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This easy Ground Beef Enchiladas recipe starts with tortillas that are filled with a seasoned ground sirloin mixture, topped with a flavorful enchilada sauce, sprinkled with shredded colby jack, and baked until cheesy and gooey. 

overhead shot of a baking dish of beef enchiladas.

Mexican food might be my love language and though not authentic, this easy beef enchilada recipe makes a quick weeknight meal that the whole family will love. 

I first shared this recipe in 2011 when I was on an enchilada kick. I did small batch chicken enchiladas, salsa verde chicken enchiladas, and sour cream chicken enchiladas, but I needed a beef recipe to add to the mix.

It deserved some new pictures and an improved recipe to make it even better so that’s just what I did.

They’re made in just about 30 minutes with just a handful of ingredients.

I think you’ll like it 😉

Why you’ll love this easy beef enchiladas recipe

Easy dinner recipe – depending on how quickly you work, you can have this meal done in about 30 minutes.

Family favorite – everyone loves enchilada night!

Simple ingredients – you only need seven ingredients (& one of those is water!) plus some toppings to make these.

enchiladas topped with sour cream & cilantro on a plate.

Equipment you’ll need

  • Meat Chopper – I love this little gadget, it’s perfect for breaking apart the beef as it browns.
  • 9×13 Baking Dish – Love that this casserole dish has a lid for storing leftovers, if there happen to be any.
  • 10-Inch Nonstick Skillet – I’ve had this one for years and like it. 
  • Cheese Grater – I always recommend grating your own cheese off the block for the best results.


Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

  • Ground Beef – I like to use a lean ground beef like sirloin (93/7%) but use whatever mixture you prefer. If you use a higher fat content, make sure you drain off any excess grease (if needed).
  • Onion Powder – To keep things simple, I use onion powder because I always have it in the cupboard. If you prefer, you can dice a fresh onion.
  • Taco Seasoning – I like homemade taco seasoning so I know exactly what is in it (chili powder, cumin, garlic powder, etc.) but a packet will work if that’s what you have. 
  • Enchilada Sauce – I pick up a can of red enchilada sauce but you can try this homemade enchilada sauce recipe. Green enchilada sauce is a great way to switch up the flavors.
  • Tortillas – I use corn tortillas in this recipe but flour tortillas will also work. Look for fajita size (about 6″). 
  • Cheese – Shredded colby jack is what I use but any of the mexican cheese blends will work. Monterey jack or pepper jack could also be used. 
  • Toppings – Sour cream, pico de gallo, salsa, diced fresh avocado, black olives, diced tomatoes, green onions, fresh cilantro, etc.
overhead shot of labeled ingredients laid out to make beef enchiladas.

How to make homemade beef enchiladas

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. STEP ONE: First, to a hot skillet, add the ground beef and onion powder and cook until no longer pink, breaking it apart as it cooks.
  2. STEP TWO: Next, add in the taco seasoning and water and stir until combined. Remove the pan from the heat.
  3. STEP THREE: Prep the baking dish by lightly spraying it with non-stick spray and then pour a half cup of enchilada sauce to the bottom and use a spatula to spread it evenly.
  4. STEP FOUR: Assemble the enchiladas by laying out a tortilla, scooping approximately 2 tablespoons of the meat mixture to the center of each tortilla, sprinkling in some cheese, rolling it up tightly and placing it seam side down into the bottom of the prepared baking dish. Repeat with the remaining tortillas until the pan is full, it should make about 8 enchiladas. 
  5. STEP FIVE: Pour the remaining enchilada sauce over the top of the enchiladas, spreading evenly to coat, and then topping with the remaining cheese. 
collage of 4 photos showing the process of making ground beef enchiladas.
  1. STEP SIX: Finally, bake, uncovered for 20-25 minutes in a 350°F preheated oven or until the cheese is melted and bubbly.

Top with various toppings and enjoy!

What to serve with beef enchiladas

Complete your meal with other Tex-Mex favorites like homemade tortilla chipscilantro lime rice, refried beans, Cheetos street corn, or queso blanco.

Or you could keep it simple and just load them up with toppings and enjoy!

Finish it off with a giant peanut butter Reese’s Pieces cookie.

