Easy Cheesy Ground Beef Enchiladas

Cheesy ground beef enchiladas are the recipe I turn to when my family needs a filling weeknight dinner without the fuss. Grandma handed me this recipe on a stained index card years ago and said, “Jazzy, if you can brown beef and roll a tortilla, you can feed a crowd.” This ground beef and cheese enchilada recipe has been in our weekly rotation ever since.

This simple cheesy ground beef enchiladas recipe uses taco seasoned ground beef, fire roasted green chiles, and shredded Monterey Jack and Cheddar rolled up in warm corn tortillas and baked in red enchilada sauce until hot and bubbly. If you love hearty dinners like this, check out my Million Dollar Lasagna or my White Chicken Chili for more family favorites. Whether you’re cooking for picky eaters or planning an easy Mexican main dish, this cheesy beef enchilada recipe delivers every single time.

Why You’ll Love These Cheesy Ground Beef Enchiladas

• Loaded with flavor and texture: soft corn tortillas wrapped around savory taco seasoned ground beef, smothered in red enchilada sauce, and topped with a golden, bubbly layer of melted shredded Mexican style blend that gets crispy around the edges. Every bite has that gooey cheese pull that makes the whole table go quiet.
• Ready in about 30 minutes: most of the hands-on time is just browning the beef and rolling the tortillas. This is a true weeknight dinner that looks and tastes like you spent way longer on it than you actually did.
• Totally customizable: everyone at the table builds their own plate. Pile on sour cream, fresh cilantro, diced avocado, or hot sauce. My youngest drowns hers in sour cream while my oldest adds jalapenos to everything. That’s what makes this cheesy beef enchilada casserole a winner for families.

Ingredients for Cheesy Ground Beef Enchiladas

Every ingredient in this easy cheesy ground beef enchiladas recipe pulls its weight. You won’t find anything complicated here, just simple pantry staples and fresh toppings that come together into one incredible dish.

What You’ll Need

• Ground Beef: the star of the filling. I use 80/20 ground beef because it has enough fat to keep things juicy and flavorful without being greasy. You can use 90/10 lean if you prefer, but you might want to add a small splash of olive oil to the skillet so nothing sticks. Ground turkey works as a lighter swap if that’s more your style.
• Taco Seasoning: this is what gives the beef that familiar, crave-worthy flavor. I use a store-bought packet when I’m short on time, but you can absolutely make your own blend with cumin, chili powder, garlic powder, paprika, and a pinch of oregano. Homemade lets you control the salt level, which Grandma always reminds me about.
• Onion: adds a savory sweetness to the beef mixture once it softens in the skillet. I dice mine pretty small so it almost melts into the filling. Yellow onion is my first choice, but white onion works just as well in this recipe.
• Fire Roasted Green Chiles: these add a subtle smoky heat without overwhelming the dish. I use a small can of diced green chiles, and I don’t drain them because that extra liquid adds flavor to the beef. If you can’t find fire roasted, regular canned green chiles are fine.
• Red Enchilada Sauce: the sauce is what ties the whole dish together. It soaks into the tortillas as everything bakes and creates that saucy, rich layer underneath the cheese. I grab a 19-ounce can from the store, but if you have a favorite homemade version, even better. Mild or medium heat is up to you.
• Corn Tortillas: traditional enchiladas use corn tortillas and I stick with that because I love the flavor they bring. You need to warm them before rolling so they become pliable tortillas that won’t crack. I heat mine in a dry skillet for about 15 seconds per side or wrap a stack in damp paper towels and microwave for 30 seconds. If you prefer flour tortillas, those work too and are actually easier to roll.
• Shredded Cheese (Monterey Jack and Cheddar): I use a shredded Mexican style blend that combines Monterey Jack and Cheddar because it melts beautifully and has the right balance of sharp and creamy. Block cheese that you shred yourself melts even better than pre-shredded bags because it doesn’t have the anti-caking coating. But let’s be honest, I use the bag most weeknights and it turns out great.
• Sour Cream: this goes on top after baking and adds a cool, tangy contrast to the warm enchiladas. Greek yogurt is a solid substitute if you want a lighter option with extra protein.
• Fresh Cilantro: a handful of chopped cilantro scattered on top right before serving adds brightness and color. If cilantro tastes like soap to you (no judgment, it’s genetic!), just skip it or use thinly sliced green onions instead.

If you love building flavorful dinners with simple ingredients like these, my Southern Green Bean Casserole uses the same kind of straightforward, pantry-friendly approach for a perfect side dish.

Instructions for Making Cheesy Ground Beef Enchiladas

Step-by-Step Directions

Step 1: Preheat your oven. Set it to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray. Pour a thin layer of red enchilada sauce across the bottom of the dish. This keeps the tortillas from sticking and adds flavor from the very first layer.

Step 2: Cook the ground beef. Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat apart with a wooden spoon as it browns. Cook for about 6 to 8 minutes until no pink remains. Drain any excess grease.

