Beef Enchiladas

Hey there, friends! If you’re craving a hug-in-a-dish that’s bursting with bold Tex-Mex flavors, these beef enchiladas are calling your name. Every bite delivers a perfect harmony of seasoned ground beef, tangy enchilada sauce, and ooey-gooey melted cheese tucked snugly inside soft flour tortillas. There’s something so comforting about rolling up those warm tortillas, spooning in that rich beef mixture, and topping it all off with that luscious, bubbling blanket of cheese. It’s like a fiesta in every forkful, and it’s impossibly simple to make—even if you’ve never donned an apron before.

This recipe is all about convenience without sacrificing heart and soul. In under an hour, you’ll transform everyday pantry staples into a dinner that tastes like it came straight from your favorite Mexican restaurant. With customizable toppings and optional garnishes, it’s easy to tailor each plate to the preferences of your crew—whether they like a dollop of cool sour cream, a sprinkle of fresh cilantro, or a few briny olives. Trust me, once you see those golden edges of cheese turn crispy in the oven, you’ll be hooked for life!

Savor the bold and zesty flavors of homemade beef enchiladas that are sure to please everyone at the table! These beef enchiladas are a flavor-packed delight, featuring seasoned ground beef, tangy enchilada sauce, and melted cheese all wrapped in soft tortillas. Perfect for any occasion!

Difficulty Level: Beginner

Course Type: Dinner

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Rest Time: 5 minutes

Calories: 350 per serving

KEY INGREDIENTS IN BEEF ENCHILADAS

Before you dive into the kitchen, let’s round up the stars of our show. Each ingredient plays a special role, building layers of flavor and texture that come together in perfect harmony. From the aromatic onions and garlic that lay the foundation to the zesty green chilies that spark the palate, here’s what you’ll need to assemble your masterpiece:

• Ground beef: The meaty backbone of these enchiladas, providing rich, savory flavor and hearty texture.
• Onion: Adds a mild sweetness and crisp bite once sautéed until soft and translucent.
• Garlic: Brings a warm, aromatic depth that enhances every mouthful.
• Enchilada sauce: The tangy, red sauce that ties everything together, infusing the filling and topping with bright, chili-spiced savoriness.
• Diced green chilies: Provide a gentle heat and vibrant flavor boost without overpowering the dish.
• Chili powder: A blend of spices that deepens the red sauce’s profile with smoky, earthy notes.
• Cumin: Offers a warm, nutty undertone that complements the chili powder beautifully.
• Paprika: Lends a mild smokiness and enhances the color of both the filling and the sauce.
• Salt: Balances all the flavors and brings every ingredient into perfect focus.
• Black pepper: Adds a hint of sharp spice to round out the seasoning.
• Flour tortillas: Soft and pliable, they cradle the beef filling and become irresistibly tender when baked.
• Shredded cheddar cheese (or blend): Melts into a gooey, golden blanket that oozes between each forkful.
• Sour cream (optional): A cool, creamy topping that contrasts the zesty sauce.
• Fresh cilantro (optional): Brightens the dish with an herbaceous, citrusy pop.
• Sliced olives (optional): Offer a salty, briny accent that complements the rich beef.

HOW TO MAKE BEEF ENCHILADAS

Cooking these enchiladas is as easy as following a simple sequence of steps. Before you know it, you’ll have a bubbling pan of cheesy, saucy goodness ready to serve up to family or friends.

1. Preheat your oven to 375°F (190°C) to ensure it’s hot and ready when your enchiladas go in.

2. In a large skillet over medium-high heat, add the ground beef and cook until it’s no longer pink, using the back of a spoon to break it up into fine crumbles.

3. Once the beef is evenly browned, carefully drain any excess fat from the skillet, then return the meat to the heat.

4. Add the finely chopped onion and minced garlic to the beef. Sauté for about 3–4 minutes, stirring occasionally, until the onions are soft and translucent.

5. Stir in the diced green chilies, chili powder, cumin, paprika, salt, and black pepper. Mix vigorously and let everything cook together for an additional 2 minutes to bloom the spices.

6. Pour in ½ cup of the enchilada sauce and stir until the beef mixture is evenly coated. Allow it to simmer for about 5 minutes until heated through, then remove the pan from the heat.

7. In a separate pan, briefly warm each tortilla for about 10–15 seconds on each side to make them more pliable and less likely to tear when rolling.

8. Spread a thin layer of the remaining enchilada sauce on the bottom of a 9×13-inch baking dish to ensure the tortillas won’t stick.

9. To assemble, lay one warmed tortilla flat, spoon 2–3 tablespoons of the beef mixture down its center, and sprinkle 1–2 tablespoons of shredded cheese on top.

10. Roll up the tortilla snugly, then place it seam-side down in the prepared dish. Repeat until you’ve filled all eight tortillas side by side.

11. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, ensuring each one is generously coated.

12. Sprinkle the rest of the shredded cheese across the surface, creating a cheesy blanket.

13. Cover the baking dish with aluminum foil and bake for 20 minutes.

14. After 20 minutes, carefully remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly with golden edges.

15. Remove the enchiladas from the oven and let them rest for a few minutes before serving. Garnish with sour cream, cilantro, and olives if you like.

