Beef enchiladas are a tasty and filling meal that’s easy to make at home. Ground beef is cooked with spices and beans, then wrapped in tortillas and covered with red enchilada sauce and cheese. This dish is perfect for family dinners or when you want a satisfying meal that everyone will enjoy.
Why You’ll Love Making Beef Enchiladas
There’s something truly special about enchiladas that makes them a go-to dish for many home cooks. First, the layers of flavors—from the savory beef filling to the tangy, slightly spicy red sauce—combine perfectly to satisfy your taste buds. This recipe is flexible, so you can adjust the spice and toppings to suit your preferences. It’s also practical because you can prepare it ahead and bake when ready, making it perfect for busy weeknights or weekend gatherings. Plus, the balance of protein, beans, and cheese makes this dish both filling and nutritious. Once you get the hang of this recipe, it will easily become a staple in your cooking repertoire.
Ingredients for Beef Enchiladas
To make this delicious dish, you’ll need the following ingredients:
- 1 batch of red enchilada sauce (homemade or 15 ounces store-bought)
- 1 tablespoon olive oil
- 1 small white onion, diced
- 4 cloves garlic, minced
- 1 1/2 pounds lean ground beef
- 1 teaspoon ground cumin
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- Fine sea salt and freshly cracked black pepper to taste
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- Optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and crumbled cotija cheese
How to Make Beef Enchiladas
Start by preparing your red enchilada sauce if you’re making it from scratch, or simply open your store-bought sauce. The sauce sets the flavor tone for the entire dish, so whether homemade or store-bought, make sure it’s rich and tasty.
Next, heat olive oil in a large sauté pan over medium-high heat. Add diced onion and garlic, cooking until softened and fragrant, about 3 minutes. Then, add the ground beef along with the ground cumin. Brown the beef, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Stir in the rinsed pinto beans and diced green chiles, mixing well. Season the mixture generously with salt and pepper. This filling is packed with flavor and texture.
While the filling cooks, preheat your oven to 350°F (180°C). Lightly spread half a cup of your enchilada sauce evenly along the bottom of a 9×13-inch baking dish. This prevents the tortillas from sticking and adds moisture as they bake.
To assemble the enchiladas, lay out a tortilla on a flat surface. Spread two tablespoons of enchilada sauce over the surface, then add a generous spoonful of the beef mixture down the center. Sprinkle about one-third cup of shredded cheese over the filling. Carefully roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling.
Once all the enchiladas are in the dish, pour the remaining sauce evenly over the top. Sprinkle extra cheese to cover the surface, which will melt beautifully during baking.
Bake uncovered for about 20 minutes, or until the enchiladas are cooked through and the tortillas develop a slight crisp on the edges. Remove the dish from the oven and let it cool slightly on a wire rack before serving.
How to Serve Beef Enchiladas
Beef enchiladas are best enjoyed straight from the oven while they’re warm and melty. Serve them with your choice of fresh toppings to add brightness and texture. Fresh cilantro, chopped red onions, and diced avocado bring vibrant color and freshness. A dollop of sour cream adds a cool contrast to the savory, spicy flavors. Crumbled cotija cheese lends a salty tang and a lovely crumbly texture. You can also serve them alongside simple sides like Mexican rice, refried beans, or a crisp green salad to round out the meal.
If you want to turn this dish into a festive meal, add a side of pickled jalapeños or a squeeze of fresh lime for some zesty brightness. These enchiladas are versatile and pair well with many Mexican-inspired accompaniments.
Expert Tips for Perfect Beef Enchiladas
To get the best results every time you make beef enchiladas, keep these tips in mind:
- Use lean ground beef to avoid excess grease, which can make the enchiladas soggy. If your beef is fattier, drain the fat after browning.
- Don’t skip sautéing the onion and garlic first. These aromatics build a deeper flavor base for the filling.
- Warm your tortillas briefly before filling to make them more pliable and easier to roll without cracking.
- Be generous but balanced with the sauce; too little makes the enchiladas dry, while too much can drown the tortillas.
- Cheese is essential for that gooey, melty texture. Use a good Mexican blend or a combination of cheddar and Monterey Jack for best flavor.
