Easy Beef Enchiladas
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These Beef Enchiladas are saucy, cheesy, and wrapped in everything I love about comfort food. This isn’t just dinner, it’s the kind of meal that brings everyone to the table without having to say a word.
The Best Beef Enchiladas
The first time I had real enchiladas was in Mexican Town, Detroit, and let me tell you, it was love at first bite. Saucy, cheesy, wrapped-up comfort with just the right amount of spice. Since then, I’ve made it my mission to recreate that same feeling at home, minus the road trip.
These beef enchiladas are everything I want in a cozy dinner: simple ingredients, big flavor, and a bubbling dish of goodness that makes everyone pause mid-bite and say, “okay, this is good.” You can use store-bought sauce if you’re short on time (no judgment), or go full homemade if you’re feeling it.
Either way, you end up with a pan of soul-soothing comfort food that might just beat your favorite Mexican takeout.
Why You’ll Love My Beef Enchiladas
- Cheesy, saucy, comforting. Everything good wrapped in a tortilla and baked until bubbly.
- Weeknight-friendly. Simple ingredients. Easy steps. Store-bought sauce works if that’s what you’ve got.
- Make-ahead magic. You can assemble them in advance and bake when you’re ready. They freeze beautifully too.
- Crowd-pleasing. This is one of those meals that makes people think you’ve been cooking all day.
- Customizable. Use ground beef, shredded chicken, black beans, or whatever’s calling your name.
Before You Start: Tips & Ingredient Notes
- Store-bought sauce? Go for it. But if you’ve got a few extra minutes, my homemade enchilada sauce adds something special. Worth it when you’ve got the time..
- Ground beef: I usually use lean ground beef for these enchiladas. But if you have any leftover shredded beef, they could work great in this recipe.
- Seasoning: I love seasoning my beef with lots of Taco seasoning, and salt and pepper to taste.
- Refried beans: For that creamy, hearty consistency in the filling. You can make your own refried beans or use store bought.
- Warm your tortillas. A quick 20 seconds in the microwave makes them more flexible and way easier to roll without tearing.
- Shred your own cheese. Pre-shredded works, but freshly grated melts better and gives that perfect cheesy stretch.
- Use what you’ve got. Ground beef is classic, but this recipe works with shredded chicken, ground turkey, or even lentils if you’re going meatless.
- Don’t skimp on the filling. Overstuffed tortillas are messy, yes, but they’re also delicious.
The hardest part of making these enchiladas, is making the filling, once that’s done, finishing them is a breeze. Fill, roll, sauce, and bake. That’s all there is to it.
First, get your oven warming up to 375°F (190°C). While that’s heating, grab a large skillet and start heating your olive oil over medium heat. Once your oil is shimmering, toss in your finely chopped onions. Give them about 5 minutes to become translucent and soft. Then, add your minced garlic and stir for another minute just until it’s fragrant, making sure not to let it burn.
Crank up the heat to medium-high and add your ground beef to the skillet. Sprinkle in some salt and pepper to taste. Cook the beef until it’s nicely browned, breaking it up with your spoon as it cooks. This should take about 6-8 minutes.
Now, stir in your taco seasoning, followed by the black beans, refried beans, and a half-cup of your enchilada sauce. Mix everything together well and let it simmer for a couple of minutes to blend the flavors.
Grab your baking dish and spread a thin layer of enchilada sauce over the bottom. Now, take a flour tortilla and spoon a generous amount of the beef mixture down the center. Roll it up tightly and lay it seam-side down in your sauced baking dish. Repeat this with the remaining tortillas and filling.
After all your enchiladas are snug in the dish, pour over the remaining enchilada sauce, making sure all of the tortillas are covered. Sprinkle shredded Monterey Jack cheese over the top to create that cheesy crust.
Pop the dish into your preheated oven and bake for about 20 minutes. You’re looking for the cheese to be melted and bubbly, and the edges of the tortillas to begin crisping up slightly. Finally, sprinkle some chopped fresh cilantro over the hot enchiladas then serve hot and watch them disappear!
How To Serve
When I serve up these beef enchiladas, I like to pair them with a few sides to round out the meal and make it a real feast. Here are some of my favorite dishes to serve alongside them:
3 Ingredient Mexican Rice
Pico de Gallo Recipe
Mexican Street Corn Salad
Black Bean Soup
Frequently Asked Questions
Can I use store-bought enchilada sauce?
Yes, absolutely. That’s what keeps this recipe weeknight-friendly. But if you want to go the extra mile, my homemade enchilada sauce takes it up a notch.
What kind of tortillas should I use?
I prefer flour tortillas for this one. They roll up easily and hold their shape in the oven. Corn tortillas work too, just warm them first so they don’t crack.
Can I make these ahead of time?
You sure can. Assemble the enchiladas, cover the dish, and refrigerate until you’re ready to bake. They’ll hold well for up to a day. Add a couple of extra minutes to the baking time if they go into the oven cold.
Can I freeze them?
Yes. You can freeze them unbaked or after baking. Wrap tightly and freeze for up to two months. When you’re ready, bake straight from frozen or thaw overnight in the fridge.
Can I make this vegetarian?
Definitely. Swap the ground beef for extra black beans, lentils, or a mix of sautéed veggies. Keep everything else the same.
How do I keep the enchiladas from getting soggy?
Don’t overdo the sauce. Pour just enough to coat the bottom of the dish and cover the top. Keep the filling fairly dry and avoid watery add-ins like fresh tomatoes.
Storing Instructions
- Fridge: Store leftover enchiladas in an airtight container for up to 4 days. They reheat beautifully.
- Freezer: Freeze baked or unbaked enchiladas tightly wrapped. They’ll keep for up to 2 months. Thaw in the fridge overnight or bake straight from frozen.
- To reheat: Warm in the oven at 350°F until heated through. You can also microwave individual portions. Add a splash of water or extra sauce if they’re looking a bit dry.
Discover More Mexican Recipes
- Chicken Fajita Quesadillas
- Easy Guacamole
- White Chicken Enchiladas
- Chicken Tamale Casserole
- Easy Mexican Casserole
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Beef Enchiladas
Video
Ingredients
- 1 tablespoon olive oil
- 1 large onion (finely chopped)
- 2 cloves garlic (minced)
- 1 pound ground beef
- salt and pepper (to taste)
- 2 tablespoons taco seasoning
- 15 ounces black beans (drained and rinsed, 1 can)
- 16 ounces refried beans (1 can)
- 3 cups red enchilada sauce
- 8-10 large flour tortillas
- 2 cup Monterey Jack cheese (shredded)
- fresh cilantro (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Increase the heat to medium-high, add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon, about 6-8 minutes. Drain any excess fat, then stir in the taco seasoning, black beans, refried beans and ½ cup enchilada sauce.
- Spread a thin layer of enchilada sauce at the bottom of a 9×13 inch baking dish. Lay a tortilla flat and place a portion of the beef mixture down the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture.
- Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring all the tortillas are covered. Sprinkle the cheese over the enchiladas. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro.
Equipment
Notes
- Substitute the meat: Feel free to replace the ground beef with ground chicken, turkey, or even a plant-based meat alternative to suit different dietary preferences.
- Adjust the spice level: Customize the heat by choosing mild or hot enchilada sauce and adjusting the amount of taco seasoning to your taste.
- Cheese options: I recommend Monterey Jack cheese for its melting qualities, but you can also use cheddar or a Mexican blend.
- Make-ahead tip: Assemble the enchiladas a day in advance and refrigerate, then bake just before serving for an easy mealtime solution.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
