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Ground Beef Enchiladas Recipe

Don't skimp on flavor with this simple homemade ground beef enchiladas recipe. The bold and yummy flavors are perfect for meal prep or a weeknight meal.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: enchiladas, freezer meals, Ground Beef, meal prepping, Weeknight Dinner
Servings: 4

Ingredients

Enchilada Sauce Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon oregano
  • ¼ teaspoon salt
  • 8 ounces tomato sauce
  • 2 cups chicken broth

Enchiladas

  • 1 pound lean ground beef
  • 1 small onion peeled and diced
  • 1 packet taco seasoning
  • ¼ cup water
  • 8 tortillas corn tortillas or taco-size flour tortillas
  • 16 ounces shredded Colby jack cheese
  • Green onion for garnish optional
  • Other Toppings optional

Instructions

  • Preheat oven to 350F.
  • In a medium saucepan, heat the vegetable oil over medium heat. Whisk the flour and chili powder into the hot oil and cook for 1 minute, whisking often, until the mixture darkens in color.
  • Add the sugar, cumin, garlic powder, onion powder, oregano, and salt and whisk until combined. Next, whisk in the tomato sauce and chicken broth.
  • Cook the sauce on medium-low for 10 minutes until thickened, stirring often. Remove from the heat and set aside.
  • Crumble the ground beef into a large skillet, add the diced onion, and cook over medium heat until fully browned. Drain off any excess fat. Add the taco seasoning and ¼ cup water and simmer for 2 minutes, stirring often.
  • Scoop the seasoned meat into the center of the 8 tortillas. Roll the tortillas up and place them into a 9x13-inch baking dish.
  • Pour the enchilada sauce over top, then sprinkle the cheese over the sauce.
  • Bake the enchiladas uncovered at 350 F until the cheese is fully melted.
  • Serve the enchiladas with sliced green onion and sour cream, if desired.

Notes

Vegetarian Option: For a vegetarian bean enchilada, use vegetable broth instead of chicken broth in the sauce and use refried beans for the filling instead of the beef.
Storage: The leftover enchiladas can be stored in the refrigerator for up to three days or frozen for up to three months.