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.
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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 in 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 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!
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Easy Beef Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican American
Description
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!
Ingredients
- 1 (10 oz) Can Red Enchiladas Sauce whatever heat you want
- 1 can Cream of Mushroom Soup
- 1 can Tomato Soup
- 1 can (8oz) Tomato Sauce
- 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.
- Pour 1 cup of the sauce in 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 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
Keywords: Ground Beef Enchiladas, Easy Beef Enchiladas, easy enchiladas recipe
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
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.
★★★★★