If you’re craving a comforting Mexican food dish that’s simple to make, these homemade ground beef and cheese enchiladas are the perfect choice. Made with lean ground beef, melty cheese, and a flavorful red enchilada sauce, this easy dinner recipe is one the whole family will love.

an overhead photo looking down on a 9x13 casserole dish filled with ground beef enchiladas rolled up in flour tortillas with red sauce, cheese and cilantro

Why You’ll Love This Recipe

Easy to Make – No complicated steps, just an easy recipe that comes together quickly.
Great Flavor – Most homemade beef enchilada recipes mix ground beef with enchilada sauce, but mine takes it up a notch. I cook the beef with onions, garlic, chili powder, cumin, Mexican oregano, and paprika, creating a deeper, more authentic flavor in every bite.
Family Meal – This easy beef enchiladas recipe is perfect for the whole family, including kids and picky eaters. The flavorful filling is sure to please even the fussiest of appetites.
Customizable – Customize with your favorite toppings like pico de gallo, sour cream, and black olives.

Ingredients You’ll Need

To make the best beef enchilada recipe, you’ll need the following:

Lean Ground Beef – The hearty base of the beef mixture provides rich flavor without excess fat.
Herbs and Spices – You can go with store-bought enchilada seasoning, but I love making my own blend with spices like chili powder, cumin, paprika, and Mexican oregano. If you don’t have all the spices, taco seasoning works as a quick and tasty substitute.
Red Enchilada Sauce – For that bold, authentic flavor. When I’m in a pinch for time, I grab a store-bought sauce, but you can always use homemade enchilada sauce for a deeper, fresher taste.
Shredded Cheese – I recommend a Mexican cheese blend such as montery jack or cheddar cheese for that perfect, melty cheese texture that melts beautifully over your enchiladas.
Green Chiles – These bring a mild kick to the dish without overwhelming the flavor, making them perfect for those who love a bit of heat without too much spice.
Soft Flour Tortillas – The base of your enchiladas, soft and flexible, allowing you to roll them up easily.
Green Onions & Fresh Cilantro – These fresh herbs provide a crisp, bright contrast to the richness of the enchiladas and make the perfect garnishes for a pop of color and flavor.

Kitchen Tools: (affiliate links) 9×13 casserole dish | large cast iron skillet

an overhead view of 4 ground beef enchiladas rolled up in a 9x13 casserole dish with red sauce, cheese and cilantro sprinkled on top

an upclose photo showing the creamy ground beef inside of an enchilada. it has sour cream and black olives on top of the enchilada

How To Make Ground Beef and Cheese Enchiladas

Skip the store-bought ingredients and make these homemade enchiladas for taco night, or prep them ahead for busy weeknights.

Heat a large skillet over medium-high heat. Add the lean ground beef, breaking it up with a wooden spoon as it cooks. Once the beef is browned, drain any excess grease.
Stir in your seasonings and green chiles. Cook for 2-3 minutes over medium heat, allowing the spices to meld and become fragrant.
Preheat your oven to 375°F.
Spread 1/3 cup of enchilada sauce evenly in the bottom of a 9×13 casserole dish. Lay a soft tortilla shell on a flat surface, and add two tablespoons of red sauce and 2/3 cup of the beef mixture. Sprinkle with shredded cheese (Mexican blend or cheddar). Roll up the tortilla tightly, placing it seam-side down in the prepared baking dish.
Repeat the process with the remaining tortillas, enchilada filling, and cheese and place seam-side down.
Pour the remaining enchilada sauce over the top of the tortillas. Top with a generous amount of extra cheese.
Cover the dish with aluminum foil. Bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
Once baked, top the enchiladas with sour cream, pico de gallo, green onions, black olives, and fresh cilantro.
For a complete meal, serve alongside Mexican rice or Spanish rice.

9 rolled up baked enchiladas in a casserole dish

Recipe Tips for Easy Ground Beef Enchiladas

Use Soft Corn Tortillas: For a more authentic flavor, use soft corn tortillas instead of flour.
Add Beans: Boost flavor and protein by adding black beans or refried beans to the beef mixture.
Homemade vs. Canned Sauce: While canned enchilada sauce is quick, homemade sauce adds richer flavor. Either works great!
Extra Ground Beef on Top: Sprinkle extra seasoned ground beef on top of the enchiladas before baking for added texture and flavor.

Storage Tips

Refrigerator: Store any leftover enchiladas in an airtight container in the fridge for up to 3 days.
Reheat: Reheat individual portions in the microwave or oven for an easy meal the next day.

a ground beef enchilada cut in half so you can see the ground beef mixture on the inside.

More Recipes You Will Love

Ground Beef and Cheese Enchiladas with Flour Tortillas

A simple and delicious recipe for hearty ground beef and cheese enchiladas, packed with bold flavors from homemade or canned enchilada sauce, seasoned beef, and melty cheese. Perfect for busy weeknights, this family-favorite dish is customizable with beans, extra beef, and your favorite toppings. Serve with rice or a side salad for a complete meal!

Prep Time 15

Cook Time 15

Total Time 30

Serving Size 5

Equipment

1 Large Skillet
1 9×13 casserole dish

Ingredients

2 pounds ground beef
2 tablespoons dried minced onion or 1 small diced onion
1 teaspoon dried minced garlic or 4 cloves, minced
7 ounce can diced green chilies
2 teaspoons chili powder
1 teaspoon ground cumin
⅓ teaspoon mexican oregano or plain oregano
1 teaspoon paprika
2 teaspoon salt
15 ounce jar enchilada sauce
8-10 large flour tortillas
3 cups shredded cheese
Toppings: cilantro, onions, avocado, sour cream, black olives

Instructions

Heat a large skillet over medium-high heat. Add the lean ground beef, breaking it up with a wooden spoon as it cooks. Once the beef is browned, drain any excess grease.
Stir in your seasonings and green chiles. Cook for 2-3 minutes over medium heat, allowing the spices to meld and become fragrant.
Preheat your oven to 375°F.
Spread 1/3 cup of enchilada sauce evenly in the bottom of a 9×13 casserole dish. Lay a soft tortilla shell on a flat surface, and add two tablespoons of red sauce and 2/3 cup of the beef mixture. Sprinkle with shredded cheese (Mexican blend or cheddar). Roll up the tortilla tightly, placing it seam-side down in the prepared baking dish.
Repeat the process with the remaining tortillas, enchilada filling, and cheese and place seam-side down.
Pour the remaining enchilada sauce over the top of the tortillas. Top with a generous amount of extra cheese.
Cover the dish with aluminum foil. Bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
Once baked, top the enchiladas with sour cream, pico de gallo, green onions, black olives, and fresh cilantro.
For a complete meal, serve alongside Mexican rice or Spanish rice.

Notes

Use Soft Corn Tortillas: For a more authentic flavor, use soft corn tortillas instead of flour.
Add Beans: Boost flavor and protein by adding black beans or refried beans to the beef mixture.
Homemade vs. Canned Sauce: While canned enchilada sauce is quick, homemade sauce adds richer flavor. Either works great!
Extra Ground Beef on Top: Sprinkle extra seasoned ground beef on top of the enchiladas before baking for added texture and flavor.

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