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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
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.
✅ 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.