Easy Beef Enchilada Recipe for a Cozy Weeknight Dinner

Craving a cozy, satisfying dinner that comes together without fuss? You’ll love this flavorful beef enchilada recipe. I still remember the first time I made homemade beef enchiladas for my family—it was a chilly Sunday night, and everyone devoured them before I could blink! Since then, they’ve become a staple in my weeknight meal rotation.

If you’ve only ever had store-bought enchiladas or restaurant versions, you’re in for a treat. These ground beef enchiladas are hearty, cheesy, and loaded with a simple beef filling seasoned with onion, garlic, and warm spices. I’ll show you exactly how to make them step by step—no fancy tools needed. Plus, I’m sharing plenty of tips, substitutions, and delicious add-ons so you can truly make this recipe your own. Ready to roll? Let’s do it!

Why You’ll Love This Beef Enchilada Recipe

• Quick & Easy: Ready in about 45 minutes, with minimal prep and easy cleanup.
• Crowd-Pleaser: Kids and adults alike can’t resist that cheesy, saucy goodness.
• Customizable: Use store-bought or homemade enchilada sauce, your favorite tortillas, and toppings.
• Pantry-Friendly: Uses simple ingredients like ground beef, onion, and cheddar cheese.
• Perfect for Leftovers: Tastes even better the next day!

Ingredients You’ll Need

Here’s exactly what you’ll need to make these delicious ground beef enchiladas at home:

For the Beef Filling:

• 1 pound ground beef (85% lean works well)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika (optional, for deeper flavor)
• Salt and pepper to taste
• 1/4 cup water

For the Enchiladas:

• 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
• 2 cups red enchilada sauce (store-bought or homemade)
• 8–10 flour tortillas (6-inch size works best)
• Nonstick cooking spray or a drizzle of oil for the baking dish

Optional Add-Ins:

• 1 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• Sliced jalapeños for heat

For Topping & Serving:

• Sour cream
• Fresh cilantro, chopped
• Diced green onions
• Extra enchilada sauce

Ingredient Substitutions

Here are some simple swaps you can try with this beef enchilada recipe:

• Ground Beef: Swap for ground turkey or shredded rotisserie chicken if you prefer a lighter option.
• Red Enchilada Sauce: Use homemade green enchilada sauce for a tangier flavor.
• Flour Tortillas: Corn tortillas work too! Just warm them first so they roll without cracking.
• Cheddar Cheese: Use a Mexican blend or pepper jack for extra flavor.
• Black Beans: Add pinto beans or omit entirely if you prefer just the beef mixture.

How to Make Beef Enchiladas

Follow these easy steps for beef enchiladas that are bubbling, cheesy, and delicious!

1. Make the Beef Filling (10–12 minutes)

• Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink.
• Drain excess fat if needed. Add diced onion and cook for 3–4 minutes until softened.
• Stir in minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add 1/4 cup water and simmer for 2–3 minutes until thickened slightly. Remove from heat.

2. Preheat & Prep (5 minutes)

• Preheat oven to 375°F (190°C). Lightly grease a large casserole dish or baking dish with cooking spray or a drizzle of oil.

3. Assemble the Enchiladas (10 minutes)

• Spread about 1/2 cup of enchilada sauce over the bottom of the baking dish.
• Lay a tortilla flat on a cutting board. Spoon 2–3 tablespoons of the beef mixture onto the center. Add a sprinkle of shredded cheese and black beans if using.
• Roll up the tortilla tightly and place seam side down in the prepared pan. Repeat with remaining tortillas and beef filling.

4. Top & Bake (20–25 minutes)

• Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese over the top.
• Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for another 5–10 minutes, until the cheese is bubbling and golden.

5. Garnish & Serve

• Let cool for a few minutes, then top with fresh cilantro, diced green onions, and a dollop of sour cream. Serve warm and enjoy!

Total Time: About 45 minutes

Expert Tips for Success

✅ Warm the Tortillas: Warm flour tortillas briefly so they’re pliable and won’t crack when rolling.

✅ Don’t Overfill: Add just enough beef mixture to roll easily—overfilling can make the enchiladas burst open.

✅ Use a Sharp Knife: For neat slices, let the enchiladas rest for a few minutes out of the oven before cutting.

✅ Homemade Sauce: Try making your own red or green enchilada sauce for even more flavor.

✅ Batch Cook: Double the recipe and freeze an extra pan for an easy future meal.

