Beef Enchiladas Recipe
Cheesy, saucy, and packed with taco-seasoned beef, these easy beef enchiladas are perfect for busy weeknights or casual Tex-Mex dinners at home. With minimal prep and major flavor, it's a go-to comfort meal you can make in under an hour.
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.
Nutrition
Calories: 649kcalCarbohydrates: 55.3gProtein: 45.6gFat: 28.6gSaturated Fat: 10.3gCholesterol: 116mgSodium: 1237mgPotassium: 1183mgFiber: 13.4gSugar: 5.7gVitamin A: 1600IUVitamin C: 47.9mgCalcium: 340mgIron: 20.5mg
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