30-Minute Ground Beef Enchiladas

Hi there! Today, I’m showing you how to make my family’s favorite 30-minute ground beef enchiladas. These beef enchiladas are one of my son’s all-time favorite recipes. He devours them every time I make them, and he also loves our quick weeknight creamy beef pasta.

Why You’ll Love This

I love how quick and easy they are to make too, making them perfect for a busy weeknight, similar to our easy homemade hamburger helper recipe. In fact, I always make a double batch and keep one in the freezer for a quick dinner on another night. You guys, this smells amazing. Oh, I can’t wait to dive into these. You will want to dive into this beefy cheesy goodness. Trust me.

Ingredients

• ground beef
• taco seasoning blend (my homemade or store-bought)
• a diced onion
• red enchilada sauce
• corn tortillas
• flour tortillas
• cheese (a combination of cheddar and Monterey Jack)
• shredded cheese

Instructions

1. I have a skillet heating up over medium-high heat, and I’m going to add some ground beef. This cooking method is also great for an easy one-pan ground beef and rice recipe.
2. We’re going to season our ground beef with a little bit of my homemade taco seasoning blend.
3. I’m also going to add a diced onion to the pan.
4. Here I have a wide bowl and to this I’m going to add some red enchilada sauce.
5. You’re just going to take the tortilla and give it a good coat in the enchilada sauce, each side. Tortillas are so versatile for quick meals, like our BBQ tortilla wrap burger recipe.
6. Once your tortilla is fully coated in the sauce, then it’s time to fill it.
7. I like to use a quarter cup scoop to fill the tortilla with the beef mixture.
8. And you’re just going to take a scoop of the mixture and do it about not quite in the center, just a little bit off to one side.
9. Then to that we’re also going to add some cheese.
10. You start at one end of the tortilla.
11. Fold it over the meat mixture and just kind of tuck and roll as you go.
12. We’re going to put a little bit of our reserved enchilada sauce in the bottom of a 13 by 9 baking dish.
13. Place your roll tortilla right in the edge of the baking dish.
14. Now we’re going to repeat this seven more times.
15. Once your enchiladas are all assembled you’re just going to drizzle over any remaining enchilada sauce that you have right over the top of them and then give it a nice coating of shredded cheese.
16. We’re just going to pop them in the oven for a few minutes.
17. Now that our enchiladas have baked we’re just going to let them cool for a few minutes on the counter before we eat them.

Cooking Tips

I always make a double batch and keep one in the freezer for a quick dinner on another night. For another delicious and quick weeknight garlic butter steak bites meal, check out this recipe. You can also use a store-bought taco seasoning blend, but this one’s just so easy to mix up on your own. I like to use a mixture of corn and flour tortillas. I find that the texture and flavor is perfect if you can find the combination of the two together. Now you can always feel free to use a flour, just a plain flour one or a plain corn one. It’s entirely up to you in whatever your family likes. You can buy it already shredded in the grocery store or you could shred your own. It’s entirely up to you. There really isn’t any neat way to do this. You are going to get messy. So just go with it and wash your hands at the end. There’s no way around it.

Thanks for watching. I’ll see you next time. Bye!