Ground Beef Sheet Pan Enchiladas
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There are countless methods for preparing enchiladas, but today I’m thrilled to introduce you to the sheet pan approach! With Ground Beef Sheet Pan Enchiladas, you’ll discover just how effortless and convenient it can be to enjoy this classic dish without the fuss of traditional assembly. This recipe is perfect for busy weeknights when you need a quick, satisfying meal.
Say goodbye to rolling tortillas and hello to simplicity! The sheet pan method streamlines the process, allowing you to layer all the flavorful ingredients in one pan. Not only does this technique save time, but it also ensures that each enchilada is cooked to perfection with even heat distribution across the entire pan—no uneven edges here!
The result is a batch of perfectly baked, delicious enchiladas that your whole family will love. Whether you’re new to cooking enchiladas or looking for a no-hassle alternative, this sheet pan recipe is sure to become a go-to favorite for family dinners!
Ingredients to Make Sheet Pan Enchilada recipe
- GROUND BEEF
- CORN TORTILLAS
- TACO SEASONING
- ENCHILADA SAUCE
- CHEDDAR/MONTERREY JACK CHEESE
- BLACK OLIVES
- SOUR CREAM
How to Make Ground Beef Sheet Pan Enchiladas
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 the 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!
Frequently Asked Questions
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.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Cheese Enchiladas
- Weeknight Chicken Enchiladas
- Stacked Chicken Enchiladas
- Speedy SKillet Beef Enchiladas
Ground Beef Sheet Pan Enchiladas
Real Mom Kitchen
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
Recipe adapted from Crazy Busy Mama.
