Easy Cheesy Ground Beef Enchiladas: Amazing Weeknight Win

Easy Cheesy Ground Beef Enchiladas are the fast, family-friendly bake that turns a skillet of savory ground beef, soft tortillas, and a generous pour of red enchilada sauce into bubbling, melty comfort—big flavor, minimal effort, and a guaranteed clean-plate situation.

Why You’ll Love This Easy Cheesy Ground Beef Enchiladas

• Weeknight-easy: Short prep, simple steps, and everything bakes in one pan.
• Melty, saucy, satisfying: Creamy edges, saucy centers, and golden cheese on top.
• Affordable ingredients: Pantry spices, canned sauce, and tortillas keep costs low.
• Flexible & forgiving: Works with corn or flour tortillas, your favorite cheese, and add-ins.
• Scales up for crowds: Double the filling and line up two pans for parties or meal prep.
• Great leftovers: Reheat beautifully for lunches or a quick second-night dinner.

What Is Easy Cheesy Ground Beef Enchiladas?

Enchiladas are rolled tortillas filled with a savory mixture—here, spiced ground beef and onions—baked under a blanket of enchilada sauce and cheese until everything is hot and bubbling. This streamlined version keeps the soul of the classic while leaning on smart shortcuts: a single skillet for the filling, store-bought red enchilada sauce if you like, and a quick oven finish that melds the tortillas, beef, and cheese into one irresistible casserole.

Easy Cheesy Ground Beef Enchiladas

Easy Cheesy Ground Beef Enchiladas are a weeknight‑friendly casserole of savory spiced beef wrapped in soft tortillas, smothered with red enchilada sauce, and baked until bubbly with melty cheese—a comforting, crowd‑pleasing favorite that’s simple to make and delicious every time.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Mexican‑American

Servings 6 servings

Calories 430 kcal

Ingredients

  

For the Beef Filling

• 1 lb ground beef 90–93% lean recommended
• 1 tbsp olive oil only if meat is very lean
• 1 medium onion finely diced
• 2 cloves garlic minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp paprika smoked or sweet
• 0.5 tsp onion powder
• 0.5 tsp dried oregano
• 0.75 tsp fine salt to taste
• 0.25 tsp black pepper
• 0.25 cup low‑sodium beef or chicken broth or water

For the Enchiladas

• 10–12 corn tortillas 5–6 in; or 8 medium flour tortillas (7–8 in)
• 2.5 cups red enchilada sauce homemade or store‑bought, divided
• 2–2.5 cups shredded cheese cheddar, Monterey Jack, or a blend
• 1–2 tbsp olive or neutral oil for softening tortillas (optional)

Garnishes (optional)

• sour cream or Greek yogurt for topping
• chopped cilantro for garnish
• sliced scallions for garnish
• diced tomatoes for topping
• avocado slices optional topping
• lime wedges for serving

Instructions

 

• Step 1 — Preheat and Prep: Heat oven to 375°F (190°C). Lightly oil a 9×13‑inch baking dish. Spread ½ cup enchilada sauce over the bottom to keep tortillas tender.
• Step 2 — Make the Beef Filling: Warm a large skillet over medium‑high. If using very lean meat, add oil. Add diced onion with a pinch of salt and cook 3–4 minutes until soft. Stir in garlic 30 seconds. Add ground beef and cook until browned, about 5–7 minutes, breaking it up as it cooks. Drain excess fat if needed.
• Step 3 — Season the Filling: Sprinkle chili powder, cumin, paprika, onion powder, oregano, salt, and pepper over the beef. Stir 30–60 seconds until fragrant. Pour in broth and simmer 1–2 minutes until most liquid is absorbed. Taste and adjust salt.
• Step 4 — Soften the Tortillas: Warm corn tortillas briefly in a dry skillet (15–20 seconds/side) or brush with oil and heat 20–30 seconds so they bend without cracking. For flour tortillas, wrap in a damp towel and microwave 20–30 seconds.
• Step 5 — Fill and Roll: Spoon 2–3 tbsp beef filling into the center of each tortilla and sprinkle 1–2 tbsp cheese. Roll snugly and place seam‑side down in the baking dish.
• Step 6 — Sauce and Cheese: Pour remaining enchilada sauce evenly over the rolled tortillas. Top with remaining cheese, spreading to the edges.
• Step 7 — Bake: Bake 20–25 minutes until sauce bubbles and cheese is melted and golden in spots. Let rest 5 minutes before serving.
• Step 8 — Finish and Serve: Top with sour cream or Greek yogurt, cilantro, scallions, diced tomatoes, and avocado if using. Serve with lime wedges.

