Easy Ground Beef Enchiladas – A Quick, Cheesy Weeknight Dinner
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas (serves 4–6) 1x
Ingredients
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1 lb (450 g) lean ground beef (85/15 or 90/10)
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1 small onion, finely diced
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1 packet taco seasoning (or ~2 Tbsp homemade blend)
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1 cup enchilada sauce + ½ cup (divided)
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8–10 tortillas (corn or flour)
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2 cups shredded cheese (Mexican blend, cheddar + Monterey Jack, or preferred)
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Optional: ½ can black beans (drained), 1 can diced green chilies, corn, sliced jalapeños
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Garnishes: chopped cilantro, sour cream, diced tomatoes, sliced green onions
Instructions
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Preheat oven to 375 °F (190 °C). Grease a 9×13″ baking dish.
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In a skillet over medium-high, cook ground beef and onion until beef is no longer pink. Drain if needed.
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Stir in taco seasoning and ½ cup enchilada sauce. Add optional beans or chilies. Simmer ~2 minutes.
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Warm tortillas (microwave or dry skillet) for pliability.
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Spoon ~¼ cup filling into each tortilla, top with cheese, roll, and place seam-side down in dish.
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Pour remaining sauce over enchiladas, then sprinkle with remaining cheese.
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Cover with foil and bake 15 minutes; uncover and bake 5–10 minutes until cheese bubbles and edges crisp.
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Rest 5 minutes, garnish, slice, and serve.
Notes
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Warm tortillas before filling to prevent tearing.
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If mixture is too wet, simmer a bit longer or drain some liquid.
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Fully baked or unbaked, this recipe freezes well (up to 2–3 months).
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For vegetarian version, swap beef for beans, vegetables, or plant-based substitute.
Nutrition
- Calories: 420
- Fat: 22 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 25 g