Beef enchiladas saved my week more times than I can count. I remember one hectic Wednesday when I had exactly 45 minutes, a hungry family, and zero patience. I threw together what I had ground beef, tortillas, a can of enchilada sauce, and somehow landed on a dinner everyone actually cheered for. That’s when I realized just how magical this meal really is.
If you’ve been craving something cheesy, saucy, and deeply satisfying without committing to hours in the kitchen, beef enchiladas might be your new go-to. This recipe strikes that perfect balance between comfort and convenience. It’s not just easy. It’s crave-worthy.
Jump to:
Why You’ll Love This Recipe
- Fast but Flavorful: This dish comes together in under an hour, but tastes like it simmered all day. The shortcut? Smart use of spice and ready-made sauce with homemade flair.
- Minimal Cleanup: One pan for browning, one dish for baking. That’s it. Perfect for nights when you want big flavor without the big mess.
- Family Approved: Even picky eaters love the gooey cheese and savory beef filling. You can keep it mild or crank up the heat if your crowd likes spice.
- Make-Ahead Friendly: Prep the whole thing the night before and just bake when you’re ready. It also freezes beautifully for future you to thank you later.
- Customizable: Swap in shredded chicken, black beans, or even sweet potatoes. This base recipe is your Tex-Mex canvas.
Ingredients You'll Need
For the Beef Filling:
- 1 pound ground beef
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 packet taco seasoning (or about 2 tablespoons homemade mix)
- 1 can (4 ounces) diced green chiles (mild or fire-roasted)
For the Enchiladas:
- 8 corn tortillas (warmed to prevent tearing)
- 1 can (15 ounces) red enchilada sauce
- 3 cups shredded Mexican cheese blend (cheddar, Monterey Jack, Asadero, or a mix)
Optional Toppings:
Sour cream, Fresh cilantro or parsley, Pico de gallo, Diced avocado, Shredded lettuce, Sliced green onions, Crumbled cotija cheese, Your favorite hot sauce.
How to Make Beef Enchiladas
Step 1: Cook the beef filling
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat. Add diced onions and sauté until soft, about 3 to 4 minutes. Stir in garlic, taco seasoning, tomato paste, and green chiles. Add a splash of water if the mix feels dry. Simmer until thick and flavorful, then remove from heat.
Step 2: Warm the tortillas
To keep corn tortillas from tearing, warm them for about 30 seconds per side in a dry skillet. Or microwave them in a stack wrapped in a damp paper towel for 20 to 30 seconds.
Step 3: Assemble the enchiladas
Spread about ½ cup of enchilada sauce across the bottom of a baking dish. Spoon about ⅓ cup of beef mixture down the center of each tortilla. Add a sprinkle of cheese, roll tightly, and place seam-side down in the dish.
Step 4: Add sauce and cheese
Pour the remaining enchilada sauce over the rolled tortillas, making sure each one is coated. Sprinkle the rest of the cheese over the top.
Step 5: Bake until bubbly
Bake at 350°F for 20 minutes, or until the cheese is melted and the edges are slightly crispy. Let them rest for a few minutes before serving.
Step 6: Add toppings and enjoy
Serve hot with your favorite toppings like sour cream, fresh herbs, or a spoonful of pico de gallo.
Pro Tips from My Kitchen
✓ Warm the tortillas first – Cold corn tortillas tear like paper when you try to roll them. Warm them in a pan or microwave so they’re flexible and easy to handle.
✓ Don’t over-sauce the bottom – A light layer of enchilada sauce is enough to prevent sticking. Too much can make the bottom soggy instead of crispy.
✓ Keep the filling thick – If the beef mixture is too runny, it’ll leak out the sides when you roll. Simmer until most of the liquid is cooked off before filling your tortillas.
✓ Make it ahead of time – You can assemble the whole dish a day in advance. Just cover it and store it in the fridge. When ready to bake, uncover and add 5 extra minutes to the cook time.
✓ Leftovers? You’re in luck – These reheat beautifully in the microwave or oven. Add a splash of water before reheating to keep them from drying out.
Frequently Asked Questions about Beef Enchiladas
Yes, you can. Just know that flour tortillas tend to get softer and may soak up more sauce. They’re easier to roll, though, and some people prefer the texture.
A Mexican blend with cheddar, Monterey Jack, and Asadero is great. But honestly, use what you have. Even plain cheddar or pepper jack works if you want a little kick.
Absolutely. Assemble them but hold off on baking. Wrap tightly in foil and freeze. When you're ready, bake straight from frozen at 375°F for about 35 to 40 minutes.
Add a diced jalapeño to the beef mixture or mix in a dash of chipotle powder. You can also use a spicier enchilada sauce or top with hot sauce.
Classic sides like Mexican rice, refried beans, or a simple corn salad pair perfectly. Or just add a crisp green salad if you're keeping things light.
Beef Enchiladas Recipe
Ingredients
For the Beef Filling
- 1 pound ground beef
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 packet taco seasoning (or about 2 tablespoons homemade mix)
- 1 can diced green chiles 4 ounces, mild or fire-roasted
For the Enchiladas
- 8 pieces corn tortillas warmed to prevent tearing
- 1 can red enchilada sauce 15 ounces
- 3 cups shredded Mexican cheese blend (cheddar, Monterey Jack, Asadero, or a mix)
Optional Toppings
- Sour cream, fresh cilantro, pico de gallo, diced avocado, shredded lettuce, sliced green onions, crumbled cotija cheese, hot sauce choose your favorites
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat. Add diced onions and sauté until soft, about 3 to 4 minutes. Stir in garlic, taco seasoning, tomato paste, and green chiles. Add a splash of water if the mix feels dry. Simmer until thick and flavorful, then remove from heat.
- Warm the corn tortillas for about 30 seconds per side in a dry skillet or microwave them wrapped in a damp paper towel for 20 to 30 seconds to prevent tearing.
- Spread about ½ cup of enchilada sauce across the bottom of a baking dish. Spoon about ⅓ cup of beef mixture down the center of each tortilla. Add a sprinkle of cheese, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas, making sure each one is coated. Sprinkle the rest of the cheese over the top.
- Bake at 350°F (175°C) for 20 minutes, or until the cheese is melted and the edges are slightly crispy. Let them rest for a few minutes before serving.
- Serve hot with your favorite toppings like sour cream, fresh herbs, or a spoonful of pico de gallo.
Notes
- Warm your tortillas to prevent tearing.
- Avoid over-saucing the bottom to keep the enchiladas from getting soggy.
- Drain beef even if it’s lean, and simmer the filling until thick to prevent leaks.
- This dish can be made ahead and refrigerated overnight, or frozen for later.
- Leftovers reheat beautifully with a splash of water.
Leave a Reply