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Baked Ground Beef and Mushroom Enchiladas in a white casserole dish on a white background with a blue and white striped towel, and a wood spatula
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5 from 7 votes

Beef and Mushroom Enchiladas

Ground beef and diced cremini mushrooms make an incredibly flavorful filling for these zesty, Mexican-inspired enchiladas. This quick and easy recipe is the perfect family-friendly meal for any night of the week!

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Dish
Cuisine: Beef, Gluten Free, Mexican
Servings: 5
Calories: 660kcal


Mexican Rice


  • 1 tablespoon extra virgin olive oil
  • 1 sweet onion * finely chopped
  • 1 pound ground beef
  • 8 ounces cremini mushrooms * or variety of your choice, finely chopped
  • 10 corn tortillas
  • 1 15 ounce can enchilada sauce
  • 4 ounces Monterey Cheese * shredded
  • fresh cilantro * optional, garnish


Mexican Rice

  • Combine the chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt.
  • Add one tablespoon of olive oil to a large skillet or sauce pot.
  • Add the sliced sweet peppers and cook until they are just soft, about 5 minutes.
  • Stir in the rice, water, and half of the spice mixture.
  • Bring to a boil, then reduce the heat and simmer until the water is absorbed and the rice is tender, about 20 minutes.
  • Once the rice is done cooking, spread it evenly into the bottom of a large casserole dish.

Beef and Mushroom Enchiladas

  • Preheat your oven to 350°F.
  • While the rice is cooking, heat the olive oil for the enchiladas in a large skillet over medium-high.
  • Add the onions and cook until soft and translucent, about 5 minutes.
  • Add the ground beef, mushrooms, and the remaining half of the spice mixture.
  • Cook the beef and mushrooms, breaking up the beef as it cooks, until it's no longer pink in the center, about 5-7 minutes.
  • Warm the tortillas in a skillet over medium heat for about 15 seconds each.
  • Fill the tortillas with the beef mixture, tuck in the sides, roll closed and place on top of the rice in the casserole dish.
  • Top the filled tortillas with the enchilada sauce and cheese.
  • Bake for 20-25 minutes, or until the cheese is melted and sauce is hot and bubbly.



Tips and Techniques for the Best Beef and Mushroom Enchiladas

  • Dice the mushrooms to approximately the same size as the ground beef for easy, even blending.
  • Prior to dicing the mushrooms, you can roast them for 10-15 minutes to enhance their flavor.
  • Store leftover enchiladas in an air-tight container in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 660kcal | Carbohydrates: 63g | Protein: 29g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 493mg | Potassium: 774mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1515IU | Vitamin C: 10.3mg | Calcium: 283mg | Iron: 4.1mg