Beef Enchiladas Recipe
Few things are as universally satisfying as a bubbling dish of Beef Enchiladas. Imagine tender tortillas wrapped around seasoned ground beef, smothered in a rich enchilada sauce and plenty of melty cheese — it’s pure comfort food with a lively Mexican twist. Whether you’re feeding a crowd, prepping a weeknight dinner, or craving something cozy and flavorful, this Beef Enchiladas recipe always hits the spot. The balance of spice, creamy cheese, and savory beef makes every bite a little celebration.
Ingredients You’ll Need
With just a handful of essential ingredients, each one brings something special to the table. From the savory ground beef to the zesty enchilada sauce and the fresh pop of cilantro, every component plays a delicious role in making your Beef Enchiladas memorable.
- Ground Beef: Choose lean ground beef for a hearty filling that isn’t too greasy and browns beautifully.
- Small Onion, Finely Chopped: Adds sweetness and depth, melting right into the beef for extra savory flavor.
- Garlic, Minced: A couple of cloves go a long way in giving the filling a warm, aromatic base.
- Taco Seasoning: The perfect shortcut for layered spices; feel free to use homemade or store-bought.
- Ground Cumin: Just a pinch adds earthy complexity and classic Mexican flair.
- Red Enchilada Sauce (10 oz can): This is the heart of the dish — rich, tangy, and spicy in all the right ways.
- Canned Diced Tomatoes (optional): Adds a touch of freshness and juiciness to the beef mixture if you like a little extra texture.
- Shredded Cheddar or Mexican Blend Cheese: Melts into gooey perfection, making every bite irresistible.
- Flour or Corn Tortillas (8 small): Flour tortillas give a soft, comforting bite, while corn tortillas bring authentic flavor.
- Salt and Black Pepper to Taste: Essential for balancing and enhancing all the other flavors.
- Chopped Fresh Cilantro for Garnish: A bright, herby finish that really wakes up the whole dish.
How to Make Beef Enchiladas
Step 1: Sauté the Beef and Onions
Start by preheating your oven to 375°F (190°C) — you’ll want it nice and hot when it’s time to bake. In a large skillet set over medium heat, add the ground beef and the finely chopped onion. Cook them together, stirring occasionally, for about 7 to 8 minutes. You’re looking for the beef to be fully browned and the onions to become soft and translucent, infusing the filling with sweet, savory flavor.
Step 2: Add Flavor and Simmer
Once your beef is browned, sprinkle in the minced garlic, taco seasoning, ground cumin, and a generous pinch of salt and black pepper. Stir it all together and let the spices bloom for about a minute. Next, pour in half of your enchilada sauce and the diced tomatoes (if you’re using them). Let the mixture simmer gently for 2 to 3 minutes so the flavors can come together. Then, remove the pan from the heat.
Step 3: Fill and Roll the Tortillas
Grab your tortillas and spoon about 1/4 cup of the beef mixture right down the center of each one. Sprinkle a little cheese over the beef for an extra melty core, then roll each tortilla up snugly. Place them seam side down in a lightly greased 9×13-inch baking dish. This keeps everything tucked in and ready to soak up that delicious sauce.
Step 4: Assemble and Top with Sauce
Once all your tortillas are nestled in the baking dish, pour the remaining enchilada sauce evenly over the top. Don’t be shy — you want every inch covered so the tortillas stay moist and flavorful. Finish with the rest of your shredded cheese, scattering it all over for a golden, bubbling finish.
Step 5: Bake to Perfection
Cover the baking dish with foil and pop it into your preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 5 to 10 minutes. You’re looking for the cheese to be perfectly melted, bubbly, and just beginning to turn golden on top. Let the Beef Enchiladas cool for a few minutes, then sprinkle with chopped fresh cilantro just before serving for a burst of color and freshness.
How to Serve Beef Enchiladas
Garnishes
A sprinkle of fresh cilantro brings brightness, but you can take your Beef Enchiladas to the next level with extras like diced green onions, sliced jalapeños, or a dollop of cool sour cream. If you love a little zing, try a squeeze of fresh lime or a spoonful of your favorite salsa on top.
Side Dishes
Round out your meal with classic sides like fluffy Mexican rice, creamy refried beans, or a crisp green salad with avocado. For something fun, serve your Beef Enchiladas with sweet corn on the cob or a simple black bean salad to keep things colorful and fresh.
