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This crowd-pleasing beef enchilada recipe is deeply robust in flavor and is Mexican comfort food right at home! Soft corn tortillas are filled with seasoned ground beef, two kinds of cheeses, and slathered with a rich homemade enchilada sauce!

beef enchiladas in a baking dish topped with cilantro, jalapeños and lime slices next to an alcoholic beverage
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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.

How to Make Beef Enchiladas

  • 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.
two beef enchiladas being lifted out of a baking dish

Variations

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!
two beef enchiladas on a white plate topped with sour cream, jalapenos, and tomatoes next to corn tortilla chips and fresh lime slices

Storage and Reheating Instructions

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.
4.58 from 7 votes

Beef Enchiladas

This crowd-pleasing beef enchilada recipe is deeply robust in flavor and is Mexican comfort food right at home! Soft corn tortillas are filled with seasoned ground beef, two kinds of cheeses, and slathered with a rich homemade enchilada sauce!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Ingredients 

  • 1 pound (454 g) 85/15 ground beef
  • 1 medium onion, diced
  • 2 tablespoons taco seasoning
  • Salt and pepper, to taste
  • 1 ½ cups red enchilada sauce, divided
  • 2 cups (170 g) extra sharp cheddar cheese, shredded
  • 2 cups (170 g) monterey jack cheese, shredded
  • 12 corn tortillas, softened
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Instructions 

  • Preheat oven to 400 °F (204 °C) and grease a 9×13 casserole dish. Set aside.
  • In a cast iron skillet or similar, over medium-high heat, cook and brown the ground beef with a little bit of cooking oil. Use a spatula or meat chopper to break apart the beef into smaller pieces. Add the onions. Cook until there is no pink remaining and the onions are tender.
    browned ground beef in a white nonstick skillet
  • Pour ⅓ cup of the red enchilada sauce and 2 tablespoons of taco seasoning and mix it in with the beef. Reserve the rest of enchilada sauce.
    ground beef mixture mixed with red enchilada sauce in a white skillet with a wooden spoon in the center
  • 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 and get them pliable to work with.
  • When ready to assemble, 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.
    a corn tortilla with shredded cheese and ground beef mixture in the center
  • Tightly roll each tortilla and lay them seam side down in the prepared casserole dish. Repeat until the casserole dish is full.
    corn tortillas rolled with seam side down on a cutting board
  • Pour the remaining enchilada sauce on top and sprinkle with the remaining cheeses.
    beef enchiladas in a baking dish with red enchilada sauce and shredded cheese sprinkled on top
  • Cover casserole dish with foil and bake for 20 minutes, or until heated through. Remove the foil and let bake uncovered for another 10 minutes to brown the cheese.
  • Remove from oven and let sit for 10 minutes before serving.

Nutrition

Serving: 1serving, Calories: 893kcal, Carbohydrates: 45g, Protein: 54g, Fat: 56g, Saturated Fat: 29g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 184mg, Sodium: 1700mg, Potassium: 569mg, Fiber: 7g, Sugar: 7g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Photographs by Jess Gaertner Creative

a beef enchilada has been sliced into to reveal the insides

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29 Comments

  1. I substituted the ground beef with chopped rotisserie chicken also with chopped flank steak and pulled pork. Delicious !!!