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Ground Beef Sheet Pan Enchiladas

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There are so many ways that exist for making enchiladas. Well, today I am going to introduce you to the sheet pan way! You will love how easy it is to make these Ground Beef Sheet Pan Enchiladas!

No need for rolling tortillas for these enchiladas! The sheet pan method is ideal for those busy weeknights when you want a hassle-free dinner option. I absolutely think you’ll love how easy these perfect weeknight enchiladas are to assemble!

ground beef sheet pan enchilada served up with olives and cilantro

Cooking the enchiladas this way also ensures that each portion cooks evenly. The oven heat spreads evenly, cooking enchiladas perfectly without uneven edges. They are a delicious family dinner!

  • GROUND BEEF
  • CORN TORTILLAS
  • TACO SEASONING
  • ENCHILADA SAUCE
  • CHEDDAR/MONTERREY JACK CHEESE
  • BLACK OLIVES
  • SOUR CREAM
ground beef enchiladas made on a sheet pan

You start by browning some ground beef in a large skillet. Once browned, add in the taco seasoning and stir to season the beef. Add a little water if needed to get that seasoning evenly distributed throughout the beef.

Next, add in the enchilada sauce and stir well. Then, cut the corn tortillas into 9 pieces each with a pizza cutter. Mix those into the beef mixture.

Now, the sheet pan comes in. Line it with parchment paper or foil. This makes for easy clean up. Pour the beef tortilla mixture into the lined pan. Spread out the mixture evenly on the sheet pan.

Sprinkle the whole thing with the shredded cheese. Bake at 375 degrees for 20-25 minutes until heated through and cheese is all bubbly.

To serve up, cut into 8 servings and sprinkle with olives and top with a dollop of sour cream. I love how more evenly distributed the ingredients are when made this way in the sheet pan. I think you’ll love it too!

serving of sheet pan enchilada next to full sheet pan in background

Can I use ground turkey or chicken instead of ground beef?
Yes, you can easily substitute ground turkey or chicken for the ground beef in this recipe.

Can I use flour tortillas instead of corn?
You can use either corn or flour tortillas for sheet pan enchiladas. Corn tortillas offer a more traditional flavor, which I prefer. Flour tortillas tend to be softer and more pliable. Choose the type you prefer.

What toppings can I add to the enchiladas? Feel free to customize your sheet pan enchiladas with your favorite toppings. I love olives and my family loves sour cream. Other great options include chopped cilantro, diced avocado, sliced jalapeños, guacamole, or a squeeze of fresh lime juice.

ground beef sheet pan enchilada served up with olives and cilantro

Ground Beef Sheet Pan Enchiladas

Real Mom Kitchen

These Ground Beef Sheet Pan Enchiladas are a convenient and delicious way to enjoy a family favorite, with seasoned beef, corn tortillas, and melty cheese all baked together on one pan. Perfect for busy weeknights, this dish is easy to prepare and sure to please everyone at the table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mexican
Servings 8 servings
Calories 436 kcal

Equipment

Ingredients
  

  • 1 lb ground beef
  • 22 corn tortillas yellow or white
  • 2 Tbsp taco seasoning
  • 1 (28 oz) can red enchilada sauce
  • 2 cups shredded cheddar/monterrey jack cheese blend
  • 1 (2.25 oz) black olives sliced

Instructions
 

  • Preheat oven to 375 degrees.
  • In a large skillet over medium heat, brown the ground beef until fully cooked. Drain off any excess grease.
  • Stir the taco seasoning into the beef, making sure it is evenly distributed. Add a splash of water if needed to help incorporate the seasoning.
  • Pour in the enchilada sauce in with the beef and mix well. Cut-up the corn tortillas into 9 pieces each using a pizza cutter. Add the tortilla pieces to the skillet and stir them until they are coated with the beef mixture.
  • Line a sheet pan with parchment paper or foil for easy cleanup. Transfer the beef and tortilla mixture to the prepared sheet pan, spread it out evenly.
  • Sprinkle shredded cheese over the entire mixture on the sheet pan.
  • Bake in a preheated oven at 375 degrees for 20-25 minutes, or until it is heated through and the cheese is melted and bubbly.
  • Once baked, cut the sheet pan enchiladas into 8 servings. Garnish with sliced olives and a dollop of sour cream before serving.

Nutrition

Serving: 1 serving | Calories: 436kcal | Carbohydrates: 41g | Protein: 22g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1281mg | Potassium: 311mg | Fiber: 7g | Sugar: 8g | Vitamin A: 942IU | Vitamin C: 2mg | Calcium: 214mg | Iron: 3mg
Keyword beef echiladas, sheet pan meals
Tried this recipe?Let us know how it was!

Recipe adapted from Crazy Busy Mama.

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