Creative Ways to Present
Try serving individual enchiladas on colorful plates with a scattering of extra toppings for a festive look. For a party or potluck, cut the enchiladas into bite-sized pieces and arrange them on a platter with toothpicks. Or, layer extra sauce and cheese on the side so guests can customize their own plates — there’s no wrong way to enjoy them!
Make Ahead and Storage
Storing Leftovers
Leftover Beef Enchiladas keep beautifully in the fridge. Simply cover the baking dish tightly with foil or transfer the enchiladas to an airtight container. They’ll stay fresh for up to 3 days, making tomorrow’s lunch or dinner a breeze.
Freezing
If you want to make Beef Enchiladas ahead, assemble everything up to the baking step, wrap the dish well in foil, and freeze for up to 2 months. You can also freeze individual portions for quick, satisfying meals later on. Just remember to label your containers for easy grab-and-go dinners.
Reheating
To reheat, simply cover the enchiladas with foil and warm them in a 350°F (175°C) oven until hot and bubbly, about 20 minutes. For single servings, a quick zap in the microwave works well too. Add a splash of extra enchilada sauce if they seem a little dry — they’ll taste just as fantastic as the day you made them.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken are delicious alternatives in this recipe. Just cook them the same way as the beef and follow the rest of the steps as written. The seasoning and sauce will ensure your enchiladas are still packed with flavor.
What’s the best type Main Course
Both corn and flour tortillas work well. Corn tortillas offer a more traditional texture and flavor, while flour tortillas are softer and easier to roll. It really comes down to your personal preference or what you have on hand.
Can I make Beef Enchiladas ahead of time?
Yes! You can assemble the enchiladas up to a day ahead, cover them tightly, and store in the fridge until you’re ready to bake. This makes them perfect for meal prep or entertaining.
How do I keep my enchiladas from getting soggy?
To avoid soggy enchiladas, try not to overload them with sauce before baking — just enough to cover is perfect. Also, bake them uncovered for the last 5 to 10 minutes to let the tops crisp up a bit.
Are Beef Enchiladas spicy?
Beef Enchiladas have a mild to medium spice level, depending on your enchilada sauce and taco seasoning. If you prefer more heat, add chopped jalapeños or a pinch of cayenne to the filling, or serve with spicy salsa.
Final Thoughts
If you’re craving something hearty, cheesy, and bursting with flavor, you absolutely have to try making Beef Enchiladas at home. They’re surprisingly easy, endlessly customizable, and guaranteed to bring a smile to anyone lucky enough to share your table. Give them a go — you’ll see why they’ve become a staple in so many kitchens!
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Beef Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This classic Beef Enchiladas recipe features a savory ground beef filling seasoned with taco spices, wrapped in tortillas, topped with enchilada sauce and melted cheese, then baked to perfection. Easy to prepare and perfect for a comforting Mexican-inspired dinner that everyone will enjoy.
Ingredients
Meat and Seasoning
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Sauce and Fillings
- 1 (10 oz) can red enchilada sauce
- 1/2 cup canned diced tomatoes (optional)
- 1 1/2 cups shredded cheddar or Mexican blend cheese
Tortillas and Garnish
- 8 small flour or corn tortillas
- Chopped fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the enchiladas.
- Cook Beef and Onion: In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is tender, about 7–8 minutes. Drain excess fat if necessary.
- Add Seasonings and Sauce: Stir in the minced garlic, taco seasoning, ground cumin, salt, and black pepper. Then, mix in half of the enchilada sauce and the diced tomatoes if using. Let the mixture simmer for 2–3 minutes to blend the flavors, then remove from heat.
- Assemble Enchiladas: Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Sprinkle with a little shredded cheese, then roll up the tortillas tightly. Place the rolled enchiladas seam side down in a lightly greased 9×13-inch baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top to cover the dish.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking an additional 5–10 minutes until the cheese is bubbly and slightly golden.
- Garnish and Serve: Remove from oven, garnish with chopped fresh cilantro, and serve warm.
Notes
- Use corn tortillas for a more traditional Mexican flavor, or flour tortillas for a softer texture.
- For extra filling and texture, add black beans or corn to the beef mixture when cooking.
- To reduce sodium, choose a low-sodium enchilada sauce or make your own homemade version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
