If you’re craving a comforting, flavorful dish that brings a fiesta right to your dinner table, this Ground Beef Enchiladas Recipe is exactly what you need. Combining tender, seasoned ground beef with zesty enchilada sauce, melty cheddar cheese, and a savory Spanish rice filling, every bite bursts with rich, vibrant flavors. Whether you’re feeding a crowd or treating your family to something special, this classic recipe hits all the right notes—easy to make, hearty, and irresistibly tasty.
Ingredients You’ll Need
This Ground Beef Enchiladas Recipe shines because of its simple yet essential ingredients, each adding their own unique touch to the dish. From the savory beef and aromatic onions to the spicy enchilada sauce and melty cheddar cheese, these components blend beautifully to create layers of flavor, texture, and color that make enchiladas so beloved.
- Spanish rice and pasta mix (6.8 oz): Adds a flavorful, slightly tomato-infused rice base that complements the beef perfectly.
- Butter (2 tablespoons): Used in the rice to give it a rich, smooth texture.
- Rotel mild (10 oz can): Brings a gentle kick and juicy tomato bits to the rice.
- Water (2 cups): Needed to cook the rice to tender perfection.
- Olive oil (1 tablespoon): For sautéing the onions and browning the beef without losing moisture.
- Small onion, diced: Adds sweetness and depth to the beef filling.
- Lean ground beef (1 pound): The star protein providing hearty flavor and satisfying texture.
- Taco seasoning (1/4 teaspoon): Gently spices the beef for that classic Mexican-inspired taste.
- Garlic powder (1/4 teaspoon): Gives a subtle, savory hint to the meat mixture.
- Salt and pepper (each 1/4 teaspoon): Essential for balancing and enhancing all the flavors.
- Enchilada sauce (2 cans, 10 oz each): Coats the enchiladas in a rich, tangy sauce that ties everything together.
- Flour tortillas (10, 8-inch, warmed): Soft shells that hold the filling and cheese, perfect for rolling and baking.
- Cheddar cheese (1 2/3 cups, shredded): Divided for layering inside and on top, it melts beautifully and adds a creamy sharpness.
- Fresh chopped cilantro: Brightens up the dish with a fresh, herbaceous finish.
- Sour cream: Serves as a cool, creamy complement that balances the spices.
How to Make Ground Beef Enchiladas Recipe
Step 1: Preheat and Prep
Start by setting your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 15×10 inch casserole dish with nonstick spray to ensure your enchiladas don’t stick and come out perfectly formed. This simple prep step saves a lot of cleanup hassle later and keeps the enchiladas looking inviting.
Step 2: Cook the Rice
Follow the package directions for the Spanish rice mix, using the specified amounts of butter, mild Rotel, and water. This flavorful rice will be folded into the beef mixture, so getting it tender and well-seasoned is key to adding texture and a subtle zesty undertone to your enchiladas.
Step 3: Brown the Beef and Sauté Onions
Heat olive oil in a skillet over medium-high heat, then add your diced onion. Sauté until softened and slightly translucent, around 3 to 4 minutes. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess grease to keep the filling from becoming too greasy. Season the mixture with taco seasoning, garlic powder, salt, and pepper to infuse that signature enchilada flavor.
Step 4: Combine Rice, Beef, and Sauce
Pour in one can of enchilada sauce and stir it into the cooked rice and beef mixture. This melding of components creates a rich, cohesive filling that’s moist and packed with flavor. It’s the heart of this Ground Beef Enchiladas Recipe and what makes every bite so satisfying.
Step 5: Fill and Roll the Tortillas
Spoon approximately two-thirds of a cup of the beef and rice mixture onto each warmed tortilla. Sprinkle some shredded cheddar cheese over the filling before rolling it tightly. The cheese inside creates a gooey surprise, while the flour tortilla provides just the right sturdy but flexible wrapper for baking.
Step 6: Assemble and Bake
Place each rolled enchilada seam-side down in your prepared casserole dish. Pour the remaining enchilada sauce evenly over the top, then sprinkle the rest of the shredded cheddar cheese on the sauce-covered rolls. Bake for 20 to 25 minutes, allowing the cheese to melt gloriously and the flavors to meld fully in the warm oven.
Step 7: Serve and Garnish
Once baked, garnish generously with freshly chopped cilantro and offer sour cream on the side for a cool, creamy contrast. This final touch adds brightness and balances out the savory, spicy flavors perfectly, making every forkful a true delight.
How to Serve Ground Beef Enchiladas Recipe
Garnishes
Fresh chopped cilantro is an absolute must—it adds a pop of color and a fresh herbal note that cuts through the rich cheese and beef. A dollop of sour cream is essential for adding creaminess and a cooling effect against any spice. For an extra touch, sliced jalapeños or diced avocado can enhance the flavors and presentation wonderfully.
