Juicy ground beef, spicy jalapeños, melty Colby-jack cheese, and tender corn tortillas smothered in a smoky, rich tomato sauce—comfort food heaven!
Let me set the scene: It was one of those long, dragging Tuesday nights. You know, the kind where the fridge is giving serious “good luck with that” energy? I had half a pack of tortillas, a pound of ground beef begging not to be forgotten, and a desperate need for something… comforting.
So, I pulled a Hail Mary and threw together what would become one of the best things I’ve ever made in a pinch: Ground Beef Enchiladas. That first bite? It hit like a warm hug and a dance party at the same time. My husband even looked up from his phone—which says a lot, honestly.
And now? This dish has earned a permanent spot on our dinner rotation.
Why You’ll Love This Ground Beef Enchiladas Recipe?
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Ridiculously easy: Like, even if you forget to thaw the beef level easy.
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Big flavor, zero fuss: Smoky, saucy, cheesy goodness with just a little kitchen magic.
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Crowd-pleaser: Picky eaters? Late-night cravings? These cover everything.
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Flexible: You can dial up the heat or swap out ingredients depending on your mood—or what you managed to scavenge from the pantry. No judgment here.
Ingredient Notes:
Alright, let’s have a quick chat about what’s going into this:
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Ground Beef: I use 93/7 because I’m too lazy to drain much fat. You feel me?
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Onion & Jalapeño: The base of every flavor-packed recipe you’ll ever love.
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Garlic: I mean… do you even cook if you don’t throw in an extra clove just because?
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Beef Broth & Tomato Sauce: It’s the saucy heart of the enchiladas. Pick decent stuff.
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Spices (Chili Powder, Cumin, Smoked Paprika): These guys bring the fiesta. Don’t skip ’em.
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Corn Tortillas: Yes, you really do need to lightly fry them. No, it’s not optional if you want them to roll without cracking.
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Colby-Jack Cheese: Melty, creamy perfection. Cheddar works too if that’s what’s in the fridge.
How To Make Ground Beef Enchiladas?
Step 1: Build the Flavor Base
Warm a bit of oil in your favorite skillet. Toss in the onion and jalapeño and let them soften up while you wonder why your kitchen never smells this good when you clean it.
Step 2: Get That Beef Cookin’
Crank up the heat and brown the ground beef. Break it up with your spoon—you want little tasty crumbles, not giant meat blobs.
Step 3: Sauce Time
Add the broth, tomato sauce, spices, and a little sugar (trust me). Stir it all together and let it bubble quietly for 10 minutes, just enough time to pour yourself a drink or scroll memes.
Step 4: Prep the Tortillas
Meanwhile, fry the tortillas in a little oil until they’re flexible. No shortcuts here, folks. You’ll thank me when your enchiladas don’t crack in the middle like your Monday motivation.
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Step 5: Assemble the Love
Spread a little sauce on the bottom of your baking dish. Scoop a bit of beef mixture and cheese into each tortilla, roll ’em up, and line them up like cheesy little soldiers.
Step 6: Make It Rain Cheese
Pour the rest of the sauce all over and sprinkle with more cheese because we are not amateurs.
Step 7: Bake and Enjoy
Cover with foil and bake at 400°F until everything is bubbling and golden. Then load up your plate, take a huge bite, and question why you don’t make enchiladas every week.
Storage Options:
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Fridge: They’ll keep for up to 4 days. Perfect for late-night snacking.
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Freezer: Freeze ’em (wrapped tight) for up to 3 months. Future-you will be so grateful.
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Reheating: Microwave is fine, but oven is best if you want that fresh-outta-the-oven vibe.
Variations and Substitutions:
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Swap the Beef: Ground turkey, shredded chicken, or even black beans if you’re going meatless.
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Change the Sauce: Salsa verde instead of tomato sauce for a totally different (but equally awesome) flavor.
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Heat It Up: Add extra jalapeños or a dash of hot sauce if you like living dangerously.
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Extra Veggies: Toss in some sautéed mushrooms or spinach if you’re feeling virtuous.
What to Serve with Ground Beef Enchiladas?
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Cilantro-Lime Rice: Bright and zesty—perfect balance for the richness.
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Refried Beans: You can’t have enchiladas without them. It’s the law. (Okay, not really.)
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Simple Side Salad: Just to convince yourself you’re eating healthy.
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Chips & Guac: Non-negotiable. Period.
Frequently Asked Questions:
Can I make these ahead?
Absolutely! Assemble them, pop ’em in the fridge, and bake when you’re ready.
Can I use flour tortillas?
Sure thing! They’ll be softer and less traditional, but still crazy good.
How spicy are they?
Mild to medium. Add more jalapeños if you want your eyebrows to sweat.
And that’s it, friend! These Ground Beef Enchiladas are pure comfort wrapped in a tortilla, drenched in sauce, and showered in cheese. Basically, it’s everything you’re going to need after today.
What’s YOUR favorite way to upgrade enchiladas? Drop me your wildest ideas down below — I’m always looking for new excuses to eat more cheese!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ground Beef Enchiladas
Ingredients
- 1 tbsp vegetable oil plus additional for frying tortillas
- 1/2 c onion finely diced
- 1 jalapeño minced and seeds removed
- 4 cloves garlic minced
- 1 lb 93/7 lean ground beef
- 1 c beef broth low sodium
- 2 8 oz cans tomato sauce good quality
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tbsp sugar
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp cilantro chopped
- 12 corn tortillas
- 16 oz Colby-jack cheese shredded
- sour cream for serving
Instructions
- Start by heating one tablespoon of oil in a skillet, over medium-low heat.
- Next add the onion and minced jalapeño to the skillet. Sauté them until they become softened which usually takes around 2 to 3 minutes.
- After that stir in the garlic. Let it cook for an additional minute.
- Once you've done that increase the heat. Add the ground beef to the skillet. Cook it until it turns brown.
- Now it's time to pour in the beef broth tomato sauce, chili powder, sugar, cumin, salt and pepper. Give everything a stir. Let it simmer for about 10 minutes.
- Meanwhile in another skillet with oil lightly fry the corn tortillas until they become pliable.
- Preheat your oven to 400°F (200°C). Grease a baking dish measuring around 9x13 inches (22x33 cm).
- Spread half a cup of sauce on the bottom of the greased baking dish.
- Now comes assembling time! Fill each tortilla with some of that beef mixture along with some cheese. Roll them up tightly. Place them seam-side down in the baking dish.
- Pour any remaining sauce over the enchiladas. Sprinkle some cheese on top.
- Cover everything with foil. Bake at 400°F (200°C) for 20 to 30 minutes or until everything is heated through and bubbly.
- Once ready garnish your enchiladas with cilantro. Serve them alongside some sour cream, for added deliciousness!
- Enjoy these mouthwatering Ground Beef Enchiladas!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
