Would you like to save this?
We'll email this post to you, so you can come back to it later!
Beef Enchilada Recipe
Short Intro
My easy Beef Enchilada Recipe is a hearty Mexican dish that turns any weeknight into a festive, comforting feast.
Full Recipe Introduction
If you’ve ever wondered what makes the perfect comfort food, let me introduce you to these classic beef enchiladas. Rolled in soft corn tortillas, bathed in homemade enchilada sauce, and baked until bubbly, this Beef Enchilada Recipe brings family and friends together around the table. I started experimenting with fillings back when my kids were little, and realized that swapping in lean ground beef and adding extra veggies made it just as wholesome as it is delicious. Serve it on Taco Tuesday, or warm up a casserole on a chilly Sunday afternoon—either way, you’ll savor every bite.
Why You’ll Love This Beef Enchilada Recipe (H2)
- Ready in under an hour: From skillet to table in about 50 minutes.
- Kid-approved comfort food: Even picky eaters ask for seconds.
- Lean protein boost: Uses 90% lean ground beef—30% less saturated fat than regular ground.
- Homemade sauce magic: No canned shortcuts; you’ll taste the freshness.
- Make-ahead friendly: Assemble the night before and bake when you’re ready.
- Crowd-pleaser: Yields 8 generous servings—perfect for potlucks.
- Customizable heat: Mild, medium or spicy—your choice.
- Freezer-safe: Freeze individual enchiladas for stress-free dinners later.
Ingredients for Beef Enchilada Recipe (H2)
• 1 pound 90% lean ground beef (sub: ground turkey or shredded chicken)
• 1 small yellow onion, finely diced (about ¾ cup)
• 2 cloves garlic, minced (use jarred garlic in a pinch)
• 1 bell pepper, diced (any color; sweet red adds a pop)
• 1 (14-oz) can diced tomatoes, drained (or 1½ cups fresh)
• 2 tablespoons chili powder (adjust for heat level)
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• Salt and pepper to taste
• 8–10 corn tortillas (6-inch; warm on a griddle for pliability)
• 2 cups enchilada sauce (recipe below or your favorite store-bought)
• 1½ cups shredded Monterey Jack or cheddar cheese (plus extra for topping)
• Fresh cilantro, chopped, for garnish
• Sour cream or Greek yogurt, for serving
Tip: Using whole milk Greek yogurt in place of sour cream adds protein without thinning the sauce.
Directions for Beef Enchilada Recipe (H2)
- Brown the beef: In a large skillet over medium-high heat, cook ground beef, onion, and garlic until beef is no longer pink. Drain excess fat if needed.
Tip: A slotted spoon lifts out fat while keeping tasty juices in the pan. - Spice it up: Stir in bell pepper, drained tomatoes, chili powder, cumin, oregano, salt and pepper. Cook 3–4 minutes until peppers soften and spices bloom.
- Simmer the sauce: Pour in 1 cup enchilada sauce, reduce heat, and let the filling simmer for 5 minutes—this melds the flavors.
- Prep tortillas: Wrap tortillas in a damp paper towel and microwave 30 seconds so they don’t crack when you roll them.
- Assemble enchiladas: Spread ½ cup sauce on the bottom of a 9×13-inch baking dish. Spoon ½ cup beef mixture into each tortilla, roll up snugly, and place seam-side down in the dish.
- Top and bake: Drizzle remaining sauce over the rolled enchiladas, sprinkle with cheese, and cover loosely with foil. Bake at 375°F for 20 minutes, then uncover and bake 5–7 more minutes until cheese is melted and bubbly.
- Garnish and serve: Let cool for 5 minutes, then sprinkle with cilantro and serve with sour cream or Greek yogurt on the side.
Servings & Timing (H2)
Makes 8–10 enchiladas (feeds 6–8)
Prep Time: 20 minutes (chopping, browning beef)
Bake Time: 25 minutes (covered then uncovered)
Total Time: About 50 minutes from start to finish
Variations (H2)
• Green chile twist: Swap red enchilada sauce for salsa verde and add chopped green chiles.
• Veggie-packed: Stir in 1 cup black beans and 1 cup corn for extra fiber and color.
