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This easy ground beef enchiladas recipe makes dinner hassle-free and delicious. Unlike other enchilada recipes, mine balances bold flavors with easy prep to provide a cozy homemade dish without the stress.
Easy Enchiladas With Ground Beef
With my family’s busy schedule, I needed a quick and flavorful dinner. That’s when I created this recipe. It’s a hearty dish that is simple to make and comes together quickly with pantry staples.
I worked to create a recipe that anyone could make without any struggles, and that could be served for any occasion, such as busy weeknights, taking dinner to a friend in need, potlucks, or Sunday dinners. These enchiladas check all the boxes and are the best kind of comfort food! And the best part is, my family never gets tired of them, and you won’t either.
Recipe Ingredients
Here are all the ingredients needed to make this recipe for ground beef enchiladas, including simple substitutions.
- Fresh cilantro, chopped – This adds a freshness to the enchiladas. If you’re not a fan, try sliced green onions instead.
- 1 lb ground beef – Provides a hearty base. You can swap for ground turkey, chicken, pork, or plant-based crumbles.
- 14.5 oz can diced tomatoes – Adds juiciness and depth of flavor. Fire-roasted tomatoes work great for a smoky kick.
- ½ cup black beans – Pinto beans or refried beans also work well.
- ½ cup frozen corn – Adds a little sweetness to balance the savory ingredients. You can substitute canned corn (drained) or fresh corn kernels.
- 1 oz packet of taco seasoning – These little packets are the easiest way to infuse flavor. You can also use two tablespoons of homemade taco seasoning if you prefer.
- 8 (8-inch) flour tortillas – They’re soft and pliable for easy rolling. You can also use corn tortillas.
- 8 oz cheddar cheese, grated – Melts beautifully for that gooey factor. Monterey Jack, Colby, or a Mexican blend are great options.
- 2.25 oz can sliced black olives, drained – Adds a briny pop. If you’re not an olive fan, leave them out.
- 19 oz can red enchilada sauce – The key to rich, saucy enchiladas. Try green enchilada sauce for a tangier twist.
How To Make Ground Beef Enchiladas
These enchiladas are a quick and easy dinner. Just prepare the ground beef filling, assemble, roll, and bake! Let me show you how:
Prep & Cook the Filling
- Move the oven rack to the middle position and preheat to 350°F. Grease a 9 by 13-inch baking dish.
- In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a wooden spoon.
- Add the diced tomatoes, black beans, corn, and taco seasoning. Stir everything together and cook for 4-5 minutes to let the flavors meld.
Assemble the Enchiladas
- Spread ½ cup of enchilada sauce on the bottom of the prepared 9 by 13-inch baking dish.
- Take a flour tortilla, spoon ½ cup of beef into the center, and sprinkle with 2 Tablespoons of shredded cheese.
- Roll the tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas, nestling them snugly in the dish.
Bake and Serve
- Sprinkle with fresh chopped cilantro, serve warm, and enjoy!
- Pour the remaining enchilada sauce evenly over the top. Sprinkle the rest of the cheese and the sliced black olives over the enchiladas.
- Bake for 25-30 minutes, until the cheese is melted and the sauce bubbles.
Make It A Meal
I love to serve these enchiladas with this Killer Guacamole Recipe and this Cafe Rio Copycat Pico de Gallo recipe.
Ground Beef Enchiladas
Equipment
- Large Skillet
- 9×13 baking dish
- Wooden spoon or spatula
- measuring cups
- Cutting board and knife
Ingredients
FOR THE ENCHILADAS:
- 1 lb ground beef
- 14.5 oz can diced tomatoes
- ½ cup black beans, drained
- ½ cup frozen corn
- 1 oz packet of taco seasoning
- 8 8-inch flour tortillas
- 8 oz cheddar cheese, grated
- 2.25 oz can sliced black olives, drained
- 19 oz can red enchilada sauce
GARNISHES:
- Fresh cilantro, chopped
Instructions
- Move the oven rack to the middle position and preheat the oven to 350℉
- Lightly grease a 9 by 13-inch baking dish with nonstick cooking spray.
- Brown the ground beef in a large skillet.
- Add diced tomatoes, black beans, corn, and taco seasoning, and cook on medium-high heat for 4-5 minutes.
- Spread ½ cup of the enchilada sauce on the bottom of the prepared baking dish.
- Take a tortilla, add ½ cup of the beef mixture to the middle, and top with 2 Tablespoons cup of shredded cheese.
- Roll the tortilla up and place it seam-side down in the pan. Continue with the rest of the tortillas.
- Pour the rest of the enchilada sauce over the filled and rolled tortillas.
- Sprinkle the remaining cheese and the olives on top of the enchiladas.
- Bake for 25-30 minutes until bubbly.
- Sprinkle with chopped cilantro, serve, and enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
I created this recipe using flour recipes, but you can switch them out for corn tortillas. Just be sure to warm the corn tortillas before rolling them to help keep them from breaking while rolling them.
This is a mild-tasting recipe. Add diced jalapenos or chili powder to the sauce or beef mixture if you want to turn up the heat.
Please do not overdo it with the sauce. Just a light layer of sauce on the bottom of the dish and then some on top over all of the tortillas is plenty. Too much liquid results in soggy tortillas.
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