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Ground Beef Enchiladas

close up shot of a baking dish full of Ground Beef Enchiladas
Kids and adults alike will go crazy for this easy and tasty ground beef enchiladas recipe!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 8
Calories 536 kcal


  • pounds ground beef
  • 1 yellow onion, diced finely
  • 1 tablespoon minced garlic
  • ½ teaspoon salt
  • ½ packet taco seasoning
  • ½ (10-ounce) can red enchilada sauce
  • ½ (10-ounce) can green enchilada sauce
  • 1 (28-ounce) can red enchilada sauce
  • 1 (4-ounce) can diced green chiles
  • 8 large flour tortillas
  • 3 to 3½ cups Mexican blend shredded cheese
  • chopped cilantro, for serving


  • Preheat the oven to 350°F and spray a 9x13-inch baking dish with cooking spray. Set aside.
  • In a large skillet over medium heat, cook the ground beef until no longer pink. Drain grease.
  • Add the onion and cook for 5 minutes, or until softened. Add minced garlic and continue to cook for an additional 2 minutes.
  • Add taco seasoning, red and green enchilada sauce, and diced green chiles. Stir well. Let simmer on low for 5 minutes.
  • Divide meat mixture into 8 equal portions. Fill each tortilla with an equal amount of meat mixture.
  • Divide 2 cups shredded Mexican blend cheese into 8 equal portions and place on top of each tortilla with the meat mixture. Roll the tortillas tightly.
  • Pour ⅓ of the 28-ounce can of enchilada sauce into the bottom of the 9x13-inch baking dish. Place rolled tortillas seam side down.
  • Pour the remaining enchilada sauce from the 28-ounce can on top of the flour tortillas. Top with the remaining 1-1½ cups of Mexican blend shredded cheddar cheese.
  • Place the baking dish in the oven and bake uncovered for 20 minutes.


  • Easily make these enchiladas into a freezer meal by covering the pan with plastic wrap and freezing them instead of baking. Thaw overnight in the refrigerator and cook according to the instructions.
  • If you prefer extra saucy enchiladas, add more sauce to the mixture. For lighter flavor and texture, use less sauce.
  • If you opt for yellow corn tortilla shells in your enchiladas, they need to be warmed slightly before rolling or they will break apart. Either fry them quickly in a skillet greased with a little oil, or warm up the sauce before adding it to the pan, and thoroughly coat the tortillas with sauce before filling. It is not necessary to warm flour tortillas before filling them.


Sodium: 1844mgCalcium: 380mgVitamin C: 9mgVitamin A: 1208IUSugar: 10gFiber: 3gPotassium: 353mgCholesterol: 107mgCalories: 536kcalSaturated Fat: 15gFat: 33gProtein: 31gCarbohydrates: 28gIron: 4mg