Name: Beef Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 16 ounces red or green enchilada sauce; 1 tablespoon olive oil; 3 large garlic cloves, minced; 1 medium yellow onion, diced; 1 1/2 pounds ground chuck or sirloin; 1 teaspoon ground cumin; 1 can (4 ounces) diced green chiles, mild or hot; 1 can (15 ounces) pinto, kidney, or black beans, drained and rinsed; 8 large flour tortillas; 3 1/2 cups shredded cheddar or Mexican-blend cheese; Salt and pepper, to taste; Optional toppings: diced avocado, cilantro, sliced jalapeños, sour cream, chopped red onion, cotija cheese

Jump to Recipe·Leave a Review

These hearty Beef Enchiladas are a comforting and crowd-pleasing dish loaded with seasoned ground beef, beans, melted cheese, and rich enchilada sauce. Rolled in soft flour tortillas and baked until bubbly, they’re perfect for family dinners, meal prep, or feeding a hungry group. Customize them with your favorite toppings for a Tex-Mex meal everyone will love.

Why You’ll Love This Recipe

Packed with Flavor: A savory blend of garlic, onion, cumin, and green chilies gives the beef filling bold, satisfying taste.
Cheesy and Comforting: Baked with plenty of gooey, melted cheese and smothered in enchilada sauce.
Easy to Make: Simple steps and minimal prep make this a perfect weeknight meal.
Flexible Fillings: Add rice, more veggies, or swap the protein—this recipe is easy to customize.
Freezer-Friendly: Great for making ahead and storing for future meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 ounces red or green enchilada sauce
1 tablespoon olive oil
3 large garlic cloves, minced
1 medium yellow onion, diced
1 1/2 pounds ground chuck or sirloin
1 teaspoon ground cumin
1 can (4 ounces) diced green chiles, mild or hot
1 can (15 ounces) pinto, kidney, or black beans, drained and rinsed
8 large flour tortillas
3 1/2 cups shredded cheddar or Mexican-blend cheese
Salt and pepper, to taste

Optional Toppings
Diced avocado
Fresh cilantro
Sliced jalapeños
Sour cream or plain Greek yogurt
Chopped red onion
Crumbled cotija cheese

Directions

Preheat Oven: Set oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Prepare Sauce: Have your enchilada sauce ready—either homemade or store-bought.
Cook the Filling:
- In a large skillet, heat olive oil over medium heat.
- Add garlic and onion, sautéing until softened (about 3 minutes).
- Add ground beef, breaking it up as it cooks. Season with cumin, salt, and pepper.
- Once browned, stir in green chiles and beans. Remove from heat.
Assemble Enchiladas:
- Spread a few spoonfuls of enchilada sauce in the bottom of the baking dish.
- Fill each tortilla with about 1/3 cup of the beef mixture and a sprinkle of cheese.
- Roll tightly and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
Bake: Bake uncovered for 20–25 minutes, or until hot and bubbly.
Garnish and Serve: Top with your favorite garnishes and serve warm.

Servings and timing

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Use Corn Tortillas: For a more traditional twist, use corn tortillas instead of flour.
Spicy Kick: Add chipotle peppers in adobo, extra jalapeños, or hot sauce to the filling.
Vegetable Add-Ins: Add corn, bell peppers, spinach, or zucchini to the meat mixture.
Ground Turkey or Chicken: Swap beef with leaner protein for a lighter version.
Creamy Version: Stir in sour cream or cream cheese to the filling for a creamier texture.
Low-Carb Option: Use low-carb tortillas or roll the filling in lettuce cups.
Layered Casserole: Turn this into an enchilada bake by layering tortillas and filling like lasagna.
Gluten-Free: Use gluten-free tortillas and ensure the enchilada sauce is gluten-free.
More Beans: Add a second can of beans or skip the meat for a vegetarian version.
Rice Addition: Mix in cooked rice to stretch the filling further.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze before or after baking. Wrap tightly and store up to 3 months.
Reheating:

Oven: Cover with foil and bake at 350°F for 20–25 minutes.
Microwave: Heat individual portions for 2–3 minutes until hot.
Note: Add extra sauce before reheating to prevent drying out.

FAQs

Can I make these ahead of time?

Yes, assemble them up to 24 hours in advance and refrigerate. Bake when ready.

Can I freeze beef enchiladas?

Absolutely. Wrap tightly before or after baking. Thaw overnight in the fridge before reheating.

What’s the best cheese to use?

Mexican blend, cheddar, or Monterey Jack all melt well and complement the flavors.

How do I keep tortillas from getting soggy?

Lightly toasting the tortillas before filling or using less sauce helps prevent sogginess.

Can I use homemade enchilada sauce?

Yes. Homemade sauce adds great flavor and lets you control the spice and ingredients.

Are these enchiladas spicy?

Mild if using mild green chiles and red sauce. Adjust spice with your choice of sauce and toppings.

Can I use corn tortillas instead of flour?

Yes, just warm them first so they’re pliable and less likely to tear.

How do I keep enchiladas from falling apart?

Don’t overfill the tortillas, and roll them snugly. Use enough sauce to keep them moist but not too soggy.

Can I make these vegetarian?

Yes, use beans, rice, corn, and sautéed vegetables in place of beef.

What can I serve with enchiladas?

Mexican rice, refried beans, guacamole, corn salad, or a fresh side salad pair perfectly.

Conclusion

These Beef Enchiladas are the ultimate comfort food—rich, cheesy, and packed with flavor. Whether you’re cooking for family dinner or hosting a casual get-together, this easy recipe is always a hit. With simple ingredients, endless customization options, and make-ahead flexibility, it’s a go-to dish you’ll turn to again and again.