Best Ground Beef Enchiladas – Layered with flour tortillas, ground beef, onions, green bell pepper, the best homemade enchilada sauce, and melty cheese! They are simple and delicious and the perfect meal for the family. From start to finish, you will be eating enchiladas in less than an hour!
My homemade beef enchiladas are not only so easy to make but they are budget and kid friendly! These are one of my favorite weeknight meals to make. We like to top ours with sour cream and fresh avocado or guacamole.
This recipe serves about 4 people giving each person two large enchiladas. If you are cooking for a large crowd you can easily double this recipe. If you are cooking for a smaller crowd, these enchiladas make delicious leftovers as well!
Ingredients to make the best Ground Beef Enchiladas:
Soft Taco Flour Tortillas – You’ll need about eight 6″ flour tortillas. If you want, you can also use large king size corn tortillas if you prefer corn.
Ground Beef – I used 90/10 fat ratio ground beef but you can use whatever ground beef you have on hand. If it is a fattier beef, be sure to drain excess grease from pan.
Onion – I used yellow sweet onion, but you can also use red or white onion.
Green Bell Pepper – You can also use poblano or anahiem chiles.
Salt – I almost always use sea salt in my recipes, but you can also use kosher, Himalayan or your favorite salt.
Black Pepper – I used fresh cracked black pepper but you can also use ground black pepper.
Garlic Cloves – Fresh garlic is best! But, in this recipe it would be okay to substitute for 1 tsp garlic powder.
Mexican Cheese – I used pre-shredded Mexican cheese. You can also use cheddar cheese as well! Both work great.
Canola Oil – You may also use vegetable or olive oil.
All-Purpose Flour – This will help to thicken the enchilada sauce.
Tomato Paste – If you don’t have tomato paste, you can substitute for tomato sauce or ketchup.
Cumin – Adds a delicious flavor to the sauce.
Dried Oregano – You may also use fresh, chopped cilantro. Double the amount if using fresh.
Chili Powder – A good quality chili powder is best.
Water – For the enchilada sauce.
Tools to have on hand:
- 9″x13″ Baking Dish – To bake the enchiladas in.
- Measuring Cups + Spoons – For properly measuring all of your ingredients.
- Cutting Board + Chef Knife – To chop the onion.
- Mixing Bowl – To toss the shredded chicken with onion and salsa.
How to make the best ever Ground Beef Enchiladas:
For the enchilada sauce: In a small saucepan over medium heat, whisk together oil and flour. Stir in tomato paste, cumin, oregano, chili powder, salt, and pepper. Stirring frequently, slowly add water. Bring sauce to a simmer and cook for 10-15 minutes until sauce thickens up, stirring occasionally. Remove from heat to let cool.
Preheat the oven to 350 degrees.
While the sauce is cooling, heat a large skillet over medium heat.
Add ground beef, onions, and green bell peppers to the hot skillet. Season with salt and pepper. Cook, stirring occasionally, until beef is cooked through and peppers and onions are tender. Stir in minced garlic and cook another minute. Add 1/4 cup of enchilada sauce to the beef mixture and stir to combine.
Lay out the flour tortillas and evenly distribute ground beef mixture among them. Sprinkle half the shredded cheese evenly on top of the ground beef mixture. Roll up enchiladas.
Using a 9″x13″ dish, pour 1/4 cup enchilada sauce evenly along the bottom of the dish.
Lay rolled up enchiladas on top of the sauce. Pour remaining sauce on top of enchiladas. Sprinkle top with remaining cheese. Cover enchiladas with foil.
Bake in the preheated oven and bake for 15 minutes. Remove foil and bake another 10 minutes.
Remove enchiladas from the oven and let cool slightly before serving. You are ready to serve! Top with sour cream and chopped green onion or cilantro. (optional)
Mexican side dishes to serve with enchiladas:
Authentic Mexican Refried Beans – My homemade Authentic Mexican beans are the ones you hope to get on your plate when eating out at your favorite Mexican Restaurants. They are absolutely delicious and pretty easy to make!
Mexican Rice (Spanish Rice) – The perfect side dish to pair with your favorite enchiladas, tacos, tamales, burritos and more!
Jalapeño Corn Cake – Deliciously sweet and spicy moist jalapeno corn cake is one of my favorite sides to serve up with Mexican food. This corn cake is super moist and will get you wanting more and more.
Guacamole – Homemade guacamole made with fresh avocados, tomatillos, jalapeno, cilantro and lime juice. This is my go-to recipe!
More of my favorite Mexican Main Courses you’ll love:
Slow Cooked Al Pastor Tacos – Mexican style al pastor pork slow cooked in the oven. Serve on hot tortillas with fresh pineapple salsa.
Carne Asada Street Tacos – Delicious marinated carne asada served on lightly grilled corn tortillas with fresh cilantro, chopped onion, sliced radishes and avocado salsa verde.
Baked Chicken Flautas – Shredded chicken rolled in flour tortillas baked to crispy perfection. These flautas make for a perfect appetizer, party food, lunch or dinner!
Baked Southwest Chicken Burritos – Easy and delicious baked burritos with shredded chicken, black beans, corn and cheese topped with fresh homemade corn salsa and sour cream.
Baked Chicken Taquitos – Crispy homemade chicken taquitos are the perfect main course or appetizer. Shredded chicken wrapped tightly in corn tortillas then baked (or fried) to golden perfection. Serve with guacamole, salsa or sour cream!
Ground Beef Enchiladas
Ingredients
- 8 soft taco flour tortillas
- 1 lb ground beef
- 1 cup onion chopped
- 1 cup green bell pepper chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 garlic cloves minced
- 1 1/2 cups Mexican cheese
enchilada sauce:
- 2 tbsp canola oil
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- 1/4 tsp cumin
- 1/4 tsp dried oregano
- 2 tbsp chili powder
- 2 cups water
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- For the enchilada sauce: In a small saucepan over medium heat, whisk together oil and flour. Stir in tomato paste, cumin, oregano, chili powder, salt, and pepper. Stirring frequently, slowly add water. Bring sauce to a simmer and cook for 10-15 minutes until sauce thickens up, stirring occasionally. Remove from heat to let cool.
- Preheat the oven to 350 degrees.
- While the sauce is cooling, heat a large skillet over medium heat.
- Add ground beef, onions, and green bell peppers to the hot skillet. Season with salt and pepper. Cook, stirring occasionally, until beef is cooked through and peppers and onions are tender. Stir in minced garlic and cook another minute. Add 1/4 cup of enchilada sauce to the beef mixture and stir to combine.
- Lay out the flour tortillas and evenly distribute ground beef mixture among them. Sprinkle half the shredded cheese evenly on top of the ground beef mixture. Roll up enchiladas.
- Using a 9″x13″ dish, pour 1/4 cup enchilada sauce evenly along the bottom of the dish.
- Lay rolled up enchiladas on top of the sauce. Pour remaining sauce on top of enchiladas. Sprinkle top with remaining cheese. Cover enchiladas with foil.
- Bake in the preheated oven and bake for 15 minutes. Remove foil and bake another 10 minutes.
- Remove enchiladas from the oven and let cool slightly before serving. You are ready to serve! Top with sour cream and chopped green onion or cilantro. (optional)
This post was originally published on October 12, 2018 and updated on June 3, 2021.
Can you make ahead and freeze in casserole dish
If I use corn tortilla, do the corn tortillas need to be cooked in oil first? Thanking you in advance.
Hi Katrina, When using corn tortillas I usually steam them covered in the microwave for about 30 seconds. Let them sit on the counter for a few minutes before rolling. :)Amanda
Really good!!