Notes

Warm the tortillas so they roll without tearing. A 5‑minute rest after baking helps set the layers for clean slices. Add black beans or corn to the beef filling for extra color and fiber.

Keyword cheesy enchiladas, easy weeknight casserole, enchilada bake, ground beef enchiladas, red sauce enchiladas

Ingredients for Easy Cheesy Ground Beef Enchiladas

The Filling

• 1 lb (450 g) ground beef (90–93% lean recommended)
• 1 tbsp olive oil (use only if meat is very lean)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked or sweet paprika
• ½ tsp onion powder
• ½ tsp oregano
• ¾ tsp fine salt (to taste)
• ¼ tsp black pepper
• ¼ cup low-sodium beef or chicken broth (or water)

The Enchiladas

• 10–12 small corn tortillas (street size, 5–6 in) or 8 medium flour tortillas (7–8 in)
• 2½ cups red enchilada sauce (homemade or canned), divided
• 2–2½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1–2 tbsp olive oil or neutral oil for softening tortillas (if pan-warming)

Garnishes (Choose Your Favorites)

• Sour cream or plain Greek yogurt
• Chopped cilantro
• Sliced scallions
• Diced tomatoes
• Avocado slices or a quick guacamole
• Lime wedges

Pantry Notes

• Corn vs. flour tortillas: Corn brings classic texture and a toasty aroma; flour yields softer, more rollable enchiladas.
• Sauce: Red enchilada sauce is traditional here; a mild version keeps heat family-friendly, while medium packs a little kick.
• Cheese: Monterey Jack melts beautifully; cheddar adds sharpness. A 50/50 blend hits both notes.

Ingredient Notes (Substitutions & Healthy Swaps)

• Protein swap: Ground turkey or chicken works; add 1 tsp oil and don’t overcook so it stays juicy.
• Veg boost: Stir in 1 cup black beans, ½ cup corn, or 1 cup small-dice zucchini after browning the beef.
• Dairy-light: Use reduced-fat cheese, or top with a lighter hand and finish with a dollop of Greek yogurt.
• Gluten awareness: Choose certified gluten-free corn tortillas and a gluten-aware enchilada sauce.
• Lower sodium: Use low-sodium broth and a low-sodium sauce; salt to taste at the end.

Step-by-Step Instructions

Step 1 — Preheat and Prep

Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish. Spread ½ cup enchilada sauce over the bottom—this keeps the first layer of tortillas from sticking and drying out.

Step 2 — Make the Beef Filling

Warm a large skillet over medium-high heat. If using very lean meat, add 1 tbsp olive oil. Add the onion with a pinch of salt; cook 3–4 minutes until soft. Stir in garlic for 30 seconds.

Add the ground beef and cook, breaking it up, until no pink remains and the edges start to brown, about 5–7 minutes. Spoon off excess fat if needed.

Sprinkle in chili powder, cumin, paprika, onion powder, oregano, salt, and pepper. Stir 30–60 seconds until fragrant. Pour in broth to loosen and simmer 1–2 minutes until most liquid is absorbed. Taste and adjust salt.

Texture cue: The filling should be juicy but not wet. If dry, add a splash more broth; if soupy, cook a minute longer.

Step 3 — Soften the Tortillas

You want pliable tortillas that won’t crack when rolled.

• Corn tortillas: Briefly warm each in a dry skillet (15–20 seconds/side) or brush lightly with oil and warm 20–30 seconds. Stack and keep under a clean towel.
• Flour tortillas: Wrap in a damp paper towel and microwave 20–30 seconds until soft and bendy.

Step 4 — Fill and Roll

Set up an assembly line: tortillas, beef filling, shredded cheese, sauced baking dish.

Working one at a time, lay down a tortilla, spoon 2–3 tbsp beef along the center, sprinkle 1–2 tbsp cheese, and roll snugly. Place seam-side down in the dish. Repeat until the dish is full.

Step 5 — Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolls—edges included. Top with the rest of the cheese, spreading to corners for even melting.

Step 6 — Bake

Bake 20–25 minutes until the sauce bubbles and the cheese is fully melted with golden spots. Rest 5 minutes to settle—this makes cleaner slices and better texture.

Step 7 — Finish and Serve

Top with cilantro, scallions, tomatoes, avocado, and dollops of sour cream or Greek yogurt. Serve with lime wedges.

Step-by-Step Instructions

H3: Step 1 – Preheat & Pan Sauce

• Oven to 375°F.
• ½ cup sauce in the baking dish to prevent sticking and keep tortillas tender.

