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Home » Recipes » Ground beef

Easy Beef Enchiladas

Published: Jul 24, 2024 by Marye

Everyone's favorite beef enchiladas made easy with ground beef and a flavorful homemade enchilada sauce that you'll want to keep on hand.
Total time for the recipe to be finished.Total Time 35 minutes minutes
Jump to Recipe
Closeup of beef enchiladas on a white plate.
Beef enchiladas on a white plate with a title text overlay for Pinterest.

Get your mouth all set for this easy beef enchiladas recipe that's perfect for any occasion. These enchiladas are packed with seasoned ground beef, melty cheese, and a rich, tangy sauce that is absolutely mouthwatering.

Once you try this recipe, it will become a regular in your meal rotation!

Beef enchiladas on a white plate.
Table of Contents
  • 🗝️ Key takeaways: why this recipe is your new favorite
  • 🧾 Gather your ingredients: what you'll need to make beef enchiladas
  • 📖 Make it your own: yummy variations
  • 🍴Must have tools: essential equipment
  • 🥫 Leftover love: how to store and reheat
  • Marye's Tip o' the day
  • 💭 Insider tips: things to know
  • 👩‍🍳 Let's answer those questions: FAQs
  • 📚 More Southern comfort: related recipes you'll love
  • 🍽️ Perfect pairings: what to serve with
  • 📞 Wrapping it up: the last word
  • 📖 Recipe
  • ✍🏻 A note from Marye...
  • 💬 Comments

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

🗝️ Key takeaways: why this recipe is your new favorite

  • Quick and easy Tex-Mex! These enchiladas are so easy to make and they're perfect for meal prepping!
  • I love these for easy weeknight dinners because they can be assembled up to 2 days ahead of time.
  • The homemade enchilada sauce can be used in any recipe that calls for enchilada sauce. SO good.

There is some debate on what kind of tortillas are correct in enchiladas. Personally, I prefer corn tortillas because they give texture and flavor to the dish.

Saying that, I have to admit that much of my family are culinary plebeians and prefer the flour tortillas which is why you see those in the images. Make them whichever way you prefer but for authenticity go with the corn.

Please. If it was good enough for the Mayans it is good enough for you.

🧾 Gather your ingredients: what you'll need to make beef enchiladas

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

Labeled ingredients for this recipe.

📖 Make it your own: yummy variations

  1. Spicy kick: Add jalapeños or hot sauce to the beef mixture for an extra spicy version.
  2. Veggie delight: Swap the beef for black beans and corn for a vegetarian option.
  3. Cheesy goodness: Use a mix of cheeses like Monterey Jack, Colby, and Pepper Jack for a different flavor profile.

This sauce is super easy. Beef enchiladas need a strong sauce or the flavor of the enchilada will overwhelm the flavor in the sauce.

I like this particular sauce because it's reminiscent of a mole without the week long investment of preparation time.

I like the Mexican chocolate in this but you can use unsweetened or dark chocolate if you like. Try it with the Mexican chocolate at least once! I also use my homemade chili powder but you can use your favorite.

🤫 Marye's secret for zhuzhing it up -

Add a splash of lime juice to the beef mixture for a fresh, zesty kick that enhances all the other flavors.

zhuzh: verb. To make something more interesting or attractive

🍴Must have tools: essential equipment

  1. large skillet
  2. baking dish
  3. mixing bowls
  4. wooden spoon
  5. measuring cups and spoons

🥫 Leftover love: how to store and reheat

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a 350°F oven until warmed through, or microwave individual portions until hot.

Marye's Tip o' the day

Be sure to let the tortillas get good and coated by the sauce - they'll roll easier with no breaking.

💭 Insider tips: things to know

  1. For best results, use freshly grated cheese. Pre-shredded cheese can have additives that prevent it from melting smoothly.
  2. Don't overfill the tortillas to avoid them breaking when you roll them up.
  3. Let the enchiladas rest for a few minutes after baking to set and make them easier to serve.

👩‍🍳 Let's answer those questions: FAQs

Have other questions? Ask me in the comments!

Can I freeze these enchiladas?

Yes, you can freeze them before baking. Just wrap the dish tightly with foil and freeze for up to 3 months. Bake from frozen, covered, for about 1 hour, then uncover and bake until bubbly.

Can I use flour tortillas?

I don't recommend it. Flour tortillas can get gummy during baking.

⏲️ Marye's time saving hacks -

Make a double batch and freeze half for an easy meal later.

📚 More Southern comfort: related recipes you'll love

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    Chicken Enchiladas in Homemade Cream Sauce
  • Closeup of the casserole in a dish with a serving removed to show the layers of tortillas, chicken, and cheese.
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🍽️ Perfect pairings: what to serve with

Close up of grilled pineapple showing grill marks.

Grilled pineapple is a sweet side that goes perfectly with these enchiladas.


Square of yellow cake with a thick layer of cream on top.

Lime and white chocolate tres leches cake is the best way to end this meal!

📞 Wrapping it up: the last word

It shouldn't be a big surprise that I love enchiladas. I don't even care what kind they are -- beef, chicken, cheese, bean, vegetable... Just put it on my plate.

I think a lot of  people don't realize just how easy (and yummy!) homemade enchiladas are. You can assemble them ahead of time and keep them in the fridge for a couple of days or you can make them and freeze them to keep things even easier.

I like to make the sauce ahead of time and keep it in the fridge (or make a batch and freeze it). For one thing it mellows out when it has a chance to sit for a while, and for another it makes the process of making dinner lightening fast.

