These easy beef enchiladas are a Mexican dinner favorite. They are loaded with seasoned ground beef filling and cheese then covered in enchilada sauce and baked!
Easy Ground Beef Enchiladas
We have Mexican food for dinner often at my house. This beef enchiladas recipe is an easy and flavorful favorite, as well as green chile enchiladas, pork enchiladas and chicken enchiladas with red sauce.
They are loaded with a hearty, easy taco meat mixture, lots of cheese and some veggies, too. I smother them in my homemade red enchilada sauce and more cheese before baking! My kids like to eat them plain, but I top mine with cilantro and sour cream.
Ingredient Notes
- Meat: I used lean ground beef, but feel free to use ground turkey.
- Veggies: I love to add in chopped onions, red bell pepper and green chiles.
- Beans: Black beans or pinto beans add heartiness to the filling.
- Spices: Ground cumin, kosher salt and pepper keep it simple and flavorful!
- Enchilada sauce: If you have the time, try making my homemade enchilada sauce but store-bought canned enchilada sauce works, too.
- Tortillas: My flour tortilla recipe is my favorite because of its soft texture and size. You can use corn tortillas, however they are not my preference.
- Cheese: I use a mix of both cheddar cheese and pepper jack cheese. You could use Mexican cheese or monterey jack cheese.
How to Make Beef Enchiladas
This beef enchiladas recipe makes 8 enchiladas which can serve 4 people. Plan accordingly if you need more or would like leftovers!
- Brown meat and veggies. In a large skillet over medium-high heat, brown the beef. Then add in onions, bell peppers, green chiles, salt, cumin and pepper and cook for 3 minutes, until onions are translucent.
- Assemble. Add half of enchilada sauce to bottom of 9×13″ pan. Then place 1/3 cup beef mixture into center of tortilla. Mix the 2 cheeses together and then top enchilada with cheese.
- Roll. Place enchiladas seam side down inside the pan. Repeat with all 8 enchiladas, then top with remaining sauce and cheese.
- Bake. Cover with aluminum foil and bake at 350°F for 20 minutes. Remove from oven and top with olives if desired. Then place back in oven and bake additional 15-20 minutes without the foil.
Recipe Tips
- Softening tortillas. To soften tortillas prior to rolling your enchiladas, simply warm them in the microwave for about 20-30 seconds between damp paper towels. This helps make them more flexible and easier to roll.
- Corn or flour tortillas: Really it is a matter of preference. I prefer flour tortillas but corn tortillas will hold up to the filling, although since they are smaller you will need to use more. You may also want to fry them quickly to prevent tearing and make them more toasty.
- Assemble ahead of time: Make ahead by assembling the dish without topping it with the sauce and cheese and store it covered in the refrigerator up to 48 hours. Before baking, add the sauce and cheese and follow baking instructions.
- Toppings. Load on lots of delicious toppings like fresh cilantro, sour cream, sliced olives, green onions or guacamole.
Sides to Serve with Enchiladas
Make a fiesta out of this easy dinner my serving it with some Mexican sides! Here are a few favorites:
Other enchilada variations we love include breakfast enchiladas, cheesy chicken enchilada dip or cheese enchiladas.
More Mexican Recipes
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Beef Enchilada Recipe
Video
Ingredients
- 1 ½ -2 cups red enchilada sauce , divided
- 1 pound lean ground beef
- ½ cup onion , finely chopped
- ½ cup red bell pepper , chopped
- 1 (4.5-ounce) can chopped green chiles
- 1 teaspoon cumin , plus more to taste
- 1 teaspoon Kosher salt , plus more to taste
- ¼ teaspoon ground black pepper
- 1 (15-ounce) can pinto or black beans , rinsed and drained
- 8 flour tortillas
- 1 ½ -2 cups shredded Monterey jack and pepper jack cheese , combined (can also use a mix of Mexican style cheese and Monterey Jack)
Optional toppings: Sliced olives, Chopped cilantro, Sliced green onions, Sour cream
Instructions
- Prep. Preheat the oven to 350°F. In the bottom of a 9×13-inch baking dish, spread 1/2 cup enchilada sauce.
- Beef filling. In a large frying pan, brown one pound ground beef over medium-high heat. Add in 1/2 cup onions, 1/2 cup red bell peppers, 1 can green chiles, 1 teaspoon cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook 3 minutes, or until the onions are translucent. Stir in the rinsed and drained canned beans.
- Assemble. In the center of a tortilla, place 1/3 cup meat mixture. Sprinkle cheese over the top and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour remaining 1 cup enchilada sauce over top and sprinkle with cheese.
- Cover with foil and bake 20 minutes. Remove foil and top with olives, if using. Bake uncovered 15 to 20 minutes more, or until cheese is melted and bubbling.
- Top with cilantro, green onions, and sour cream, if desired. Serve and enjoy!
Notes
- Softening tortillas. To soften tortillas prior to rolling your enchiladas, simply warm them in the microwave for about 20-30 seconds between damp paper towels. This helps make them more flexible and easier to roll.
- Meat. Instead of ground beef, this recipe also tastes delicious with Instant Pot shredded beef.
- Fillings. You can bulk up the beef filling by adding in black beans, rice, tomatoes or corn.
- Spice. For spicy enchiladas, add in some red pepper flakes or a dash of hot sauce.
- Toppings. Load on lots of delicious toppings like cilantro, sour cream, sliced olives, green onions or guacamole.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
If you are worried about soggy enchiladas, you can also fry your tortillas briefly before filling them. This helps create a barrier to keep the sauce from soaking into the tortilla.
Yes. Cover your dish with foil and bake until heated through. If you would like your cheese hot and bubbly, after the initial baking time remove the foil and continue to bake a few minutes more.
If you’d like to make ahead and freeze, simply freeze right before baking. Roll and assemble enchiladas in pan, then cover tightly with foil or lid. Place in freezer (in a leveled spot) for up to 2 months. If baking from frozen, you may need to add an additional few minutes baking time or bake thawed following instructions in recipe card.
To store place in an airtight container in the refrigerator up to 4 days. Reheat in the microwave until warmed through.
Categorized as: Beef, Cinco De Mayo, Dinner, Freezer-Friendly, Kid-Friendly, Mexican, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Any time we make Mexican food, this is on the menu!! Everyone loves them!! They taste delicious!!
Made this last Sunday for our family gathering and it was a hit! Everyone was pleased with how it is cooked perfectly! I added some cheese to make it more flavorful and enjoyable! Such a keeper!
Our new favorite! Even my picky 13 year old devoured these!
Dangerously good…
It was a really a huge hit at my house!! I will definitely make it again this week!
I will make it Saturday 7-24-2021 will send review 7-26-2021
I hope you enjoy! :)
I always make these enchiladas for new moms and families! Everyone always loves it, and it’s such an easy go-to meal!
So glad everyone always loves the enchiladas! It’s one of my go-to’s also for new moms and families!
My family gives these enchiladas two thumbs up! They were easy to make, hearty and full of great flavor. A perfect family meal!