There’s nothing quite like sitting down to a plate of bubbling, cheesy ground beef enchiladas after a busy day. This one pan dinner recipe brings together all the comfort of home cooking with the convenience of minimal cleanup, making it ideal for hectic weeknights.
Whether you’re searching for recipes for dinner beef, supper ideas ground beef, or simple solutions for meal prep for the week ground beef, this dish checks every box. In this article, we’ll share the story behind these enchiladas, break down the recipe step-by-step, offer storage and prep tips, and answer common questions so you can enjoy them anytime.
A Family Weeknight Classic with Ground Beef
The first time I made ground beef enchiladas, I was standing in a small apartment kitchen after a long workday, hungry and looking for something that tasted like comfort without taking hours. My fridge held tortillas, shredded cheese, and a pound of ground beef—simple ingredients, but just enough to spark an idea. As the beef sizzled in the skillet and the aroma of spices filled the room, I realized I was creating the kind of meal that feels like a hug at the end of the day.
That first pan of enchiladas wasn’t perfect, but it was unforgettable. I remember pulling it from the oven, the cheese golden and bubbling on top, and thinking: This is exactly what I needed. From that point forward, enchiladas became more than just food; they turned into a go-to ritual for weeknights when energy ran low but the craving for something homemade ran high.
That’s the beauty of recipes for dinner beef—they’re versatile, satisfying, and perfect when you’re short on time. In fact, enchiladas are one of the best dinner recipes for two beef lovers who want to share something hearty without tackling a mountain of dishes afterward. Whether you’re cooking for yourself, your partner, or a whole family, this recipe adapts easily and always delivers the same delicious reward.
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Easy Cheesy Ground Beef Enchiladas
- Total Time: 40 minutes
- Yield: 8 enchiladas 1x
Description
These easy, cheesy ground beef enchiladas are a cozy one-pan dinner: tender tortillas rolled around a smoky beef filling, smothered in red enchilada sauce, and baked under a melty blanket of cheese. Weeknight-friendly, crowd-pleasing, and ultra-comforting.
Ingredients
FILLING
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 lb (450g) lean ground beef
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp dried oregano
3/4 tsp fine salt + 1/4 tsp black pepper
1 tbsp tomato paste
1 (4 oz/113g) can diced green chiles (mild)
1/2 cup canned black beans, drained (optional)
1/2 cup corn kernels (optional)
ASSEMBLY
2 cups (480ml) red enchilada sauce (store-bought or homemade)
8 soft tortillas (6–8 in / 15–20 cm; flour or corn)
2 cups shredded Mexican blend or cheddar–Monterey Jack
Toppings: chopped cilantro, sliced green onions, sour cream, avocado, jalapeños
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 in (23×33 cm) baking dish.
2. Make the filling: Heat oil in a large skillet over medium heat. Sauté onion 3–4 min until translucent; add garlic 30 sec.
3. Add ground beef; cook, breaking up, until browned. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper; cook 30 sec.
4. Stir in tomato paste, green chiles, and (if using) black beans and corn. Cook 1–2 min; remove from heat.
5. Warm tortillas (microwave 20–30 sec under a damp towel) to prevent cracking.
6. Assemble: Spread 1/2 cup sauce over the bottom of the baking dish. Place ~1/3 cup filling in each tortilla, add a pinch of cheese, roll up, and arrange seam-side down in the dish.
7. Pour remaining sauce evenly over enchiladas; sprinkle with the rest of the cheese.
8. Bake 18–22 min until bubbly and the cheese is melted. Optional: broil 1–2 min to brown.
9. Rest 5 min, then top with cilantro/green onions and serve with sour cream, avocado, and lime.
Notes
Corn vs flour: corn tortillas give classic flavor—briefly pan-warm or dip in warm sauce to prevent tearing.
Make-ahead: assemble up to 24 h (sans toppings); cover, refrigerate, then bake +5 min from cold.
Freezer: assemble in a foil pan, wrap well, freeze up to 2 months. Bake covered at 350°F (175°C) ~35–45 min, uncover last 10 min.
Spice level: add 1–2 tsp chipotle in adobo or extra chili flakes for heat.
Gluten-free: use GF corn tortillas and a certified GF enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Casseroles, Beef
- Method: Baked, One-Pan, Skillet + Oven
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg
Keywords: ground beef enchiladas, easy beef enchiladas, red enchilada sauce, cheesy enchiladas, one pan dinner
Why Cheesy Ground Beef Enchiladas Win Every Time
So, why do these easy cheesy ground beef enchiladas always get a round of applause? The answer is simple: they check every comfort food box while staying practical for real life. One pan means less time scrubbing dishes, while the combination of melty cheese, seasoned beef, and warm tortillas guarantees flavor in every bite.
