These ground beef enchiladas are about to become your new weekday go-to. Twenty minutes of prep, into the oven, and you're done. They're also perfect for meal prepping lunches for the week. Packed with flavor and made with things you probably already have in your pantry.
ingredients
oil, for the skillet
1.25 lbs lean ground beef (93/7)
1 Tbsp chili powder
1 Tbsp cumin
1/2 Tbsp smoked paprika
3/4 Tbsp onion salt
1 Tbsp red wine vinegar
4 oz plain whipped cream cheese (I love @Philly Cream Cheese )
20 oz red enchilada sauce (I use the Nature’s Promise brand from @GIANT Food Stores )
2 cups shredded Monterey Jack cheese (or your favorite cheese)
8 (8-inch) flour tortillas (I always grab the @Mission Foods Carb Balance tortillas!)
optional fresh cilantro or parsley, for topping
directions
1. Preheat oven to 375°F.
2. Heat a little oil in a skillet. Once heated through, add the ground beef and break it into about 6 large pieces. Let it sear for a couple of minutes until browned on the bottom, then break it up further into smaller pieces.
3. Add the chili powder, cumin, smoked paprika, onion salt, and red wine vinegar. Stir to combine.
4. Once cooked through, stir in the cream cheese until fully mixed in. Remove from heat and let cool slightly.
5. Spray a baking dish. Spread a little less than half of the enchilada sauce in a thin layer on the bottom.
6. Distribute the meat mixture evenly amongst the tortillas, about a packed 1/3 cup each. Fill each tortilla, top with cheese to your liking, roll up tightly, and place seam side down in the dish. Pack them in tightly.
7. Repeat with remaining tortillas until all the meat mixture is used.
8. Top with the remaining enchilada sauce and cheese to your liking.
9. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, until melty to your liking.
10. Top with fresh herbs, if using, and serve.
As someone who juggles a busy schedule, I can definitely relate to nights when cooking feels like a chore. This ground beef enchiladas recipe has been a lifesaver because it fits perfectly into my routine—minimal prep, straightforward steps, and ingredients I usually have on hand. One thing I love about this recipe is the combination of spices—chili powder, cumin, and smoked paprika—that gives the meat a rich and smoky flavor without requiring fancy seasoning blends. Adding the cream cheese is a clever twist; it makes the beef mixture creamy and adds a subtle tang that pairs beautifully with the enchilada sauce. For meal prepping, I like to make a double batch and store individual portions in airtight containers. The enchiladas reheat beautifully, which makes lunch or dinner during a hectic week hassle-free. I also swap out the standard flour tortillas for carb-balance options to keep the meal a bit lighter. Topping the baked enchiladas with fresh cilantro or parsley adds a nice burst of color and freshness that balances the richness of the dish. If you’re a cheese lover, feel free to experiment with different types like sharp cheddar or pepper jack to customize the flavor. Overall, this recipe embodies what I look for in weekday cooking: quick to prepare, comforting in taste, versatile, and perfect for batch cooking. If you want to try a crowd-pleaser that saves time without sacrificing flavor, give these ground beef enchiladas a shot—you won’t be disappointed!