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Beef Enchilada Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.