This is my favorite beef enchiladas recipe loaded with saucy, flavorful ground beef, smothered with homemade enchilada sauce and melted cheese. Add toppings like sour cream, onions, avocados, and tomatoes for a Tex-Mex meal like no other.
I love bold and hearty Mexican-inspired dishes like enchiladas, steak quesadillas, and pambazos for a fun, flavor-packed dinner any night of the week. If you’re a fan of this recipe, try my chicken enchiladas, next!
Fresh, fast, and WAY better than takeout, these are some good cookin’ beef enchiladas. They’re filled with juicy seasoned ground beef and beans, topped with tangy enchilada sauce and lots of cheese. I’ll just say, that if you wanna make everyone happy with your dinner choice, make these beef enchiladas. My family practically begs for them at least once a month!
Why You’ll Love This Beef Enchiladas Recipe
- Even better than takeout. Homemade enchiladas are fresh and packed full of flavor. No soggy enchiladas, here!
- Family-friendly. These ground beef enchiladas are a tasty and easy way to serve up a Mexican dinner for a crowd. Everyone can choose their toppings and make their enchiladas exactly how they like them.
- Make it ahead. Prepare the filling the day before, or assemble the enchiladas in advance and freeze them for delicious meals down the road.
What You’ll Need
My beef enchiladas need only a few easy ingredients and they always taste SO GOOD! I’ve included my notes below. Scroll down to the recipe card after the post for the full, printable recipe with a step-by-step afterward.
- Olive Oil – I recommend extra virgin olive oil or a similar cooking oil, like avocado oil.
- Yellow Onion – Chopped. You can also use shallot or sweet onion.
- Ground Beef – I like to use lean ground beef (98%). Sirloin is typically the leanest cut. I use plenty of cheese in this recipe, so it doesn’t hurt to go lighter on the beef!
- Seasonings – Chili powder, cumin, onion powder, paprika, and salt. You could also substitute the individual spices for taco seasoning or fajita seasoning.
- Garlic – Freshly minced, or you can substitute ¼-½ teaspoon of garlic powder per clove.
- Black Beans and Corn – Remember to rinse and drain canned ingredients before you start. You can use black beans, pinto beans, or any kind you’d like.
- Enchilada Sauce – I use my homemade enchilada sauce. Yes, you can also use store-bought, but homemade is better, IMHO.
- Shredded Cheese – I like to use a shredded Mexican cheese blend (usually Monterey Jack, cheddar, and Queso cheeses). Feel free to use only cheddar cheese or another shreddable kind like Colby or Pepper Jack.
- Tortillas – Corn tortillas are traditional for enchiladas, but flour tortillas also work. I find that 6-inch to 8-inch tortillas work best because they fit in most of my pans. 🙂
Is Enchilada Sauce Spicy?
Traditional enchilada sauce is spicy, slightly acidic, and a little tomato-y, filled with bold and smoky Mexican spices. You’ll find hot and mild versions in most grocery stores. Another perk of making it at home is that you can adapt the flavors exactly how you’d like them!
Tips and Variations
- Soften the tortillas. I like to take the extra step to soften the flour tortillas before assembling the enchiladas, especially if they’re a bit stale. It makes them easier to roll and prevents them from breaking. Simply heat the tortillas 5 at a time, covered with a damp paper towel, in 30-second increments until softened.
- Different protein. Instead of the ground beef mixture, fill your enchiladas with beef barbacoa or birria. Of course, if you’d rather substitute beef with another protein, like ground chicken, or make turkey enchiladas instead, that works, too!
- Make them spicy. Add finely chopped and seeded jalapeño or serrano pepper to the filling for extra kick.
- Prep the filling ahead. To get a head start on this recipe, prepare the beef filling in advance and store it airtight in the fridge. When you’re ready to serve, just roll the enchiladas, pour over the sauce and cheese, and bake.
- Use up leftovers. I like saving any leftover beef filling to use in tacos, taco bowls, burrito bowls, or as a topping for nachos!
Serving Suggestions
I like my ground beef enchiladas topped with sour cream, diced red onions, and a mix of freshly chopped parsley and cilantro. They go great with rice or a side of tortilla chips and homemade salsa or guacamole. These Southwest egg rolls are a fun appetizer, and my husband and I like to follow up a Tex-Mex meal with Mexican coffee for dessert.
Storing and Reheating Enchiladas
- Refrigerate. Once the enchiladas cool, store them airtight in the fridge for up to 3 days.
- Reheat. Microwave or warm the enchiladas in the oven until they’re hot throughout.