SERVING SUGGESTIONS FOR BEEF ENCHILADAS

Once your enchiladas are out of the oven, the fun part begins—dressing them up and pairing them with sides that turn a simple dinner into a feast. These suggestions will help you plate like a pro and elevate every bite into a gourmet experience. Whether it’s a casual weeknight or a cozy weekend gathering, these ideas will make your enchiladas look and taste even more irresistible, adding texture, color, and flavor contrast to each serving.

• Fresh pico de gallo: Spoon a vibrant medley of diced tomatoes, red onion, cilantro, lime juice, and jalapeño over the top for a refreshing burst of acidity that cuts through the richness.
• Creamy guacamole: Serve a dollop of mashed avocado blended with lime juice, garlic, and cilantro on the side for a smooth, buttery contrast.
• Citrus-lime rice: Plate your enchiladas alongside a portion of fluffy rice cooked with lime zest and a few cilantro leaves for a bright, fragrant sidekick.
• Refried beans: Offer a scoop of warm, creamy beans seasoned with sautéed onions and garlic—perfect for scooping up extra sauce and cheese.

HOW TO STORE BEEF ENCHILADAS

These beef enchiladas make fantastic leftovers and can be prepped ahead for busy weeknights. To maintain their freshness, texture, and flavor, follow these storage tips carefully. Proper storage not only keeps the enchiladas tasting their best but also streamlines your meal planning for the days ahead.

• Refrigeration: Allow the enchiladas to cool completely, then cover the baking dish tightly with plastic wrap or aluminum foil and store in the fridge for up to 2 days.
• Individual containers: Portion enchiladas into airtight meal prep containers to grab-and-go. Add a paper towel between the lid and food to absorb excess moisture.
• Freezing: Assemble the enchiladas in a freezer-safe dish, cover with two layers of foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: For best results, bake covered at 350°F (175°C) for 15–20 minutes, then uncover and bake another 5 minutes until the cheese bubbles again. Microwaving in short bursts also works for a quick lunch fix.

CONCLUSION

Bringing these homemade beef enchiladas to your table is like sharing a warm hug with everyone who digs into them. From the first step of browning the meat to that satisfying moment when the cheese bubbles and browns in the oven, this recipe delivers comfort and excitement in every layer. We’ve covered the key ingredients, step-by-step instructions, serving suggestions, and storage hacks—everything you need to master this beginner-friendly dinner. Feel free to print this article and keep it in your recipe binder or bookmark it in your browser for easy access. You’ll also find a handy FAQ section below to troubleshoot any questions you might have as you go.

I can’t wait to hear how your beef enchiladas turn out! Drop a comment if you customize the fillings, add extra heat, or discover a new favorite topping. If anything trips you up—whether it’s rolling the tortillas or getting that perfect cheesy crust—let me know. Your feedback helps me and other home cooks make this dish even better. Here’s to many cheesy, saucy, unforgettable meals ahead!

Print Recipe

Beef Enchiladas

Author: Rebecca Hughes Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Calories: 350

Description

These beef enchiladas are a flavor-packed delight, featuring seasoned ground beef, tangy enchilada sauce, and melted cheese all wrapped in soft tortillas. Perfect for any occasion!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (10 oz) enchilada sauce

• 1 can (4 oz) diced green chilies

• 1 tsp chili powder

• ¹⁄₂ tsp cumin

• ¹⁄₂ tsp paprika

• ¹⁄₂ tsp salt

• ¹⁄₄ tsp black pepper

• 8 small flour tortillas

• 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)

• ¹⁄₂ cup sour cream (optional, for serving)

• Fresh cilantro (optional, for garnish)

• ¹⁄₄ cup sliced olives (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks.
3. Once the beef is browned, drain any excess fat and return the beef to the skillet.
4. Add the chopped onion and garlic to the skillet with the beef. Cook until the onion is softened and translucent, about 3-4 minutes.
5. Stir in the diced green chilies, chili powder, cumin, paprika, salt, and black pepper. Mix well and let cook for an additional 2 minutes.
6. Pour in 1/2 cup of the enchilada sauce, stirring to combine. Let the mixture simmer for about 5 minutes until heated through. Remove from heat and set aside.
7. In a separate pan, lightly heat the tortillas for 10-15 seconds on each side to make them more pliable.
8. Spread a small amount of enchilada sauce on the bottom of a 9x13-inch baking dish to prevent the tortillas from sticking.
9. To assemble the enchiladas, take one tortilla and spoon about 2-3 tablespoons of the beef mixture down the center of the tortilla. Sprinkle with 1-2 tablespoons of shredded cheese.
10. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, placing them side by side in the dish.
11. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
12. Sprinkle the remaining shredded cheese over the enchiladas.
13. Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
14. Remove from the oven and let the enchiladas rest for a few minutes before serving.
15. Garnish with sour cream, fresh cilantro, and sliced olives, if desired.

Note

• You can substitute ground turkey or chicken for the beef if you prefer a leaner option.
• For extra heat, add a finely chopped jalapeno to the beef mixture.
• Feel free to customize the enchiladas with other toppings like diced tomatoes, green onions, or avocado slices.
• These enchiladas can be made ahead of time and stored in the refrigerator for up to 2 days, or frozen for up to 3 months. Simply reheat in the oven before serving.

Keywords: beef enchiladas, homemade, tex-mex, easy recipe, dinner, comfort food