Cheesy Ground Beef Enchiladas with Savory Sauce

These ground beef enchiladas are a hearty, flavorful dish filled with seasoned beef, sautéed vegetables, refried beans, and melty cheese. Quick to assemble and ready in under an hour, they’re a crowd-pleasing favorite for weeknight dinners or casual gatherings.

Every time I make these ground beef enchiladas I look forward to the savory blend of seasoned beef, sautéed onions and mushrooms, creamy refried beans, and gooey cheese. The filling is well-balanced with herbs and spices that make the dish juicy, comforting, and satisfying.

I often stretch the beef mixture for tacos or tostadas — it’s versatile and keeps well for other meals.

These enchiladas are especially good topped with a red enchilada sauce, whether chunky or smooth, and rolled in soft flour tortillas for a family-friendly meal that’s simple to prepare.

Helpful tips

• You’ll likely have extra sautéed vegetables; reserve half for other dishes like scrambled eggs or omelettes.
• Leftover beef mixture is great in tacos, on salads, or mixed into scrambled eggs.
• Don’t skimp on the herbs and spices — they define the enchilada flavor and also work well as a basic taco seasoning.
• Flour tortillas are my go-to, but corn tortillas also work nicely if you prefer them.
• I use a Mexican cheese blend, but Colby Jack or Pepper Jack are good alternatives.
• Add chopped cilantro or green onion after baking for a fresh pop of color and flavor.
• Refried pinto beans are traditional here, but black beans are an easy swap.
• Store leftovers in an airtight container in the refrigerator for up to five days.

How to make ground beef enchiladas

Pre-step

Have a large sauté pan or skillet and a baking dish ready.

Step one

Gather ingredients: ground beef, onion, mushrooms, garlic, oil, spices, enchilada sauce, tortillas, refried beans, and cheese.

Step two

Dice the onion and chop the mushrooms.

Step three

Heat the sauté pan over medium-high and add olive oil. When the oil shimmers, add the diced onion and sauté about 5 minutes until softened.

Step four

Add the mushrooms and garlic paste, cook another 5 minutes, then remove half the vegetables and set aside.

Step five

Add the ground beef to the pan and break it up with a spatula. Stir in the dried cumin, oregano, chili powder, salt, and pepper. Sauté for about 7 minutes, then add half of the reserved vegetables back into the beef and stir to combine.

Step six

Preheat the oven to 350°F (175°C).

Step seven

Spoon a ladleful of enchilada sauce over the bottom of the baking dish to prevent sticking and add flavor.

Step eight

Set up an assembly area with 6-inch flour tortillas, refried beans, the beef mixture, enchilada sauce, and cheese.

Step nine

Spread a thin layer of refried beans onto each tortilla, sprinkle with cheese, and top with a portion of the beef mixture.

Step ten

Roll each tortilla tightly and place seam-side down in the prepared baking dish. Continue until all tortillas are filled and arranged in the dish.

Step eleven

Spoon enchilada sauce evenly over the rolled enchiladas, then sprinkle the remaining cheese on top.

Step twelve

Bake uncovered for 25 minutes, until the cheese is melted and the enchiladas are heated through.

Remove from the oven, let the enchiladas rest for a few minutes, then plate and serve with guacamole or your favorite toppings.

I like to cut into an enchilada with a fork and add a bit of guacamole to each bite — it’s the perfect finish.

These enchiladas are easy, satisfying, and ideal for a busy night when you want a delicious home-cooked meal.

Refrigerator Storage:

• Let enchiladas cool completely before storing.
• Store in an airtight container or tightly cover the baking dish with foil or plastic wrap.
• Keep refrigerated for up to 5 days.

Freezer Storage:

• Wrap individual enchiladas for freezing or assemble a full batch in a freezer-safe dish and cover tightly with foil.
• Freeze for up to 3 months.

Reheating Instructions:

From the fridge:

• Oven (best texture): Preheat to 350°F. Cover with foil and bake 15–20 minutes until heated through.
• Microwave (quick): Heat individual portions covered with a damp paper towel in 30–45 second intervals until warm.

From the freezer:

• Thaw overnight in the refrigerator for best results, then reheat as above.
• To reheat from frozen, bake covered at 375°F for 40–45 minutes until hot in the center.

Other popular Mexican recipes

• Shrimp enchiladas
• Sour cream enchilada sauce
• Beef chile con queso
• Chicken enchiladas
• Chicken street tacos
• Carne asada tacos
• Mexican crema

And as always, may all your dishes be delish! If you try this recipe, leave a comment to share how it turned out.

Originally published November 2016.