Everybody needs tried and true, easy ground beef recipes! This recipe is ready to bake in 20 minutes! You can even make it ahead of time and just pop it in the oven later!
Isn't it nice to have tried and true, make-ahead meals to rely on? Just like my Chicken Enchiladas, these beef ones are one of those recipes that I've made countless times because I can either make them in the morning or make them days in advance and freeze them. Â
Jump to:
Why Choose This Recipe
- Ready to bake in 20 minutes.
- Freezes well.
- An easy beginner's recipe.
Ingredient Notes
- Enchiladas Sauce - any brand works, and whether it's mild, medium, or hot is up to you. Or click HERE to learn how to make it from scratch.
- Tortillas - I always use flour tortillas.
Step by Step Instructions
- Preheat your oven to 350 degrees if you will be cooking this immediately.
- Prepare the sauce by whisking the enchiladas sauce, cream of mushroom soup, tomato soup, and tomato sauce together.
- Brown the ground beef with the onions and garlic.
- Pour 1 cup of the sauce into the bottom of a 9x13 casserole dish and set aside.
- Grate the cheese and lay out the tortillas.
- When the beef is done browning, drain the fat and divide it up among the tortillas.
- Divide roughly 1 ½ cups of grated cheese among the tortillas.
- Roll each tortilla up and place the seam down in the prepared casserole dish. Pour the rest of the sauce over the top, making sure the sauce gets down in between each enchilada.
- Top with the remaining cheese.
- Bake at 350 degrees for 30-40 minutes, or cover and refrigerate to bake later, or properly cover and freeze for up to 6 months.
Recipe FAQs and Expert Tips
After preparing your enchiladas, place them in the fridge until they are completely cool. If you cover them while still warm, the steam with get trapped and create that crusty white layer of ice over the top when it freezes, causing freezer burn. Once totally cool, place a layer of saran wrap directly on the top of the enchiladas. Follow with either a layer of freezer tin foil or two layers of regular tin foil. Label and put in the freezer. Use within 6 months
Enchiladas are one of those dishes that you want some good sides that kind of mix in or blend in well. Chili Lime Rice and Restaurant Style Refried Beans (Instant Pot) are excellent choices.  Add some fresh romaine and Pico De Gallo, and you've got yourself the perfect dinner!
Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!
Easy Beef Enchiladas Recipe
Ingredients
- 10 oz Red Enchiladas Sauce, whatever heat you want 10 oz Can
- 1 Can Cream of Mushroom Soup
- 1 can Tomato Soup
- 8 oz Tomato Sauce 8 oz can
- 1 lb. Ground Beef
- ½ cup Chopped Onion
- 2 Cloves Minced Garlic
- 8 Medium Flour Tortillas
- 3-4 Cups Grated Cheddar Cheese
Instructions
- Preheat your oven to 350 degrees if you will be cooking this immediately.
- Brown the ground beef with the onions and garlic.
- While the meat is browning, prepare the sauce by whisking the enchiladas sauce, cream of mushroom soup, tomato soup, and tomato sauce together.
- Â Pour 1 cup of the sauce into the bottom of a 9x13 casserole dish and set aside.
- Grate the cheese and lay out the tortillas.
- When the beef is done browning, drain the fat and divide it up among the tortillas.
- Divide roughly 1 ½ cups of grated cheese among the tortillas.
- Roll each tortilla up and place the seam down in the prepared casserole dish. Pour the rest of the sauce over the top, making sure the sauce gets down in between each enchilada.
- Top with the remaining cheese.
- Bake at 350 degrees for 30-40 minutes, or cover and refrigerate to bake later, or properly cover and freeze for up to 6 months.
Notes
- To Freeze - After preparing your enchiladas, place them in the fridge until they are completely cool. If you cover them while still warm the steam with get trapped and create that crusty white layer of ice over the top when it freezes, causing freezer burn. Once totally cool, place a layer of saran wrap directly on the top of the enchiladas. Follow with either a layer of freezer tin foil or two layers of regular tin foil. Label and put in the freezer. Use within 6 months
L.S.
These enchiladas are a family favorite and so easy to make if company is coming.
These freeze well. You can also add black beans if your family likes them.