Ground Beef Enchiladas Recipe

Ground Beef Enchiladas in a white casserole dish with avocado and jalapeño.

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Ground Beef Enchiladas Recipe

These Ground Beef Enchiladas are a 20-minute, high-protein dinner featuring lean beef, black beans, and green chilies. The secret is the stove-top "binder" technique — simmering beef with tomato paste, flour and water to create a thick, savory filling that stays juicy inside every flour tortilla. Perfect for meal prep or a fast weeknight Tex-Mex feast!

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: Tex-Mex

Difficulty: Easy

Servings: enchiladas

Calories: 437kcal

Author: Nora from Savory Nothings

Ingredients

Filling

1 tablespoon oil
½ medium white onion finely diced (about ½ cup)
3 cloves garlic minced (about 2-3 teaspoons)
1 ½ pounds lean ground beef
salt & cracked black pepper to taste
2 tablespoons taco seasoning
½ teaspoon ground cumin
2 tablespoons tomato paste
1 tablespoon flour
¼ cup water or as needed
1 (15-oz) can black beans OR pinto beans, rinsed and drained
1 (4-oz) can diced green chilies optional
1 lime juice only

To assemble

1 (15-oz) can enchilada sauce OR 1 batch homemade enchilada sauce
6-8 large flour tortillas
8 - 12 oz Monterey Jack Cheddar Jack or Cheddar, shredded
toppings of choice cilantro, limes, avocado, chopped red onion, sour cream… optional and to taste!

Instructions

Sauté aromatics:
 Heat a large skillet over medium-high heat. Once hot, add the oil. Add the onion and sauté for 6-7 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 more seconds.
1 tablespoon oil, ½ medium white onion, 3 cloves garlic
Brown beef: 
Add the ground beef, lightly season with salt and pepper, and sear for 5 minutes or until completely browned, crumbling the beef as it cooks. Drain if needed.
1 ½ pounds lean ground beef, salt & cracked black pepper
Season: 
Stir the seasoning and tomato paste into the beef mixture for 1-2 minutes, until fragrant.
2 tablespoons taco seasoning, ½ teaspoon ground cumin, 2 tablespoons tomato paste
Add liquid: 
Stir the flour into the beef mixture until no dry white specks remain. Pour in the water and simmer until thickened, adding 1-3 more tablespoons of water if needed to create a thick and glossy sauce so the beef is not dry.
1 tablespoon flour, ¼ cup water
Finish filling: 
Stir in the beans and green chiles until combined. Season with lime juice, and salt/pepper only if needed. Simmer for 2-3 minutes, then take off the heat.
1 (15-oz) can black beans, 1 (4-oz) can diced green chilies, 1 lime
Prep oven and dish:
 Heat oven to 350°F. Spread ½ cup of the enchilada sauce evenly along the bottom of a 9x13 inch baking dish.
1 (15-oz) can enchilada sauce
Assemble the enchiladas: 
Spread two tablespoons of sauce over the entire surface of a tortilla. Add beef filling in a straight line down the tortilla, sprinkle with cheese if you like. Roll up the tortilla, tucking in the ends if preferred (keeps the filling in, but creates thick ends with only tortilla… go by your preference here.)
6-8 large flour tortillas
Place in casserole:
Place the filled tortilla in the prepared baking dish. Continue in the same way with the remaining tortillas. Spread remaining enchilada sauce evenly over the top of the enchiladas, followed by a layer of shredded cheese.
8 - 12 oz Monterey Jack
Bake and serve: 
Bake uncovered for 20 minutes, or until the enchiladas are cooked through, the cheese has melted and the tortillas are slightly crispy on the outside.
Serve immediately, with your favorite toppings!
toppings of choice

Notes

The "Pan-to-Dish" Filling Check: Before rolling, ensure your beef mixture has a "heavy drop" consistency. If you tilt the skillet and liquid runs freely, simmer it for 2 more minutes. If the mixture is stiff and doesn't move, stir in an extra tablespoon of water. A bound, moist filling is the key to an enchilada that doesn't feel "bready."
The Seamless Assembly: When placing the rolled tortillas in the baking dish, pack them tightly against each other with the seam-side down. This uses the weight of the filling to "lock" the tortilla closed, ensuring they don't unroll or burst open while the cheese is melting.
Optimal Reheating for Leftovers: Because flour tortillas absorb moisture over time, leftovers can become soft. To restore the texture, reheat individual enchiladas at 350°F for 3–5 minutes in a toaster oven. If they are not too soggy, an air fryer works. This crisps the edges back up better than a microwave.

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