If you’re craving that satisfying combo of beef, cheese, and just the right kick of Tex-Mex flavor, these Easy Cheesy Ground Beef Enchiladas will hit the spot. Each bite is wrapped in a soft tortilla, loaded with perfectly seasoned ground beef, smothered in enchilada sauce, and topped with layers of bubbling melted cheese. It’s that comfort food everyone hopes for after a long day, and it never disappoints.

Whether you’re feeding a family on a budget, prepping for a casual get-together, or just trying to use up ground beef in a new way, this dish is your go-to. It only takes a few staple ingredients to create something that feels special and comforting all at once. Pair it with rice, salad, or chips and salsa, and you’ve got a meal that will leave everyone coming back for seconds.

Why You’ll Love This Easy Cheesy Ground Beef Enchiladas

These enchiladas are the definition of weeknight perfection. They’re quick to prepare and don’t require fancy ingredients. You can make the filling ahead of time, freeze leftovers, or scale up for a crowd. The combination of the savory beef with melty cheese and the slightly tangy enchilada sauce is crave-worthy, and kids and adults alike love them. Plus, it’s easy to customize with toppings like sour cream, avocado, or jalapeños.

What Kind of Tortillas Work Best for Enchiladas?

While flour tortillas are most commonly used for beef enchiladas due to their soft, flexible texture that holds up to baking, corn tortillas can bring a more traditional flavor if you lightly fry them first to keep them from tearing. For a soft and hearty result that wraps perfectly around the beef filling, I recommend using 8-inch flour tortillas, especially for beginners.

Ingredients for the Easy Cheesy Ground Beef Enchiladas

This recipe comes together with pantry staples and a few fridge finds. The key is creating a rich, flavorful filling and layering the cheese generously for that classic gooey bite.

Ground beef
Taco seasoning
Yellow onion
Garlic
Green chiles
Enchilada sauce
Flour tortillas
Cheddar cheese
Monterey Jack cheese
Olive oil

Each ingredient plays a role: ground beef makes a hearty, protein-packed base. The onion and garlic give it depth, while green chiles bring that gentle heat. Taco seasoning adds the bold, spiced flavor that ties it all together. Enchilada sauce gives it moisture and tang, and of course, cheese brings the gooey magic. Don’t forget olive oil for sautéing everything to perfection.

How To Make the Easy Cheesy Ground Beef Enchiladas

Step 1: Prepare the Beef Filling

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, then stir in minced garlic. Add the ground beef and cook until browned, breaking it apart as it cooks. Once cooked, drain excess grease.

Step 2: Add Flavor

Sprinkle taco seasoning over the beef, add a splash of water (about 1/4 cup), and stir to coat. Mix in the canned green chiles. Let the mixture simmer for 2 to 3 minutes to blend the flavors.

Step 3: Assemble the Enchiladas

Preheat your oven to 375°F. Spoon a layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Fill each tortilla with a scoop of the beef mixture and a sprinkle of both cheeses. Roll tightly and place seam-side down in the dish.

Step 4: Sauce and Cheese It Up

Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheddar and Monterey Jack on top until fully covered.

Step 5: Bake and Serve

Cover the dish with foil and bake for 20 minutes. Uncover and bake for another 10 minutes, or until cheese is bubbling and golden. Let rest for a few minutes before serving.

How to Serve and Store These Enchiladas

These enchiladas are best served hot, fresh from the oven with a scoop of sour cream and a sprinkle of fresh cilantro. They pair wonderfully with Spanish rice, a side salad, or even a handful of tortilla chips. One pan makes about 8 enchiladas, feeding 4 to 6 people depending on appetite and sides.

To store leftovers, cover the dish tightly or transfer to airtight containers and refrigerate for up to 4 days. You can also freeze individual enchiladas for up to 2 months and reheat them in the oven or microwave.