These Ground Beef Enchiladas are super easy and feed a crowd. Whether you like to use store bought ingredients or like to make things from scratch, I’ll show you how easy these are to put together!
What’s on the menu today? Enchiladas! Super easy to make ground beef enchiladas to be exact!
Seasoned with warm spices, sautéed onion, garlic and refried beans, my Ground Beef Enchiladas get smothered with red enchilada sauce and topped with cheese.
If you’re tight on time you can quickly put these together using canned enchilada sauce, but if you like the homemade route I’ve got you covered with two versions of my enchilada sauce. One is a quick “gravy” type version, Easy Red Enchilada Sauce, or my favorite, Authentic Red Enchilada Sauce.
The spice blend for these is basically my Taco Seasoning blend, but feel free to use whatever is your favorite. Sauté the onion and garlic then add the ground beef and spices until it just starts to turn brown. Mix in the refried beans and combine – filling is done!
I like to use flour tortillas for these, but feel free to use corn if you prefer.
Typically the tortillas would be pan fried in some of the enchilada sauce then stuffed and rolled.
While I enjoy this step, it can be a little messy to work with so skip if you like.
Simply lay some of the ground beef enchilada filling, filling close to each edge, on the tortilla near center and fold in each side. Then roll it into a nice package.
Place in the baking dish that has some red enchilada sauce on the bottom and repeat until done. This makes about 8 nice sized enchiladas.
Top with the remaining enchilada sauce and shredded Monterey jack cheese and cover with aluminum foil to bake.
In the last 10 minutes remove the foil and continue baking.
Serve this with my Mexican Watermelon Salad and you’re set! Enjoy!
Ground Beef Enchiladas
- 1 tbsp cumin powder
- 1 tsp dried oregano (See Note 1)
- 1 tsp chili powder (See note 2)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 lb ground beef (80/20)
- 2 cups refried beans (See Note 3)
- 4 cups Red Enchilada Sauce
- 8 flour tortillas
- 8 oz Monterey Jack cheese shredded
- Chopped cilantro to garnish
- In a small bowl whisk together the spices and set aside. Preheat oven to 350°F.
- Heat oil in a large skillet over high heat. Add onion, cook for 2 minutes. Add garlic and cook another minute.
- Add ground beef, spices and cook for 2 minutes, breaking up meat as it browns. Add refried beans and stir to combine. Cook for 2-3 minutes. Set aside to cool slightly.
- Pour some of the enchilada sauce to cover bottom of 13x9" baking dish.
- Lay some of the ground beef filling, keeping filling close to each edge, on the tortilla near center and fold in each side. Then roll it into a nice package.
- Place in the baking dish that has some red enchilada sauce on the bottom and repeat until done. This makes about 8 nice sized enchiladas.
- Top with the remaining enchilada sauce and shredded Monterey jack cheese and cover with aluminum foil to bake 15 minutes.
- Remove foil and bake another 10 minutes uncovered. Serve with chopped cilantro sprinkled on top.
- I like to use Mexican oregano, feel free to substitute.
- I make my own chili powder, feel free to substitute with your favorite.
- Substitute homemade refried beans with one 14oz can refried beans.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.