If you are craving a meal that bursts with flavors, comfort, and a bit of festive charm, this Ground Beef Enchiladas Recipe is going to become your new favorite dinner go-to. It’s rich, saucy, and cheesy with the perfect blend of spices that bring out the best in every bite. Whether it’s a weeknight family dinner or a casual gathering, these enchiladas deliver that winning combination of hearty ground beef wrapped in soft tortillas, smothered in a velvety homemade enchilada sauce, and topped with gooey Monterey Jack cheese. It’s a dish that feels like a warm culinary hug from start to finish.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a key role in building the layers of taste, texture, and that vibrant red color that enchiladas are famous for. From the earthy spices to the creamy cheese and fresh aromatics, every component works together to create something truly special.
- Onion powder (1 teaspoon): Adds a gentle sweetness and depth without overpowering the dish.
- Garlic powder (1 teaspoon): Intensifies the savory undertones that make this recipe so comforting.
- Cumin powder (1 tablespoon): Brings a warm, smoky note that’s classic in Mexican-inspired cooking.
- Paprika (1 tablespoon): Offers a subtle smoky flavor and lovely color to the sauce.
- Dried oregano (½ tablespoon): Adds an herbaceous hint that balances the richness perfectly.
- Olive oil (3 tablespoons total): Used for sautéing and sauce making, it enriches flavor and texture.
- All-purpose flour (3 tablespoons): The key to thickening the enchilada sauce to a luscious consistency.
- Chicken stock (2 cups): Provides a savory base for the enchilada sauce, enhancing umami.
- Canned tomato sauce (1½ cups): Creates a tangy, vibrant sauce foundation.
- Salt (¼ teaspoon) and pepper (½ teaspoon): Essential seasoning to bring all the flavors into harmony.
- Minced garlic (1 teaspoon): Fresh garlic aroma that infuses the beef for more dimension.
- Small white onion, finely chopped (1): Gives sweetness and texture in the ground beef filling.
- Diced green chilies (1 can, 4 ounces): Adds a mild heat and a nice pop of flavor.
- Ground beef (2 pounds, 85% lean): The hearty protein star of the dish that absorbs all the spices beautifully.
- Large flour tortillas (8, burrito size): Soft wraps that hold the filling together with perfect tenderness.
- Monterey Jack cheese (2 cups, freshly grated): Melts wonderfully on top for that irresistible cheesy finish.
- Cilantro (optional): Adds fresh herbal brightness when sprinkled on top before serving.
How to Make Ground Beef Enchiladas Recipe
Step 1: Mix Your Spice Blend
Start by combining the onion powder, garlic powder, cumin, paprika, and dried oregano in a small bowl. This simple spice mix is the flavor backbone of your enchilada sauce and beef filling, so make sure to give it a good stir and set it aside for easy access as you go.
Step 2: Prepare the Enchilada Sauce
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the flour and stir constantly for about a minute to cook out the raw flavor, creating a smooth roux. Quickly whisk in half a cup of chicken stock—it will thicken immediately into a paste. Then add the rest of the chicken stock, tomato sauce, salt, pepper, and 2 tablespoons of your pre-mixed spices. Turn the heat up slightly and keep whisking for 3 to 5 minutes until the sauce thickens into a silky, rich texture. Remove it from heat and set aside.
Step 3: Cook the Ground Beef Filling
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Toss in the minced garlic and finely chopped onion and sauté for about 2 minutes until fragrant and translucent. Stir in the diced green chilies and the ground beef, breaking it up as it cooks. Sprinkle in the remaining spice mix and continue cooking until the beef is browned through. Pour in about ¼ cup of the enchilada sauce and let it simmer for 2 more minutes to soak up all those flavors, then remove from heat.
Step 4: Assemble the Enchiladas
Preheat your oven to 350 degrees Fahrenheit. Lightly spread some enchilada sauce across the bottom of a 9×13-inch baking dish to prevent sticking and add extra flavor. Lay out each tortilla and spoon the beef mixture along the lower third of each one. Roll them tightly and place seam-side down in the dish. Once they are all nestled in the dish, pour the remaining sauce evenly over the enchiladas and scatter the grated Monterey Jack cheese on top.
Step 5: Bake to Perfection
Cover the baking dish and bake for 10 minutes, allowing the cheese to melt and the flavors to meld beautifully. Then remove the cover and bake for another 10 minutes to get a slight golden crust on top. When the timer goes off, take your enchiladas out and get ready to serve a plateful of cheesy, saucy goodness.
How to Serve Ground Beef Enchiladas Recipe
Garnishes
The finishing touches can elevate your Ground Beef Enchiladas Recipe to the next level. Fresh cilantro sprinkled over the hot enchiladas adds a bright, herbaceous hit that contrasts beautifully with the richness. A dollop of sour cream or a drizzle of cool crema can introduce a delightful creaminess, while some sliced avocado offers a buttery texture that complements every bite. Don’t forget a wedge of lime to squeeze over for a zesty punch!
Side Dishes
Ground Beef Enchiladas pair wonderfully with a selection of crowd-pleasing sides. Mexican rice or cilantro-lime rice add a touch of fresh flavor and soak up any extra sauce in your plate. A simple side of refried beans or black beans rounds out the protein with earthy richness. For a lighter option, a crisp green salad with tangy vinaigrette or grilled corn on the cob with chili-lime seasoning makes an excellent accompaniment.
