Beef Enchiladas

A crowd pleasing Mexican favorite these beef enchiladas are loaded with a delicious filling made with seasoned beef, cheese and veggies then smothered in homemade enchilada sauce. It is an easy, cheesy dinner idea that your whole family will love!

Easy Beef Enchiladas

We have Mexican food for dinner quite often at my house. There are so many Mexican dishes that are quick, easy and super flavorful. These enchiladas are a comfort food favorite, as well as baked chicken taquitos, fajitas, slow cooker pork tacos and Mexican stuffed shells.

One of my all time favorite Mexican dishes is enchiladas. They are so easy to make and freeze really well. Plus they come together quickly and are perfect for busy weeknights. I’ve shared my favorite green chile enchiladas, pork enchiladas and creamy chicken enchiladas, so today I thought I’d share a beef enchilada recipe which is just as yummy!

These easy beef enchiladas are loaded with a hearty easy taco meat mixture, lots of cheese and some veggies too. ;) My kids like to eat them plain, but I top mine with cilantro and sour cream. We love serving them with a big Mexican salad, chips and salsa or Mexican rice. It just adds to the deliciousness!

Beef Enchilada Ingredients

With only a handful of ingredients, these enchiladas are easy to pull together for a weeknight meal!

• Meat: I used lean ground beef, but feel free to use ground turkey if you’re not a fan of red meat.
• Veggies: I love to add in chopped onions, red bell pepper and green chiles to give them extra flavor.
• Spices: We keep the spices pretty simple by just adding in ground cumin, kosher salt and pepper.
• Enchilada sauce: I typically use canned enchilada sauce for convenience. If you have the time, try making my homemade red enchilada sauce.
• Tortillas: Flour tortillas are my favorite because of their texture and size. You can use corn tortillas, however you most likely will need to use 10-14 of them since they are smaller. The cooking time may vary as well due to the different texture and smaller size.
• Cheese: I use a mix of both cheddar cheese and pepper jack cheese. You could use whatever you have on hand though, like 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!

1. 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.
2. 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.
3. Roll. Place enchiladas seam side down inside the pan. Repeat with all 8 enchiladas, then top with remaining sauce and cheese.
4. 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.

Expert 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:

• Mexican rice
• Refried beans
• Avocado salsa
• Mexican street corn

Storing and Freezing

Store: To store place in an airtight container in the refrigerator up to 4 days. Reheat in the microwave until warmed through.

Freeze: 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.

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