Easy Beef Enchilada Recipe
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My Easy Beef Enchilada Recipe is ready in under an hour, and more than half of that time is in the oven! Stuffed with seasoned beef and onions, plus black beans and corn, this dish is savory, cheesy deliciousness! Perfect for weeknight dinners, parties, or meal prep!
Easy Beef Enchilada Recipe
Despite being the Slow Roasted Italian, Mexican food holds a special place in my heart.
The recipes are just as down-home and comforting, and I can make them as spicy as I want.
Even better, so many of these dishes use simple, fresh ingredients as mix-and-match staples for dozens of meals.
And the sides — I can’t be the only one constantly craving chips and salsa!!
These beef enchiladas are easy to throw together on busy nights, and I’ll even prep a pan or two on lazy weekends for freezer meals.
Each batch makes enough for the whole family to have seconds or leftovers for lunch.
And it’s just as easy to double or triple the recipe for larger crowds. Seriously, the only thing easier than this dish is probably walking tacos!
Include easy beef enchiladas in your monthly meal rotation with chicken fajitas and spicy shrimp tacos.
Or combine Italian and Mexican cuisines with my loaded taco mac and cheese!
Ingredient Notes and Substitutions
- Ground Beef – Opt for 80% or leaner to reduce the amount of grease.
Ground chicken or ground turkey are great options too, but you may want to increase the amount of seasoning since they have a milder flavor. - Onion & Garlic – The ultimate flavor makers! Be sure to sauté these with the beef for the filling.
- Flour Tortillas – These are much easier to roll and fold than corn tortillas, plus I love the texture a bit better in this dish. Feel free to use corn tortillas if you prefer.
- Beans & Corn – I love black beans in this easy beef enchiladas recipe, but pinto beans would work too!
For the corn, thaw frozen kernels or drain and rinse canned corn instead.
You can add other veggies to the filling like bell peppers, diced tomatoes, or zucchini. Sauté them with the onions and garlic. - Enchilada Sauce – Grab a can of your favorite red sauce, or use about 1 ¼ cup of my homemade version! This is the easiest way to control how spicy the dish is.
- Cheese – Sharp cheddar is so yummy in this easy beef enchilada recipe, but Monterey Jack, Colby, or a Mexican cheese blend works too.
- Seasonings – Combine ground cumin, dried oregano, salt, and black pepper with New Mexico chili powder.
That’s not the same as the spice blend — it’s literally ground, dried New Mexico chiles!
Tips and Tricks to Make Easy Beef Enchiladas
- Divide the enchilada sauce into 3 parts.
Spread some of it on the bottom of your greased baking dish, use more to flavor the ground beef filling, and pour the rest of it over the top of the dish.
This way, the tortillas will soak up the sauce inside and out for maximum flavor!
- Warm the tortillas before adding the filling.
This makes them softer and more pliable so they won’t tear or crack when you try to roll them.
All you have to do is wrap 2-3 tortillas at a time in a damp paper towel and microwave them for 5-8 seconds.
If your tortillas were stored in the fridge, you’ll need to heat them for a few seconds longer.
- Let the dish cool before serving.
I know you’ll be impatient to dig in once you smell these, but you’ll need to wait at least 5 minutes.
This gives everything a chance to firm up so the dish is easier to serve. And your enchiladas will be a bit cooler and safe to eat!
Prep Ahead
- Thaw frozen corn
- Drain and rinse beans
- Chop onion
- Mince garlic
- Shred cheese
Kitchen Tools You Will Need
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- Large, Wide Skillet or Dutch Oven – Use this to make the easy beef enchiladas filling.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
Serving Suggestions
Make yourself a sizzling plate with refried beans and Mexican red rice or cilantro lime rice!
I like to top these easy beef enchiladas with sour cream and guacamole too, plus some black olives and cilantro or green onions.
The chips and salsa I mentioned would make an excellent appetizer for any party.
And to stretch those servings, pair this easy beef enchilada recipe with a big bowl of street corn salad.
Keep the margaritas flowing and air fry churros for dessert, and your party is sure to be a hit!
Storing and Reheating Leftovers
Not only are beef enchiladas easy to make, but they are excellent the next day or so! Transfer leftovers to an airtight container and refrigerate for up to 3 days.
Reheat in the oven at 350°F for 10-15 minutes, or microwave individual servings for 1-2 minutes until warmed through.
Easy Beef Enchiladas Recipe FAQ
Ground beef is the most common choice because it’s easy to cook quickly and is usually the most affordable option.
However, you can certainly make this easy beef enchiladas recipe with a shredded roast or leftover steak!
You don’t need much, maybe a cup or two, and be sure to chop up steak pieces nice and small so they mix into the filling better. And since the meat is already cooked, sauté the onion and garlic first, then stir in the beef until warmed.
Add your filling in a line down the center, then add some cheese. Fold the bottom of the tortilla up over the top, tucking the edge slightly under the filling.
Roll the tortilla the rest of the way until it’s sealed — the ends stay open. Place each one in the baking dish seam side down so they stay closed.
As they bake, the cheese inside and sauce on the bottom of the pan will help seal each enchilada so they don’t fall apart when served.
You bet! Assemble the dish as directed, but don’t bake it. Cover and refrigerate for up to 24 hours before baking as directed.
It’s a great option for freezer meals too, whether for yourself or to take to a friend. Disposable foil pans are great for this so your baking dish isn’t trapped in the freezer!
Wrap the pan tightly in plastic wrap and foil and freeze for up to 2 months, then thaw in the refrigerator overnight. Bake as directed, adding an extra 5-10 minutes to the time to ensure it cooks through.
Enjoy!
With love, from our simple kitchen to yours.
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Easy Beef Enchilada Recipe
Equipment
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon New Mexico chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 10 ounce can red enchilada sauce
- 15 ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 12 6-inch soft flour tortillas
- 2 cups shredded cheddar cheese, divided
Optional toppings
- sour cream
- sliced black olives
- chopped fresh cilantro
- sliced jalapeños
Instructions
- Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
- In a large skillet, cook the ground beef over medium heat until browned and cooked through, breaking it into small pieces with a wooden spoon. Drain any excess fat.
- Add the diced onion and minced garlic to the skillet with the cooked ground beef. Sauté until the onion is softened and translucent, about 5 minutes.
- Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for an additional 1-2 minutes until fragrant.
- Add 1/3 cup of the enchilada sauce, black beans, and corn to the beef mixture. Stir to combine and heat through, about 2-3 minutes. Remove from heat.
- Wrap the flour tortillas in damp paper towels and microwave for 30-60 seconds to soften them and make them pliable
- Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish.
- Fill each tortilla with about 1/4 cup of the beef mixture and 1 tablespoon of shredded cheddar cheese. Roll up the tortillas and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheddar cheese on top.
- Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
- Remove the Easy Beef Enchiladas from the oven and let them cool for 5 minutes before serving.
- Serve the enchiladas hot, garnished with your choice of optional toppings, such as sour cream, sliced black olives, chopped fresh cilantro, or sliced green onions.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2024
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