It’s rare that all three of my kids can agree on a meal aside from hamburgers — but these ground beef enchiladas with jarred sauce are one of those magical unicorn dinners that everyone actually cheers for. They’re hearty, flavorful, cheesy, and come together with minimal effort — the definition of an easy weeknight dinner.
Plus, this recipe uses a jarred enchilada sauce, which saves time and keeps things simple. I love the Siete red enchilada sauce because it’s full of clean ingredients, but you can use your favorite brand. With just one skillet and a baking dish, you’ll have a family favorite on the table in no time.
Why You’ll Love This Recipe
- Kid-approved – Even picky eaters clean their plates!
- Simple ingredients – You probably have most of these on hand already.
- Easy to make ahead – Perfect for prepping in the morning and baking at dinnertime.
- Freezer-friendly – Double the batch and save one for a future busy night.
Ingredients
- 1 lb ground beef (I prefer grass-fed or pasture-raised when possible)
- ½ red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- ⅓ cup beef broth or ⅓ cup water + ½ teaspoon beef bouillon
- 1 jar red enchilada sauce (about 15 oz – I love Siete brand)
- 8 tortillas (I use Siete or One Mighty Mill for cleaner ingredients, or you can use homemade sourdough tortillas)
- 2 cups freshly shredded cheddar or Colby Jack cheese
- Salt and pepper to taste
Optional toppings:
Cojita cheese, diced red onion, sliced avocado, chopped cilantro, sour cream, and salsa
Instructions
- Brown the Beef:
Heat a large skillet over medium heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is soft, about 6–8 minutes. - Add Garlic & Tomato Paste:
Stir in minced garlic and cook for 1 minute until fragrant. Add the tomato paste and stir constantly for another minute. - Deglaze the Pan:
Pour in the beef broth to deglaze the skillet, scraping up any browned bits. Let it cook for 2–3 minutes, stirring until the mixture thickens slightly. Remove from heat.
4. Assemble the Enchiladas:
Preheat oven to 350°F (175°C). Pour about ¼ cup enchilada sauce into the bottom of a 9×13-inch baking dish.
Dip each tortilla into the enchilada sauce so both sides are coated. Fill with about 1–2 tablespoons of the beef mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.
5. Add Sauce & Cheese:
Once the pan is full, pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining shredded cheese (about 2 cups).
6. Bake:
Bake uncovered for 25–30 minutes or until the cheese is melted, bubbly, and golden around the edges.
7. Garnish & Serve:
Let cool slightly before topping with cojita cheese, diced red onion, avocado slices, and fresh cilantro if desired. Serve with white rice, salsa, and sour cream.
Make-Ahead Instructions
You can fully assemble the enchiladas up to 24 hours in advance. Just cover them tightly with foil and refrigerate. When ready to bake, remove from the fridge while the oven preheats and bake as directed, adding about 10 extra minutes to the bake time.
Freezer Instructions
These enchiladas freeze beautifully!
- Assemble them in a freezer-safe dish and cover tightly with plastic wrap and foil.
- Freeze for up to 3 months.
- To bake from frozen: thaw in the fridge overnight, then bake at 350°F for 35–40 minutes until hot and bubbly.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warm.
Why I Love Using Jarred Enchilada Sauce
Homemade enchilada sauce is amazing, but when life gets busy, jarred sauce saves so much time — and there are great clean options out there. I love Siete’s red enchilada sauce for its short ingredient list and rich flavor. It’s perfect for busy weeknights or prepping ahead for game day or potlucks.
Another easy way to use jarred enchilada sauce is in my slow cooker chicken enchilada soup.
Final Thoughts
This easy ground beef enchilada recipe with jarred sauce is one of those go-to meals that checks every box: it’s flavorful, easy to make, family-approved, and perfect for meal prep or freezing. Serve it with rice and a side of beans for the ultimate comfort food dinner.
Trust me — once you make this one, it’ll be in your regular rotation.
Print
Ground Beef Enchiladas with Jarred Sauce
- Total Time: 45 minutes
- Yield: 8 enchiladas 1x
Description
These ground beef enchiladas are the ultimate weeknight dinner win — fast, cheesy, and family-approved. Made with jarred enchilada sauce and a few simple ingredients, this recipe is as easy as it is delicious. You can prep it ahead, freeze it for later, or bake it fresh for a comforting, budget-friendly meal everyone will love.
Ingredients
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1 lb ground beef (preferably grass-fed)
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1/2 red onion, diced
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2 cloves garlic, minced
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2 tablespoons tomato paste
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1/3 cup beef broth or 1/2 bouillon cube dissolved in hot water
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1 jar enchilada sauce (I love Siete brand for clean ingredients)
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8 tortillas (Siete almond flour or One Mighty Mill are great clean options)
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2 1/4 cups shredded cheddar or Colby Jack cheese, divided
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1 teaspoon salt
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1/2 teaspoon black pepper
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Optional toppings: crumbled cotija cheese, diced red onion, sliced avocado, chopped cilantro
Get Recipe Ingredients
Instructions
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Preheat oven to 350°F (175°C).
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In a large skillet over medium heat, brown the ground beef until cooked through. Add diced red onion and cook until softened, about 5 minutes.
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Stir in minced garlic and cook another minute. Add tomato paste and beef broth, stirring to deglaze the pan. Cook for 2 minutes, then remove from heat.
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Pour about 1/4 cup enchilada sauce into the bottom of a 9×13-inch baking dish.
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Dip each tortilla in the enchilada sauce, coating both sides. Spoon 1–2 tablespoons of shredded cheese and 1/8 of the beef mixture into the center of each tortilla. Roll tightly and place seam-side down in the pan.
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Once all enchiladas are assembled, pour remaining sauce evenly over the top and sprinkle with the remaining cheese.
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Bake for 25–30 minutes, or until the cheese is melted and bubbly.
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Remove from oven and top with cotija cheese, diced red onion, avocado, and cilantro if desired. Serve warm with sour cream, salsa, or rice on the side.
Notes
Make Ahead Instructions:
Assemble enchiladas up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, remove from fridge and bake at 350°F for 35–40 minutes.
Freezer Instructions:
Assemble enchiladas, cover tightly with foil, and freeze for up to 3 months. To bake, thaw overnight in the fridge and bake at 350°F for 40 minutes, or bake frozen for 1 hour covered, then uncover for 10 minutes to melt the cheese.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
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