This easy ground beef enchiladas recipe takes simple ingredients and transforms them into delicious enchiladas smothered in sauce and cheese. It’s great for family weeknight dinners served with your favorite toppings.
Beef enchiladas is a Tex-Mex inspired recipe stuffed with taco-seasoned ground beef, onions, garlic, and green chiles as a tasty and flavor-packed filling. Pick your favorite kind of tortillas, arrange them in a casserole dish and smother them generously with enchilada sauce and a Mexican cheese blend.
Bake them until they are warm and toasty and all that cheese has melted. Then serve with your choice of toppings like sour cream, fresh cilantro, pico de gallo, diced avocado, shredded lettuce, sliced green onions, chopped red onions, or crumbly cotija cheese.
We’re using store-bought ingredients to get dinner on the table quickly. It’s great for days when you don’t feel like fussing around too much in the kitchen, but still want a warm and tasty meal. If you love the taste of enchiladas but don’t want to mess around with rolling them up, try out this chicken enchilada casserole instead.
For more ground beef recipe ideas try this cheesy meatball skillet, sour cream beef noodle casserole, or this homemade spaghetti sauce. Or if you’re in the mood for more Mexican-inspired recipes, I think you’ll like Mexican ground beef casserole, slow cooker shredded beef tacos, or these cheesy baked chicken tacos.
Ingredients in Beef Enchiladas
BEEF ENCHILADAS RECIPE TIPS
- Enchilada sauce – I used store-bought enchilada sauce for convenience but feel free to use your own homemade sauce if you have a recipe or go-to. The brand I used was Hatch red enchilada sauce which I feel has more flavor than El Paso’s brand of enchilada sauce.
- Taco seasoning – I used a packet of taco seasoning mix but you can use your own taco spice mix if you have a go-to recipe.
- Beef – The leaner your meat, the less fat you have to drain after browning. I used 97% lean and still had a lot of grease to drain. I like using a meat masher to break up any clumps while browning ground beef – it makes things so much easier!
- Onions and garlic – Try using fresh onions and garlic for the best flavor but you can substitute them with onion and garlic powder in a pinch.
- Tomato paste – This enhances the beef flavor significantly. I like using the Cento brand of tomato paste that comes in a tube so it stores easily and you can reuse it when needed. It’s also less of a hassle than dealing with canned tomato paste that rarely gets used up in one go.
- Green chiles – This adds a little flavor but very little heat. I used Ortega’s fire-roasted green chiles in this recipe. You can also substitute this with diced fresh jalapenos for more kick.
- Tortillas – You will need corn tortillas for this recipe so they hold up well against the enchilada sauce and aren’t a soggy mess. I used the Mission brand super-size yellow corn tortillas.
How to Prevent Corn Tortillas from Tearing
Cold or room-temperature tortillas might crack and tear when rolled. To minimize the risk of this happening, you can warm them up a little. The moisture from being warm should make the corn tortillas more pliable.
- Pan method – Warm each tortilla in a dry pan for about 30 seconds per side. 30 seconds should be enough time – you don’t want them too crispy or they will break just as easily similar to when they are cold and dry.
- Microwave method – Place a stack of tortillas on a plate and cover with a damp paper towel. Microwave for about 20-30 seconds until warmed up.
Recipe Notes:
Some other tips I’ve heard of are pan-frying your corn tortillas in just a little oil until they are barely crispy but still pliable enough to roll. This gives them more texture and stops the tortilla from absorbing too much sauce – making them even less prone to being soggy. Drain them on paper towels before rolling them up.
Do Enchiladas use Corn or Flour Tortillas?
Enchiladas are usually made with corn tortillas. There is a signature taste and texture that corn tortillas have which flour tortillas lack. However, if you’re not a fan, feel free to use flour tortillas in its place. Just be mindful that they might be a little more soggy and prone to fall apart compared to corn tortillas.
- Cheese – I used a Mexican cheese blend of shredded cheddar, Monterey Jack, Queso Quesadilla and Asadero cheese.
- Assembly – You don’t need a thick layer of enchilada sauce on the bottom of the casserole dish – just enough to add some moisture so the enchiladas don’t stick to the bottom of the baking dish.
Recipe Notes:
I kept the filling or beef mixture dry and did not add enchilada sauce to it so there’s a clear difference in taste and texture between the outside and inside layers of the enchilada. This way, you’re not overloaded with sauce!
- Make ahead – Prep the beef enchiladas ahead of time by following the directions until step 6. Cover with foil and refrigerate until it’s time to bake. Bake according to the directions.
