Name: Beef Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lb. ground beef; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 (1 oz.) packet taco seasoning; 1 tablespoon tomato paste; 1 (4 oz.) can diced green chiles; 1 (15 oz.) can red enchilada sauce; 8 corn tortillas; 3 cups Mexican cheese blend, shredded and divided; Sour cream; Fresh cilantro; Pico de gallo; Diced avocado; Shredded lettuce; Sliced green onions; Chopped red onions; Cotija cheese; Hot sauce

If you’re on the hunt for a crowd-pleasing classic, this Beef Enchiladas Recipe is the one to try. It’s packed with savory beef, melty cheese, and topped with your favorite garnishes—perfect for a cozy dinner or even meal prep.

beef enchiladas - Two rolled enchiladas lie side by side on a white plate, each filled with a rich, dark brown meat mixture with visible small pieces of cooked onions and peppers spilling out at the front. The top of the enchiladas is covered with a layer of melted, golden cheese with some orange-red enchilada sauce peeking through. Fresh, chopped green cilantro is sprinkled generously over the cheese, adding a fresh touch of color. A silver fork rests on the plate behind the enchiladas, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Enchiladas Recipe
Top Tip
How to Serve Beef Enchiladas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Enchiladas Recipe

Why You'll Love This Recipe

I still remember the first time I made these beef enchiladas—they were a total hit with my family and quickly became a weekday staple. There’s something about that perfect combo of seasoned beef, soft tortillas, and gooey cheese that just hits the spot every single time.

Simple Ingredients: You probably already have most of these pantry staples, making it easy to whip up whenever cravings hit.
Customizable Filling: The beef mixture is flexible—add extra veggies or spices to match your mood and taste.
Cheesy & Comforting: The shredded Mexican cheese blend melts beautifully, giving each bite that irresistible creamy texture.
Meal Prep Friendly: You can make it ahead of time and bake just before serving, perfect for busy weeknights or entertaining.

beef enchiladas - The image shows a white baking dish filled with four rolled enchiladas placed side by side. Each enchilada is covered with a thick, bright orange-red sauce and melted cheese that is slightly golden and smooth in texture. Inside the enchiladas, you can see a rich, dark brown meat filling that looks moist and chunky. Fresh, chopped green cilantro is sprinkled evenly on top, adding a pop of color. The sauce inside the dish pools slightly around the bottom edges, giving a saucy and inviting look. The dish is sitting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this beef enchiladas recipe lies in combining hearty, savory flavors with simple, fresh ingredients. Each component plays a role, from the spices that season the beef to the cheese that pulls it all together.

beef enchiladas - Flat lay of fresh ground beef with a rich red tone, diced yellow onion showing crisp white and pale yellow layers, cloves of garlic with papery white skin, bright green diced chiles with a glossy texture, vibrant red tomato paste smoothed in a small dollop, a pile of shredded Mexican cheese blend with creamy white, orange, and yellow hues, ripe avocado halves revealing smooth pale green flesh and dark skin, fresh cilantro sprigs with delicate bright green leaves, and colorful pico de gallo with red tomatoes, green jalapeños, and white onions, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Ground beef: A classic protein choice that brings rich, meaty flavor and hearty texture.
Yellow onion: Adds a subtle sweetness and depth once sautéed.
Garlic: Just the right punch of aroma and taste to lift the filling.
Taco seasoning: A quick way to infuse complex Mexican-inspired spices without the hassle of measuring.
Tomato paste: Concentrated tomato flavor to add richness and a hint of tang.
Diced green chiles: Brings a smoky, slightly spicy kick that balances the beef.
Red enchilada sauce: Essential for that signature sauce-soaked flavor and a bit of tangy heat.
Corn tortillas: Authentic and naturally gluten-free, they hold up well when warmed and rolled.
Mexican cheese blend: Combines mild and sharp cheeses that melt smoothly and add creamy texture.
Toppings: Your choice of sour cream, fresh cilantro, diced avocado, and other fresh toppings bring brightness and contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this beef enchiladas recipe? You can easily tweak it to suit your taste buds or dietary needs. I love adding a little extra heat or swapping in some extra beans to stretch it further when guests come over.

Variation: For a smoky twist, I sometimes mix in crumbled chorizo with the ground beef—it adds layers of flavor that your guests will be talking about.
Vegetarian-friendly: Try replacing the beef with cooked black beans or sautéed mushrooms for a delicious meatless version.
Green enchilada sauce: Swap out the red sauce for green enchilada sauce for a fresh and tangy flavor profile.
Extra fillings: Feel free to bulk up your enchiladas with rice, corn, or refried beans for more texture and heartiness.

Step-by-Step: How I Make Beef Enchiladas Recipe

Step 1: Cook the Beef Filling

I start by browning the ground beef over medium-high heat until it’s nicely cooked through, then drain off any excess fat. This keeps the filling from getting greasy. Then, I sauté onions until soft and fragrant, adding the garlic just before the onions are done so nothing burns. Bringing back the beef, I stir in taco seasoning, tomato paste, and diced green chiles along with some water (following the seasoning packet directions). Simmering until most of the liquid evaporates helps concentrate those flavors. Give it a taste here and season with a bit of salt and pepper if needed—trust me, this step makes all the difference!

