Ground Beef Enchiladas

4.67 from 12 votes

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Ground beef enchiladas are a family-favorite Mexican dinner, and easy to prep ahead! Make this recipe to put a delicious spin on Taco night.

Ground Beef Enchilada on white dinner plate

When you want new meal ideas for dinner, Mexican recipes will give you plenty of cooking inspiration. From easy ground beef tacos to albondigas and enchiladas, Mexican foods are generally easy to make, and they’re budget friendly too..

Whether you like to cook with store bought ingredients or prefer to make things from scratch, I’ll show you how easy it is to make a pan of ground beef enchiladas. 

Ground beef enchiladas

This isn’t an authentic enchilada recipe because I use flour tortillas instead of corn tortillas. It’s delicious nonetheless, with lean beef, Mexican seasonings, onion, garlic and homemade refried beans. Layered on top are red enchilada sauce and plenty of cheese.

Making red enchiladas from scratch is easier than you might think. But now and then, I enjoy the convenience of using cooking shortcuts. So, I’m including substitutions for those who prefer to use store-bought ingredients.

Ground Beef Enchiladas in casserole dish

Ingredients and substitutions

  • Ground beef– I like to use a blend of hamburger that has a little bit of fat in it, because it adds a lot of flavor to the dish. If it’s an option for you, avoid using ground beef with more than 15 percent fat. I find that even if the fat is drained off, the meat still feels very greasy.
  • Enchilada sauce-If you’re tight on time, feel free to use canned enchilada sauce, but if you like making sauces from scratch, I’ve got you covered. I have two versions to choose from, and both are easy to make

    My red enchilada sauce is a quick “gravy”, or you can spend a little more time and make red enchiladas using my authentic enchilada sauce recipe.
  • Seasonings– The spice blend is basically what’s in my taco seasoning blend, but feel free to use whatever you like. If nothing else, a simple chili seasoning and a bit of salt makes a big difference.
  • Refried beans– Again, for time and convenience, using a can of refried beans is fine, but making authentic refried beans is SO simple to do!

  • Tortillas– I like to use flour tortillas because they are easier to roll, but feel free to use corn if you prefer them. If you’re feeling particularly adventurous and have the time, Chef Rick Bayless has a great recipe and video on how to make authentic corn tortillas

    The best size tortillas for enchiladas are 7-inch or 8-inch flour tortillas, or 6-inch corn tortillas. These sizes fit well into most casserole pans.
  • Shredded cheese– Packages of shredded cheese have an anti-caking agent on them that prevents the cheese from clumping together in the bag. Unfortunately, it also prevents the cheese from melting well. For this reason, I recommend buying and shredding a block of cheese.
2 photos in collage- one shows Mexican spices in a bowl and the other shows ground beef cooking in a pan

How to fill and roll enchiladas

  1. Make the filling. Sauté the onion and garlic, then add the ground beef and spices. Let it cook just until the ground beef starts to turn brown. Mix in the refried beans and stir to combine. Your filling is ready!
  1. Add a thin layer of enchilada sauce to the bottom of the pan. As well as adding flavor, the sauce helps prevent the enchiladas from sticking to the bottom of the casserole dish.
photo collage shows process of making a Mexican casserole with flour tortillas filled with ground beef, and red sauce poured over the top
  1. Add filling and roll the tortillas. Spread 1/3 cup of ground beef filling horizontally across the center of a tortilla, keeping the filling close to each edge. Next, bring the bottom half of the tortilla up and over the top of the filling. Then roll the enchilada up into a nice package.

TIP: Don’t roll the tortilla up too tightly or it may tear.

Place the enchilada seam side down in the sauce on the bottom of the baking dish. Repeat these steps until all of the ground beef enchiladas are filled and rolled.

photo collage shows cheese on top of casserole, before and after baking
  1. 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.

Ground Beef Enchiladas on a white plate

Make-ahead ground beef enchiladas

If you have an active, busy family, you should know that this enchilada recipe is freezer friendly. Just make and cook the meal when you have time, then freeze the fully baked enchiladas.

Then, when you’re ready to enjoy it, move the casserole straight from the freezer to a preheated 350°F. oven

Be sure to cover the pan with aluminum foil for the first 15-20 minutes. Then, remove the foil and keep baking for another 20 minutes, or until the ground beef enchiladas are heated through.

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cheese melted on top of a beef and bean enchilada

Ground Beef Enchiladas

4.67 from 12 votes
Ground beef enchiladas are a family-favorite Mexican dinner, and easy to prep ahead! Make this recipe to put a delicious spin on Taco night.
Servings: 8 servings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes



  • 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 13×9″ baking dish.
  • Spread 1/3 cup of ground beef filling horizontally across the center of a tortilla, keeping the filling close to each edge. Next, bring the bottom half of the tortilla up and over the top of the filling. Then fold in each side and roll the enchilada up into a nice package. TIP: Don't roll the enchilada up too tightly or the tortilla could tear.
  • Place the rolled enchilada seam side down into the sauce on the bottom of the casserole dish. Repeat until 8 nice sized ground beef enchiladas are in the pan.
  • 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.


  1. I like to use Mexican oregano, feel free to substitute.
  2. I make my own chili powder, feel free to substitute with your favorite.
  3. Substitute homemade refried beans with one 14oz can refried beans.


Calories: 456kcal | Carbohydrates: 34g | Protein: 24g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 989mg | Potassium: 266mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1180IU | Vitamin C: 3.6mg | Calcium: 287mg | Iron: 4.2mg

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.

Course: Dinners
Cuisine: Tex Mex
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    Darn it was so delicious. My honey love it so much. I made it just the way it said . Thank you I’ll be making it again great!!!!
    This a keeper

  2. 5 stars
    It should be pointed out that if one is to try your recipe for the Easy Enchilada Sauce for these Enchiladas, they should double the recipe so that they have enough. I should mention that I made two different Enchilada Sauces (yours and another one that I found online that claimed to be the best. I, by far, loved your sauce the best! I went ahead and made the Enchiladas as per your recipe and loved them! Mixing the refried beans into the meat mixture gave me the consistency that I loved. Overall, I loved this recipe and will make it again!

    1. Thanks so much Nancy. I appreciate the kind words and for you taking the time to come back and let me know!

  3. 5 stars
    I made these last night for dinner, just added a salad on the side. Was a hit with everyone! Thanks for all your great recipes!

  4. 5 stars
    I’ve got to try these for an upcoming football game with friends Kevin! I’m sure they’d go over well!

  5. 5 stars
    Been a while since I’ve enjoyed enchiladas – I think this recipe is in order! Can never go wrong with comfort food, especially this time of year 🙂 Pile on the cheese!

  6. Hey Kevin! I’ve been thinking about enchiladas and here you are! I like both red and green, but would happlily eat either! I add refried beans when I make them because, well refried beans!! I always have both flour and corn tortillas on hand. How’s the remodel coming along?

    1. I just can’t figure which I like better. I prefer red with beef and green with chicken and pork. Hope you give these a try Dorothy!

  7. These look so good. Love how much sauce there is. I’d probably have to add some beans, but that’s just me.