Ground Beef Enchiladas
These simple Ground Beef Enchiladas only have a few ingredients and make the perfect dinnertime meal everyone will love!
AN EASY GROUND BEEF ENCHILADA RECIPE
I’ve always been a huge fan of enchiladas. One of my first recipes I shared on The Country Cook were for Creamy White Chicken Enchiladas and they continue to be a fan favorite to this day! After you try this recipe, I think these Ground Beef Enchiladas will go on your regular meal rotation because they are easy and perfect for busy weeknights. Our whole family loves these and requests them often! I promise that you can’t go wrong with this Ground Beef Enchilada recipe and it will be a hit with your friends and/or family!
FREQUENTLY ASKED QUESTIONS (FAQ’S)
I use burrito sized for this recipe so they make large enchiladas. You can certainly use taco sized if you’d like to make them smaller and have more of them.
While these are your basic ground beef version, they also work great with chicken like my Salsa chicken recipe or try them with my Mexican shredded beef recipe!
This really is a flavor preference. My personal preference is Herdez (mild) brand salsa. I’ve been to known to purchase others when they are on sale but that is my favorite. You could also use a can of Rotel but I think salsa adds more depth of flavor.
We use simple cheddar cheese for this recipe, but you can also use a Mexican blend, Monterey Jack or even Colby Jack as well.
Enchiladas can be stored (covered) in the refrigerator where they will keep for up to 5 days. These can also be frozen. Wrap then pan in plastic wrap and then a layer of foil and they should keep in the freezer for up to 3 months. To defrost, remove to your refrigerator overnight and you can reheat in the oven until heated through or in the microwave.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef – you can make this with pretty much any ground meat: chicken, turkey, venison.
- taco seasoning – you will need two packets of taco seasoning or you can try making Homemade Taco Seasoning if you don’t like the packet ones.
- water – I have put 1 1/2 cups of water as the amount needed but you want to go by what the back of your taco seasoning packets say. Most packets require 3/4 cup water for every pound of ground beef.
- sour cream – you can substitute with plain Greek yogurt. Someone always tells me their husband doesn’t like sour cream and that is a shame! Y’all really gotta get these men to start being the main cooks for your family so they can deal with their pickiness (and see how hard it is!)- ha! If they don’t like Greek yogurt just substitute with whatever you would normally use. Maybe a bit more cream of chicken? I’m not much more help there.
- cream of chicken soup – use the store bought canned version or try making your own Homemade Cream of Chicken Soup.
- salsa – my personal favorite Salsa is Herdez mild salsa. You really want to use a salsa that you enjoy the flavor of. You could also use rotel but I think salsa brings so much more flavor.
- flour tortillas – you can use corn tortillas. Just heat them up first so they don’t break when you try to roll them.
- cheddar cheese – use any cheese you love. A Mexican cheese blend would work or even pepper jack if you like a small kick of heat.
HOW TO MAKE GROUND BEEF ENCHILADAS:
Preheat oven to 350℉. Brown ground beef then drain excess grease. Add water and add taco seasoning and cook as directed on the back of the packet. In a medium sized bowl mix together sour cream, cream of chicken soup, and salsa. Mix in 1 cup of sour cream mixture to seasoned ground beef.
Fill each tortilla with about ½ cup beef mixture. Roll up and place in a greased 9×13-inch pan.
Spread remaining sour cream mixture over top of filled tortillas. Sprinkle cheddar cheese on top.
Cover and bake for 30 minutes or until cheese has melted and tortillas brown on bottom. Top with diced tomatoes, green onions and a dollop of sour cream if desired.
Enjoy!
CRAVING MORE RECIPES?
- Chicken Enchiladas with Red Sauce
- Buffalo Chicken Enchiladas
- Smothered Beef Burritos
- Taco Bell Enchiritos
- Taco Bell Mexican Pizza
- Taco Bell Chili Cheese Burritos
- Lazy Chicken Enchiladas
- Creamy Shrimp Enchiladas
- Chicken Enchilada Casserole
- Swiss Enchiladas (Enchiladas Suizas)
- White Chicken Enchilada Soup
- Taco Rice
- Mexican Lasagna
- Slow Cooker Refried Beans
- White Chicken Enchiladas (For Two)
Ground Beef Enchiladas (with Video)
Ingredients
- 2 pounds ground beef
- 2 ounces (2 packets) taco seasoning
- 1 ½ cups water
- 1 cup sour cream
- 10.5 ounce can cream of chicken soup
- 1 cup mild salsa (or a can of rotel)
- 8 burrito size flour tortillas
- 1 cup shredded cheddar cheese
- diced tomatoes, sliced green onions, sour cream (for topping, optional)
Instructions
- Preheat oven to 350℉. Brown 2 pounds ground beef. Drain any excess grease and put back in the pan. Add 2 ounces (2 packets) taco seasoning and 1 1/2 cups water. Bring heat up to high just until it bubbles then turn it down until thickened (stirring regularly)
- In a medium sized bowl mix together 1 cup sour cream, 10.5 ounce can cream of chicken soup, and 1 cup mild salsa.
- Mix in 1 cup of the sour cream mixture to seasoned ground beef in skillet.
- Fill each of the 8 burrito size flour tortillas with about ½ cup or so of beef mixture.
- Roll up all of the tortillas once filled and place into 9×13-inch pan that has been sprayed with nonstick cooking spray.
- Spread remaining sour cream mixture over top of filled tortillas.
- Sprinkle 1 cup shredded cheddar cheese evenly over top (note: if you like more cheese, please feel free to add more.)
- Cover with aluminum foil and bake for 30 minutes or until cheese has melted and tortillas brown a bit on bottom.
- Top with diced tomatoes, sliced green onions, sour cream.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
i would love for you to post these enchiladas with corn tortillas. im definitely going to try this recipe with flour tortillas but i would love to make them with corn tortillas. i think you are an AMAZING chef and i look forward to yourrecipes everyday. you are AWESOME!
Have made it twice already and really like it!
Thanks for the recipe
people need to get a life and stop “correcting” every little thing they read or is posted on social media!!! personally enchiladas can be made with any type tortillas! authentic can be any area of world you live in! seriously, if you want to get completely technical about it, werent the “original” enchiladas made with corn husks!! really people!
if you dont want to follow a recipe….then make up your own version and keep quiet about someone elses post!!!!!
LOL! Touche’!
LOL I’m assuming she was referring to Belinda’s comment below. Never in my life have I used the word “authentic” or “approved by every single Texan” in a recipe. People live to be outraged or offended by something these days. Food of all things should be a happy place but even folks are divided over that now too.
I have shared southern recipes that have been in my family for generations of southern cooks but I can guarantee you I will get a comment that says “That’s not how we do it in the south!” Ha! You gotta love the internet!
Thank you for the delicious recipe Brandie!
Thanks so much Jill! So happy you liked it!
Just letting you know, enchiladas are made with red corn tortillas. That’s the way they are made here in Texas. I have never heard of them being made with flour tortillas.
These aren’t those kinds of enchiladas. I lived in Texas for many years and these obviously aren’t authentic enchiladas because they’re made with ground beef. No self-respecting Mexican (or proper Tex-Mex cook) would make enchiladas with ground beef and cream of chicken soup – LOL. But I wasn’t going for authentic with this recipe and I never say at all in this post that they are authentic. However, if you want, I have a recipe on here for traditional enchiladas made with corn tortillas. Let me know if you want the recipe and I’ll send you the link 🙂
Tex-Mex, at least to us, is a food group all on its own. I’ve lived in central Texas for 21 years and have yet to be served a red corn tortilla. LOL