Step 3: Season the beef. Push the cooked beef and onions to the edges of the skillet to clear a small space in the center. Sprinkle the taco seasoning directly onto the hot beef fat in that open spot and let it bloom for about 60 seconds, stirring it into the fat until it gets fragrant and darker in color. This step wakes up all the spices and gives you a deeper, more layered flavor than just dumping the packet on top.

Chef Tip: Blooming your taco seasoning in the rendered beef fat before adding any liquid is a restaurant-level move that takes literally one minute. The heat activates the oils in the dried spices, especially the cumin and chili powder, and releases flavor you’d never get from just mixing it in cold.

Now stir in the fire roasted green chiles and add about 1/4 cup of water. Let everything simmer for 2 to 3 minutes, stirring occasionally, until the liquid is fully reduced and the seasoning has turned into a thick glaze that coats every piece of meat. You don’t want any pooling liquid left in the skillet because that moisture will transfer to your tortillas and make them soggy once you roll and bake them. When you drag your spoon across the bottom of the pan and it leaves a clear trail for a second before the beef slides back, you’re done.

Step 4: Warm the tortillas. Heat your corn tortillas in a dry skillet for about 15 seconds per side, or wrap them in damp paper towels and microwave for 30 seconds. This makes them pliable tortillas that roll without cracking or tearing.

Step 5: Fill and roll. Spoon about 2 tablespoons of the seasoned beef mixture down the center of each warm tortilla. Add a pinch of shredded Monterey Jack and Cheddar on top of the beef. Roll the tortilla up tightly and place it seam side down in the prepared 9×13-inch baking dish. Repeat until all tortillas are filled and snugly lined up in the dish.

Step 6: Top and bake. Pour the remaining red enchilada sauce evenly over the rolled enchiladas. Sprinkle the rest of your shredded Mexican style blend generously across the top. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for another 5 to 10 minutes until the cheese is melted, golden, and hot and bubbly.

Step 7: Serve it up. Let the enchiladas rest for about 5 minutes after pulling them from the oven. Top with dollops of sour cream and a sprinkle of fresh cilantro. Serve with rice, beans, or a simple salad on the side.

Hint: Make sure you warm those tortillas before rolling. I cannot stress this enough. Cold corn tortillas will crack and fall apart on you, and then you end up with more of a cheesy beef enchilada casserole situation than neatly rolled enchiladas. Not that a casserole version is bad (it’s actually delicious), but if you want that classic rolled look, warming is the key step you can’t skip.

My Cheesy Ground Beef Enchiladas Story

I was nineteen the first time I tried to make enchiladas on my own. I had just moved into my first apartment and I called Grandma because I wanted to impress my roommates with a homemade dinner. She walked me through the recipe over the phone, step by step, while I balanced my cell on the kitchen counter on speakerphone.

The problem was, I skipped warming the tortillas because I thought it was an unnecessary step. Every single one cracked in half when I tried to roll it. I ended up with a pile of broken tortillas, seasoned beef everywhere, and cheese stuck to my fingers. I called Grandma back almost in tears and she laughed so hard I could hear her slapping the kitchen table. She said, “Jazzy, I told you to warm them first! Now you’ve got yourself an enchilada casserole, and that’s just fine too.”

I scraped everything into the baking dish, layered it up casserole-style, and baked it anyway. My roommates loved it. That night I learned two things: always warm your tortillas, and a recipe doesn’t have to look perfect to taste amazing. Grandma still brings up my “enchilada disaster” every time I make this dish, and honestly, it makes me smile every time.

Substitutions for Cheesy Ground Beef Enchiladas

• Ground Beef: swap for ground turkey, ground chicken, or seasoned black beans and corn for a vegetarian version. The taco seasoning works perfectly with all of these.
• Cheese: use a dairy-free shredded cheddar style cheese if you need a dairy-free option. It won’t be identical but it still gives you a melty topping that works.
• Enchilada Sauce: trade the red enchilada sauce for green enchilada sauce (salsa verde) for a tangier flavor. You can also make cheesy beef enchiladas without red sauce by using a creamy white sauce made from sour cream, green chiles, and chicken broth.

A word about flour tortillas and sauce: while flour tortillas are definitely easier to roll, they can turn gummy and pasty if you use too much enchilada sauce. Flour absorbs liquid differently than corn, so if you go the flour tortilla route, use about a third less sauce than you normally would. Corn tortillas hold up much better to generous sauce, which is why they’re the traditional choice.

Variations on Cheesy Ground Beef Enchiladas

Once you’ve nailed the basic recipe, try switching it up to keep things interesting for your family. And if you end up with leftover filling (which happens more often than you’d think), the last two ideas are perfect for using it up in a completely different meal.

Spicy: add a diced jalapeno to the beef while it cooks, or stir in a spoonful of chipotle peppers in adobo sauce for a smoky kick. You can also drizzle hot sauce over the top before serving. My husband adds pickled jalapeno slices to his plate every single time and swears it’s the only way to eat them.

Deluxe: go all out with the toppings. Add sliced avocado, pickled red onions, a squeeze of fresh lime juice, and crumbled cotija cheese on top after baking. You can also layer guacamole and pico de gallo on the side to make it feel like a restaurant meal at home. This is how I serve them when we have company over.

