The Best and Easiest Beef Enchiladas
A straightforward and delicious dish featuring tender tortillas stuffed with seasoned ground beef and rich cheddar, then oven-baked to perfection beneath a layer of savory enchilada sauce. Finish with your preferred toppings for a customizable meal that satisfies.
Ingredients
- 2 cups enchilada sauce
- 16 oz marbled cheddar cheese shredded
- 1 pound ground beef
- 2 1/2 tablespoons taco seasoning
- 8 soft taco-size tortillas flour or corn
- 1/4 cup water
- 1/2 white onion diced
Optional Toppings:
- Pico de Gallo
- Sour Cream
- Diced Avocado
- Diced Green Onions
Instructions
- Preheat the oven to 375°F. In a skillet over medium heat, cook the ground beef along with the diced onion until the meat is browned and fully crumbled, with no pink remaining. Drain off the excess grease and return the skillet to the stovetop. Stir in taco seasoning and water, cooking until the mixture is well combined and the liquid has absorbed. Remove from heat.
- Evenly spread 1/2 cup of enchilada sauce on the base of a 9x13-inch baking dish. Place approximately 1/3 cup of the seasoned beef mixture along the center of each tortilla, followed by roughly 1/4 cup of shredded cheese. Roll the tortillas tightly and position them seam-side down in the prepared baking dish. Continue filling and rolling until the dish is full. Any leftover beef can be sprinkled over the top.
- Cover the arranged tortillas with the remaining enchilada sauce, ensuring each one is fully coated. Distribute the remaining cheese across the top. Bake for 20 to 25 minutes, or until heated through and the center is bubbling.
- Garnish with your choice of toppings before serving.
Notes
Freezing Instructions: Assemble the enchiladas up to the baking stage. Cover tightly with foil and freeze for up to 3 months. When ready to cook, bake directly from frozen at 375°F for 40 to 45 minutes with the foil on, then remove the foil and bake an additional 5 minutes until hot and bubbly.