Ground Beef Enchiladas

2 from 1 vote

Ground Beef Enchiladas are a delicious blend of seasoned ground beef, onions, and bell peppers wrapped in soft flour tortillas, smothered with rich enchilada sauce, and topped with melted cheddar cheese.

Prep Time15

Cook Time45

Course: Ground Beef

Cuisine: Mexican

Keyword: ground beef casserole, ground beef recipe

Servings:

Calories: 907kcal

Author: Milisa

Ingredients

1 ½ pounds lean ground beef
½ teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 onion diced
1 bell pepper diced
3 tablespoons taco seasoning
8 flour tortillas soft taco size
3 cups sharp cheddar cheese shredded, 1 cup reserved for the top of enchiladas
20 ounces red enchilada sauce (2 cans) mild
3 green onions sliced

Instructions

Preheat oven to 375°.
Add olive oil to the skillet with browned ground beef, stirring in diced onions and bell peppers to the skillet. Cook, stirring occasionally until vegetables are softened.
Stir in taco seasoning and a little water if needed. Remove from heat.
Lay out the flour tortillas and spoon the beef mixture onto each one. Sprinkle with shredded cheddar cheese, then roll tightly.
Spread a layer of enchilada sauce in the bottom of a baking dish. Arrange the enchiladas seam-side down, then pour the remaining sauce over the top.
Sprinkle reserved cup of shredded cheddar cheese over the enchiladas and bake for 25 - 30 minutes until bubbly and golden brown.
Remove from the oven and top with chopped green onions. Serve with favorite toppings.

Notes

Garnishes for Enchiladas

Sour Cream
Salsa or Pico de Gallo
Guacamole or Diced Avocados
Candied Jalapenos
Cilantro

Variations

Spicy Kick – Add diced jalapeños or cayenne pepper to the ground beef mixture for extra heat.
Protein Swap – Try ground venison, shredded chicken or ground turkey for a lighter option.
Cheese Options – Swap cheddar for Monterey Jack or a Mexican cheese blend.
Tortilla Choices – Use corn tortillas for a more traditional enchilada experience.

Store & Reheat:

Refrigerate – Store leftovers in an airtight container or cover the pan tightly with plastic wrap and refrigerate for 2 – 3 days.
Freeze – Wrap enchiladas individually in aluminum foil and store in a freezer-safe bag for up to 3 months.
Reheat – Warm in the oven in a casserole dish at 350°F until heated through.

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