Customize It!
- Add more filling – Bulk up your enchiladas with additional fillings like refried beans, black beans, or rice.
- Use green enchilada sauce – Switch it up with some green enchilada sauce.
- Add more flavor – Add more flavor to the beef filling with spices like chili powder or chipotle chili powder or try a mix of ground beef and crumbled cooked chorizo.
What to Serve with Beef Enchiladas
If you kept the beef mixture simple you can serve these beef enchiladas with standard Mexican restaurant sides like refried beans and rice. I enjoyed mine with some sour cream and a vinegar-based hot sauce. I found the sourness of the hot sauce contrasted and complimented the strong tomato-based flavor of the enchiladas perfectly. The brand of hot sauce I used was Tattoo avocado and serrano hot sauce.
And that’s about it. Let me know how to liked these simple beef enchiladas, what customizations or substitutions you made, or what you paired them with in the comments below.
MORE MEXICAN-INSPIRED RECIPES TO TRY
- Mexican Ground Beef Casserole
- Crockpot Shredded Beef Tacos
- Chicken Enchilada Casserole
- Air Fryer Mexican Stuffed Peppers
- Crockpot Shredded Chicken Tacos
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Beef Enchiladas
- Total Time: 45 minutes
- Yield: 4 (2 enchiladas per serving) 1x
Description
Ingredients
BEEF FILLING
- 1 lb. ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (1 oz.) packet taco seasoning
- 1 tablespoon tomato paste
- 1 (4 oz.) can diced green chiles
ENCHILADAS
- 1 (15 oz.) can red enchilada sauce
- 8 corn tortillas
- 3 cups Mexican cheese blend, shredded and divided
TOPPINGS
- Sour cream, fresh cilantro, pico de gallo, diced avocado, shredded lettuce, sliced green onions, chopped red onions, cotija cheese, or hot sauce.
Instructions
- Over medium-high heat in a skillet, brown ground beef until cooked. Remove beef and set aside. Drain any fat from the pot.
- Saute onions in some oil until soft. Add garlic and saute for another 30 seconds.
- Return the beef to the pan and add taco seasoning, tomato paste, green chiles and water according to the taco seasoning packet instructions. Simmer until the water has cooked down. Do a taste test and season with salt and pepper, if needed.
- Spread 1/2 cup of the enchilada sauce evenly on the bottom of a 9×13 casserole dish.
- To assemble the enchiladas – Add 1/3 cup of the beef mixture in a straight line in the center of a tortilla and top with 1/4 cup of shredded cheese. Roll the tortilla up tightly and place seam side down in the casserole dish. Repeat with the remaining 7 tortillas.
- Cover the tortillas with the other half of the enchilada sauce and top with the remaining 1 cup of cheese.
- Bake uncovered on the center rack at 350°F for 20 minutes, or until the cheese melts.
- Dish and serve hot with your favorite toppings.
- Enjoy!
Notes
-
If your corn tortillas start tearing when rolling them up, try heating them up in a dry pan for 30 seconds on each side or stack the tortillas on a plate, cover with a damp paper towel and microwave for about 20-30 seconds. The moisture from being warm should make the corn tortillas more pliable and easier to roll.
-
Add more filling – Bulk up your enchiladas with additional fillings like refried beans, black beans, or rice.
-
Use green enchilada sauce – Switch it up with some green enchilada sauce.
-
Add more flavor – Add more flavor to the beef filling with spices like chili powder or chipotle chili powder or try a mix of ground beef and crumbled cooked chorizo.
-
Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 10 mins
- Cook Time: 35 mins
Comments & Reviews
Can you make the night before?
You can – I’ve had these reheated as leftovers as well. The tortillas will just be a little soggier after sitting in the sauce overnight.
My husband said these enchiladas are even better than the ones prepared at our favorite Mexican restaurant here in West Texas. The only thing I do differently is I soften the corn tortillas in a cast iron pan with a small amount of vegetable oil heated at a med high temp. I cook each individually for about 5-7 seconds per side then drained on paper towels. You will enjoy these enchiladas!
Hi Carmen! Thanks for trying out the recipe and being the first to comment. I’m so glad the recipe worked out for you and it was a hit with your husband too! Heating the corn tortillas is a great step so they don’t tear when you roll them – more so with a little oil. That extra bit of crispiness will help in keeping them from getting too soggy from sitting in the enchilada sauce.
Thanks so much Carmen, believe it or not, I was never clear on how to soften corn tortillas!