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Ground Beef Enchiladas

Ground beef enchiladas with corn tortillas filled with seasoned taco beef and cheese, rolled and smothered in red enchilada sauce. Baked until the top turns golden and bubbly, with a simple serve of sour cream, cilantro, and jalapeños.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Enchilada filling
  • 1.5 lb ground beef
  • 1 taco seasoning packet
  • 0.25 cup water
  • 1 can (4 oz) diced green chiles
  • 1.5 cup shredded Mexican cheese blend
Assemble and bake
  • 16 corn tortillas
  • 2 can (10 oz each) red enchilada sauce
  • 1.5 cup shredded Mexican cheese blend
  • 1 sour cream
  • 1 cilantro
  • 1 jalapeños

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat oven to 375°F, then spread 1/2 cup red enchilada sauce in the bottom of a 9x13 baking dish so it forms a saucy base.
Cook the taco beef mixture
  1. Brown ground beef in the skillet until cooked through, then drain off excess fat for a less greasy filling.
  2. Stir in taco seasoning and 1/4 cup water, cooking until the mixture looks evenly coated.
  3. Add diced green chiles and 1.5 cups shredded Mexican cheese blend, stirring until the cheese melts and the filling holds together.
Warm tortillas and assemble
  1. Warm corn tortillas in the microwave wrapped in a damp paper towel until pliable, so they roll without cracking.
  2. Fill each tortilla with a heaping spoonful of the beef mixture, roll up, and place seam-side down in the dish.
  3. Pour the remaining red enchilada sauce over all the enchiladas, then top with 1.5 cups shredded Mexican cheese blend.
Bake and serve
  1. Bake 25–30 minutes at 375°F until the cheese is golden and bubbling with visible sauce edges.
  2. Serve with sour cream, cilantro, and jalapeños for fresh, creamy, and spicy finishing.

Notes

Pro tip: Drain the beef well before adding seasoning so the filling doesn’t turn watery. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until hot through. Freeze leftovers for up to 2 months (best for easy reheating). For a lighter option, use 93% lean ground beef and swap half the cheese for reduced-fat Mexican blend.