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These easy Ground Beef Enchiladas are loaded with melty cheese, seasoned beef, black beans, and corn, then smothered in red enchilada sauce and baked until bubbly.
It’s a crowd-pleasing dinner you can make any night of the week. Similar in flavor to my shredded beef enchiladas but quicker to make!
Why These Enchiladas Work
I’ve tested a lot of enchilada recipes over the years, and this one nails the balance between simple and satisfying.
Between the savory beef filling, creamy melted cheese, and saucy baked tortillas, it’s the kind of dish that earns repeat requests at the dinner table. And it’s quick enough to serve up on a busy weeknight for dinner.
Choosing the Best Cheese
Good cheese makes or breaks a pan of enchiladas. I use a mix of Monterey Jack and sharp cheddar because they melt beautifully and add great flavor.
I always recommend grating the cheese yourself. Pre-shredded cheese has anti-caking agents that affect the melt and texture.
Tortilla Talk: What Works Best
I’ve made these enchiladas with both corn and flour tortillas, but my favorite option is a blend of corn and flour. They roll easily like flour tortillas but still have that classic corn flavor.
If you’re using traditional corn tortillas, be sure to warm them first to prevent cracking when rolling.
Ingredient Highlights
This recipe uses pantry staples and a few fresh ingredients to create layers of flavor in every bite.
- Ground beef and onion: A classic, savory base.
- Corn and black beans: For texture, color, and a more filling meal.
- Red enchilada sauce: Use store-bought or your favorite homemade red chile enchilada sauce.
- Cheese: Monterey Jack and sharp cheddar for a melty, flavorful finish.
- Tortillas: Flour, corn, or corn-flour blend. Use whatever suits your taste and handling preferences.
How to Make Ground Beef Enchiladas
Always refer to the recipe card below, but here’s a quick summary:
- Cook the filling: Brown ground beef and onion, then stir in the corn and black beans.
- Assemble: Roll the filling and cheese in tortillas, place seam-side down in a sauced baking dish.
- Top and bake: Add more enchilada sauce and cheese on top. Cover and bake until hot and bubbly, removing the foil for the last few minutes.
Make-Ahead and Storage Tips
- Make ahead: Assemble the enchiladas a day in advance, cover, and refrigerate. Bake when ready to serve.
- Leftovers: Store covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm or microwave individual servings.
- Freezing: Freeze before baking by wrapping tightly in foil. Bake directly from frozen, covered, adding 15-20 extra minutes to the cook time.
Toppings That Take Them Over the Top
Once baked, I love to finish these with crema (think sour cream but even better), crumbled cotija, diced avocado, and a handful of chopped cilantro.
All of these add a fresh, creamy, and tangy contrast to the rich, cheesy enchiladas.
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Ingredients
- 1 pound ground beef
- 1/2 yellow onion minced
- 1/2 cup corn
- 1/2 cup black beans
- 3 1/2 cups red enchilada sauce 3 1/2 cups is about two cans (or make your own – link in notes)
- 12 tortillas corn or flour, or a blend of corn and flour (depends on personal preference)
- 8 ounces Monterey Jack grated
- 4 ounces Sharp Cheddar Cheese grated
- garnish with Crema, Cotija, avocado, and cilantro
Instructions
- In a large skillet, brown 1 pound ground beef with 1/2 yellow onion over medium high heat, about 10 minutes. Remove from heat and stir in 1/2 cup corn and 1/2 cup black beans.
- Preheat oven to 375℉.
- Add about 1/2 cup of the 3 1/2 cups red enchilada sauce to the base of a 9×13 inch casserole dish.
- Roll up some of the meat filling along with a generous amount of grated 8 ounces Monterey Jack and 4 ounces Sharp Cheddar Cheese in each of the 12 tortillas and place them in the casserole dish, seam side down. Top with remaining enchilada sauce as well as any remaining shredded cheese.
- Cover dish with aluminum foil and bake in preheated oven for about 30 minutes until heated through, removing foil for the last 5 minutes of baking time.
- Serve hot and garnish with Crema, Cotija, avocado, and cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Krissy, I’d like to try your recipe for “Easy Ground Beef Enchiladas” But I need to know
what are Real California crema and Real California Cojita? so I can substitute ingredients if need be.
Oh, I need to edit that recipe. I was working with Real California Cheese at the time so I used their name. Any kind of crema and Cojita works. Sorry about the confusion!
I am making this tonight I went shopping yesterday and bought everything for it including the crema I have a question though, with the cojita cheese do I just crumble that on top and put it back in the oven for a minute or two to let it melt I’d never used it before. And is there any way that I could incorporate cream cheese into the filling I incorporate cream cheese with my chicken enchiladas I mix it in with the filling could the same concept work here mix the cream cheese and at the very end with the meat corn beans?
I absolutely think you could do that with the cream cheese! It would add richness and creaminess. For the Cojita, I just sprinkle on top at the end and don’t try to melt. You can set it in the oven to make it softer before serving though.
Sounds delish!!! How far in advance can this be made? 1 day then bake? In the morning, then bake at night? thanks
You can totally make a day ahead. With recipes like this, they taste better the longer they sit!
I like cashews
I love snacking on cheese and really thin crackers, or nuts sometimes too.
For a healthy snack we like fresh fruit. We love to make dips using either yogurt as a base or cream cheese.
I love hummus with carrots for a healthy snack!
I love cheese, crackers and fruit for a snack!