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:
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: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ground beef
- taco seasoning
- sour cream
- cream of chicken soup
- salsa
- tortillas
- cheddar cheese
HOW TO MAKE GROUND BEEF ENCHILADAS:
Preheat oven to 350℉. Brown ground beef and add taco seasoning 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? GIVE THESE A TRY!
Ground Beef Enchiladas
Ingredients
- 2 pounds ground beef
- 2 ounces (2 packets) taco seasoning
- 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
Instructions
- Preheat oven to 350℉
- Brown ground beef and add taco seasoning 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.
Notes
- Chicken can be substituted for ground beef.
- You can use Rotel in place of the salsa.
- Use your favorite salsa. My personal preference is Herdez mild brand salsa.
- You can use other cheese for this, we use cheddar.
- These can be frozen.
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 can vary quite a bit depending on which brands were used.
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 🙂