These beef enchiladas are a crowd-pleasing Mexican dinner favorite. They are loaded with seasoned ground beef and cheese then covered in sauce and on your table in an hour!
When it comes to Mexican recipes, we love enchiladas! Other favorites include green chile enchiladas, pork enchiladas and creamy chicken enchiladas.
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Easy Ground Beef Enchiladas
We have Mexican food for dinner quite often at my house. There are so many Mexican dishes that are quick, easy and super flavorful. This beef enchiladas recipe is a comfort food favorite, as well as baked chicken taquitos, chicken fajitas, slow cooker pork tacos and Mexican stuffed shells.
These easy beef enchiladas are loaded with a hearty easy taco meat mixture, lots of cheese and some veggies, too. My kids like to eat them plain, but I top mine with cilantro and sour cream. We love serving them with a big Mexican salad, chips and salsa or Mexican rice. It just adds to the deliciousness!
Beef Enchilada Ingredients
With only a handful of ingredients, these enchiladas are easy to pull together for a weeknight meal!
- Meat: I used lean ground beef, but feel free to use ground turkey if you’re not a fan of red meat.
- Veggies: I love to add in chopped onions, red bell pepper and green chiles to give them extra flavor.
- Spices: We keep the spices pretty simple by just adding in ground cumin, kosher salt and pepper.
- Enchilada sauce: I typically use canned enchilada sauce for convenience. If you have the time, try making my homemade red enchilada sauce.
- Tortillas: Flour tortillas are my favorite because of their texture and size. You can use corn tortillas, however you most likely will need to use 10-14 of them since they are smaller. The cooking time may vary as well due to the different texture and smaller size.
- Cheese: I use a mix of both cheddar cheese and pepper jack cheese. You could use whatever you have on hand though, like Mexican cheese or monterey jack cheese.
Variations
- Meat. Instead of ground beef, this recipe also tastes delicious with Instant Pot shredded beef or beef barbacoa.
- Fillings. You can bulk up the beef filling by adding in black beans, rice, tomatoes or corn.
- Spice. For spicy enchiladas, add in some chili powder, red pepper flakes or a dash of hot sauce.
- Sauce: Instead of a red enchilada sauce try a green sauce similar to salsa verde!
- Vegetarian, dairy free or gluten free: It’s easy to adapt these to any speciality diet that is needed! Use a plant based meat or make cheese enchiladas, dairy free vegan cheese or gluten free flour tortillas or corn tortillas.
How to Make Beef Enchiladas
This beef enchiladas recipe makes 8 enchiladas which can serve 4 people. Plan accordingly if you need more or would like leftovers!
- Brown meat and veggies. In a large skillet over medium-high heat, brown the beef. Then add in onions, bell peppers, green chiles, salt, cumin and pepper and cook for 3 minutes, until onions are translucent.
- Assemble. Add half of enchilada sauce to bottom of 9×13″ pan. Then place 1/3 cup beef mixture into center of tortilla. Mix the 2 cheeses together and then top enchilada with cheese.
- Roll. Place enchiladas seam side down inside the pan. Repeat with all 8 enchiladas, then top with remaining sauce and cheese.
- Bake. Cover with aluminum foil and bake at 350°F for 20 minutes. Remove from oven and top with olives if desired. Then place back in oven and bake additional 15-20 minutes without the foil.
Recipe Tips
- Softening tortillas. To soften tortillas prior to rolling your enchiladas, simply warm them in the microwave for about 20-30 seconds between damp paper towels. This helps make them more flexible and easier to roll.
- Corn or flour tortillas: Really it is a matter of preference. I prefer flour tortillas but corn tortillas will hold up to the filling, although since they are smaller you will need to use more. You may also want to fry them quickly to prevent tearing and make them more toasty.
- Assemble ahead of time: Make ahead by assembling the dish without topping it with the sauce and cheese and store it covered in the refrigerator up to 48 hours. Before baking, add the sauce and cheese and follow baking instructions.
- Toppings. Load on lots of delicious toppings like fresh cilantro, sour cream, sliced olives, green onions or guacamole.
Sides to Serve with Enchiladas
Make a fiesta out of this easy dinner my serving it with some Mexican sides! Here are a few favorites:
FAQs
If you are worried about soggy enchiladas, you can also fry your tortillas briefly before filling them. This helps create a barrier to keep the sauce from soaking into the tortilla.
While recipes can vary, a beef enchilada usually has beef, onions, bell peppers, green chilies, enchilada sauce, cheese and seasonings. For these easy ground beef enchiladas, I use lean ground beef.
Really it is a matter of preference! Both can be used to make enchiladas.
Yes. Cover your dish with foil and bake until heated through. If you would like your cheese hot and bubbly, after the initial baking time remove the foil and continue to bake a few minutes more.