They’re also perfectly suited for meal prep for the week ground beef. Make a batch on Sunday, tuck portions away in the fridge, and you’ve got grab-and-reheat comfort ready whenever the week gets hectic. Better yet, they freeze beautifully, which makes them a lifesaver on nights when even 30 minutes feels like too much.
Whether it’s a family gathering or a quiet weekday dinner, cheesy beef enchiladas consistently bring that cozy, homemade touch to the table. Their winning formula of ease, satisfaction, and flexibility is exactly what makes them a modern classic for today’s busy kitchens.
Simple Pantry Ingredients for One Pan Dinner
One of the best parts of these Easy Cheesy Ground Beef Enchiladas is that they use ingredients you probably already have in your pantry or fridge. Below is a clear, easy-to-follow ingredient table so you can gather everything quickly.
| Ingredient | Amount | Notes / Options |
|---|---|---|
| Ground beef | 1 pound | Lean (90/10) or regular for richer flavor |
| Onion | 1 small, diced | Yellow or white |
| Garlic | 2 cloves, minced | Garlic powder can substitute |
| Taco seasoning | 2–3 tbsp | Packet or homemade blend |
| Enchilada sauce | 2 cups | Red for classic taste or green for zesty twist |
| Tortillas | 8–10 medium | Flour or corn |
| Shredded cheese | 2–3 cups | Cheddar, Monterey Jack, or blend |
| Olive oil | 1 tbsp | For sautéing |
| Fresh cilantro | ¼ cup, chopped | Optional garnish |
Healthy Swaps: Use lean ground turkey or chicken, whole wheat tortillas, or sneak in veggies like bell peppers and zucchini. For meal prep for the week ground beef, consider doubling the recipe.
Step-By-Step: Making Easy Cheesy Ground Beef Enchiladas
- Cook the Filling: Sauté onion and garlic in olive oil. Add beef, brown thoroughly, then stir in taco seasoning and a bit of sauce. Simmer, then remove from heat.
- Assemble: Preheat oven to 375°F (190°C). Spread sauce in a greased dish. Fill tortillas with beef and cheese, roll, and place seam-side down.
- Top & Bake: Pour remaining sauce over tortillas, top with cheese, and bake uncovered for about 20 minutes until bubbly.
- Garnish: Let cool slightly, then garnish with cilantro, avocado, or sour cream.
Portion Tip: Halve for dinner recipes for two beef occasions or double for family-sized meal prep.
Serving Ideas & Delicious Variations
When your enchiladas come out of the oven, top with cilantro, sour cream, avocado, or lime juice. Pair with Spanish rice, refried beans, or a green salad. For gatherings, chips with salsa or queso complete the meal.
For variety, swap beef for chicken, turkey, or even beans and mushrooms for a vegetarian version. Mix cheese types—cheddar, Monterey Jack, or queso fresco—to suit your taste. These tweaks keep your supper ideas ground beef inspired and exciting.
Make-Ahead, Storage & Meal Prep Tips
- Refrigerating: Cool baked enchiladas, then cover tightly. Keep for 3–4 days.
- Freezing: Assemble but don’t bake. Wrap tightly and freeze up to 2 months. Thaw in fridge before baking, or bake frozen with extra time.
- Reheating: Microwave servings covered with a damp paper towel, or reheat in the oven at 350°F.
For meal prep for the week ground beef, portion enchiladas with toppings in separate containers for fresh taste after reheating.
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Yes—corn tortillas give authentic flavor. Warm them before rolling to prevent tearing.
What cheese works best?
Cheddar, Monterey Jack, or a Mexican blend. Mix them for ideal melt and taste.
How do I keep tortillas from getting soggy?
Quickly fry corn tortillas before filling, and don’t oversaturate with sauce.
Can I freeze enchiladas ahead?
Yes—perfect for meal prep for the week ground beef. Wrap unbaked enchiladas well and freeze.
What sides go best?
Spanish rice, beans, fresh salad, or chips with salsa/guacamole.
Conclusion
Easy Cheesy Ground Beef Enchiladas are flavorful, simple, and versatile. They shine among recipes for dinner beef because they adapt to families, potlucks, or dinner recipes for two beef occasions effortlessly. With one-pan ease and customizable ingredients, they’re a weeknight lifesaver.
Cook once for comfort food now or prep a pan for later; either way, these cheesy enchiladas guarantee smiles at the table. Bring this recipe into your weekly routine, and savor the blend of coziness and convenience it provides.