Variations & Add-Ons

• Gluten-Free: Use corn tortillas and check that your enchilada sauce is gluten-free.
• Spicy Beef Enchiladas: Add diced green chiles or sliced jalapeños to the beef mixture for extra heat.
• Vegetable Boost: Sneak in sautéed bell peppers or zucchini with the beef.
• Smoky Chipotle Twist: Stir a spoonful of chipotle peppers in adobo into the beef filling for a smoky kick.
• Cheesy Supreme: Top with crumbled queso fresco or extra Monterey Jack.

Serving Suggestions

• Serve your beef enchiladas with Mexican rice, refried beans, or a crisp green salad.
• Add a side of tortilla chips and fresh guacamole.
• Pair with a cold Mexican lager or a refreshing iced tea.
• Garnish with extra cilantro, sliced avocado, or a squeeze of fresh lime juice for brightness.

Storage & Reheating

Fridge: Store leftover enchiladas in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat individual portions in the microwave or bake covered at 350°F until heated through.

Nutrition Information (per serving)

Approximate values for 2 enchiladas:

• Calories: 450
• Protein: 28g
• Carbs: 38g
• Fat: 20g
• Fiber: 4g
• Sodium: 780mg

Prep, Cook & Total Time

Conclusion

And there you have it—your new favorite beef enchilada recipe for any night of the week! With simple ingredients, warm spices, and that cheesy, saucy finish, these beef enchiladas are bound to become a staple in your home too. I hope you give them a try soon. Don’t forget to rate the recipe, leave a comment, or share your own favorite twist—I’d love to hear how they turn out for you!

Beef Enchilada Recipe

Looking for a comforting, hearty dinner that’s easy to pull together? You’re going to love this delicious beef enchilada recipe. I still remember the first time I whipped up a batch for my family—it was a crisp Sunday evening, and they disappeared in no time! Ever since, these cheesy, saucy enchiladas have earned a regular spot in my weeknight dinner lineup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 5 Servings

Course: Dinner, Main Course

Cuisine: American, Mexican, Tex-Mex

Calories: 450

Ingredients Method Notes

Ingredients

  

• For the Beef Filling:
• 1 pound ground beef 85% lean works well
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika optional, for deeper flavor
• Salt and pepper to taste
• 1/4 cup water
• For the Enchiladas:
• 2 cups shredded cheddar cheese or a mix of cheddar and Monterey Jack
• 2 cups red enchilada sauce store-bought or homemade
• 8 –10 flour tortillas 6-inch size works best
• Nonstick cooking spray or a drizzle of oil for the baking dish
• Optional Add-Ins:
• 1 cup black beans drained and rinsed
• 1/2 cup corn kernels
• Sliced jalapeños for heat
• For Topping & Serving:
• Sour cream
• Fresh cilantro chopped
• Diced green onions
• Extra enchilada sauce

Method

 

1. Make the Beef Filling (10–12 minutes)
2. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink.
3. Drain excess fat if needed. Add diced onion and cook for 3–4 minutes until softened.
4. Stir in minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add 1/4 cup water and simmer for 2–3 minutes until thickened slightly. Remove from heat.
5. Preheat & Prep (5 minutes)
6. Preheat oven to 375°F (190°C). Lightly grease a large casserole dish or baking dish with cooking spray or a drizzle of oil.
7. Assemble the Enchiladas (10 minutes)
8. Spread about 1/2 cup of enchilada sauce over the bottom of the baking dish.
9. Lay a tortilla flat on a cutting board. Spoon 2–3 tablespoons of the beef mixture onto the center. Add a sprinkle of shredded cheese and black beans if using.
10. Roll up the tortilla tightly and place seam side down in the prepared pan. Repeat with remaining tortillas and beef filling.
11. Top & Bake (20–25 minutes)
12. Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese over the top.
13. Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for another 5–10 minutes, until the cheese is bubbling and golden.
14. Garnish & Serve
15. Let cool for a few minutes, then top with fresh cilantro, diced green onions, and a dollop of sour cream. Serve warm and enjoy!

Notes

✅ Warm the Tortillas: Warm flour tortillas briefly so they’re pliable and won’t crack when rolling.
✅ Don’t Overfill: Add just enough beef mixture to roll easily—overfilling can make the enchiladas burst open.
✅ Use a Sharp Knife: For neat slices, let the enchiladas rest for a few minutes out of the oven before cutting.
✅ Homemade Sauce: Try making your own red or green enchilada sauce for even more flavor.
✅ Batch Cook: Double the recipe and freeze an extra pan for an easy future meal.