Ground Beef Enchiladas Bake

Rich and satisfying ground beef enchiladas fill the house with a warm aroma and are my go-to dish for cozy weekend dinners. With a bubbling layer of cheese over soft tortillas and zesty sauce, these enchiladas are a crowd-pleasing favorite—perfect for busy nights or sharing with friends.

This recipe became a lifesaver when I first hosted a last-minute game night. Everyone loved how cheesy and comforting it was, and now it is my most-requested dish for potlucks.

Gather Your Ingredients

• Lean ground beef: Choose beef with modest fat to keep the filling moist yet not greasy
• Flour or corn tortillas: Both work beautifully use whichever suits your taste or pantry
• Enchilada sauce: Pick a good-quality brand or homemade sauce for the richest flavor
• Shredded cheddar or Monterey Jack cheese: Both melt smoothly look for cheese with a fresh aroma and vibrant color
• Onion: Dice it finely for an even blend and sweetness in the filling
• Garlic: Use fresh cloves for the biggest punch of flavor
• Cumin: Offers classic earthy warmth always buy small amounts for freshness
• Chili powder: Adds gentle heat opt for pure chili blends for best taste
• Sour cream: For topping it cools and balances the spicy savory flavors

How to Make It

Prepare the Oven:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius so the dish bakes evenly and the cheese melts perfectly

Brown the Beef and Onions:

Cook the ground beef with the diced onions in a skillet over medium heat Stir regularly for five to seven minutes until the onions turn soft and translucent and the beef is fully browned This step builds the savory base for your enchiladas

Season the Filling:

Add the minced garlic along with cumin and chili powder Stir for about one minute just until the garlic releases its aroma and the spices coat everything evenly Do not rush this step as it deepens the flavor

Fill and Roll the Tortillas:

Spoon about three tablespoons of the beef mixture down the center of each tortilla Gently roll each one up snugly and set them seam-side down in a greased baking dish Keeping the seam under the rolled tortilla helps them hold together while baking

Sauce and Cheese:

Pour the enchilada sauce evenly over the top of the rolled tortillas Make sure every inch gets covered for maximum flavor Then scatter the shredded cheese across the surface for that signature gooey topping

Bake to Perfection:

Slide the dish into your oven and bake uncovered for twenty to twenty five minutes Keep an eye out for the cheese turning molten and golden and for the sauce to bubble up at the edges This signals everything inside is hot and ready

The cheese is my favorite part I always sneak an extra sprinkle on top before baking My family has a running joke that no two pans of these enchiladas ever turn out quite the same especially when little hands help roll the tortillas

Flavor Boosters

Cool the enchiladas completely before packing them into airtight containers in the fridge They keep well for up to four days For longer storage tightly wrap the baking dish in foil and freeze slices for up to two months When ready to eat thaw overnight and reheat in a low oven until heated through

Serving Suggestions

A dollop of sour cream or a scoop of chunky guacamole on each enchilada takes it over the top Beans and a crisp lettuce salad make a perfect side dish For a vibrant touch I love garnishing with chopped cilantro and a spritz of lime

Creative Twists

Stuff the filling with sautéed zucchini corn or black beans in the summer For the fall diced sweet potatoes and fire-roasted tomatoes are warmly spiced twists Winter calls for more cheese and sometimes I will use roasted poblano strips for an earthy heat

Family birthdays and holiday gatherings always have a big pan of these on the table Friends and cousins now text me for the recipe before every potluck The best compliment is seeing empty plates before dessert is even served

Recipe FAQs

→ What type of tortillas work best?

Both flour and corn tortillas work well. Flour tortillas are softer and easier to roll, while corn adds a traditional flavor.

→ Can I use different cheeses?

Yes, cheddar and Monterey Jack are great, but feel free to try pepper jack or a Mexican cheese blend for extra flavor.

→ How do I prevent soggy enchiladas?

Lightly fry tortillas before filling to create a barrier that keeps them from absorbing too much sauce.

→ Is there a way to make this dish spicier?

Add diced jalapeños or extra chili powder to the beef mixture, or use a hot enchilada sauce.

→ Can enchiladas be made ahead of time?

Yes, assemble and refrigerate up to a day ahead. Bake just before serving for best texture.