Beef Enchiladas are made with flavorful ground beef, warm tortillas, enchilada sauce, and melty cheese, all topped with sour cream and green onions.
Enchiladas are a classic, cheesy, and flavorful Mexican favorite. With this simple recipe, you can make the traditional dish with flavorful ingredients for a fun and easy family dinner. The beef mixture is mixed with onions, Taco Seasoning, and green chiles for an amazing taste. Then you just wrap the mixture in tortillas and top it off with enchilada sauce and melty cheese to bake into the ultimate Mexican comfort food.
Enchiladas get a lot of their traditional flavor from the delicious and slightly spicy Red Enchilada Sauce. You can pick up a can of enchilada sauce from the store or easily make your own enchilada sauce mix with easy ingredients like chili powder, cumin, garlic, onion powder, and tomato sauce. Either way, it will taste amazing poured over the cheesy tortillas.
Along with the simple ingredients in the recipe, you can also add optional toppings and sides to the dish. Beef Enchiladas would taste great served with Black Beans, Salsa, or Guacamole. Along with that, you could also top them off with shredded lettuce and bell peppers for some fresh toppings. These amazing enchiladas would taste great with any of your favorite Mexican side dishes for a filling family dinner.
- Prep: Start the recipe by preheating the oven to 375 degrees and spraying a 9×13 inch baking dish with nonstick cooking spray. Make sure you remember to grease the pan or the tortillas will bake to the bottom!
- Ground beef mixture: Add the ground beef and sliced onions to a large skillet over medium-high heat. Cook for 6-8 minutes, stirring and breaking apart with a wooden spoon until you have browned meat on all sides. Drain any excess fat out of the meat. Whisk together the taco seasoning and water, and then pour it into the skillet. Add in the chopped green chiles. Stir the ingredients well and let them simmer over medium heat for 5 minutes until the water has mostly evaporated.
- Tortillas: Pour the enchilada sauce into a large bowl. Then dip each tortilla into the sauce and place them on a cutting board or another flat prepping surface that will be easy to clean.
- Assemble: Add ¼ cup of beef filling to each of the tortillas, and top that off with 1 tablespoon shredded cheese. Then fold and roll the tortillas. Place the tortilla rolls seam side down in the prepared baking dish. Make sure to face them down so that they don’t open while baking. Pour the remaining enchilada sauce over the top, and sprinkle 1 cup cheddar cheese on top.
- Baking time: Put it in the preheated oven to bake for 25-30 minutes. Then top the dish off with green onions and sour cream before serving.
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- Healthier enchiladas: If you want to make Beef Enchiladas with less fat, you can use reduced-fat cheddar cheese and replace the regular ground beef with lean ground beef.
- Cheese: There are plenty of different kinds of shredded cheese that you can try out in this recipe. It would taste great with Pepper Jack, gouda, provolone, or a Mexican cheese blend.
- Chicken enchiladas: If you prefer chicken, simply replace the beef in the meat mixture with ground chicken.
- Flavor additions: You can experiment with the flavor by adding in some garlic salt or minced garlic cloves. You can also experiment with the spices in the taco spice mixture like extra cumin, chili powder, paprika, or onion powder depending on your taste. To add a nice refreshing flavor, top the enchiladas off with fresh cilantro leaves before serving.
- Vegetables: Bring some extra texture and flavor to the recipe by wrapping your favorite vegetables in the tortilla rolls. They’d taste great with tomatoes, bell peppers, corn, or zucchini.
HOW TO STORE
- Serve: After baking, you don’t want to leave Ground Beef Enchiladas at room temperature for more than 2 hours.
- Store: To store leftover enchiladas you can transfer them to an airtight container or cover the dish tightly in aluminum foil. They’ll stay good in the fridge for up to 2 days.
- Freeze: Transfer the enchiladas to an aluminum foil pan or freeze-proof tupperware to freeze for up to 3 months. Then to reheat turn the oven to 350 degrees. Transfer to an oven-safe pan and place in the oven covered in foil and bake for 45 minutes until reheated.
- Preheat oven to 375 degrees and spray a 9x13 baking dish with cooking spray.
- Add ground beef and onion to a large skillet on medium-high heat.
- Cook, breaking it apart, for 6-8 minutes.
- Drain the fat (if you have any) and add in the taco seasoning mixed with water.
- Add chopped green chiles, stir well and let simmer for 5 minutes until water has mostly evaporated.
- Add the enchilada sauce to a large bowl.
- Dip each tortilla in the sauce then place onto cutting board.
- Fill with ¼ cup of filling and 1 tablespoon of cheddar cheese and roll.
- Place seam side down in baking dish.
- Pour remaining enchilada sauce over the rolled tortillas.
- Top with remaining 1 cup of cheddar cheese.
- Bake for 25-30 minutes, then top with green onions and sour cream.