Tips & Suggestions

  • Corn tortillas are sturdier but if you prefer flour, look for a corn-flour blend tortilla for the best of both worlds.
  • Add in some green chilis, corn, black beans, or refried beans to bulk up the filling with added flavors.
  • Swap the cheese for your favorite. Cheddar cheese is always a popular choice.
  • Shredded chicken or pork can be used in place of the beef filling. 
  • For heat, add diced jalapenos to the beef mixture. Additionally, pepper jack can be used in place of colby jack.

How to reheat and store beef enchiladas

How to store leftovers

Keep leftovers stored in an airtight container.

How long will beef enchiladas last in the fridge?

Store them in the fridge for up to 3 days.

Can I freeze enchiladas?

Once they’re baked and completely cooled, wrap the enchiladas tightly to avoid freezer burn and keep them frozen for up to 3 months.

If you’re making them ahead of time, wrap and assemble them, then cover them and keep them in the fridge or freezer until you’re ready to bake them.

Thaw in the fridge overnight, then bake as directed.

How to reheat beef enchiladas

Simply using the microwave is probably the most efficient, but if you have a lot leftover, you can heat them through in the oven.

You can also pop them in the air fryer to heat through.

wooden spoon lifting an enchilada from a casserole dish.


What is the secret to good enchiladas?

If you have time, to take your enchiladas up a notch, lightly fry the tortillas in a hot skillet with olive oil before you fill them up and roll them. This will ensure that the tortillas don’t soak up too much of the sauce and become soggy.

Are enchiladas better with corn or flour?

Corn tortillas are traditionally used. They add better texture and flavor. That said, I sometimes use flour if that’s what I have on hand and they’re still delicious.

Do you put sauce on enchiladas before or after baking?

Top the enchiladas with sauce just before you bake them. If you’re prepping this dish ahead of time, assemble the enchiladas but don’t pour the sauce over the top until you’re ready to pop them into the oven so they don’t get soggy.

Need more easy beef dinner recipes? Try these:

Easy Shepherd’s Pie

Pizza Pasta Bake

Cheeseburger Pasta Skillet

Click here for my entire collection of beef recipes.

Best Beef Enchiladas

beef enchiladas with a fork taking a bite.
overhead shot of a baking dish of beef enchiladas.
4 from 6 votes

Easy Ground Beef Enchiladas

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This easy Ground Beef Enchiladas recipe starts with tortillas that are filled with a seasoned ground sirloin mixture, topped with a flavorful enchilada sauce, sprinkled with shredded colby jack, and baked until cheesy and gooey. 


  • 1 pound ground sirloin like 93/7
  • ½ Tablespoon onion powder
  • 2 ½ Tablespoons taco seasoning
  • ¼ cup water
  • 2 cups enchilada sauce divided
  • 8 6" corn tortillas fajita size
  • 2 cups shredded colby jack cheese

Optional Toppings

  • Sour cream
  • Pico de gallo
  • Salsa
  • Cilantro
  • Diced tomatoes
  • Diced avocado


  • Preheat oven to 350°F and lightly spray a 9×13 baking dish with non-stick spray. Set aside.
  • In a large skillet over medium-high heat, add the ground beef and onion powder and brown until no longer pink, breaking it up as it cooks.
  • Add in the taco seasoning and water and stir until combined. Remove the pan from the heat.
  • Pour ½ cup of the enchilada sauce into the bottom of the prepared pan and use a spatula to spread it evenly.
  • Lay out a tortilla, scoop in approximately ⅓ cup of the beef mixture to the center, add a small handful of cheese, roll up tightly and place seam side down into the prepared pan. Repeat until the pan is full (should make 8).
  • Pour the remaining enchilada sauce over the top of the tortillas, spreading to evenly coat, and then top with the remaining cheese.
  • Bake for 20-25 minutes or until the edges are slightly golden and the center is bubbly.


If using ground hamburger or a different mix of beef, drain off any excess grease, if needed.
For heat, add diced jalapenos to the beef mixture. Additionally, pepper jack can be used in place of monterey jack.
Store leftovers covered in the fridge for up to 3 days.


Serving: 1g | Calories: 562kcal | Carbohydrates: 14g | Protein: 39g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1642mg | Potassium: 431mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1603IU | Vitamin C: 3mg | Calcium: 475mg | Iron: 4mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Originally published January 21, 2011

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