Side Dishes
Ground beef enchiladas pair beautifully with simple sides like Mexican street corn, a crisp green salad, or black bean salad. A scoop of guacamole or a few tortilla chips on the side can also round out the meal, adding varying textures and complementary flavors for a well-balanced fiesta on your plate.
Creative Ways to Present
For a fun twist, serve individual enchilada portions in ramekins topped with a bit of extra cheese and broiled for a couple of minutes for a golden crust. Alternatively, lay them out family-style on a big platter garnished with chopped onions, sliced olives, and a lime wedge for a festive appeal that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover ground beef enchiladas are a dream come true. Store them in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more as they rest, making leftovers often better than the first serving!
Freezing
You can freeze these enchiladas before baking by assembling them in a freezer-safe dish and wrapping tightly. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes to the cooking time.
Reheating
Reheat your enchiladas in the oven at 350 degrees Fahrenheit until warm all the way through and the cheese is again melty, about 15-20 minutes. For quicker reheating, the microwave works too, but the oven keeps that delightful texture and finish intact.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas are a classic choice and add a lovely texture and flavor. Just be sure to warm them up first to make rolling easier and less likely to crack.
Is it possible to make this recipe gluten-free?
Yes, simply use gluten-free tortillas and ensure your enchilada sauce and seasoning blends are gluten-free. Many brands offer these options, making this dish accessible for gluten-sensitive eaters.
Can I substitute ground turkey or chicken for the beef?
Definitely. Ground turkey or chicken can be used for a lighter version. Keep the seasoning the same to maintain that bold enchilada flavor.
How spicy is this Ground Beef Enchiladas Recipe?
This recipe uses mild Rotel and a small amount of taco seasoning, so it’s generally mild. You can adjust the spice by selecting a hotter enchilada sauce or adding extra chili powder if you like more heat.
What can I do if I don’t have Rotel?
If you don’t have Rotel, you can substitute with diced tomatoes plus some diced green chilies to mimic the flavor and texture it adds to the rice.
Final Thoughts
Sharing this Ground Beef Enchiladas Recipe feels a bit like giving you a warm hug in food form. It’s straightforward, satisfying, and guaranteed to become a staple in your meal rotation. Whether it’s a weeknight dinner or a casual gathering, these enchiladas deliver layers of flavor, cheesy goodness, and comforting heartiness that everyone will love. Give it a try—you won’t regret bringing this delicious, family-friendly feast to your table!
Print
Ground Beef Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Ground Beef Enchiladas combine savory seasoned meat, flavorful Spanish rice, and melted cheddar cheese wrapped in soft flour tortillas, all baked to bubbly perfection. Topped with fresh cilantro and served with sour cream, they make a hearty and satisfying Mexican-inspired meal that’s perfect for family dinners or gatherings.
Ingredients
Rice
- 1 (6.8 ounce) box Spanish rice and pasta mix (such as Rice-A-Roni)
- 2 tablespoons butter
- 1 (10 ounce) can mild Rotel
- 2 cups water
Beef Mixture
- 1 tablespoon olive oil
- 1 small onion, diced small
- 1 pound lean ground beef
- 1/4 teaspoon taco seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Assembly
- 2 cans (10 ounce each) enchilada sauce
- 10 (8-inch) flour tortillas, warmed
- 1 2/3 cups freshly shredded cheddar cheese, divided
- Fresh chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C) and lightly coat a 15×10 inch casserole dish with nonstick spray to prepare for baking the enchiladas.
- Cook rice: Prepare the Spanish rice mix as directed on the package, using the butter, mild Rotel, and water to infuse the rice with flavor and give it a slightly spicy kick.
- Brown beef: In a skillet over medium-high heat, warm the olive oil and sauté the diced onion until tender and translucent. Add the ground beef and cook until it’s fully browned. Drain any excess grease, then season the meat with taco seasoning, garlic powder, salt, and pepper for a robust flavor.
- Combine and fill: Mix the cooked rice and one can of enchilada sauce into the browned beef mixture until well combined. Spoon about 2/3 cup of this filling evenly onto each warmed flour tortilla, then sprinkle each with shredded cheddar cheese. Roll up the tortillas tightly.
- Assemble and bake: Arrange the rolled enchiladas seam-side down in the prepared casserole dish. Pour the remaining enchilada sauce evenly over the top, then sprinkle with the rest of the cheddar cheese. Bake in the preheated oven for 20-25 minutes until the enchiladas are heated through and the cheese is melted and bubbly.
- Serve: Remove the casserole from the oven, garnish with freshly chopped cilantro, and serve with sour cream on the side to add a creamy contrast to the spicy enchiladas.
Notes
- Warming the tortillas before filling helps prevent them from breaking when rolled.
- You can substitute mild Rotel with diced tomatoes and green chilies if preferred.
- For a spicier dish, use medium or hot enchilada sauce instead of mild.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this recipe gluten free, substitute flour tortillas with corn tortillas and ensure the rice mix and enchilada sauce are gluten free.
