Fast and Easy Ground Beef Enchiladas

Fast and Easy Ground Beef Enchiladas are easy to make and full of flavor. Stuffed with a creamy ground beef filling and covered in enchilada sauce these enchiladas will fast become a family favorite!

A 9x23 baking dish of enchiladas with cheese enchiladas sauce and green onions on top.

What Ingredients are needed for making ground beef enchiladas?

The ingredients for making easy groun beef enchiladas are pretty simple, and you may already have most of them!

  • Ground Beef – I prefer 80/20
  • Cream of Mushroom Soup
  • Sour Cream
  • Yellow Onion (optional)
  • Shredded Cheddar Cheese
  • Enchilada Sauce
  • Flour Tortillas
  • Seasonings Spices: chili powder, cumin, garlic powder, onion powder, salt and pepper

How to make the filling for Ground Beef Enchiladas

Fast and Easy is my kind of recipe! These ground beef enchiladas are exactly that!

First, you will need to brown/cook your ground beef with half of a yellow onion.

Ground beef and onion browning for Fast and Easy Ground Beef Enchiladas

For the filling, you will need cream of mushroom soup (you can use a homemade recipe if you do not like canned cream soup), sour cream, shredded cheese, some seasonings. Mix it all together .

Add your cooked ground beef to the filling mixture and mix it in. Adjust the seasonings to your liking.

Sour cream, cream of mushroom soup, shredded cheese, and spices in a bowl to make the filling for ground beef enchiladas.
Creamy Filling for Fast and Easy Ground Beef Enchiladas

Rolling and Baking Easy Ground Beef Enchiladas

Once the filling for ground beef enchiladas is made then you need prepare the pan for baking and roll up the enchiladas.

The enchilada sauce I love to use for my enchiladas is Old El Paso Red Enchilada Sauce (not getting paid to say that). It is perfectly flavored and makes these enchiladas so easy. But, I also have a delicious red Homemade Enchilada Sauce that you can use as well. If green enchilada sauce is more to your liking, I have a Green Enchilada Sauce recipe also!

First, pour some enchilada sauce in the bottom of your greased 9×13 pan. I pour about half of my enchilada sauce in the bottom. This will help the enchiladas bake a little bit better and soak up some flavor!

A glass 9x13 baking dish with red enchilada sauce covering the bottom of the pan.

Next, take a flour tortilla and spread about 1/3 cup (or more or less to your liking) in the center of the tortilla and roll it up. You will divide the filling into 10 enchiladas, so just take your best guess as to much, bit 1/3 cups is pretty accurate.

Then roll up the tortilla around the filling to make the enchilada.

A flour tortilla with ground beed enchilada filling in the center of the tortilla to be rolled up to make and enchialda.

Place the rolled enchilada in the pan, right in the enchilada sauce. Roll the rolled enchilada around in the sauce to make sure the bottom and sides are good and covered in sauce.

Repeat with the tortillas and filling.

Place each enchilada in the pan next to the other ones. Make sure you roll the enchilada in the sauce and make sure there is sauce in between in each enchilada. This helps remove them easier from the pan when serving and each enchilada gets enough sauce on it. Add more sauce to the baking dish as needed.

A pan of enchiladas with a spoon used to run in between each enchilada to make sure sauce is in between each enchilada.

Finally, pour the remaining enchilada sauce over the top of the enchiladas. I take my rubber spatula and make sure the sauce is in between each enchilada. Top with the rest of your shredded cheese and pop them in the oven. Do not cover the pan of enchiladas with foil.

They will bake at 375 degrees Fahrenheit for 25-30 minutes. You will know they are done when the cheese is melted and the edges of the tortillas start to brown and crisp up.

A pan of baked easy enchiladas with red enchilada sauce and cheese.

Serving the Enchiladas

I love to top my enchiladas with sour cream and green onions. You can also add lettuce, tomatoes, olives, hot sauce or whatever you like!

A plate with 4 ground beef enchiladas on it topped with sour cream and chopped green onions.
A plate of ground beef enchiladas topped with sour cream and green onions.