H3: Step 2 – Brown & Bloom

• Brown beef well for flavor.
• Bloom spices in fat for 30–60 seconds so they taste rounded, not raw.

H3: Step 3 – Pliable Tortillas

• Warmed tortillas roll neatly and don’t split.
• Keep them stacked and covered so they stay soft.

H3: Step 4 – Tight Rolls, Seam Down

• Roll snugly so the filling doesn’t leak and the tops brown evenly.
• Seam-side down so they stay closed during baking.

H3: Step 5 – Sauce Coverage

• Edge-to-edge coverage prevents dry corners.
• Cheese on top for a gooey lid that protects moisture.

Pro Tips for Success

• Season in layers: A pinch of salt with onions, then another after the meat cooks, ensures balanced flavor.
• Don’t drown the pan: Enough sauce to coat generously is perfect; too much can make soggy edges.
• Use a wide skillet: Better browning = deeper flavor for the whole dish.
• Let it rest: Five minutes after baking tightens everything for easier serving.
• Reheat like a pro: Oven or air fryer revives the edges; microwave for speed, but expect softer tortillas.
• Batch prep: Build two pans—bake one now, chill or freeze the other.

Flavor Variations

• Green Enchilada Swap: Use green enchilada sauce; add a little minced green chile to the beef and finish with cilantro and scallions.
• Veg-Boosted: Fold 1 cup black beans and 1 cup corn into the filling for extra fiber and color.
• Chipotle Warmth: Stir 1–2 tsp chipotle puree into the sauce for smoky depth (keep quantities modest for balance).
• Pepper-Jack Melt: Use Monterey Jack mixed with a little pepper jack for a gentle kick.
• Tomato-Fresh: After baking, top with pico de gallo or a simple tomato-onion salad for brightness.
• Creamy Drizzle: Thin sour cream or Greek yogurt with a splash of milk and a pinch of salt; drizzle over hot enchiladas.

Serving Suggestions

• Simple sides: A green salad with lime vinaigrette; skillet corn with scallions; quick cilantro-lime rice.
• Color & crunch: Shredded lettuce, diced tomatoes, radish matchsticks, and avocado make a fresh topper bar.
• Bowl night: Serve enchiladas over rice with extra sauce and a spoon of beans.
• Party platter: Bake in two smaller dishes; top one with fresh tomatoes and scallions, the other with avocado and cilantro for variety.

Storage and Freezing Instructions

• Refrigerate: Cover and refrigerate up to 4 days.
• Reheat: 300–325°F (150–165°C) oven for 15–20 minutes, or air fry 5–8 minutes until hot. Microwave in 45-second bursts for fastest results.
• Freeze (unbaked): Assemble, cover tightly, and freeze up to 2 months. Bake from frozen at 350°F (175°C) covered for 25–30 minutes, then uncover, top with extra cheese if desired, and bake 15–20 minutes more.
• Freeze (baked): Cool completely, wrap well, and freeze up to 2 months. Reheat covered at 350°F until hot, then uncover to re-melt cheese.

Nutrition Facts (Per Serving)

Approximate values for 1 of 6 servings made with lean beef, corn tortillas, red sauce, and Monterey Jack. Values vary by brand and portion size.

FAQ About Easy Cheesy Ground Beef Enchiladas

TastyInspo Notes

• Season the onions early: A pinch of salt coaxes sweetness that deepens the filling.
• Tight rolls = tidy slices: Snug rolling makes clean portions and even cheese coverage.
• Edge paint: Brush a little sauce along exposed tortilla edges so they don’t dry out.
• Two-cheese trick: A little cheese inside + more on top gives ooze without heaviness.
• Citrus lift: A tiny squeeze of lime over the finished pan brightens everything.
• Sheet-pan helper: If your dish is crowded, place it on a sheet pan to catch any bubbly overflow.
• Leftover glow-up: Chop leftover enchiladas and griddle into a cheesy hash; spoon over rice or tuck into a warm tortilla for a next-day win.

Final Thoughts

Easy Cheesy Ground Beef Enchiladas deliver everything you want from a cozy bake—savory beef, soft tortillas, a blanket of red sauce, and gooey cheese—in a workflow that’s as weeknight-friendly as it gets. Brown the beef well, keep the tortillas pliable, sauce edge-to-edge, and pull when the cheese turns glossy and bubbly. With fresh garnishes and a squeeze of lime, you’ve got a reliable, crowd-pleasing dinner that tastes like a celebration any night of the week.