- Freeze. You can freeze leftover beef enchiladas for up to 2 months. Thaw them in the fridge before reheating.
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Preheat. Preheat oven to 350˚F. Heat olive oil in a large skillet over medium-high heat.
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Brown the beef and onions. Add onions and beef and cook for 2 minutes, breaking up the meat as you go.
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Add seasonings. Season with chili powder, cumin, onion powder, paprika, and salt. Stir in garlic and continue to cook for 4 minutes, or until the meat is completely browned.
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Stir in the add-ins. Add beans and corn, and mix in 1/3 cup enchilada sauce. Mix well and cook for 2 more minutes. Remove from heat; taste for seasonings and adjust accordingly. Set aside.
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Prepare the baking dish. Grease a 9×13 baking dish with cooking spray. Spread about 1/2 cup enchilada sauce on the bottom of the baking dish.
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Assemble the enchiladas. Using a large spoon, spread some of the beef filling on a tortilla; sprinkle with cheese and roll it up. Place in the baking dish, seam side down. Repeat with the remaining beef mixture and flour tortillas.
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Add toppings and bake. Pour the remaining enchilada sauce over the entire dish, top with remaining cheese, cover, and bake for 10 minutes. Remove the cover and continue to bake for 10 more minutes, or until bubbly. Remove from oven and let stand for 5 minutes.
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Serve. Top with your favorite garnishes and serve. I like topping my enchiladas with sour cream, red onions, and a mix of chopped parsley and cilantro.
- Soften Your Tortillas: If your flour tortillas are stale, soften them in the microwave. Take 5 flour tortillas at a time and place them on a microwave-safe plate. Cover with a damp paper towel and microwave on HIGH for 30 seconds. Check if they are warm and softened. If not, continue to microwave for 15 to 30 more seconds.
- Make Ahead & Freeze TEnchiladas: Prepare the enchiladas, but do not bake, AND do not add the enchilada sauce on top. Arrange the filled enchiladas in a baking dish, cover with plastic, then foil, and freeze for up to 3 months. To serve, remove plastic, top with sauce and cheese, cover with foil and bake at 375˚F for 30 minutes or until bubbly.
Serving: 2Enchiladas | Calories: 348kcal | Carbohydrates: 24g | Protein: 31g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 1271mg | Potassium: 574mg | Fiber: 6g | Sugar: 5g | Vitamin A: 807IU | Vitamin C: 5mg | Calcium: 474mg | Iron: 4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Beef Enchiladas
This recipe easily makes 10-12 enchiladas, which is great for serving a crowd. Or, when it’s just us, it means we have leftovers the next day! These are the recipe steps:
- Brown the beef. Add chopped onions and ground beef to a skillet with oil. Cook over medium-high heat for a couple of minutes. Then, stir in garlic and seasonings, and continue to cook until browned.
- Add the beans and corn. Next, mix in black beans, corn, and enchilada sauce, and cook for another minute or two.
- Prep the pan. Get out a baking dish and grease it with cooking spray. Spread about ½ cup of enchilada sauce on the bottom.
- Soften the tortillas. Meanwhile, take your flour tortillas, place them on a microwave-safe plate, and cover them with a damp paper towel. Microwave the tortillas for 30 seconds to 1 minute on HIGH. Softening the tortillas makes it easier to roll up the enchiladas.
- Assemble the enchiladas. Now, spread beef filling on a tortilla, sprinkle with cheese, and roll it up. Place the first rolled-up tortilla in the baking dish, seam side down. Repeat with the remaining tortillas.
- Add the toppings and bake. When done, pour the remaining enchilada sauce over the enchiladas. Top with more cheese, cover, and bake at 350ºF for 10 minutes. Finally, remove the cover and bake for another 10 minutes to get the cheese nice and bubbly.
- Rest and serve. After baking, let the enchiladas rest for 5 to 8 minutes. Then, add your favorite toppings and serve!
Make Them Ahead
These beef enchiladas can be made in advance and frozen for up to three months (last-minute dinners, I see you!). Here’s how to do it:
- Assemble and freeze. Prepare the beef enchiladas, but do not bake them. Also, do not add the enchilada sauce on top. Arrange the filled enchiladas in a baking dish. Cover with plastic wrap, then aluminum foil. Freeze for up to 3 months.
- Bake from frozen. Remove plastic wrap, pour enchilada sauce over the enchiladas, and sprinkle with cheese. Cover with foil, and bake for 30 minutes at 375ºF, until the sauce is bubbly and the cheese is melted.
