If you are looking for an easy, quick, and delicious meal, then look no further than these Ultimate Ground Beef Enchiladas. It’s funny because I know that a recipe is a real home run when I’m typing it up to post to the site, and also trying to map out when I’m making said recipe again, all the while drooling all over my keyboard. And that is very much the case with these enchiladas.

Have you ever made enchiladas before? When I was first developing this Ultimate Ground Beef Enchiladas recipe, I asked myself if there really needed to be another enchilada recipe put out into the world. Well, obviously, you can guess as to where my answer fell, but the reason is because I made too many enchilada recipes that were bland. The filling itself should have flavor, it shouldn’t all just come from the sauce. And so that’s what I set out to do and that’s what I did.

Below is the list of ingredients needed for these Ultimate Ground Beef Enchiladas. There are also a few ideas for substitutions and notes on the ingredients. Even though it’s a part of the name of the recipe, you could definitely swap out ground beef for ground turkey, ground chicken, or a meat substitute. You could also feel free to add more veggies to the filling or even spice up the filling with some peppers or hot sauce (the green chilies really don’t lend any heat to the recipe, only flavor). No matter if you mix it up or make it as listed, these enchiladas are absolutely delicious.

Ingredients Needed for Ultimate Ground Beef Enchiladas

Olive Oil

Ground Beef– could substitute with any other ground meat or meat substitute

Sweet Onion

Garlic

Spices– chili powder, salt, pepper

Enchilada Sauce– homemade or canned

Shredded Cheddar Cheese– I always recommend shredding your own if possible

Canned Green Chilies

Corn– fresh, frozen, or canned

Flour Tortillas (Fajita-sized)

Let me show you how to make these Ultimate Ground Beef Enchiladas 👇🏻

Begin by preheating your oven to 350 degrees.

In a large skillet, over medium-high heat, cook 1 Lb of lean ground beef and 1/2 cup diced sweet onion in 1 tsp of olive oil.

Cook the ground beef until no longer pink, breaking it up as it cooks. Then add 2 minced garlic cloves and cook until fragrant, about 1 minute.

Then add 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to incorporate the spices and let the beef cook in them for 1 minute.

Next, add 1/2 cup enchilada sauce, 1/2 cup shredded cheddar cheese, 4 oz of canned green chilies, and 1/2 cup of frozen corn.

Cook until the cheese has melted and the corn has thawed, about 2 minutes.

Now, spread a thin layer of enchilada sauce (about 1/2 cup) into the bottom of a 13×9 inch casserole dish.

Spoon the meat filling into flour tortillas, filling them until full, but not too full so you can still roll them. Place the filled tortillas into the prepared casserole dish. There is enough filling to fill about 12 fajita-sized tortillas.

After all of the enchiladas are rolled, top the tortillas with the remaining enchilada sauce and shredded cheddar cheese.

Finally, place the enchiladas into the oven and bake for 20-25 minuted until the cheese has melted and the tortillas are crisp and golden on the ends.

Top the enchiladas with chopped cilantro or parsley and serve while hot.

Store leftover enchiladas in the refrigerator for up to 4 days.

Enjoy!!

Ultimate Ground Beef Enchiladas

A quick and delicious enchilada recipe using ground beef. These Ultimate Ground Beef Enchiladas are so flavorful and easy! You definitely will want to put these in your dinner rotation!

Prep Time 15

Cook Time 20

Servings 6 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

1 Tsp Olive Oil
1/2 Cup Sweet Onion, diced
1 Lb Lean Ground Beef
2 Garlic Cloves, minced
28 Oz Enchilada Sauce, divided
1/2 tsp Chili Powder
1/2 tsp Salt
1/4 tsp Black Pepper
4 Oz Canned Green Chilies
1/2 Cup Frozen Corn
1 1/2 Cup Shredded Cheddar Cheese, divided
Fajita-Sized Tortillas (Makes about 12)
Diced Cilantro or Parsley, for topping (optional)

Instructions

Begin by preheating your oven to 350 degrees.
In a large skillet, add the olive oil, diced onion, and ground beef and cook over medium-high heat.
Break up the ground beef as it cooks. When the beef is fully cooked, drain off the excess grease, if necessary. Then add the garlic and cook until fragrant, about 1 minute.
Add the spices, mixing well to incorporate, and let the beef cook in it for 1 minute.
Next, add 1/2 cup of the enchilada sauce, 1/2 cup of the shredded cheddar cheese, the green chilies, and the frozen corn. Cook until the cheese has melted and the corn is thawed.
Now spread a thin layer of the enchilada sauce into the bottom of a 13×9 inch casserole dish, about 1/2 cup.
Spoon the meat filling into one tortilla at a time, filling them until full, but still able to roll up. Place the meat-filled tortillas into the prepared casserole dish. This filling should make about 12 fajita-sized enchiladas.
Once all of the enchiladas are rolled, top the tortillas with more of the enchilada sauce and the remaining shredded cheese. Bake in the oven for 20-25 minutes until the cheese is melted and the tortillas are crisp and golden on the ends.
Store leftover enchiladas in the refrigerator for up to 4 days.
Enjoy!

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