There’s something magical about homemade beef enchiladas. The aroma of spiced beef, melted cheese, and tangy red sauce fills the kitchen, setting the stage for a delicious family dinner. With every bite, you’ll savor the perfect balance of hearty flavors wrapped in soft tortillas.
I first made this recipe on a chilly evening when I wanted something warm and comforting. Since then, it has become a staple in our house, loved by everyone for its simplicity and satisfying taste. Let’s dive into what makes these beef enchiladas a must-try!
Why You’ll Love This Beef Enchiladas Recipe
Get ready to add this recipe to your regular dinner rotation. These beef enchiladas are everything you could want in a meal—easy to make, full of flavor, and perfect for any occasion.
First off, they’re incredibly quick and straightforward to prepare. With just a handful of common ingredients and about 40 minutes, you’ll have a hot, cheesy dish ready to serve.
This recipe is great for feeding a crowd. Whether it’s a weeknight dinner or a potluck, these enchiladas always impress. Plus, you can easily double or halve the recipe depending on how many mouths you’re feeding.
They’re also endlessly customizable. From adding your favorite veggies to swapping in ground turkey or shredded chicken, this recipe can be tailored to suit your tastes or dietary needs.
Finally, these enchiladas are freezer-friendly. Make a double batch and freeze one for a busy night—you’ll thank yourself later!
Ingredients Notes

The magic of this beef enchiladas recipe lies in its simple yet flavorful ingredients. Let’s take a closer look at what you’ll need.
The ground beef is the star of the dish. Opt for lean ground beef to avoid excess grease. If you prefer, you can use ground turkey or a plant-based alternative.
The enchilada sauce ties everything together. Store-bought works perfectly for convenience, but if you have the time, homemade enchilada sauce adds an extra layer of flavor.
Soft flour tortillas make the perfect vehicle for the beefy filling. Corn tortillas are a more traditional option and work just as well, especially if you’re gluten-free.
Cheese is non-negotiable in this recipe. A blend of cheddar and Monterey Jack creates that gooey, melty topping we all crave. Feel free to use a pre-shredded Mexican blend for convenience.
For a little extra flavor, you’ll need onion, garlic, and spices. These aromatics and seasonings bring the beef to life, infusing it with savory, smoky notes.
Lastly, don’t forget optional toppings like sour cream, chopped cilantro, or sliced jalapeños. These add a burst of freshness and a bit of zing to the finished dish.
How to Make This Beef Enchiladas Recipe

Making these beef enchiladas is a breeze. Follow these steps, and you’ll have a mouthwatering dinner ready in no time.
Start by preheating your oven to 375°F. Lightly grease a 9x13-inch baking dish and spread a thin layer of enchilada sauce across the bottom. This prevents sticking and adds extra flavor.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess grease, then stir in finely chopped onion and minced garlic. Sauté for another 2-3 minutes until fragrant.
Season the beef mixture with chili powder, cumin, and a pinch of salt and pepper. Stir well, ensuring the spices coat the beef evenly. Add a small amount of enchilada sauce to the skillet and mix until the beef is coated.
Spoon the beef mixture into the center of each tortilla, then roll them up tightly. Place the rolled tortillas seam-side down in the prepared baking dish, packing them snugly.
Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re fully covered. Sprinkle generously with shredded cheese.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Let them rest for a few minutes before serving.
Storage Options
These beef enchiladas are perfect for meal prep and leftovers. Here’s how to store them for maximum freshness.
Refrigerate any leftovers in an airtight container for up to 3 days. When reheating, cover with foil and warm in the oven at 350°F until heated through.
For longer storage, freeze the enchiladas before baking. Assemble them as instructed but skip the baking step. Wrap the dish tightly with plastic wrap and aluminum foil, then freeze for up to 3 months.
To bake frozen enchiladas, let them thaw in the refrigerator overnight, then bake as directed. If baking from frozen, add an extra 15-20 minutes to the cooking time.
Variations and Substitutions
This recipe is a blank canvas for creativity. Here are some ideas to make it your own.
Swap the ground beef for shredded chicken, pulled pork, or even sautéed veggies for a lighter twist.
Use green enchilada sauce instead of red for a tangy, milder flavor. You can also mix the two for a unique blend.
Add beans or rice to the filling for extra heartiness. Black beans or refried beans pair beautifully with the seasoned beef.
For a spicier kick, mix diced jalapeños or a dash of hot sauce into the beef filling. Alternatively, top the baked enchiladas with sliced pickled jalapeños.
Make it gluten-free by using corn tortillas and ensuring your enchilada sauce is gluten-free.
Experiment with different cheeses. Pepper Jack adds a spicy flair, while smoked gouda lends a rich, smoky flavor.
Don’t be afraid to customize these enchiladas to suit your family’s preferences. Whether you stick to the classic recipe or try something new, you’re guaranteed a satisfying, crowd-pleasing meal!
PrintBeef Enchiladas Recipe
This Beef Enchiladas recipe features seasoned ground beef, melty cheese, and flavorful enchilada sauce, creating a perfect Mexican-inspired dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 can (10 oz) red enchilada sauce
- 8 flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- Optional toppings: sour cream, cilantro, sliced jalapeños
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, cook ground beef and diced onion over medium heat until beef is browned. Drain excess fat.
- Stir in garlic powder, chili powder, and cumin. Mix well.
- Add ½ cup enchilada sauce to the beef mixture and simmer for 5 minutes.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Spoon the beef mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the tortillas and sprinkle with shredded cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Serve with optional toppings like sour cream, cilantro, and sliced jalapeños.
Notes
- You can use corn tortillas for a gluten-free option.
- Feel free to add black beans or corn to the filling for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
Leave a Reply