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!
Have you tried my Fast and Easy Chicken Enchiladas? They are easy to make and are absolutely delicious! These Fast and Easy Ground Beef Enchiladas are a ground beef version of the Chicken Enchiladas and they are just as tasty!
Making Fast and Easy 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.
For the filling, you will need mushroom soup, sour cream, shredded cheese, some seasonings (along with your cooked ground beef). Just mix it all up in a large bowl.
Rolling and Baking Fast and Easy Ground Beef Enchiladas
The enchilada sauce I love to use for my enchiladas is Old El Paso Red Enchilada Sauce; it is perfectly flavored and makes these enchiladas so easy. But, I also have a delicious Homemade Enchilada Sauce that you can use as well. Click HERE for that recipe!
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 the enchilada sauce being on the bottom of the pan gives them more flavor and they won’t burn and stick to 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.
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 until it is all used.
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).
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.
They will bake at 375 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. The centers of the enchiladas just need warmed so you if you want to take them out sooner you can, or leave them in longer you can as well.
Serving the Enchiladas
I love to top my enchiladas with sour cream and green onions. You can also add lettuce, tomatoes or whatever you like!
Here are some products I used to make this recipe!
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Fast and Easy Ground Beef Enchiladas
- 1 1/2 lbs. ground beef
- 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
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt *or more to taste
- 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
- 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 and rinse your 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!)
- 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. They just need to be fully warmed and cheese melted. 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!
- Serve and enjoy! If desired, you can top your enchiladas with sour cream, green onions, lettuce, tomatoes or guacamole.