Cheesy Ground Beef Enchiladas with Red Sauce

These ground beef enchiladas are a hearty, comforting dinner filled with seasoned beef, sautéed onions and mushrooms, creamy refried beans, enchilada sauce, and plenty of melted cheese. They are easy to assemble, bake in less than an hour, and make a satisfying meal for busy weeknights, family dinners, or casual gatherings.

Ground beef enchiladas are one of those dependable recipes that always feel warm, filling, and full of flavor. The filling is made with browned ground beef, sautéed vegetables, garlic, cumin, oregano, chili powder, salt, and pepper. The mushrooms and onions add moisture and savory depth, while the refried beans help make each enchilada rich and satisfying.

This easy beef enchilada recipe is also practical. The components are simple, the steps are straightforward, and the finished dish tastes like something that took much longer to prepare. Once the tortillas are filled, rolled, covered with enchilada sauce, and topped with cheese, the oven does the rest of the work.

Flour tortillas make these enchiladas soft and easy to roll, but the seasoned beef mixture is also delicious in corn tortillas, tacos, tostadas, eggs, or salads. If you end up with extra filling, save it for another quick meal later in the week.

Serve these beef enchiladas with refried beans, guacamole, rice, a simple salad, or your favorite toppings. A sprinkle of fresh cilantro or chopped green onion adds a bright finish after baking.

Helpful tips

• You may have extra sautéed vegetables. Do not add all of them to the beef mixture if the filling looks too full. Save the extras for scrambled eggs, omelets, tacos, or bowls.
• You may also have extra ground beef filling. It keeps well and can be used in tacos, salads, nachos, or breakfast dishes.
• Do not reduce the herbs and spices too much. Cumin, oregano, chili powder, salt, and pepper give the enchiladas their bold, savory flavor.
• Flour tortillas are soft and easy to roll, but corn tortillas can also be used if you prefer their flavor and texture.
• A Mexican cheese blend works well for this recipe. Monterey Jack, asadero, cheddar, queso quesadilla, Colby Jack, or pepper Jack are all good options.
• For extra color and freshness, sprinkle chopped cilantro or green onion over the baked enchiladas just before serving.
• Refried pinto beans are delicious in this recipe, but refried black beans can be used if you like them better.
• Let leftovers cool completely before storing them in an airtight container in the refrigerator.

How to make ground beef enchiladas

Pre-step

Set out a large sauté pan or skillet, a spatula, and a baking dish. Having everything ready before you begin makes the enchiladas easier to assemble.

Step one

Gather the ground beef, onion, mushrooms, garlic paste, olive oil, salt, pepper, cumin, oregano, and chili powder.

Step two

Chop the onion and mushrooms into small pieces so they cook evenly and blend easily into the beef filling.

Step three

Heat the sauté pan over medium-high heat. Add the olive oil and let it shimmer. Add the chopped onion and sauté for about 5 minutes, stirring occasionally.

Step four

Add the mushrooms and garlic paste. Continue cooking for another 5 minutes, or until the vegetables are softened and fragrant. Remove the vegetables from the pan and set them aside.

Step five

Add the ground beef to the same pan. Break it into small pieces with a spatula, then add the cumin, oregano, chili powder, salt, and pepper. Cook for about 7 minutes, stirring as it browns. Add half of the cooked vegetables back to the pan and stir to combine.

Step six

Preheat the oven to 350 degrees Fahrenheit.

Step seven

Spoon a layer of enchilada sauce into the bottom of the baking dish. This helps keep the tortillas moist and adds flavor to the bottom of the enchiladas.

Step eight

Set up an assembly line with the tortillas, refried beans, shredded Mexican cheese blend, beef filling, and enchilada sauce.

Step nine

Spread a thin layer of refried beans onto each flour tortilla.

Step ten

Sprinkle cheese over the beans, then spoon some of the seasoned beef mixture on top.

Step eleven

Roll each tortilla tightly enough to hold the filling, then place it seam side down in the prepared baking dish. Continue until all the tortillas are filled and arranged in the dish.

Step twelve

Spoon enchilada sauce over the rolled tortillas, covering them evenly.

Step thirteen

Sprinkle the remaining cheese over the top of the sauced enchiladas.

Step fourteen

Bake uncovered for 25 minutes, or until the cheese is melted and the enchiladas are hot.

Let the enchiladas rest briefly before serving. Use a spatula to separate and lift them from the baking dish.

These ground beef enchiladas are delicious as they are, but they are even better with a spoonful of guacamole, extra sauce, or your favorite simple side dish.

Refrigerator Storage:

• Let the enchiladas cool completely before storing.
• Place them in an airtight container or cover the baking dish tightly with foil or plastic wrap.
• Store in the refrigerator for up to 5 days.

Freezer Storage:

• These enchiladas freeze well.
• For individual portions, wrap each enchilada in foil or plastic wrap, then place them in a freezer-safe bag or container.
• For a full batch, assemble the enchiladas in a freezer-safe dish but do not bake them first. Cover tightly with foil and freeze.
• Freeze for up to 3 months.

Reheating Instructions:

From the Fridge:

• Oven: Preheat to 350°F. Cover with foil and bake for 15–20 minutes, or until heated through.
• Microwave: Place an individual portion on a microwave-safe plate. Cover with a damp paper towel and heat in 30–45 second intervals until warm.

From the Freezer:

• For best results, thaw overnight in the refrigerator, then reheat using one of the methods above.
• To reheat directly from frozen, bake covered at 375°F for 40–45 minutes, or until hot in the center.

Other popular Mexican recipes

• Shrimp enchiladas
• Sour cream enchilada sauce
• Beef chile con queso
• Chicken enchiladas
• Chicken tacos
• Carne asada tacos
• Mexican crema

Originally published November 2016.