When comfort food calls, few dishes deliver like cheesy ground beef enchiladas. This Tex-Mex classic combines seasoned ground beef, rich enchilada sauce, and gooey melted cheese all wrapped in tender tortillas—and best of all, it’s made in just one pan. It’s the kind of dinner that satisfies everyone at the table, from picky eaters to hungry grown-ups.
Whether you’re craving something cozy for a weeknight or need a simple crowd-pleaser for game day or potlucks, this one-pan wonder is as practical as it is delicious. With roots in traditional Mexican cuisine, enchiladas have taken on countless variations across the U.S.—and this beefy, cheesy version has become a beloved staple.
Let’s dive into the delicious details of this family-favorite dish and how you can make it in under an hour.
Ingredients Overview: What Makes These Enchiladas So Good?
Each ingredient plays a key role in building flavor, texture, and richness. Here’s what you’ll need and why:
Ground Beef
Ground beef is the heart of the filling. Use 80/20 for the best balance of flavor and juiciness. You can also drain excess fat after browning to avoid greasy enchiladas.
Onion & Garlic
These aromatics form the flavor base. The onion adds sweetness and depth, while garlic adds pungency and warmth.
Enchilada Sauce
A rich, red enchilada sauce (either store-bought or homemade) infuses the tortillas with tangy, smoky flavor. Look for one made with chili powder, cumin, and tomato paste for authentic taste.
Taco Seasoning or Homemade Spice Blend
Adds bold, Tex-Mex flavor. You can use a packet or mix your own with chili powder, cumin, paprika, garlic powder, and oregano.
Flour or Corn Tortillas
Both work, but flour tortillas are softer and easier to roll, while corn tortillas give a more traditional texture and flavor. Lightly warm them to prevent tearing.
Shredded Cheese
Cheddar, Monterey Jack, or a Mexican blend cheese are great choices. Cheese goes into the filling and on top, creating that craveable melty topping.
Optional Add-ins
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Black beans or corn for more substance
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Chopped green chiles for mild heat
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Sour cream mixed into the filling for creaminess
Step-by-Step Instructions: How to Make Easy Beef Enchiladas
These one-pan enchiladas come together quickly and with minimal cleanup. Here’s how to do it:
1. Brown the Ground Beef
In a large oven-safe skillet or pan, heat a tablespoon of oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula, for about 6–8 minutes until fully browned. Drain excess fat.
2. Add Aromatics & Seasoning
Add diced onion and cook for 3–4 minutes until soft. Stir in garlic and taco seasoning. Cook for 1 more minute to toast the spices.
3. Stir in Sauce & Optional Ingredients
Pour in about half the enchilada sauce and stir to combine. Add any extras like black beans, corn, or chopped green chiles. Let simmer for 2–3 minutes to blend the flavors.
4. Fill and Roll the Tortillas
Spoon about 1/4 cup of the beef mixture into each tortilla along with a sprinkle of cheese. Roll them tightly and place seam-side down in the same skillet (or a greased baking dish if you prefer).
5. Pour Sauce and Top with Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle generously with the remaining cheese.
6. Bake Until Bubbly
Place the skillet in a preheated 375°F (190°C) oven and bake uncovered for 20–25 minutes, until the cheese is melted and bubbly and the edges are slightly crispy.
7. Garnish and Serve
Top with chopped cilantro, diced tomatoes, jalapeños, or sour cream if desired. Serve hot!
Tips, Variations & Substitutions
Best Tips for Perfect Enchiladas:
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Warm tortillas first: Microwave them with a damp paper towel to keep them pliable.
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Don’t overfill: Too much filling makes rolling harder and causes breakage.
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Use an oven-safe skillet to keep everything in one pan from stovetop to oven.
Flavor Variations:
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Creamy Enchiladas: Mix sour cream or cream cheese into the beef mixture.
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Spicy Kick: Add chipotle peppers in adobo or hot sauce to the sauce.
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Tex-Mex Style: Add refried beans and top with sliced olives or scallions.
Dietary Substitutions:
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Gluten-Free: Use certified gluten-free corn tortillas and sauce.
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Dairy-Free: Substitute with dairy-free cheese or nutritional yeast.
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Low-Carb: Try low-carb tortillas or roll the filling in zucchini slices.
Serving Ideas & Occasions
These enchiladas are incredibly versatile and suit just about any occasion:
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Weeknight Dinner: A fast, comforting meal with minimal cleanup.
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Potlucks & Parties: A guaranteed crowd-pleaser. Bake it in a disposable tray for easy transport.
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Cinco de Mayo or Taco Tuesday: Pair with Mexican rice, guacamole, and a margarita.
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Meal Prep: Makes great leftovers. Portion into containers for ready-to-reheat lunches.
You can also serve with a side of lime wedges, fresh salsa, or a crunchy cabbage slaw for texture contrast.
Nutritional & Health Notes
While these enchiladas are comfort food, they can still fit into a balanced lifestyle.
Protein-Rich
Ground beef and cheese provide a solid dose of protein to keep you full and satisfied.
Carb Control
Using smaller tortillas and balancing with a fiber-rich salad on the side helps control portion size and carbs.
Vitamin Boost
Add in bell peppers, corn, or zucchini to the filling for more color and nutrients.
Healthier Swaps
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Use lean ground turkey or chicken instead of beef.
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Reduce cheese by half or use a light cheese blend.
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Opt for homemade enchilada sauce to control sodium.
Frequently Asked Questions
1. Can I make these enchiladas ahead of time?
Yes! Assemble them fully, cover tightly, and refrigerate for up to 24 hours. When ready to bake, remove from fridge and bake as directed, adding 5 extra minutes if cold.
2. Can I freeze enchiladas?
Absolutely. Prepare and roll the enchiladas in a foil tray, cover well, and freeze before baking. When ready, bake from frozen at 375°F for 45–50 minutes, covered for the first 30.
3. What’s the best cheese for enchiladas?
Mexican cheese blends, sharp cheddar, or Monterey Jack melt beautifully. A combination of cheeses works well for both flavor and texture.
4. Are flour or corn tortillas better?
Flour tortillas are softer and easier to roll, especially for beginners. Corn tortillas give a more authentic taste but may break if not warmed first.
5. How do I make homemade enchilada sauce?
Sauté flour, chili powder, cumin, garlic powder, and oregano in oil, then whisk in tomato paste and broth. Simmer until thickened. It’s simple and tastes fresher than canned.
6. What sides go well with enchiladas?
Mexican rice, refried beans, avocado salad, or elote (Mexican street corn) are classic pairings. Chips and guacamole are always a hit too.
7. Can I make this dish in a casserole dish instead of a skillet?
Definitely. After preparing the beef filling, assemble everything in a 9×13-inch baking dish, then bake as usual.