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
-
1 lb ground beef (preferably grass-fed)
-
1/2 red onion, diced
-
2 cloves garlic, minced
-
2 tablespoons tomato paste
-
1/3 cup beef broth or 1/2 bouillon cube dissolved in hot water
-
1 jar enchilada sauce (I love Siete brand for clean ingredients)
-
8 tortillas (Siete almond flour or One Mighty Mill are great clean options)
-
2 1/4 cups shredded cheddar or Colby Jack cheese, divided
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
Optional toppings: crumbled cotija cheese, diced red onion, sliced avocado, chopped cilantro
Instructions
-
Preheat oven to 350°F (175°C).
-
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.
-
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.
-
Pour about 1/4 cup enchilada sauce into the bottom of a 9×13-inch baking dish.
-
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.
-
Once all enchiladas are assembled, pour remaining sauce evenly over the top and sprinkle with the remaining cheese.
-
Bake for 25–30 minutes, or until the cheese is melted and bubbly.
-
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