Need some side dishes to go with these ground beef enchiladas? Try my Easy Mexican Rice, Best Bean Dip, Chilis Copycat Queso, Fresh Homemade Queso (no fake cheese) or my Avocado Salsa. Also you can top your enchilada with my Easy Guacamole, or Fresh Pico De Gallo.

Looking for an easy Taco Meat? Try my Easy Taco Meat recipe that is super tasty and perfect for tacos, burritos, enchiladas and more!

For some other fast and easy recipes, try my Cheese Enchiladas, Fast and Easy Chicken Enchiladas, White Chicken Enchiladas, my Fast and Easy Bean Burritos, my Enchilada Tacos or Chicken Tostadas.

A plate of ground beef enchiladas that has been cut into to show the creamy ground beef filling in the center of the flour tortilla.

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Fast and Easy Ground Beef Enchiladas | The Butcher's Wife

Fast and Easy Ground Beef Enchiladas

Fast and Easy Ground Beef Enchiladas are easy to make and full of flavor. Stuffed with a creamy ground beef filling and covered in enchilada sauce these enchiladas will fast become a family favorite!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 10 enchiladas

Ingredients

  • 1 1/2 lbs. ground beef *I prefer 80/20
  • 1/2 yellow onion, diced fine *for browning the ground beef
  • 1 can (10.5 oz.) cream of mushroom soup *cream of chicken soup can be a great substitute
  • 1 1/2 cups sour cream
  • 2 1/2 cups cheddar cheese, shredded *divided-1 1/2 cups for the filling, 1 cup for the topping
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt *or more to taste
  • 1/2 tsp black pepper
  • 10 flour tortillas
  • 1 large can (28 oz.) red enchilada sauce *I prefer Old El Paso, Mild, Enchilada Sauce or you can make my Homemade Enchilada Sauce-see notes for link

Instructions

  • Preheat your oven to 375 ℉. Spray a 9×13 baking dish with cooking spray (or grease it).
  • In a large skillet over medium heat, brown your ground beef with the onion. After it is cooked/browned drain the grease off of the meat (this is optional). Set aside.
  • In a large bowl, combine your sour cream, cream of mushroom soup, 1 1/2 cups of the cheese, and spices and mix well. Add in your ground beef, mix well.
  • Pour half of your enchilada sauce in the bottom of the pan.
  • Take a flour tortilla and place about 1/3 of the filling in the center. Roll it up and place it in the pan. I like to make sure enchilada sauce is getting on all sides of my rolled enchilada when placing it in the pan, so I roll it around in the sauce a little bit.
  • Repeat with all of the tortillas until the filling is used. When placing the enchiladas next to each other in the pan, make sure there is enchilada sauce getting between each one (rolling the rolled enchilada in the sauce will help this!)
    *Add more enchilada sauce to the pan as needed when rolling them and placing them in the pan.
  • Pour your remaining enchilada sauce over the rolled enchiladas. I like to take a rubber spatula or spoon and make sure enchilada sauce is in between each enchilada. This helps makes sure each enchilada is fully covered and helps me remove them easier from the pan when serving so they don't stick together as much.
    Top with remaining 1 cup of shredded cheese.
  • Bake in the oven for 25-30 minutes or until done to your liking. You will know they are done when the edges of the tortillas start to turn golden and crispy.
    Note: You do not need to cover them with foil for baking!
  • After they are done baking take them out of the oven.
    Serve and enjoy!
    If desired, you can top your enchiladas with sour cream, green onions, lettuce, tomatoes or guacamole.
  • Store leftover enchiladas in the fridge for up to 3 days.

Notes

If you want to make Homemade Enchilada Sauce try my recipe by clicking HERE!
If you are absolutely against canned soup, you can double the sour cream, add some extra cheese and season it a little bit more to taste!

Nutrition information is automatically calculated and should only be used as an approximation.

Serving: 1Enchilada | Calories: 502kcal | Carbohydrates: 26g | Protein: 24g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1538mg | Potassium: 338mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1058IU | Vitamin C: 2mg | Calcium: 295mg | Iron: 3mg

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