Kid-Friendly: keep it mild by using a mild taco seasoning and skipping the green chiles entirely. My kids love when I add a handful of frozen corn to the beef filling because it adds a little sweetness they enjoy. You can also serve the sour cream and toppings on the side so each kid can build their own plate, which makes dinner feel more fun for them.

Cheesy Beef Enchilada Rice: if you have leftover seasoned beef and cheese, spoon it over a bowl of hot cooked rice, drizzle some warmed enchilada sauce on top, and finish with a handful of shredded cheese and a dollop of sour cream. It’s basically a deconstructed enchilada bowl and my family honestly loves it just as much as the original. I make extra filling on purpose sometimes just so we can have this for lunch the next day.

Cheesy Beef Enchiladas Tortellini: this one sounds unexpected but trust me. Toss leftover taco seasoned beef filling with cooked cheese tortellini, a spoonful of red enchilada sauce, and extra shredded cheese. Stir it all together in a hot skillet until the cheese melts and coats the pasta. It’s a quick, fun mashup that my kids went absolutely wild for the first time I threw it together with leftovers. Grandma raised an eyebrow when she saw it, but after one bite she said, “Jazzy, you might be onto something.”

Equipment for Cheesy Ground Beef Enchiladas

You don’t need fancy equipment for this recipe, but the right tools make a real difference in how everything turns out.

9×13-Inch Baking Dish: this is the standard size for enchiladas and fits about 8 to 10 rolled tortillas comfortably in a single layer. I use a glass baking dish because I can see the sauce bubbling along the sides, which helps me know when they’re done. Ceramic works great too but retains heat longer, so your enchiladas will keep cooking a bit after you pull them out. Metal pans heat up faster, so reduce your bake time by about 3 to 5 minutes if you use one.

Large Skillet: you need something big enough to brown the ground beef and onions without overcrowding. A 12-inch skillet is ideal. Cast iron works well but any nonstick or stainless steel skillet will do the job.

Aluminum Foil: covering the dish for the first 20 minutes of baking traps steam and helps the tortillas stay soft while the filling heats through. Don’t skip this step or the edges of your tortillas will get dry and crunchy.

Wooden Spoon or Spatula: for breaking up the ground beef as it cooks. I prefer a wooden spoon because it doesn’t scratch my skillet, but any sturdy utensil works.

If you love one-dish dinners that don’t require a bunch of special equipment, you’ll appreciate my Mediterranean Style Chicken Piccata too. It’s another simple, skillet-to-table kind of meal.

Storage Tips for Cheesy Ground Beef Enchiladas

Refrigerator: store leftover enchiladas in an airtight container or cover the baking dish tightly with plastic wrap or foil. They stay good in the fridge for 3 to 4 days. Reheat individual portions in the microwave for about 90 seconds, or put the whole dish back in the oven at 350°F covered with foil for 15 to 20 minutes until heated through.

Freezer: these enchiladas freeze really well, which makes them great for meal prep. Wrap individual portions in foil and then place them in a freezer-safe bag or container. They’ll keep for up to 3 months in the freezer. When you’re ready to eat them, thaw overnight in the fridge and reheat in the oven. You can also freeze the assembled dish before baking. Just cover it tightly with foil, freeze, and add about 15 extra minutes to the bake time when you cook it straight from frozen.

Toppings: store sour cream, cilantro, and any fresh toppings separately from the enchiladas. Adding them fresh when you reheat makes a huge difference compared to reheating them together, which turns everything soggy.

Grandma’s Secret for Cheesy Ground Beef Enchiladas

Grandma has one non-negotiable rule for this recipe: “Jazzy, let that taco seasoning simmer with the water until it cooks down into a glaze. Don’t just sprinkle and stir.” She’s right. When you let the seasoning fully reduce into the beef, every single piece gets coated with flavor instead of some bites being bland and others too salty.

Her other move is adding a tiny pinch of sugar to the enchilada sauce before pouring it over the tortillas. It balances the acidity of the tomatoes and makes the whole dish taste rounder and more homemade. Nobody can pinpoint what’s different, but everyone notices when it’s missing.

FAQ About Cheesy Ground Beef Enchiladas

Final Thoughts on Cheesy Ground Beef Enchiladas

These cheesy ground beef enchiladas have been in my family’s weekly rotation for years, and I don’t see that changing anytime soon. They’re the kind of dinner that feels special but doesn’t take all evening to pull together. Whether you’re feeding a crowd on game day, meal prepping for the week, or just making a cozy weeknight dinner your family will actually get excited about, this simple ground beef enchilada recipe has you covered.

I love hearing from you when you try my recipes, so don’t be shy. Leave a comment, tag me in your photos, or tell me what toppings your family went with. And if you’re looking for a refreshing drink to serve alongside these enchiladas, I found a great Mexican Horchata recipe that pairs with them perfectly. It’s creamy, sweet, and cools everything down if you went heavy on the hot sauce.

Now go warm those tortillas, roll up some cheesy goodness, and enjoy every bite. Grandma and I are rooting for you.