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Ground Beef Enchiladas

Ground beef enchiladas with taco seasoning are stuffed in warm flour tortillas, rolled snugly, and baked until bubbly with melted cheddar. A divided layer of enchilada sauce keeps everything glossy and moist for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Enchilada filling and assembly
  • 1 lb ground beef Use 85/15 for best browning and flavor.
  • 1 onion Chopped into small pieces so it softens evenly.
  • 2 tbsp taco seasoning
  • 2 cup enchilada sauce Divide: 1/2 cup for the dish, 1/4 cup mixed with beef, remaining for pouring over the top.
  • 8 flour tortillas Use burrito-size; number may vary from 8 to 10.
  • 2 cup shredded cheddar or Mexican blend cheese Split: some in the tortillas, rest for topping.

Equipment

  • 1 sheet pan

Method
 

Prep and bake dish
  1. Preheat the oven to 350°F and spread 1/2 cup enchilada sauce evenly in the bottom of a 9x13-inch baking dish, so the tortillas bake from the first layer up.
Brown beef and onion
  1. In a large skillet over medium-high heat, brown the ground beef with the chopped onion until the meat is no longer pink and the onion is soft, about 8 to 10 minutes.
Season the filling
  1. Stir in the taco seasoning and 1/4 cup enchilada sauce until well combined, 1 to 2 minutes, until glossy and evenly flavored.
Assemble enchiladas
  1. Spoon the beef mixture down the center of each flour tortilla, top with a little cheese, roll up snugly, and place seam-side down in the baking dish.
Sauce and cheese the top
  1. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese, spreading so the surface is evenly covered.
Bake
  1. Bake at 350°F for 15 to 20 minutes, until heated through and the cheese is melted and bubbly.

Notes

For easier rolling, warm the tortillas briefly in the microwave (covered) so they stay flexible. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 350°F until hot. Freezing is not recommended because tortillas can soften too much after thawing. For a lighter option, use reduced-fat cheese (and choose 90/10 or 93/7 beef) to cut calories while keeping the filling saucy.