Beef Enchiladas

Beef Enchiladas Are A Real Flavor Fiesta

Of course I had to make a beef version of my chicken enchiladas. Some days you might just be craving a heartier and beef version of enchiladas. This beef enchilada is made with nearly identical steps but the difference here is that we heavily season the ground beef with taco seasoning so it yields the utmost amount of flavor. In addition, we also use the same homemade red enchilada sauce. Basically, you aren’t lacking in the flavor department nor the cheese department since it uses two different kinds. It’s seriously so irresistible.

• Prepare. Preheat oven to 400 degrees Fahrenheit and spray a 9×13 casserole dish with cooking spray. Set aside.

• Brown the ground beef and onions. In a large skillet over medium-high heat, add a little cooking oil then add the ground beef. Using a wooden spoon or meat chopper, break the ground beef into smaller pieces. Add the diced onions. Sprinkle taco seasoning and 2/3 cup of the enchilada sauce on the ground beef and stir to incorporate. Cook until ground beef no longer has any pink. Remove the skillet from heat.
• Toast the tortillas. If you have a gas stove, toast the the corn tortillas on the open flame for flavor and that nice charred effect! If not, no worries. Stack your tortillas and pop them in the microwave for about 40 seconds to warm them up to get them more pliable to work with.

• Assemble the beef enchiladas. On a flat surface, take a tortilla and in the middle, sprinkle a mixture of the two cheeses then add a spoonful or two of the beef mixture on top. Tightly roll each tortilla and lay them seam side down in the greased casserole dish. Repeat until the casserole dish is full. Pour the remaining enchilada sauce all over the top and sprinkle with remaining cheeses.

• Bake! Cover the casserole dish and bake for 20 minutes. Remove the cover and bake uncovered for the last 5 minutes.
• Serve. Allow to cool before serving. Top with fresh chopped parsley or cilantro and diced tomatoes. I also love serving my beef enchiladas with sour cream, guacamole, pickled red onions, jalapeños, and pinto beans.

Beef enchiladas are incredibly versatile so feel free to use what you have. Or, if you prefer to get more creative, a slow cooker quinoa enchilada casserole or an enchilada pasta casserole might be more up your alley! Don’t forget to try my slow cooker enchilada soup either!

• Make it spicier by adding chopped jalapenos to the ground beef mixture or adding more cayenne pepper to the seasoning mix.
• Use flour tortillas if you prefer them over corn tortillas.
• These beef enchiladas work well with green enchilada sauce or a salsa verde too!

If there are leftovers, store enchiladas in an airtight container in the refrigerator for up to 4 days. To reheat, you can use the microwave and heat the enchiladas through or put it in a small baking dish and reheat in the oven at 350 degrees until warmed through.

Freezer Instructions

• Freezing uncooked enchiladas: Prep the enchiladas in a freezer-safe dish (I really like using foil pans. They’re great for giving to postpartum friends!). Cover the pan tightly with foil and freeze for up to 3 months.
• Freezing cooked enchiladas: Once the enchiladas have cooked, cover the pan tightly with foil and freeze for up to 3 months.
• To reheat uncooked frozen enchiladas: Preheat oven to 350 degrees Fahrenheit and put the enchiladas and dish directly into the oven while the oven is preheating so the dish can warm up slowly. Bake for 30 minutes then uncover and bake for an additional 10 minutes.
• To reheat cooked frozen enchiladas: Preheat oven to 350 degrees Fahrenheit and put the enchiladas and dish directly into the oven while the oven is preheating so the dish can warm up slowly. Bake for 20 minutes then uncover and bake for an additional 10 minutes.