Easy Cheesy Ground Beef Enchiladas – One-Pan, Crowd-Pleasing Comfort in 40 Minutes

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These Easy Cheesy Ground Beef Enchiladas are the ultimate one-pan dinner for busy weeknights. Loaded with savory, seasoned ground beef, wrapped in soft tortillas, and covered in a bubbling blanket of melty cheese and enchilada sauce, this dish is pure comfort food. It’s simple, satisfying, and always a hit—even with picky eaters.

Perfect for Taco Tuesday, meal prep, or a last-minute dinner when you want maximum flavor with minimal effort, these enchiladas deliver every time. Bonus? They’re naturally gluten-free when made with corn tortillas.

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Ingredients Overview

Ground beef: Lean ground beef (85/15 or 90/10) provides rich, meaty flavor and browns beautifully without excess grease. Swap in ground turkey or chicken for a lighter version.

Taco or enchilada seasoning: A blend of chili powder, cumin, garlic powder, onion powder, paprika, and oregano adds smoky depth. Use a packet or make your own.

Onion: Finely diced onion adds savory sweetness and texture to the beef filling.

Green chiles (optional): Canned green chiles bring a mild heat and tanginess that blends beautifully into the beef.

Corn tortillas: Traditional for enchiladas and naturally gluten-free. Warm them before rolling to prevent tearing.

Enchilada sauce: A good-quality red enchilada sauce ties the dish together with zesty, tomato-chili flavor. Choose mild, medium, or spicy based on preference.

Shredded cheese: A blend of cheddar and Monterey Jack melts smoothly and adds that signature cheesy finish. Use a Mexican cheese blend if preferred.

Olive oil or butter: For sautéing the beef and onion.

Fresh toppings (optional): Chopped cilantro, sour cream, avocado, or sliced green onions add freshness and balance to the richness.

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Step-by-Step Instructions

1. Preheat and prep: Preheat oven to 375°F. Lightly grease a 9×13 baking dish or a large oven-safe skillet.
2. Cook the beef: In a large skillet over medium heat, warm 1 tbsp olive oil. Add 1 small diced onion and cook 2–3 minutes until softened. Add 1 lb ground beef and cook until browned and crumbled, about 5–7 minutes. Drain excess fat if needed.
3. Season the beef: Stir in 2–3 tablespoons taco or enchilada seasoning and a splash of water (about 1/4 cup). Add one 4 oz can of diced green chiles (optional). Simmer 2–3 minutes until thickened.
4. Prepare tortillas: Warm 8 corn tortillas in the microwave (wrapped in a damp paper towel) for 30–45 seconds to make them pliable.
5. Assemble enchiladas: Spoon 2–3 tablespoons of beef mixture into each tortilla, sprinkle with a bit of shredded cheese, and roll tightly. Place seam-side down in prepared pan. Repeat with all tortillas.
6. Add sauce and cheese: Pour one 15 oz can of enchilada sauce evenly over the rolled enchiladas. Top with 1.5 to 2 cups shredded cheese.
7. Bake: Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until cheese is bubbly and lightly golden.
8. Serve: Let rest for 5 minutes. Garnish with fresh cilantro, sour cream, or avocado if desired.

Avoid overfilling the tortillas to keep them easy to roll. Don’t skip warming the tortillas—they’ll tear less and roll more smoothly.

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Tips, Variations & Substitutions

Tips:

• Use pre-shredded cheese for convenience, or grate your own for better melt.
• Let enchiladas rest after baking for easier serving.
• Lightly coat tortillas in sauce before rolling for even more flavor.

Variations:

• Spicy: Use spicy enchilada sauce and add diced jalapeños to the beef.
• Vegetarian: Swap beef for black beans, sautéed mushrooms, or lentils.
• Extra creamy: Add a few spoonfuls of sour cream or cream cheese to the beef filling.

Substitutions:

• Corn tortillas: Use flour tortillas (not gluten-free) or grain-free options.
• Ground beef: Use turkey, chicken, or even shredded rotisserie chicken.
• Cheese: Try pepper jack for a spicy twist, or cotija for a saltier finish.

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Serving Ideas & Occasions

This dish is a full meal on its own but shines even more with a few vibrant sides and toppings.

Serve with:

• Cilantro lime rice or Mexican-style rice
• Black beans or refried beans
• Guacamole and tortilla chips
• Fresh salsa or pico de gallo

Perfect for:

• Family weeknight dinners
• Taco Tuesday
• Casual dinner parties
• Leftovers (reheat well for next-day lunch)

Easy to double and ideal for feeding a crowd or meal prepping for the week ahead.

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Nutritional & Health Notes

While cheesy and hearty, these enchiladas can be made lighter with leaner meats, low-fat cheese, or added vegetables in the filling. They’re gluten-free when made with corn tortillas and can be made dairy-free with plant-based cheese.

Health highlights:

• Ground beef: Protein-rich and satisfying
• Corn tortillas: Lower in fat and gluten-free
• Enchilada sauce: Adds flavor without added fats
• Cheese: Provides calcium and protein

To boost nutrition, serve with a side of salad or stir chopped spinach or black beans into the beef mixture.

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FAQs

Can I make these ahead of time?
Yes! Assemble the enchiladas (without baking), cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if cold.

Can I freeze them?
Absolutely. Freeze individually or in a full baking dish (wrapped tightly). Bake from frozen at 375°F for about 45–50 minutes or until hot and bubbly.

What if my tortillas crack?
Be sure to warm them first. If they still crack, you can overlap them in the pan and layer like a casserole (a.k.a. “enchilada bake”).

Is this recipe gluten-free?
Yes, if you use corn tortillas and gluten-free enchilada sauce. Always double-check labels to be sure.

What’s the best cheese for enchiladas?
Cheddar, Monterey Jack, or a Mexican blend melt well and offer great flavor. Avoid cheeses that don’t melt smoothly, like pre-crumbled cotija or queso fresco (use as a topping instead).

Can I add veggies to the filling?
Definitely. Sautéed zucchini, corn, spinach, or bell peppers all work well and add color and nutrition.

Can I use store-bought enchilada sauce?
Yes—it’s a huge time-saver. Use a brand you like (mild, medium, or spicy), or make your own if you prefer full control over flavor.

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