Are you ready to add bold, comforting flavors to your dinner rotation? Homemade Ground Beef Enchiladas deliver a satisfying mix of seasoned beef, creamy refried beans, a robust homemade enchilada sauce, and melted cheddar wrapped in tender corn tortillas. This crowd-pleasing casserole is perfect for family dinners, meal prep, or any time you want a comforting Mexican-inspired meal made from scratch.
Homemade Ground Beef Enchiladas
This version combines a well-seasoned ground beef filling with refried beans for creaminess and a quick, flavorful homemade enchilada sauce. The result is a saucy, cheesy bake that stays moist and develops great flavor while it cooks. You can make it in a conventional oven or in a pellet grill for a subtle wood-fired note — either way, the method is simple and the results are reliably delicious.
Pellet Grill, Smoker, or Oven
Cooking these enchiladas on a pellet grill (or smoker) at the same temperature you would use in an oven adds a hint of smoke that complements the chili and cumin in the sauce. If you prefer indoor cooking, a 350°F oven produces the same melty, bubbly finish. Both methods work well — choose based on convenience and the flavor profile you want.
Why You’ll Love This Dish
- Homemade Sauce – A simple, homemade enchilada sauce brings fresh flavor and avoids processed taste.
- Great for Meal Prep – Assemble ahead and refrigerate or freeze for easy weeknight dinners.
- Everyday Ingredients – Uses pantry staples like ground beef, refried beans, canned tomatoes, and spices.
Recipe Shopping List
Below is a concise ingredient overview. Exact measurements and the full method are included in the recipe card farther down.
Beef Mixture
- Ground beef — 80/20 is recommended for flavor and moisture.
- Salt, pepper, garlic powder, onion powder — basic seasonings to build depth.
- Chili powder & cumin — classic enchilada spices.
- Red salsa — adds bright tomato flavor and moisture.
- Water — to finish the simmer and meld flavors.
Beans
- Refried beans — adds richness and helps bind the filling.
- Shredded cheddar cheese — melts into the filling and on top.
- Salsa — to brighten the bean mixture.
Enchilada Sauce
- Vegetable oil & garlic — the aromatic base for the sauce.
- Oregano, basil, chili powder, pepper, salt, cumin — a balanced spice blend.
- Salsa & crushed tomatoes — create a thick, flavorful sauce without relying on canned sauce.
Enchiladas
- Corn tortillas — use large tortillas for easier rolling.
- Shredded cheddar cheese — for a rich, melty topping.
How To Make This Recipe
Below is an overview of the process. Follow the full step-by-step instructions in the recipe card for exact measurements and timing.
- Preheat your oven or pellet grill to 350°F.
- Make the beef filling — brown ground beef in a skillet with spices, add salsa and water, then simmer briefly.
- Make the enchilada sauce — sauté garlic in oil, stir in spices, salsa, and crushed tomatoes, and simmer until slightly thickened.
- Prepare the bean mixture — heat refried beans, mix in cheese and salsa, then combine with the cooked beef.
- Assemble the enchiladas — spread sauce in a 10×13-inch baking dish, fill and roll tortillas, place seam-side down in the dish.
- Top and bake — cover the rolled tortillas with sauce and shredded cheese, then bake 30–45 minutes until hot and bubbly.
Recipe FAQ
Yes. You can assemble the enchiladas and refrigerate them covered for a day or two before baking. Tortillas may soften slightly but the flavor will remain excellent. For longer storage, freeze the assembled dish (covered) for up to three months; thaw overnight before baking.
What’s the best way to reheat leftovers?
Reheat single portions in the microwave until steaming. For larger portions, reheat covered in a 350°F oven for 15–20 minutes or until heated through to keep the cheese from drying out.
Substitutions and variations
Swap the ground beef for ground turkey or shredded chicken if you prefer. Use pepper jack or Monterey Jack for a different cheese profile. For more heat, add cayenne or chopped jalapeños to the filling or sauce.
Serve This With
- Mexican rice or cilantro lime rice
- Cilantro lime crema or sour cream
- Fresh guacamole or pico de gallo
- Simple refried beans or a mixed green salad
More Great Mexican Recipes
- Blackstone Mexican Pizza
- Mexican Fried Rice
- Grilled Chicken Tacos
- Braised Beef Shank Tacos
- Smoked Pulled Pork Tacos
- Mexican Shrimp Cocktail
- Grilled Mexican Street Corn
- Steak Fajitas
Ground Beef Enchiladas
These flavorful enchiladas are a reliable weeknight favorite that travel well to potlucks and family gatherings.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients
Beef Mixture
- 2 pounds ground beef
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ½ cup red salsa
- ½ cup water
Beans
- 1 can refried beans
- ½ cup shredded cheddar cheese
- ¼–½ cup salsa
Enchilada Sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, crushed
- ½ teaspoon oregano
- ½ teaspoon basil
- 2–3 tablespoons chili powder
- ⅛ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon cumin
- ¼ cup salsa
- 1 (28-ounce) can crushed tomatoes
Enchiladas
- 12 large corn tortillas
- 4 cups shredded cheddar cheese
Instructions
- Preheat your oven or pellet grill to 350°F.
- In a large skillet, brown the ground beef over medium heat. Season with salt, pepper, garlic powder, onion powder, chili powder, and cumin.
- When the beef is browned, add ½ cup salsa and ½ cup water. Cover and simmer for about 10 minutes to blend the flavors.
- While the beef simmers, make the enchilada sauce: warm the vegetable oil in a saucepan, sauté the crushed garlic briefly, then stir in oregano, basil, chili powder, pepper, salt, cumin, ¼ cup salsa, and the crushed tomatoes. Simmer over low heat for 10–15 minutes, stirring occasionally, until slightly thickened.
- Heat the refried beans in a small pan and stir in ½ cup shredded cheddar and ¼–½ cup salsa to taste. Mix the bean-cheese blend into the cooked beef.
- Spread a thin layer of enchilada sauce across the bottom of a 10×13-inch baking dish. Fill each tortilla with about ⅔ cup of the beef-and-bean mixture, roll, and place seam-side down in the prepared dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle evenly with the remaining shredded cheddar cheese.
- Bake for 30–45 minutes, or until heated through and the cheese is bubbly and beginning to brown at the edges.
Nutrition (per serving, estimate)
Calories: 763 • Total Fat: 46g • Saturated Fat: 20g • Cholesterol: 164mg • Sodium: 1440mg • Carbohydrates: 37g • Fiber: 8g • Protein: 53g
Nutrition data is an estimate.