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