These Hearty Ground Beef Enchiladas are a flavor-packed feast that brings together the best of American and Mexican cuisines. Juicy ground beef, seasoned to perfection, is wrapped in soft tortillas and smothered in a rich, zesty sauce. Each bite delivers a satisfying mix of textures—tender meat, gooey cheese, and a slight crunch from baked edges. Ready in just 50 minutes, this dish is perfect for busy weeknights or cozy family dinners.
With 310 calories per serving, these enchiladas are both indulgent and balanced, offering a hearty dose of protein and fiber. The bold spices, melted cheese, and tangy sauce create a symphony of flavors that will leave everyone craving seconds. Warm, comforting, and utterly delicious—this recipe is a guaranteed crowd-pleaser!
Ingredients for Hearty Ground Beef Enchiladas
- 2 pounds lean ground beef (substitute with ground turkey or chicken for a lighter option)
- 2 onions, chopped (yellow or white onions work best)
- 32 ounces chili beans (2 cans, 16 oz each; do not drain)
- 20 ounces red enchilada sauce (2 cans, 10 oz each)
- 1 cup salsa, divided (use mild, medium, or hot based on preference)
- 16 flour tortillas (10-inch size; corn tortillas can be used for a gluten-free option)
- 2 cups shredded cheddar cheese (substitute with Monterey Jack or a blend)
- 2.25 ounces sliced olives (1 can; optional for garnish)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, brown the ground beef and onions over medium heat until the meat is no longer pink. Drain any excess fat.
- Stir in the chili beans, one can of enchilada sauce, and ½ cup salsa. Mix well and set aside.
- Assemble the enchiladas: Place ⅔ cup of the beef mixture onto each tortilla. Roll up tightly and place seam side down in two greased 9 x 13 inch baking dishes (8 enchiladas per pan).
- Top the enchiladas: Drizzle the remaining can of enchilada sauce and the remaining ½ cup salsa evenly over the rolled tortillas.
- Sprinkle with cheese and olives for added flavor and garnish.
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are lightly golden.
- Let cool for 5 minutes before serving. Enjoy your hearty, flavorful enchiladas!
Spice It Up: Sauce and Topping Ideas
For a flavor boost, try swapping the red enchilada sauce for green enchilada sauce or adding a dollop of sour cream or guacamole on top before serving. If you love heat, mix in a diced jalapeño or a dash of hot sauce into the beef mixture. For a fresh twist, garnish with chopped cilantro, diced tomatoes, or a squeeze of lime juice after baking.
Perfect Pairings: Serving Suggestions
These hearty enchiladas pair beautifully with a side of Mexican rice, refried beans, or a crisp green salad. For a lighter option, serve with a tangy coleslaw or avocado slices. Don’t forget a cold drink like horchata, iced tea, or a classic margarita to complete the meal!
Make It Last: Storage and Reheating Tips
Store leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for 15-20 minutes or microwave individual portions for 1-2 minutes. For longer storage, freeze unbaked enchiladas (without toppings) for up to 2 months—just add sauce, cheese, and olives before baking.
Mix It Up: Recipe Variations
Swap ground beef for ground turkey, chicken, or a plant-based alternative for a lighter or vegetarian-friendly version. Use corn tortillas instead of flour for a gluten-free option, or add a layer of cooked rice or quinoa to the filling for extra texture. Experiment with different cheeses like Monterey Jack or pepper jack for a new flavor profile.
Quick Tips: Time-Saving Hacks
Save time by browning the beef and chopping the onions in advance—store them in the fridge until ready to use. Opt for pre-shredded cheese and pre-sliced olives to cut down on prep work. If you’re in a rush, assemble the enchiladas the night before and bake them fresh the next day for a stress-free dinner.
Hearty Ground Beef Enchiladas Recipe
Ingredients
- 2 pounds lean ground beef
- 2 onions, chopped
- 32 ounces chili beans 2 (16 oz cans) Do not drain
- 20 ounces red enchilada sauce 2 (10 oz cans)
- 1 cup salsa divided
- 16 flour tortillas 10 inch size
- 2 cups shredded cheddar cheese
- 2.25 ounces sliced olives 1 can
Instructions
- Heat oven to 350 degrees.
- In a large skillet, brown the ground beef and onions over medium heat until meat is no longer pink; drain well.
- Stir in the beans, one can of enchilada sauce and 1/2 cup salsa; set aside.
- Top each tortilla with 2/3 cup beef mixture.
- Roll up and place seam side down in two greased 9 x 13 inch baking dishes (8 enchiladas per pan).
- Drizzle with the other can of enchilada sauce and remaining salsa.
- Sprinkle with cheese and olives.
- Bake uncovered for 20-25 minutes.