Why You’ll Love Beef Enchiladas Recipe
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It uses straightforward, everyday ingredients—no obscure items required.
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It’s hearty and comforting, ideal for a weeknight dinner.
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The corn tortillas and sauce work together to deliver traditional flavour and texture.
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You can customise toppings and fillings to suit your taste or dietary preferences.
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Both make‑ahead and reheating options are practical for busy households.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Beef filling
• Ground beef
• Yellow onion, diced
• Garlic, minced
• Taco seasoning
• Tomato paste
• Diced green chiles
Enchiladas
• Red enchilada sauce
• Corn tortillas
• Mexican cheese blend, shredded and divided
Toppings (optional)
• Sour cream
• Fresh cilantro
• Pico de gallo
• Diced avocado
• Shredded lettuce
• Sliced green onions
• Chopped red onions
• Cotija cheese or hot sauce
Directions
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Preheat the oven to 350 °F (about 175 °C).
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In a skillet over medium‑high heat, brown the ground beef until cooked through. Remove beef and drain excess fat.
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In the same skillet, sauté the diced onion until soft. Add the garlic and cook about 30 seconds more.
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Return the beef to the skillet, add the taco seasoning packet, tomato paste, diced green chiles, and the water called for by the seasoning packet. Simmer until most of the water has cooked off; taste and add salt/pepper if needed.
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Spread about ½ cup of the enchilada sauce evenly over the bottom of a 9×13 inch casserole dish.
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To assemble: Place ⅓ cup of the beef mixture in a line down the centre of each tortilla, top with about ¼ cup shredded cheese, roll tightly, and place seam‑side down in the casserole dish. Repeat with remaining tortillas (total 8).
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Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the remaining cheese over the top.
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Bake uncovered in the preheated oven for approximately 20 minutes, or until the cheese is melted and everything is hot.
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Remove from oven, top with your preferred toppings, and serve immediately.
Servings and timing
This recipe yields 4 servings (about 2 enchiladas per serving). Total time: approximately 45 minutes (10 minutes prep + 35 minutes cook).
Variations
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Use flour tortillas instead of corn if you prefer—but note they may be a bit softer/soggier.
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Experiment with different sauces: try a green enchilada sauce instead of red.
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Add extra fillings: refried beans, black beans, rice, or cooked chorizo can bulk it up.
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Spice it up by including jalapeños, chipotle chili powder, or extra chili seasoning in the beef mixture.
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For a lighter version: use lean ground beef or swap for ground turkey, reduce cheese or use a lighter cheese blend.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, place in the oven at 350 °F for about 10–15 minutes until heated through and cheese melts again. The tortillas may absorb more sauce and become softer when stored—so if you prefer firmer texture, reheat uncovered or crisp slightly in a skillet.
FAQs
What type of tortillas should I use?
Corn tortillas are recommended because they hold up better in sauce and maintain texture. While flour tortillas can be used, they may become softer and a bit more prone to sogginess.
Can I make the sauce from scratch?
Yes — you can substitute a homemade enchilada sauce for the store‑bought one. The recipe uses store‑bought for convenience but encourages using your go‑to sauce if you have one.
How can I prevent the corn tortillas from tearing when rolling?
Warm the tortillas first to make them more pliable: you can heat each 30 seconds per side in a dry pan, or stack them and microwave under a damp paper towel for 20‑30 seconds. This helps avoid cracking and tearing.
Can I prepare the enchiladas ahead of time?
Yes — you can assemble the dish up to the baking step, cover with foil, refrigerate, and then bake when ready. Be aware that the tortillas may absorb more sauce and become softer if stored assembled.
Is it okay to use leaner ground beef?
Absolutely. Using leaner meat means you’ll drain less fat after browning, which can help reduce greasiness and make the dish a bit lighter.
What sides pair well with beef enchiladas?
Traditional Tex‑Mex sides like refried beans, Mexican rice, a simple salad or a fresh slaw complement the dish nicely. Sour cream and a vinegar‑based hot sauce also offer a good contrast to the rich sauce and cheese.
Can I freeze leftover enchiladas?
Yes, you can freeze fully baked enchiladas. Wrap well and freeze for up to 2–3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven until hot throughout.
What if I want a vegetarian version?
Skip the beef and substitute with beans (black beans or pinto beans), cooked quinoa, or sautéed vegetables. Use the same sauce and tortilla assembly steps for a vegetarian friendly meal.
How can I make it gluten‑free?
Ensure the taco seasoning, enchilada sauce, and tortillas are certified gluten‑free. Many corn tortillas are naturally gluten‑free, but always check the packaging.
How can I make this spicier?
Add diced fresh jalapeños or chipotle chili powder into the beef mixture. You can also choose a hotter enchilada sauce or top with spicy salsa or hot sauce when serving.
Conclusion
This beef enchiladas recipe delivers a satisfying, flavour‑packed Tex‑Mex meal using familiar ingredients and straightforward steps. Whether you’re cooking for your family on a busy weeknight or prepping ahead for ease, it’s adaptable and quick enough for everyday. Customise the fillings, spiciness, and toppings to make it your own—and enjoy the warm, cheesy comfort of enchiladas done right.
Beef Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
These beef enchiladas are a hearty and flavorful Mexican-inspired dish made with seasoned ground beef, enchilada sauce, and melty cheese wrapped in soft tortillas and baked to perfection.
Ingredients
- 1 lb. ground beef
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz.) can red enchilada sauce, divided
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8 (8-inch) flour tortillas
- 2 cups shredded Mexican cheese blend, divided
- 1 tablespoon olive oil (for greasing the baking dish)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F.
- In a large skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes.
- Add the chopped onion and garlic, cooking until the onion softens, about 2-3 minutes.
- Stir in half of the enchilada sauce, chili powder, cumin, paprika, salt, and pepper. Simmer for 2-3 minutes. Remove from heat.
- Grease a 9×13 baking dish with olive oil and spread a few spoonfuls of the remaining enchilada sauce on the bottom.
- Spoon the beef mixture into each tortilla, sprinkle with cheese, then roll up and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas and top with the remaining cheese.
- Bake uncovered for 20-25 minutes, or until the cheese is bubbly and melted.
- Garnish with chopped cilantro and serve warm.
Notes
- You can use corn tortillas for a gluten-free version.
- Feel free to add beans or diced green chilies to the beef mixture for extra flavor and texture.
- Top with sour cream, avocado, or hot sauce for added flair.
- Leftovers keep well in the fridge for 2-3 days and reheat nicely in the microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 550
- Sugar: 5g
- Sodium: 1100mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