Step 2: Prep the Tortillas and Sauce

While the beef simmers, go ahead and gently warm your corn tortillas. I like to either toast them for about 30 seconds on each side in a dry pan or stack them and cover with a damp paper towel in the microwave for 20-30 seconds. This helps them soften and roll up without tearing—a little trick I’ve learned the hard way.

Step 3: Assemble the Enchiladas

Spread half a cup of enchilada sauce evenly at the bottom of your casserole dish to keep the enchiladas from sticking. Then spoon about ⅓ cup of the beef mixture in a line down the center of each tortilla. Sprinkle ¼ cup of shredded cheese over the beef, roll up tightly, and place seam side down in the dish. Repeat until all tortillas are filled and snugly lined up.

Step 4: Sauce, Cheese, and Bake

Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re generously coated. Then sprinkle the rest of the cheese over the top—it creates that irresistible golden crust once baked. Pop it in your preheated oven at 350°F and bake uncovered for about 20 minutes or until the cheese is melted and bubbly.

Step 5: Serve and Enjoy!

Once out of the oven, the smell alone will have you reaching for a plate and toppings. I love dolloping sour cream, fresh cilantro, and some diced avocado right on top. Grab your favorite hot sauce if you like a little extra kick, and get ready to indulge.

Top Tip

After making this beef enchiladas recipe countless times, these top tips are what have helped me nail it every single time. They’re little nuggets I wish I’d known earlier!

Warm Your Tortillas: Don’t skip warming your corn tortillas—it keeps them pliable and prevents breakage while rolling.
Drain Fat Thoroughly: I always drain the ground beef fat before continuing to avoid soggy enchiladas.
Adjust Seasonings: Taste your beef filling before assembling and tweak spice or salt levels to make sure it’s perfect.
Layer Sauce Generously: Be generous with the enchilada sauce on the bottom and top to keep everything moist and flavorful.

How to Serve Beef Enchiladas Recipe

Garnishes

I always pile on classic garnishes like cool sour cream and fresh cilantro for brightness, plus diced avocado for creaminess. I recommend a scoop of pico de gallo for a fresh zing and a sprinkle of cotija cheese to add a salty, crumbly texture. If you like a little heat, sliced green onions and hot sauce are fantastic.

Side Dishes

This beef enchiladas recipe pairs perfectly with simple sides like Mexican rice or refried beans. A crisp green salad or some grilled corn on the cob also balances the richness nicely. For a fun twist, try serving with a tangy slaw or pickled vegetables on the side.

Creative Ways to Present

For a festive dinner party, I like to bake individual enchiladas in small ramekins and top each with a sprig of fresh cilantro and a lime wedge. Another fun way is to stuff the filling into crispy tortilla cups and drizzle with enchilada sauce and cheese—perfect for casual gatherings or appetizers.

Make Ahead and Storage

Storing Leftovers

Leftover beef enchiladas keep wonderfully in the fridge for up to 3 days. I store them in an airtight container, and when ready to eat, reheating in the oven keeps the texture intact much better than a microwave.

Freezing

You can freeze this beef enchiladas recipe before baking by assembling them in a freezer-safe dish and covering tightly with foil and plastic wrap. Freeze for up to 2 months. When you want to enjoy, just thaw overnight in the fridge, then bake as usual.

Reheating

For best results, reheat in the oven at 350°F for 15-20 minutes or until heated through and the cheese is melty again. Cover with foil if the cheese starts browning too fast. This helps maintain that fresh-baked texture and flavor.

Frequently Asked Questions:

Can I make this beef enchiladas recipe ahead of time?

Absolutely! You can assemble the enchiladas the day before, cover tightly, and refrigerate. Then bake when you’re ready—it’s a great way to save time on busy days or for entertaining.

What type of cheese is best for beef enchiladas?

A Mexican cheese blend typically contains cheddar, Monterey Jack, and a few other mild cheeses that melt smoothly and provide great flavor. You can also use just Monterey Jack or a combination with mozzarella if preferred.

How do I prevent corn tortillas from tearing when rolling?

Warming the corn tortillas before filling and rolling is key. You can toast them briefly in a dry skillet or microwave them covered with a damp paper towel until soft and pliable. This prevents breakage and makes rolling easier.

Can I use flour tortillas instead of corn?

Yes, but corn tortillas are traditional and provide authentic flavor and texture. Flour tortillas are larger and softer but may make the dish less traditional and slightly doughier. If using flour tortillas, you might skip the warming step.

Final Thoughts

This beef enchiladas recipe holds a warm spot in my heart because it’s reliably delicious and brings people together around the table. I hope when you make it in your kitchen, it becomes a go-to comfort food for you, too. Don’t be afraid to make it your own—add your favorite extras and enjoy every cheesy, savory bite like a good friend just handed you a plate. You’re going to love it!