Few dishes are as satisfying, crowd-pleasing, and easy to make as ground beef enchiladas. These cheesy, saucy oven-baked delights bring bold flavors, creamy textures, and a little kick of heat — all wrapped up in soft tortillas and baked until bubbly and golden.
This particular version is my go-to when I’m craving something rich and comforting, yet quick and low-fuss. It’s ideal for busy weeknights, summer gatherings, or even backyard fiestas. Growing up, enchiladas were a summer staple in our household. My mom would make huge pans of them for family parties, and the scent of that melted cheese and simmered red sauce wafting from the oven meant one thing: dinnertime joy.
These enchiladas are stuffed with juicy ground beef seasoned with onion, garlic, and taco spices, then smothered in enchilada sauce and two types of gooey cheese — cheddar and Monterey Jack — for the ultimate Mexican comfort food.
Table of Contents
Why You’ll Love This Ground Beef Enchiladas Recipe
- Bold Mexican flavor with just the right amount of spice
- Melty cheese and saucy goodness in every bite
- Perfect for summer meals — fresh, filling, and festive
- Great for feeding a crowd or prepping ahead
- Easy to customize with your favorite ingredients or dietary swaps
Cheesy Oven-Baked Ground Beef Enchiladas
Equipment
- 9×13-inch baking dish
- Large skillet (for beef)
- Wooden spoon or spatula (for stirring)
- Knife and cutting board (for onion, garlic, cilantro, tomatoes)
- Can opener (for enchilada sauce)
- Measuring cups and spoons
- Cheese grater (if shredding cheese)
- Aluminum foil
- Oven
- Spoon (for filling tortillas)
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp taco seasoning
- Salt & pepper to taste
- 1 can 10 oz red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 medium flour tortillas
- Fresh cilantro for garnish
- Optional: sliced cherry tomatoes and lime wedges for serving
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet, cook ground beef and diced onion over medium heat until beef is browned. Drain excess fat.
- Stir in garlic, taco seasoning, salt, and pepper. Cook for 1–2 minutes until fragrant.
- Pour in half of the enchilada sauce and 1 cup of shredded cheese. Stir to combine and remove from heat.
- Spoon beef mixture into the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- Pour remaining enchilada sauce over the top of the tortillas. Sprinkle with remaining cheddar and Monterey Jack cheese.
- Cover with foil and bake for 15 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro, cherry tomatoes, and lime wedges before serving.
What you will need + Helpful Substitutions
For the Filling:
- 1 lb ground beef – You can sub with ground turkey, chicken, or plant-based meat for a lighter option.
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp taco seasoning – Use store-bought or make your own blend with cumin, paprika, chili powder, and oregano.
- Salt and pepper to taste
For the Assembly:
- 1 can (10 oz) red enchilada sauce – Try green enchilada sauce for a zestier twist.
- 2 cups shredded cheddar cheese – Sharp cheddar gives great contrast; use mild if you prefer.
- 1 cup shredded Monterey Jack cheese – Known for its meltiness. Mozzarella works in a pinch.
- 8 medium flour tortillas – Corn tortillas are traditional and gluten-free; just warm them slightly to prevent tearing.
- Fresh cilantro – Optional, but adds a bright herbal note.
Optional Toppings:
- Sliced cherry tomatoes
- Lime wedges
- Avocado or guacamole
- Sour cream or crema
- Hot sauce
Step-by-Step Instructions with Pro Tips
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
👉 Tip: If using corn tortillas, warm them in a skillet or microwave under a damp paper towel to make them more pliable.
Step 2: Cook the Beef Filling
In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and onions are softened, about 6–8 minutes. Drain off any excess fat.
Add in garlic, taco seasoning, and a pinch of salt and pepper. Stir and cook for 1–2 minutes until fragrant.
Step 3: Mix in Sauce & Cheese
Stir in half of the enchilada sauce and 1 cup of shredded cheddar. This makes the filling moist, cheesy, and full of flavor.
👉 Tip: Remove from heat once the cheese is mostly melted and the mixture is cohesive.
Step 4: Fill & Roll
Spoon the beef mixture into each tortilla, roll them tightly, and place seam-side down in your prepared baking dish. You should fit 8 enchiladas across the pan.
Step 5: Sauce & Cheese Topping
Pour the remaining enchilada sauce over the top, making sure each enchilada is well coated. Sprinkle with remaining cheddar and all of the Monterey Jack cheese.
👉 Tip: If you like extra crispy cheese edges, leave a few spots of tortilla uncovered!
Step 6: Bake
Cover with foil and bake for 15 minutes. Then uncover and bake an additional 10 minutes, until the cheese is melted and bubbly and the edges are golden brown.
Step 7: Garnish & Serve
Top with chopped cilantro, and if desired, add cherry tomatoes and lime wedges. Serve immediately while hot and gooey.
Topping Suggestions
Elevate your enchiladas with these flavorful add-ons:
- Diced avocado or guacamole
- Mexican crema or sour cream
- Sliced jalapeños
- Hot sauce (Valentina, Cholula, or Tapatío)
- Pickled red onions
- Cotija cheese or queso fresco
Nutrition Info (Per Serving)
- Calories: 480 kcal
- Protein: 28g
- Carbs: 26g
- Fat: 31g
- Fiber: 2g
- Sugar: 3g
Note: Values are estimated and vary based on brands and substitutions.
Storage & Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze tightly wrapped portions (without fresh toppings) for up to 2 months.
Reheating:
- Oven: Bake at 350°F for 15–20 minutes until warmed through.
- Microwave: Heat individual enchiladas on high for 1–2 minutes, covered.
👉 Pro Tip: Add a splash of enchilada sauce or broth before reheating to keep things moist.
Ingredient Substitutions Recap
- Ground Beef → Ground Turkey: Leaner protein.
- Flour Tortillas → Corn Tortillas: Gluten-free option.
- Cheddar → Pepper Jack: Spicier cheese.
- Enchilada Sauce → Salsa: Tangy alternative.
- Cilantro → Parsley: Milder herb garnish.
What to Serve with Ground Beef Enchiladas
Balance the cheesy richness with these refreshing sides:
- Mexican street corn (elote)
- Mexican Rice: Fluffy, flavorful side.
- Avocado-lime rice
- Cilantro-lime slaw
- Refried beans or black beans
- Watermelon and feta salad
- Crispy tortilla chips with salsa or guacamole
And don’t forget a cool drink:
- Agua fresca (try watermelon or cucumber-lime)
- Iced hibiscus tea
FAQs
Can I make ground beef enchiladas ahead of time?
Absolutely. Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake when ready to eat.
Can I use different cheeses?
Definitely. Try Pepper Jack, mozzarella, or Mexican cheese blend for variation.
How spicy is this ground beef enchiladas recipe?
Mild to moderate. For more heat, add jalapeños or extra hot sauce. For less, omit the taco seasoning and use a mild sauce.
How do I make homemade enchilada sauce?
Simmer 1 cup tomato sauce, ½ cup broth, 1 tbsp chili powder, 1 tsp cumin, and ½ tsp garlic powder for 10 minutes.
These cheesy oven-baked ground beef enchiladas are the kind of dish that brings people together — simple, flavorful, and deeply satisfying. Whether you’re hosting a summer cookout or enjoying a quiet dinner with the family, this recipe offers a taste of Mexican comfort and sunshine in every bite.
Try it once, and it’s sure to become part of your summer dinner rotation. If you make it, I’d love to see your version — tag me with #GroundBeefEnchiladas and share the joy!