Storing and Freezing
Store: To store place in an airtight container in the refrigerator up to 4 days. Reheat in the microwave until warmed through.
Freeze: If you’d like to make ahead and freeze, simply freeze right before baking. Roll and assemble enchiladas in pan, then cover tightly with foil or lid. Place in freezer (in a leveled spot) for up to 2 months. If baking from frozen, you may need to add an additional few minutes baking time or bake thawed following instructions in recipe card.
Other enchilada variations we love include breakfast enchiladas, cheesy chicken enchilada dip, or cheesy enchilada pasta!
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Beef Enchilada Recipe
Video
Ingredients
- 1 ½ -2 cups red enchilada sauce , divided
- 1 pound lean ground beef
- ½ cup onion , finely chopped
- ½ cup red bell pepper , chopped
- 1 (4.5-ounce) can chopped green chiles
- 1 teaspoon cumin , plus more to taste
- 1 teaspoon Kosher salt , plus more to taste
- ¼ teaspoon ground black pepper
- 1 (15-ounce) can pinto or black beans , rinsed and drained
- 8 flour tortillas
- 1 ½ -2 cups shredded Monterey jack and pepper jack cheese , combined (can also use a mix of Mexican style cheese and Monterey Jack)
Optional toppings: Sliced olives, Chopped cilantro, Sliced green onions, Sour cream
Instructions
- Preheat the oven to 350°F. In the bottom of a 9×13-inch baking dish, spread 1/2 cup enchilada sauce.
- In a large frying pan, brown the beef over medium-high heat. Add in the onions, red bell peppers, green chiles, cumin, salt, and pepper. Cook 3 minutes, or until the onions are translucent. Stir in the beans.
- In the center of a tortilla, place 1/3 cup meat mixture. Sprinkle cheese over the top and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour remaining 1 cup enchilada sauce over top and sprinkle with cheese.
- Cover with foil and bake 20 minutes. Remove foil and top with olives, if using. Bake uncovered 15 to 20 minutes more, or until cheese is melted and bubbling.
- Top with cilantro, green onions, and sour cream, if desired. Serve and enjoy!
Notes
- Softening tortillas. To soften tortillas prior to rolling your enchiladas, simply warm them in the microwave for about 20-30 seconds between damp paper towels. This helps make them more flexible and easier to roll.
- Meat. Instead of ground beef, this recipe also tastes delicious with Instant Pot shredded beef.
- Fillings. You can bulk up the beef filling by adding in black beans, rice, tomatoes or corn.
- Spice. For spicy enchiladas, add in some red pepper flakes or a dash of hot sauce.
- Toppings. Load on lots of delicious toppings like cilantro, sour cream, sliced olives, green onions or guacamole.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Beef, Cinco De Mayo, Dinner, Freezer-Friendly, Kid-Friendly, Mexican, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
made this for dinner tonight, I used corn tortillas. Delicious!
I’m so glad you enjoyed them! :)
Tips for baking after having froze it? Do I need to thaw? How long to bake if not? What temp?
You can thaw in the fridge over night and then bake as directed!
OMG! This is the best ever. Followed the directions except replacing Enchilada sauce with salsa, as that was all I had on hand.
This is exactly the sort of delicious dish I’m looking to for dinner tonight – how wonderful!
MMMMM! These look so delicious! I am going to make them for dinner. Thanks
These look SO good, I can’t wait to try them!
These enchiladas look fantastic! My tastebuds are at attention and I’m having a very difficult time NOT drooling. Can’t wait to try this one. They look yummy.
Oh my goodness that really wakes up my taste buds and will be making this very soon. Your pictures are awesome!!
This sounds incredibly delicious!! I bet it tastes amaaazing!
I love nothing more than a great enchilada recipe; this is right up my alley! Excited to surprise my family with this dinner!
We love enchiladas! I can’t wait to whip this up for dinner. I am loving all of your topping and filling suggestions!
At what point do you freeze these, before baking? Or just the rolled up enchiladas?
Hi Nancy! I freeze right before baking! :)
We were going camping with our friends and I had to supply dinner one night. I decided to make these beef enchiladas. They were delicious and a big hit with everyone. Plus, sooooo easy to make. I love them. I have the cookbook and it’s one of my favorites too.
Thanks so much for your comment Caroline! I’m glad they were a hit!
Love the recipe! making tomorrow night! Did you know the print tab doesn’t work! :( Just wanted to let you know
Hi Melanie! The print tab should be working now! :)
I’ve been looking for a good beef enchiladas recipe! Can’t wait to try this!
Looks delicious! Pinned!
Yum! Enchiladas are my favorite!!
xoxo
Mine too, such an easy and delicious meal!
Looks delicious!