Creative Ways to Present
Love entertaining? Turn your enchiladas into a fun buffet by serving the beef filling, sauce, and cheese separately so everyone can build their own. Or try rolling the enchiladas individually in tortillas and wrapping in foil for easy grab-and-go party bites. For a modern twist, assemble mini enchilada stacks layered in small ramekins, perfect for dinner parties and stunning presentations.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any enchilada leftovers in an airtight container and refrigerate. They will keep well for up to 3 days while maintaining good flavor and texture. This is perfect for quick lunches or easy dinners when you need a fast but satisfying meal.
Freezing
You can freeze the enchiladas before baking by assembling them in a foil-lined dish and wrapping tightly with plastic wrap or foil. Store them in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge, then bake according to the instructions with an additional 10 to 15 minutes to ensure even heating.
Reheating
To reheat refrigerated enchiladas, cover them with foil and warm in a 350-degree oven for about 15 minutes until heated through. Avoid microwaving if you want to keep the tortillas from getting soggy and to preserve the melty, cheesy top just right.
FAQs
Can I use ground turkey instead of ground beef in this recipe?
Absolutely! Ground turkey is a great lean option that will work perfectly with the spices and sauce in this Ground Beef Enchiladas Recipe. Just be mindful that turkey can dry out faster, so avoid overcooking and consider adding a bit more sauce for moisture.
Is it possible to make this recipe gluten-free?
Yes! Swap the flour tortillas for gluten-free corn tortillas, and replace the all-purpose flour in the sauce with a gluten-free flour blend or cornstarch slurry. This way you can enjoy all the flavors without worry.
How spicy are these enchiladas?
These enchiladas have a mild to medium spice level thanks to the diced green chilies and the warming spices. They are flavorful without being overwhelming, but you can always adjust the amount of chili or add fresh jalapeños if you like a bit more heat.
Can I prepare parts of the recipe ahead of time?
Definitely! You can make the enchilada sauce and beef filling a day ahead and store them in the refrigerator. When you’re ready, just assemble and bake. It makes mealtime much quicker while still tasting fresh.
What cheese can I substitute for Monterey Jack?
Monterey Jack melts beautifully and has a mild flavor, but you can substitute with mild cheddar, mozzarella, or even a Mexican cheese blend depending on your taste and preference.
Final Thoughts
If you’re looking for a comforting, crowd-pleasing dish to add to your recipe box, this Ground Beef Enchiladas Recipe has everything you need. It’s approachable, packed with flavor, and perfect for any occasion that calls for a little extra warmth at the table. I can’t wait for you to try it and make it your own little fiesta of flavor!
Print
Ground Beef Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Ground Beef Enchiladas feature a flavorful, homemade enchilada sauce simmered to perfection and wrapped in soft flour tortillas filled with spiced ground beef and melted Monterey Jack cheese. Baked until bubbly and golden, this classic Tex-Mex dish serves as a comforting and satisfying meal perfect for family dinners.
Ingredients
Spice Mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon cumin powder
- 1 Tablespoon paprika
- 1/2 Tablespoon dried oregano
Enchilada Sauce
- 2 Tablespoons olive oil
- 3 Tablespoons all-purpose flour
- 2 cups chicken stock
- 1 ½ cups canned tomato sauce
- ¼ teaspoon salt
- ½ teaspoon pepper
Beef Filling
- 1 Tablespoon olive oil
- 1 teaspoon minced garlic
- 1 small white onion, finely chopped
- 1 can (4 ounces) diced green chilies
- 2 pounds 85% lean ground beef
- Remaining Spice Mix from above
- About ¼ cup prepared enchilada sauce (from above)
Assembly
- 8 large flour tortillas (burrito size)
- 2 cups freshly grated Monterey Jack cheese
- Cilantro, optional for garnish
Instructions
- Prepare Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin powder, paprika, and dried oregano. Set aside.
- Make Enchilada Sauce: In a large saucepan over medium heat, warm 2 tablespoons of olive oil. Stir in flour to create a paste and cook for 1 minute, stirring constantly to avoid burning.
- Incorporate Liquids: Whisk in ½ cup chicken stock immediately; it will thicken quickly into a smooth paste. Then add the remaining 1 ½ cups chicken stock, tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk to combine evenly.
- Simmer Sauce: Increase heat to medium-high and cook the sauce for 3 to 5 minutes, whisking frequently, until it thickens. Remove from heat and set aside.
- Preheat Oven: Set your oven to 350°F (175°C) to warm up while preparing the filling.
- Cook Beef Filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and finely chopped onion; sauté for about 2 minutes until fragrant.
- Add Chilies and Beef: Stir in diced green chilies and ground beef, breaking up the meat with a spoon. Sprinkle in the remaining spice mix and cook for another 2 minutes until beef is fully browned and cooked through.
- Finish Filling: Pour in approximately ¼ cup of the prepared enchilada sauce into the skillet with the beef mixture. Stir and cook for an additional 2 minutes. Remove from heat.
- Assemble Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Place a portion of the beef filling along the lower third of each flour tortilla, then roll it up tightly and place seam-side down in the dish. Repeat for all tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle evenly with freshly grated Monterey Jack cheese.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 10 minutes. Remove the foil and bake uncovered for another 10 minutes to allow the cheese to melt and develop a slight golden color.
- Serve: Remove from oven and serve warm. Garnish with chopped cilantro if desired and enjoy your delicious homemade ground beef enchiladas!
Notes
- You can substitute chicken stock with vegetable stock for a slight flavor variation.
- Use corn tortillas instead of flour tortillas for a gluten-free version if desired, but adjust the cooking time accordingly.
- For added heat, include jalapeños or hot sauce in the beef mixture or enchilada sauce.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Monterey Jack cheese provides a creamy melt; you can substitute with cheddar or a Mexican cheese blend.
