Ground Beef Enchiladas

These Ground Beef Enchiladas are a comforting Tex-Mex classic filled with seasoned beef, refried beans, and plenty of melted cheese — all wrapped in soft flour tortillas and baked in rich enchilada sauce until bubbly and irresistible. This family-friendly meal is easy to prepare, uses simple ingredients you likely already have, and delivers bold flavor in every bite.

Why You’ll Love This Recipe

Quick and simple: Ready in about an hour with minimal prep.
Perfectly cheesy and satisfying: Layers of melty cheddar and Monterey Jack give these enchiladas their signature creamy texture.
Customizable: Use your favorite enchilada sauce, or make it spicy or mild to suit your family’s taste.
Great for leftovers: They reheat beautifully for next-day lunches or easy weeknight dinners.

Ingredients

(Scroll to the recipe card below for exact quantities.)

Ground Beef: Choose lean ground beef (about 90/10) for a hearty yet not greasy filling.
Taco Seasoning: Adds that classic Tex-Mex flavor. You can use homemade or store-bought seasoning.
Water: Helps distribute the seasoning evenly as the meat simmers.
Refried Beans: Add creaminess and hold the filling together.
Red Enchilada Sauce: Choose a good-quality or homemade sauce — it’s the backbone of the flavor.
Flour Tortillas: Soft and sturdy, perfect for holding all that cheesy filling.
Cheddar Cheese: Sharp and melty, providing richness and color.
Monterey Jack Cheese: Smooth and creamy, balances the sharpness of the cheddar.
Fresh Cilantro and Green Onions: Optional but highly recommended for garnish and a burst of freshness.

Instructions

Step 1 – Prepare the Filling

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray.

In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon until browned and fully cooked. Drain excess fat if necessary.

Step 2 – Season the Beef

Sprinkle in the taco seasoning and water, stirring well to coat the meat. Simmer for about 5 minutes, until most of the liquid has evaporated and the mixture thickens slightly.

Step 3 – Add the Refried Beans

Stir in the refried beans until combined and heated through. This creates a rich, hearty filling that holds together perfectly when rolled. Remove from heat.

Step 4 – Assemble the Enchiladas

Pour about ½ cup of enchilada sauce into the bottom of your baking dish and spread it evenly.

Place a tortilla on a flat surface and spoon a line of the beef mixture down the center. Sprinkle 1 tablespoon each of cheddar and Monterey Jack cheese over the filling. Roll the tortilla tightly and place it seam-side down in the dish. Repeat with remaining tortillas and filling.

Step 5 – Add the Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure every piece is covered. Top with the remaining shredded cheese.

Step 6 – Bake

Bake uncovered for 25–30 minutes, or until the sauce is bubbling and the cheese is completely melted.

Step 7 – Garnish and Serve

Remove from the oven and let cool slightly before serving. Garnish with chopped cilantro and sliced green onions for a fresh finish.

Serving Suggestions

These enchiladas are delicious served as is, but they pair beautifully with classic sides such as:

Mexican rice or cilantro lime rice
Fresh avocado slices or guacamole
Simple corn salad or black bean salad
Sour cream, diced tomatoes, and shredded lettuce for topping

Make Ahead and Storage

To Make Ahead:
Prepare the enchiladas up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. When ready to serve, bake as directed (adding 5–10 minutes if baking straight from the refrigerator).

To Store Leftovers:
Cool completely, then store in an airtight container in the refrigerator for up to 3 days.

To Reheat:
Warm individual portions in the microwave or reheat covered in the oven at 325°F (160°C) until heated through.

Tips for the Best Enchiladas

Don’t skimp on the sauce — it keeps the enchiladas moist and flavorful.
Lay out all tortillas before filling to ensure even distribution of the beef mixture.
For a lighter version, use whole-wheat tortillas or replace part of the cheese with low-fat options.
You can easily turn this into a freezer meal — assemble, wrap tightly, and freeze for up to 2 months.