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Ground Beef Enchiladas

Ground beef enchiladas with cumin-and-chili spiced filling, rolled in flour tortillas, then baked until the red enchilada sauce is bubbly and the cheese turns golden. This Tex-Mex method layers sauce for moisture and finishes with cilantro for fresh flavor.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Ground beef enchiladas
  • 1.5 lb ground beef Use lean for less grease; drain excess if needed.
  • 1 onion, diced Dice fine so it blends into the filling.
  • 2 tsp cumin Toasted spice flavor once cooked with the beef.
  • 1 tsp chili powder Adds smoky heat and deep color.
  • 8 flour tortillas Warm slightly to prevent cracking when rolling.
  • 2 cup red enchilada sauce Use for layering and topping; keep a little extra if desired.
  • 2 cup shredded cheddar cheese For melty, browned cheesy tops.
  • 2 tbsp chopped cilantro Garnish right before serving for best freshness.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown the beef filling
  1. Preheat the oven to 375°F (190°C).
  2. Brown the ground beef with the diced onion, cumin, and chili powder in a skillet until the beef is cooked through and fragrant.
Assemble the enchiladas
  1. Spread a thin layer of red enchilada sauce in a baking dish.
  2. Fill each flour tortilla with the beef mixture and a little shredded cheddar cheese, roll, and place seam-side down in the dish.
  3. Pour the remaining red enchilada sauce over the top and sprinkle with the remaining shredded cheddar cheese.
Bake and finish
  1. Bake at 375°F for 20–25 minutes until the sauce is bubbly and the cheese is golden.
  2. Garnish with chopped cilantro before serving.

Notes

Pro tip: warm the tortillas slightly before filling and rolling so they don’t crack. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in the oven or microwave until hot and bubbly. Freezing is not recommended because the tortillas can soften after thawing. For a dietary swap, use corn tortillas instead of flour for a gluten-free option (confirm the sauce is gluten-free too).