These Super Easy Ground Beef Enchiladas are the ultimate comfort food—loaded with seasoned ground beef, smothered in enchilada sauce, and topped with melted cheese. Perfect for busy weeknights or family dinners, this recipe delivers bold Tex-Mex flavors with minimal effort. In less than an hour, you’ll have a hearty, homemade meal on the table that’s sure to please everyone.
Who is this Recipe For?
This recipe is for:
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Busy families looking for a quick, satisfying dinner.
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Beginner home cooks who want an easy but flavorful dish.
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Tex-Mex lovers craving cheesy, saucy enchiladas without the fuss.
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Meal preppers who want a freezer-friendly option.
If you love simple recipes that taste like they came straight from a Mexican restaurant, these enchiladas are for you.
Why it’s Great
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Quick & Easy: Ready in under an hour, perfect for weeknights.
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Budget-Friendly: Uses affordable, everyday ingredients like ground beef and tortillas.
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Versatile: Customize with your favorite toppings—sour cream, guacamole, jalapeños, or salsa.
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Make-Ahead Friendly: Prep and freeze for a stress-free dinner later.
Kitchen Equipment Needed
To make this recipe, you’ll need:
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Large skillet (for browning beef)
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9×13-inch casserole dish
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Mixing spoon or spatula
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Measuring cups and spoons
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Aluminum foil (for freezing or covering)
Ingredients
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1 pound ground beef
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½ white onion, diced
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2 ½ tablespoons taco seasoning
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¼ cup water
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8 soft taco-sized tortillas (flour or corn)
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2 cups enchilada sauce (homemade or store-bought)
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16 oz marbled cheddar cheese, shredded
Instructions
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Preheat Oven: Set to 375°F (190°C).
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Cook Beef: In a skillet, brown the ground beef and onion over medium heat until no longer pink. Drain excess fat.
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Season: Stir in taco seasoning and water. Cook until water is absorbed. Remove from heat.
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Prepare Dish: Spread ½ cup enchilada sauce evenly over the bottom of a 9×13-inch casserole dish.
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Fill Tortillas: Place ⅓ cup beef mixture and ¼ cup cheese in the center of each tortilla. Roll tightly and place seam side down in the dish. Repeat until dish is filled.
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Assemble: Pour remaining enchilada sauce over the tortillas. Sprinkle with remaining cheese.
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Bake: Bake uncovered for 20–25 minutes until bubbly and cheese is melted.
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Top & Serve: Add your favorite toppings like sour cream, chopped cilantro, green onions, or jalapeños.
Storage
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Refrigerator: Store leftovers in an airtight container for up to 3 days.
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Freezer: Assemble but don’t bake. Cover tightly with foil and freeze for up to 3 months. When ready to bake, cook at 375°F for 40–45 minutes covered, then uncover for 5 more minutes until bubbly.
FAQ
Q: Can I use chicken instead of beef?
A: Yes! Shredded rotisserie chicken or ground chicken works just as well.
Q: What’s the best cheese for enchiladas?
A: Cheddar, Monterey Jack, or a Mexican blend are great choices. For the best melt, shred your own cheese.
Q: Do I have to use flour tortillas?
A: No, corn tortillas also work beautifully for a more authentic texture.
Q: Can I make this vegetarian?
A: Absolutely! Swap beef for black beans, pinto beans, or a veggie mix.
Conclusion
These Super Easy Ground Beef Enchiladas are everything you want in a Tex-Mex dinner—cheesy, saucy, and satisfying. They’re simple enough for a weeknight but delicious enough to serve for guests. With make-ahead and freezer options, this recipe is a true time-saver. Try them tonight, and watch them become a family favorite!
