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Ground Beef Enchiladas

by Laura

My family loves enchiladas, just like these ground beef enchiladas. I usually like to make a skillet version just because they are faster. However, I do want a classic style sometimes too. That is the type that I have for you today.

This classic version of enchiladas has a simple ground beef filling, but there is a secret on the inside. Pepper jack cheese is what ads some wonderful flavor.

Ground Beef Burritos | realmomkitchen.com

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Ground Beef Burritos | realmomkitchen.com

Ground Beef Enchiladas


  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 (4 oz) can diced green chilies
  • 1 tsp salt
  • pepper to taste
  • 1/2 tsp cumin
  • 1 (28 oz) can red enchilada sauce
  • 6 burrito sized flour tortillas
  • 8 oz shredded cheddar cheese
  • 8 oz shredded pepper jack cheese
  • optional toppings – sliced olives, diced green onion, sour cream, guacamole


  1. Preheat oven to 350 degrees.
  2. In a large skillet, brown beef along with onion and peppers util beef is fully cooked and onion is tender. Mix in salt, pepper, and cumin.
  3. Pour half of the enchilada sauce into the bottom of a 9 x 13 inch baking dish.
  4. Place a rounded 1/3 cup of the meat mixture into each tortilla along with some of the pepper jack cheese. Roll up and place in the pan. Repeat with remaining tortillas.
  5. Pour remaining enchilada sauce over the filled tortillas. Sprinkle with any remaining pepper jack cheese and all of the cheddar cheese.
  6. Cover with a piece of foil spayed with non-stick cooking spray. Cook at 350 degrees for 20 minutes. Uncover and bake for another 15-20 minutes until cheese is melted. Serve topped with desired toppings. Makes 6 servings.
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Origin of original recipe is unknown.


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