze: Wrap unbaked ground beef enchiladas well and freeze for up to 3 months. Thaw overnight in the fridge, then bake covered at 350°F for 25–30 minutes. Take off foil and bake 10–15 more minutes.
- Store Leftovers: Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until hot.
More Enchilada Recipes:
- Vegetarian Enchiladas with peppers and corn
- Beef Enchilada Soup with sweet potatoes
- Green Chile Chicken Enchiladas with a homemade green chile sauce
- Sweet Potato Enchiladas with black beans
- Crockpot Chicken Enchilada Casserole with corn tortillas
Ground Beef Enchiladas
Ground Beef Enchiladas are the ultimate weeknight win—easy to make, loaded with bold flavor, and smothered in cheesy goodness.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef 93/7
- 1 teaspoon beef bouillon powder see note 1
- 1/4 cup tomato paste
- 1/2 cup chicken broth or water in a pinch
- 1 (16-ounce) can refried beans
- 1 (15-ounce) can black beans drained and rinsed
- 2 cups red enchilada sauce divided, see note 2
- 8 flour tortillas
- 1-1/2 cups shredded 4-cheese Mexican blend see note 3
- Toppings as desired see note 4
Taco Seasoning (OR use 1 packet)
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and Pepper
Instructions
- Preheat oven to 350°F. If using homemade enchilada sauce, make that first.
- Heat oil in a large skillet over high heat. Add beef and sear for 1 minute per side. Break it up and cook until mostly browned. Add taco seasoning, beef bouillon, salt (I use 1/2 tsp), pepper (I use 1/2 tsp), and tomato paste. Stir until beef is fully cooked through.
- Pour in chicken broth. Simmer for 3–5 minutes, stirring often, until thickened and saucy.
- Reduce heat to medium. Stir in refried beans, black beans, and 1/4 cup enchilada sauce. Cook, stirring constantly, for 2 minutes until everything is well combined. Taste and adjust seasoning.
- Smear 1/4 cup enchilada sauce on the bottom of the baking pan.
- Set out all all the tortillas. Divide filling evenly among the tortillas, placing it on the lower third of each. Roll up tightly and place seam-side down in the pan.
- Pour remaining enchilada sauce over the top, spread evenly, then sprinkle evenly with cheese. Cover with foil.
- Bake covered for 10 minutes. Uncover and bake for 10–15 more minutes, or until cheese is melted and bubbly.
- Add desired toppings and serve hot.
Video
Recipe Notes
Note 1: If using a taco seasoning packet, you may want to skip the bouillon—it might already have enough salt.
Note 2: Homemade enchilada sauce has the best flavor and is surprisingly quick to make! If using store-bought, go with one you like and that isn’t too spicy.
Note 3: You can also use equal parts freshly shredded sharp cheddar and Monterey Jack.
Note 4: Top with anything you love—fresh lime, chopped cilantro, pico or tomatoes, diced avocado or guac, and sour cream or crema.
Storage: Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until hot.
Nutrition
Serving: 1serving | Calories: 796kcal | Carbohydrates: 63g | Protein: 47g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1199mg | Potassium: 850mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1285IU | Vitamin C: 6mg | Calcium: 278mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