• Low-carb swap: Use lettuce leaves or low-carb tortillas instead of corn.
• Cheesy blend: Mix pepper jack and queso fresco for a zesty finish.
• Smoky flavor: Add 1 teaspoon smoked paprika to the beef mixture.
Storage & Reheating (H2)
Refrigerator: Store covered for up to 3 days; reheat single servings in the microwave (90 seconds) or oven at 350°F (10–12 minutes).
Freezer: Freeze fully assembled (before baking) for up to 2 months—thaw overnight in fridge and bake as directed.
Make-ahead tip: Assemble enchiladas, cover, and refrigerate up to 24 hours before baking; flavors deepen beautifully.
Notes (H2)
• I found that browning the beef and onions until golden—rather than simply soft—adds an extra layer of flavor.
• For extra saucy enchiladas, stir in ¼ cup broth when simmering the filling.
• If your tortillas tear, gently warm them in a skillet with a drop of oil; they’ll seal up nicely when rolling.
• Taste and adjust salt as you go; tomato brands vary in sodium.
FAQs (H2)
Q: Can I use flour tortillas instead of corn?
A: Absolutely—flour will be more pliable and give you a softer bite, though corn has the classic texture.
Q: How spicy is this recipe?
A: Mild by default—use medium or hot chili powder and spicy enchilada sauce if you crave heat.
Q: Is there a dairy-free version?
A: Yes—skip the cheese or use dairy-free shreds, and swap sour cream for avocado crema.
Q: Can I make the sauce from scratch?
A: Sure—blend 2 cups tomato sauce, 1 tsp chili powder, ½ tsp cumin, garlic powder, and simmer 10 minutes.
Q: Why are my enchiladas soggy?
A: Too much sauce or underbaked—drain excess tomato juice from filling and bake until sauce thickens.
Q: How to prevent tortillas from ripping?
A: Warm them briefly before filling; tortillas that are slightly flexible roll without tearing.
Conclusion (H2)
This Beef Enchilada Recipe is pure, satisfying comfort food—easy to prepare, full of flavor, and perfect for sharing. Whether you’re feeding a crowd or meal-prepping for the week, these enchiladas deliver on taste and convenience. Give them a try, leave a comment below, and don’t forget to explore my Chicken Enchiladas Verde for another fiesta favorite!
Beef Enchilada Recipe
Ingredients
- 1 pound 90% lean ground beef
- 1 small yellow onion, finely diced about ¾ cup
- 2 cloves garlic, minced use jarred garlic in a pinch
- 1 bell pepper diced any color; sweet red adds a pop
- 1 (14-oz) can diced tomatoes, drained or 1½ cups fresh
- 2 tablespoons chili powder adjust for heat level
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 8–10 corn tortillas 6-inch; warm on a griddle for pliability
- 2 cups enchilada sauce recipe below or your favorite store-bought
- 1½ cups shredded Monterey Jack or cheddar cheese plus extra for topping
- Fresh cilantro, chopped for garnish
- Sour cream or Greek yogurt for serving
Instructions
- In a large skillet over medium-high heat, cook ground beef, onion, and garlic until beef is no longer pink. Drain excess fat if needed.
- Stir in bell pepper, drained tomatoes, chili powder, cumin, oregano, salt and pepper. Cook 3–4 minutes until peppers soften and spices bloom.
- Pour in 1 cup enchilada sauce, reduce heat, and let the filling simmer for 5 minutes—this melds the flavors.
- Wrap tortillas in a damp paper towel and microwave 30 seconds so they don’t crack when you roll them.
- Spread ½ cup sauce on the bottom of a 9×13-inch baking dish. Spoon ½ cup beef mixture into each tortilla, roll up snugly, and place seam-side down in the dish.
- Drizzle remaining sauce over the rolled enchiladas, sprinkle with cheese, and cover loosely with foil. Bake at 375°F for 20 minutes, then uncover and bake 5–7 more minutes until cheese is melted and bubbly.
- Let cool for 5 minutes, then sprinkle with cilantro and serve with sour cream or Greek yogurt on the side.
