Quick Summary
Beef Enchiladas are made with tortillas, ground beef, beans, plenty of cheese, and smothered in enchilada sauce. This easy enchilada recipe is great for easy weeknight dinners, feeding a crowd, or freezing for later!
If you are a regular here, you know our family LOVES enchiladas. Our motto, whenever in doubt, make enchiladas for dinner, everyone will be happy!
A few of our favorite recipes include: chicken enchiladas, bean enchiladas, easy skillet enchiladas, and Beef Enchiladas.
Beef Enchiladas are just classic. There is nothing fancy about them, which is part of the appeal. Whenever you are craving GOOD food, make a pan of beef enchiladas. They always hit the spot and they are always a crowd pleaser!
Beef Enchiladas are made with tortillas, ground beef, beans, lots of cheese, and smothered in enchilada sauce.
I highly recommend you make and use our homemade enchilada sauce recipe. It is super easy to make and is SO much better than store bought. You can make it in advance and even freeze it. It is our go-to recipe!
This easy enchilada recipe is great for easy weeknight dinners, feeding a crowd, or freezing for later!There is nothing better than a pan of cheesy, saucy, meaty enchiladas. I guarantee this recipe is going to be a regular at your house, it is at ours!
Enchilada Ingredients
You don’t need any fancy ingredients to make the enchiladas, which makes them perfect for an easy weeknight meal!
- Oil– I like to use a neutral oil to briefly fry the tortillas. Pro tip, gently frying prevents the tortillas from breaking or getting soggy after baking.
- Tortillas– we like to use corn tortillas, but flour tortillas will work too.
- Onion– a yellow, white, or red onion will work.
- Garlic– fresh garlic for seasoning the beef.
- Ground beef– we use lean ground beef, but ground turkey or chicken will work too.
- Black beans– we love adding beans with the beef to make the enchiladas more filling.
- Green chiles– make sure you buy mild green chiles, they aren’t spicy and add fantastic flavor.
- Salt, Pepper, and Ground Cumin– basics that you probably have in your spice cabinet.
- Cheese– a must for enchiladas! You can use shredded cheddar, Mexican blend, Monterey jack, or even Pepper jack!
- Enchilada sauce– we use our homemade enchilada sauce, it is the BEST and I promise it’s SO easy! I try to always keep it in the freezer. Of course, you can use your favorite store bought enchilada sauce.
How to Make Beef Enchiladas
- Preheat the oven so it’s ready to go!
- To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla for about 10 seconds on each side, until the tortillas starts to get crispy but are still pliable. Transfer the tortillas to a paper towel lined plate to drain.
- In a large skillet, heat the olive oil or avocado oil over medium-high heat. Add ground beef, onion, and garlic. Cook until beef is browned and no longer pink, crumbling with a wooden spoon as you go. Drain any excess grease.
- Remove the pan from heat. Stir in the black beans and green chiles. Season with cumin, salt, and pepper. Stir in 1 cup of the shredded cheese and ½ cup enchilada sauce.
- To assemble the enchiladas, pour a ⅓ cup of enchilada sauce into a 9×13-inch baking dish and spread around to lightly coat the bottom of the dish.
- Lay a tortilla flat on a clean work surface. Fill each tortilla evenly with the beef mixture. Roll the tortillas tightly and place in the baking dish, seam side down.
- Pour the remaining enchilada sauce over the tortillas and top with the remaining shredded cheese. If you want to add extra cheese, go for it:)
- Bake for 20 to 25 minutes or until the cheese is melted and bubbly.
Toppings
We always like finish the enchiladas with fun toppings! Here are some topping ideas!
- Avocado or Guacamole
- Sour cream
- Cilantro
- Shredded lettuce
- Jalapeño slices
- Sliced black olives
- Cotija cheese or queso fresco
- Salsa
- Pico de Gallo
Serving Suggestions
To make a full feast, you can serve the enchiladas with a few side dishes. Here are some of our favorites!
How to Store & Freeze
Enchiladas make GREAT leftovers!
To store leftover enchiladas, place the cooled enchiladas in an airtight container and refrigerate for up to four days. Reheat in the oven or microwave.
Enchiladas are a fantastic freezer meal. Sometimes, we make two pans so we can freeze one for later. They always save the day when we have a busy week or have company staying with us.
To freeze enchiladas, let them cool completely. Place the enchiladas in a freezer safe container and freeze for up to three months. You can freeze an entire pan or individual servings. To reheat, transfer to an oven-safe pan and place and cover with foil. Place in a 350 degree F oven and bake for about 45 minutes or until heated through. You can also reheat individual servings in the microwave.
More Enchilada Recipes
Beef Enchiladas
Beef Enchiladas are made with tortillas, ground beef, beans, plenty of cheese, and smothered in enchilada sauce. This easy enchilada recipe is great for easy weeknight dinners, feeding a crowd, or freezing for later!
For the tortillas:
- 1/3 cup vegetable oil or canola oil, for frying tortillas
- 12 to 15 corn tortillas, 6 to 7-inch size
For the enchiladas:
- 1 tablespoon olive oil or avocado oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1- pound lean ground beef
- 15 ounces black beans, rinsed and drained
- 4 ounces mild green chiles
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 3 cups shredded Mexican blend cheese, divided
- 2 cups enchilada sauce, divided*
- Optional Toppings: sour cream, avocado, cilantro, shredded lettuce, jalapeno slices, cotija cheese, chopped onions, pico de gallo
Preheat the oven to 350 degrees F.
Heat vegetable oil in a medium skillet over medium-high heat. Working one at a time, fry tortilla, turning once, about 7 to 10 seconds per side, just enough to warm the tortilla. You don’t want the tortillas to get crispy. Transfer the tortilla to paper towel lined plate to drain. Repeat with remaining tortillas.
In a large skillet, heat the olive oil or avocado oil over medium-high heat. Add ground beef, onion, and garlic. Cook until beef is browned and no longer pink, crumbling with a wooden spoon as you go. Drain any excess grease.
Remove the pan from heat. Stir in the black beans and green chiles. Season with cumin, salt, and pepper. Stir in 1 cup of the shredded cheese and ½ cup enchilada sauce.
Pour a ⅓ cup of enchilada sauce into a 9×13-inch baking dish and spread around to lightly coat the bottom of the dish.
Lay a tortilla flat on a clean work surface. Fill each tortilla evenly with the beef mixture. Roll the tortillas tightly and place in the baking dish, seam side down.
Pour the remaining enchilada sauce over the tortillas and top with the remaining shredded cheese.
Bake for 20 to 25 minutes or until the cheese is melted and bubbly. Remove from oven and serve warm with desired toppings.
Calories: 578kcal, Carbohydrates: 51g, Protein: 40g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 100mg, Sodium: 1221mg, Potassium: 716mg, Fiber: 12g, Sugar: 7g, Vitamin A: 935IU, Vitamin C: 10mg, Calcium: 453mg, Iron: 5mg
Have you tried this recipe?
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