Beef Enchiladas
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These Beef Enchiladas are exactly what you need to spice up your dinner routine – filled with juicy ground beef, seasoned perfectly, and smothered in a rich enchilada sauce. Trust me, they’re a little hug wrapped in a tortilla.
The Best Beef Enchiladas
I still remember the very first time I had beef enchiladas; it was years and years ago in Mexican Town in Detroit. That’s where I discovered my deep love for Mexican food. The flavors were bold and the dish had a certain warmth that just filled the soul; it was then that I knew I needed to bring this experience into my own kitchen.
This beef enchilada recipe has been a family favorite for years now, tweaked and perfected along the way to suit our tastes. It’s straightforward and foolproof, boasting a perfect blend of juicy ground beef, creamy beans, and melty cheese, all rolled up in a soft flour tortilla. Every time I pull this dish out of the oven and the delicious aroma fills the house, it brings me right back to that first unforgettable bite in Detroit.
Pro Tip
Go homemade with the enchilada sauce if you have the time. The difference is remarkable! Making your sauce from scratch allows you to adjust the flavors to your liking—more chili for heat, a bit of sugar to balance the acidity of the tomatoes, or even a dash of cinnamon for a deeper flavor profile.
Ingredients You’ll Need
- Onion and garlic: Essential to enhance the flavors of the filling.
- Ground beef: I usually use lean ground beef for these enchiladas. But if you have any leftover shredded beef, they could work great in this recipe.
- Seasoning: I love seasoning my beef with lots of Taco seasoning, and salt and pepper to taste.
- Black beans: I love adding these for texture and fiber in the filling. Feel free to use pinto beans or even kidney beans as an alternative.
- Refried beans: For that creamy, hearty consistency in the filling. You can make your own refried beans or use store bought.
- Red enchilada sauce: I strongly recommend making your own enchilada sauce, this is best because you can seasoning it to your taste.
- Flour tortillas: While corn tortillas are used in traditional enchiladas, I prefer to use flour tortillas because I find that they easier to roll and more malleable.
- Monterey Jack cheese: I love using this cheese on enchiladas because it melts beautifully, providing a gooey, cheesy topping. Cheddar or a Mexican cheese blend are also great substitutes if that’s all you have.
The hardest part of making these enchiladas, is making the filling, once that’s done, finishing them is a breeze. Fill, roll, sauce, and bake. That’s all there is to it.
First, get your oven warming up to 375°F (190°C). While that’s heating, grab a large skillet and start heating your olive oil over medium heat. Once your oil is shimmering, toss in your finely chopped onions. Give them about 5 minutes to become translucent and soft. Then, add your minced garlic and stir for another minute just until it’s fragrant, making sure not to let it burn.
Crank up the heat to medium-high and add your ground beef to the skillet. Sprinkle in some salt and pepper to taste. Cook the beef until it’s nicely browned, breaking it up with your spoon as it cooks. This should take about 6-8 minutes.
Now, stir in your taco seasoning, followed by the black beans, refried beans, and a half-cup of your enchilada sauce. Mix everything together well and let it simmer for a couple of minutes to blend the flavors.
Grab your baking dish and spread a thin layer of enchilada sauce over the bottom. Now, take a flour tortilla and spoon a generous amount of the beef mixture down the center. Roll it up tightly and lay it seam-side down in your sauced baking dish. Repeat this with the remaining tortillas and filling.
After all your enchiladas are snug in the dish, pour over the remaining enchilada sauce, making sure all of the tortillas are covered. Sprinkle shredded Monterey Jack cheese over the top to create that cheesy crust.
Pop the dish into your preheated oven and bake for about 20 minutes. You’re looking for the cheese to be melted and bubbly, and the edges of the tortillas to begin crisping up slightly. Finally, sprinkle some chopped fresh cilantro over the hot enchiladas then serve hot and watch them disappear!
How To Serve
When I serve up these beef enchiladas, I like to pair them with a few sides to round out the meal and make it a real feast. Here are some of my favorite dishes to serve alongside them:
3 Ingredient Mexican Rice
Pico de Gallo Recipe
Mexican Street Corn Salad
Black Bean Soup
Frequently Asked Questions
Can I make beef enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day in advance and keep them covered in the refrigerator. Just leave off the final layer of cheese until you’re ready to bake.
Are there any gluten-free options for beef enchiladas?
To make gluten-free beef enchiladas, simply substitute the flour tortillas with corn tortillas. Make sure to check that all your other ingredients like enchilada sauce and taco seasoning are certified gluten-free.
Can I use a different type of meat or a vegetarian option in my enchiladas?
Yes, beef enchiladas are quite versatile! You can substitute the ground beef with ground turkey, chicken, or even pork for different flavors. For a vegetarian option, you could use a mixture of quinoa and beans or a meat substitute.
Expert Tips
- Sauté vegetables thoroughly: Make sure to cook the onions and garlic until they are completely translucent before adding the beef.
- Layer flavors in the meat: After browning the beef, deglaze the skillet with a bit of beef broth or beer before adding the taco seasoning and beans.
- Choose the right cheese: Opt for freshly shredded Monterey Jack or a Mexican blend cheese for the best melt and flavor. Pre-shredded cheeses often contain anti-caking agents that can affect how they melt.
Storing Instructions
To store leftover beef enchiladas, place them in an airtight container and refrigerate for up to 3 days. You can also freeze the enchiladas by wrapping them tightly in aluminum foil or placing them in a freezer-safe container; they’ll keep well for up to 3 months. When you’re ready to enjoy them again, thaw in the refrigerator overnight and reheat in the oven until heated through.
Discover More Mexican Recipes
- Chicken Fajita Quesadillas
- Easy Guacamole
- White Chicken Enchiladas
- Chicken Tamale Casserole
- Easy Mexican Casserole
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Beef Enchiladas
Video
Ingredients
- 1 tablespoon olive oil
- 1 large onion (finely chopped)
- 2 cloves garlic (minced)
- 1 pound ground beef
- salt and pepper (to taste)
- 2 tablespoons taco seasoning
- 15 ounces black beans (drained and rinsed, 1 can)
- 16 ounces refried beans (1 can)
- 3 cups red enchilada sauce
- 8-10 large flour tortillas
- 2 cup Monterey Jack cheese (shredded)
- fresh cilantro (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Increase the heat to medium-high, add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon, about 6-8 minutes. Drain any excess fat, then stir in the taco seasoning, black beans, refried beans and ½ cup enchilada sauce.
- Spread a thin layer of enchilada sauce at the bottom of a 9×13 inch baking dish. Lay a tortilla flat and place a portion of the beef mixture down the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture.
- Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring all the tortillas are covered. Sprinkle the cheese over the enchiladas. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro.
Equipment
Notes
- Substitute the meat: Feel free to replace the ground beef with ground chicken, turkey, or even a plant-based meat alternative to suit different dietary preferences.
- Adjust the spice level: Customize the heat by choosing mild or hot enchilada sauce and adjusting the amount of taco seasoning to your taste.
- Cheese options: I recommend Monterey Jack cheese for its melting qualities, but you can also use cheddar or a Mexican blend.
- Make-ahead tip: Assemble the enchiladas a day in advance and refrigerate, then bake just before serving for an easy mealtime solution.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