- Customize the spice level by adding a pinch of chili powder or cayenne pepper to the beef mixture if you want a bit more heat.
- Assemble the enchiladas close to baking time to prevent the tortillas from soaking too much and falling apart.
- Let the dish rest a few minutes after baking to allow the cheese to set slightly, making it easier to serve.
Following these tips will elevate your enchiladas and impress your family or guests with every bite.
How to Store Beef Enchiladas
If you have leftovers (which is likely because this recipe makes a generous amount), storing beef enchiladas properly will keep them fresh and tasty for later.
Allow the enchiladas to cool to room temperature before transferring them to an airtight container. Refrigerate for up to 3-4 days. When reheating, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave individual portions, though the oven reheating preserves the texture better.
For longer storage, you can freeze the fully assembled enchiladas before baking. Wrap the baking dish tightly with plastic wrap and then foil. Freeze for up to 2 months. When ready to eat, bake directly from frozen at 350°F, adding about 15 minutes to the baking time.
Variations of Beef Enchiladas
Beef enchiladas are highly adaptable, so feel free to make changes to suit your taste or dietary needs.
- Corn Tortilla Option: Swap flour tortillas for corn tortillas for a more authentic taste and slightly different texture. Soften the corn tortillas by briefly warming them in a skillet or dipping in warm sauce before filling.
- Vegetarian Version: Replace the beef with sautéed vegetables like mushrooms, zucchini, and bell peppers, or use extra beans for a hearty plant-based filling.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce into the beef mixture for extra heat.
- Cheese Variations: Use different cheeses like queso fresco, Oaxaca, or a sharp white cheddar to change the flavor profile.
- Sauce Alternatives: Try green enchilada sauce or a mole sauce instead of the classic red sauce for variety.
- Add Rice: Mix cooked rice into the beef and beans for extra texture and bulk.
Experimenting with these variations can make your enchiladas exciting and unique every time you make them.
Frequently Asked Questions About Beef Enchiladas
What kind of meat is best for beef enchiladas?
Lean ground beef is ideal because it cooks evenly without releasing too much grease, which helps keep the enchiladas from becoming soggy.
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work great and give a more traditional flavor. Just warm them before assembling to make them flexible and less likely to tear.
How long can I store leftover beef enchiladas?
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 2 months.
Can I prepare beef enchiladas ahead of time?
Absolutely! You can assemble them and keep them covered in the fridge for a few hours before baking, or freeze them assembled and bake when ready.
What are good side dishes to serve with beef enchiladas?
Mexican rice, refried beans, a simple green salad, or even grilled vegetables complement enchiladas perfectly.
Is there a way to make beef enchiladas less spicy?
Yes, use mild green chiles or reduce the amount of enchilada sauce. Also, avoid adding extra chili powder or hot sauce if you want a milder flavor.
Beef Enchiladas
Ingredients
- 1 batch red enchilada sauce (homemade or 15 ounces store-bought)
- 1 tablespoon olive oil
- 1 small white onion (diced)
- 4 cloves garlic (minced)
- 1 1/2 pounds lean ground beef
- 1 teaspoon ground cumin
- 1 15-ounce can pinto beans (rinsed and drained)
- 1 4-ounce can diced green chiles
- Fine sea salt and freshly cracked black pepper (to taste)
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- Optional toppings fresh cilantro, chopped red onions, diced avocado, sour cream, and crumbled cotija cheese
Instructions
- Prepare your red enchilada sauce or open your store-bought sauce.
- Heat olive oil in a large sauté pan over medium-high heat. Add diced onion and garlic, cooking until softened, about 3 minutes.
- Add ground beef and cumin, browning the beef until no longer pink, about 5 minutes. Stir in pinto beans and diced green chiles, mixing well. Season with salt and pepper.
- Preheat your oven to 350°F (180°C). Spread half a cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Assemble the enchiladas by laying out a tortilla, spreading 2 tablespoons of sauce over it, adding a spoonful of beef mixture, and sprinkling with cheese. Roll tightly and place seam-side down in the baking dish.
- Repeat with remaining tortillas and filling. Pour remaining sauce over the top and sprinkle with extra cheese.
- Bake uncovered for about 20 minutes, or until cooked through and edges are slightly crispy. Let cool slightly before serving.
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