If you thought you could only get good Tex-Mex at the local restaurant chain then you are going to have to admit that you are wrong. So wrong.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Closeup of beef enchiladas on a white plate.

Easy Beef Enchiladas

4.67 from 3 votes
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Everyone's favorite beef enchiladas made easy with ground beef and a flavorful homemade enchilada sauce that you'll want to keep on hand.
Course Main
Cuisine Tex-Mex
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings:6
Calories:667
Author:Marye Audet-White

Ingredients

  • 1 ½ cups Enchilada Sauce
  • 18 corn tortillas, or flour tortillas
  • Salt and pepper to taste
  • 1 ½ pounds ground beef
  • ¼ cup canned chiles
  • 3 cups grated Cheddar cheese or a combination of Cheddar and Pepper Jack

Instructions

  • Preheat the oven to 350.
  • If the sauce is not warm heat it up in a large frying pan.
  • Spray a 13x9 inch pan with cooking spray then spoon a thin layer of enchilada sauce on the bottom of the pan.
  • Set aside.
  • Season the ground beef with the salt and pepper.
  • Brown it until cooked through.
  • Add the chiles and stir to incorporate evenly.
  • Dip one of the enchiladas in the sauce, scraping off excess.
  • Spoon about 3 tablespoons of the beef into the tortilla.
  • Top with 2 tablespoons of the cheese.
  • Roll tightly and add to the 13x9 inch pan.
  • Repeat with the remaining tortillas.
  • Spoon the remaining sauce over the tortillas and top with the remaining cheese.
  • Cover with aluminum foil and bake for 15 minutes.
  • Remove the foil and bake for 10 minutes more.

Notes

Tips:
  • For best results, use freshly grated cheese. Pre-shredded cheese can have additives that prevent it from melting smoothly.
  • Don't overfill the tortillas to avoid them breaking when you roll them up.
  • Let the enchiladas rest for a few minutes after baking to set and make them easier to serve.
You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 667kcal | Carbohydrates: 41g | Protein: 41g | Fat: 38g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1004mg | Potassium: 542mg | Fiber: 6g | Sugar: 5g | Vitamin A: 975IU | Vitamin C: 3mg | Calcium: 490mg | Iron: 4mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published Feb 23, 2016. Last updated July 24, 2024 for readability and user experience plus more informaiton.

✍🏻 A note from Marye...

I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.

February 23, 2016

Foods like these easy beef enchiladas have been around since these ancient Mayan temples were built! Why? Because they're DELICIOUS! from Restlesschipotle.com
No clue who this lady is. She moved in front of the camera as I took the shot.

In 2010 my husband took me on my very first cruise. It was the inaugural year for the Norwegian Epic and it was a magical week for me. We had a fantastic vacation sailing to Honduras, Belize, and Mexico -- I'd never seen ocean water so uniquely blue.

When we were in Costa Maya we went on a shore excursion and toured one of the ancient Mayan temples. I love history and am totally fascinated by it. The idea that I was touching something that someone's hands had built 1,000 years ago was kind of overwhelming and awe inspiring.

I get kind of crazy about food in the same way. It's almost like food is a message to us from the past -- a touch from someone who lived long ago. When you are putting together enchiladas for your family you are carrying on a ritual that isn't that different from how someone did it a thousand years ago. It's a tradition of love and nurturing that fast food and chain restaurants can never-ever replicate. 

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.67 from 3 votes (2 ratings without comment)

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  1. Linda says

    June 26, 2022 at 3:59 pm

    I prefer corn tortillas too.

    Reply
  2. Marye Audet says

    February 26, 2016 at 11:12 am

    Thanks Julie!

    Reply
  3. Dee Dee (My Midlife Kitchen) says

    February 25, 2016 at 10:15 am

    4 stars
    That trip sounds like a dream! How lucky to get to do something so awesome. :o) And as for enchiladas, I have a hard time turning down a good one. We have a favorite restaurant here that has Enchiladas Divorciadas (divorced enchiladas) that has 2 different sauces. Delish! But when I can't get down there for a great meal, this recipes looks like it will win me over in no time!

    Reply
    • Marye Audet says

      February 26, 2016 at 11:13 am

      It was so much fun. I loved it. I told him he created a monster. 😉

      Reply
  4. Kimberly @ The Daring Gourmet says

    February 24, 2016 at 9:54 pm

    The cruise sounds fantastic and those enchiladas look scrumptious! I agree, I prefer corn tortillas, too. I like the texture of flour tortillas but corn just has a much better flavor and are particular good in enchiladas.

    Reply
    • Marye Audet says

      February 26, 2016 at 11:12 am

      They handle the sauce better without soaking it up, I think.

      Reply
  5. Emily says

    February 24, 2016 at 12:39 pm

    Definitely just pinned these to make later! They look so delicious and I am a huge fan of enchiladas- I make them all the time because my whole family loves them and they are great leftovers too.

    Reply
    • Marye Audet says

      February 24, 2016 at 4:09 pm

      These are some of my favorites!

      Reply
  6. Catherine says

    February 24, 2016 at 7:57 am

    Dear Marye, your enchiladas look fantastic! I know my family would enjoyed these. xo, Catherine

    Reply
    • Marye Audet says

      February 24, 2016 at 7:59 am

      🙂 thanks Catherine!

      Reply
  7. Melissa says

    February 24, 2016 at 7:05 am

    I love a good enchilada. These look delicious.

    Reply
    • Marye Audet says

      February 24, 2016 at 7:58 am

      Thank you so much Melissa!

      Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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