Ground Beef Enchiladas is a classic recipe, loaded with a delicious ground beef filling smothered in a red sauce and topped with melty cheesy goodness.
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My family gets excited anytime they hear Mexican food on the dinner plan like this Taco Bake Recipe. There's something about an easy enchilada dinner that I can't resist, if this sounds like you and your family, you will enjoy these, and you may also like my Sour Cream Chicken Enchiladas or my Green Chile Chicken Enchiladas.
Why this recipe works
Ground beef is a budget-friendly protein and these enchiladas are super easy to make using simple ingredients. Making these easy Beef Enchiladas takes less than an hour, making them an ideal dinner on busy weeknights. Enchiladas are very easy to customize so the whole family can enjoy them like these Ground Beef Tostadas. Make up a delicious Raspberry Margarita to go along with them.
Ingredients for this beef enchilada recipe
- Ground beef: can be swapped for ground chicken or ground turkey.
- Onion: diced
- Red bell pepper: diced
- Garlic cloves: Fresh minced garlic is always best.
- Taco seasoning: Homemade taco seasoning or a packet from the store.
- Diced green chiles: Drained
- Black beans: drained and rinsed with cold water.
- Tortillas: Corn, flour, or half corn half flour tortillas all work great.
- Enchilada sauce: Store bought sauce or homemade enchilada sauce would work.
- Shredded cheese: Always grate your own cheese, I use pepper jack and cheddar cheese.
- Fresh cilantro: for garnish
How to make ground beef enchiladas
- Step 1: Heat a large skillet and add ground beef onions, and red peppers. Cook until browned.
- Step 2: Add taco seasoning, garlic, green chilis, water, and black beans to the meat mixture.
- Step 3: Warm tortillas in the microwave, wrapped in a damp paper towel. Carefully, lay out the soft corn tortillas and transfer some ground beef mixture to the tortillas. Add enchilada sauce and fresh shredded cheese on top.
- Step 4: Pour a half cup of enchilada sauce into the bottom of the casserole dish. Roll up each tortilla with filling and place seam side down in the prepared baking dish.
- Step 5: Pour the remaining sauce over top of the enchiladas.
- Step 6: Top with lots of cheese, bake in a preheated oven, and enjoy.
Recipe Tips
- Serve enchiladas with some refried beans, a dollop of sour cream, diced tomatoes or pico de gallo, avocado slices, and my Mexican Rice.
- You can add more things, like black olives, diced tomatoes, rice, etc to your enchiladas, if desired.
- If you want that melty cheese on top, ditch the pre-shredded cheese and shred your cheese straight from the block when you're ready to use it. Freshly shredded cheese melts nicer and easier than the stuff in the bag.
- Instead of red sauce, try green enchilada sauce.
Recipe Tips
Yes, you can make these enchiladas ( I use a disposable tin) and freeze them before baking. Do not add enchilada sauce and cheese until right before ready to bake.If you remember to thaw them overnight in the fridge, that is wonderful. To bake when they are fully thawed, cover with foil and bake at 350 degrees for 30-45 minutes until hot and bubbly.
When it comes to enchiladas, both corn and flour tortillas
can be used depending on your personal preference. Corn tortillas have a more traditional and authentic taste, while flour tortillas
tend to be softer and more pliable. Corn tortillas are usually used in traditional Mexican cuisine, while flour tortillas are more commonly used in Tex-Mex style enchiladas. Either will work nicely in this go-to recipe
.
There are a couple of different things you can try to help avoid soggy enchiladas. First, you can lightly toast or fry your tortillas before filling them. This helps to remove excess moisture and will give them a firmer texture. Be sure to drain excess grease from the beef mixture and watch the consistency of the mixture. Microwaving tortillas helps prevent cracking and makes them stronger.
More Mexican Recipes
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Easy Beef Enchiladas
Ingredients
- 1 pound ground beef
- 1 cup onion diced
- 1/2 cup diced red bell pepper
- 3 cloves garlic minced
- 1 packet of taco seasoning
- 1/4 cup water
- 1- 4 ounce can diced green chilis drained
- 1- 15 ounce can black beans drained and rinsed with cold water
- 12- 6 inch tortillas corn, flour, or 50/50 all work great
- 2 1/2 cups enchilada sauce
- 3 1/2 cups shredded cheese I used pepper jack and cheddar
- Fresh cilantro for garnish
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
- Heat a skillet on medium high heat and add ground beef, onions and red peppers. Cook until browned about 8 minutes.
- Add in the garlic and cook another minute. Drain the grease.
- Add in the taco seasoning and water and simmer 2 minutes.
- Mix in the green chilis and black beans until combined.
- Remove the pan from heat.
- Pour 1/2 cup of enchilada sauce into the bottom of the baking dish.
- Place half of the corn tortillas in a damp paper towel and place in the microwave for 30-45 seconds. Careful they will be warm!
- Place ¼ cup ground beef filling mixture down the center of a 6 inch tortilla, and 2 tablespoons of enchilada sauce, and 2 tablespoons of cheese. Roll up and place the seam side down in the baking dish. Continue with the remaining tortillas.
- Then heat the other half of the tortillas in the microwave, and repeat.
- Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the rest of grated cheese.
- Bake until hot and bubbly throughout about 18-20 minutes.
- Serve with fresh chopped tomatoes, cilantro and sour cream.
ABSOLUTELY AMAZING EASY - WEEKNIGHT FOR BUSY PEOPLE TO DO !
WE HAPPEN TO USE GROUND VENISON IN PLACE OF GROUND BEEF- BECAUSE- THATS WHAT WE HAVE ALOT OF IN OUR FREEZER!!! AND REPLACE ANY RECIPE THAT CALLS FOR GROUND BEEF WITH-
I USED 10INCH TORTILLAS- SO WE WOULDN'T HAVE 16 TINY ENCHILADAS- AND THIS WAS AN ABSOLUTE SHOW STOPPER! GOING ON OUR MONTHLY MEAL PLAN!!! THANK YOU SO SO MUCH ! LOVE FOLLOWING ALL YOUR RECIPES DAILY!!
Ohh I'll have to check that out Roz! Thank you 🙂
Since I believe you're in CA I thought I'd share with you a great canned salsa verde enchilada sauce I buy at Ralphs--Marca El Pato. I used it when I made your chicken enchiladas--better than homemade in my opinion and not too spicy.
If I use canned I usually buy Las Palmas 🙂
Do you have a favorite enchilada sauce?