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 craving a classic crowd-pleaser that's bursting with flavor and easy to put together, you've got to try this Beef Enchiladas Recipe. Tender ground beef, melty cheese, and that rich enchilada sauce come together perfectly to satisfy those Tex-Mex cravings. Let me show you how to make it just right!

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’ve made plenty of enchiladas over the years, but this Beef Enchiladas Recipe stands out because it’s so approachable and reliably delicious. The balance of flavors and textures hits the spot every time!

User-Friendly Ingredients: No confusing spices or hard-to-find items — just straightforward, accessible ingredients that come together beautifully.
Perfectly Balanced Beef Filling: The seasoned ground beef with green chiles adds a subtle kick and keeps things juicy without being overwhelming.
Cheesy Comfort: The melted Mexican cheese blend on top gives that classic creamy, gooey texture everyone loves.
Customizable: Whether you want to spice it up or keep it mild, you can tweak the recipe to fit your taste buds perfectly.

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

Each ingredient in this beef enchiladas recipe pulls its weight, combining traditional flavors with a practical twist. Here’s why I stick to these staples and a few notes on what makes them shine.

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: This is the foundation—choose 80/20 for great flavor with enough fat to keep it juicy.
Yellow onion: Adds sweetness and depth when sautéed just right; don’t skip this step!
Garlic: Just a couple of cloves bring incredible aroma and that signature savoriness.
Taco seasoning: Convenient spice mix that keeps seasoning consistent and flavorful.
Tomato paste: Concentrated umami that deepens the beef filling without watering it down.
Diced green chiles: Mild heat and freshness for that authentic Southwestern flair.
Red enchilada sauce: The star sauce that ties everything together with tang and savor.
Corn tortillas: Traditional, flexible once warmed, and perfect for rolling.
Mexican cheese blend: A melty mix of cheeses that gets beautifully bubbly.

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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 my favorite parts about this Beef Enchiladas Recipe is how easy it is to make it truly your own. Whether you're doubling up on the cheese or adding a few unexpected extras, there’s room to experiment and still end up with a comforting meal.

Variation: I sometimes swap half the ground beef with cooked chorizo for more spice and depth—it adds a smoky richness that’s irresistible.
Vegetarian twist: Try replacing beef with seasoned black beans and roasted vegetables for a hearty meatless version.
Spice it up: If you like it hot, add chipotle powder to the beef filling or use a spicier enchilada sauce.
Extra fillings: Refried beans or a spoonful of cooked rice inside the tortillas adds bulk and different textures.

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

Step 1: Brown the Beef Perfectly

Start by heating your skillet over medium-high heat and browning the ground beef. I like to break it apart with a wooden spoon so it cooks evenly and gets a nice golden crust. Once cooked through, drain any excess fat to keep the filling from being greasy—unless you’re using lean beef, then it’s less of an issue.

Step 2: Sauté Onions and Garlic

After removing the beef, add a bit of oil and sauté diced yellow onions in the same pan until soft and translucent. This slow stewing brings out their sweetness. Then toss in minced garlic and cook for just about 30 seconds to avoid bitter burnt garlic flavor.

Step 3: Season and Simmer the Filling

Return the browned beef to the pan and stir in the taco seasoning, tomato paste, and diced green chiles. Follow the taco seasoning packet for water amount, then let it simmer to thicken. Don’t rush this—give it time so all those flavors meld beautifully. Taste and adjust salt and pepper here.

Step 4: Prep the Casserole Dish & Tortillas

Spread half a cup of enchilada sauce at the bottom of your baking dish to keep those tortillas from sticking and kick off a flavorful base. If your corn tortillas feel brittle, warm them up slightly in a dry skillet or microwave with a damp paper towel to help them roll without tearing.

Step 5: Assemble the Enchiladas

Place about a third of a cup of the beef mixture down the center of each tortilla, then sprinkle a quarter cup of shredded cheese on top. Roll up tightly and lay each seam-side down in the dish — this keeps them from unrolling while baking.

Step 6: Layer Sauce and Cheese, Then Bake

Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the last cup of cheese on top—you want that gorgeous bubbly layer. Bake uncovered at 350°F for about 20 minutes, or until the cheese is perfectly melted and slightly golden on the edges. That smell filling your kitchen? Totally worth it.

Step 7: Serve Warm with Your Favorite Toppings

Once out of the oven, let the enchiladas rest a few minutes before digging in. Top with your go-to garnishes like sour cream or fresh cilantro for that fresh bright contrast to the rich sauce and cheese.

Top Tip

From countless batches, here are a few insights that transformed my enchiladas from good to downright crave-worthy every time I make them:

Warm Your Tortillas: Heating makes corn tortillas pliable and stops them from cracking or tearing when you roll them. I never skip this step—it saves a lot of frustration in assembly!
Simmer The Beef Filling Thoroughly: Don’t rush the simmering stage after adding spices, tomato paste, and green chiles. That extra cook time deepens the flavor and gives you tender, juicy beef that’s far from bland.
Layer Sauce and Cheese Generously: Don’t skimp on the sauce or cheese on top. It prevents dryness and creates that irresistible golden bubbly crown everyone loves.
Let it Rest Before Serving: Giving the baked enchiladas a few minutes to cool allows the filling to set slightly, so they hold together better when plating.

How to Serve Beef Enchiladas Recipe

Garnishes

I always keep it classic with a dollop of sour cream to balance the rich sauce, a sprinkle of chopped fresh cilantro for that pop of color, and pico de gallo for a juicy, zesty crunch. Sometimes I add diced avocado or cotija cheese to bring even more layers of texture and taste. These simple touches take the enchiladas from delicious to next-level.

Side Dishes

For sides, I love serving these with Spanish rice or refried beans to keep it traditional. A fresh simple green salad or Mexican street corn (elote) with lime and chili powder always pairs beautifully too, adding brightness and balance to the meal.

Creative Ways to Present

For a special occasion, I sometimes lay the rolled enchiladas side-by-side in a large cast-iron skillet, topping with lots of cheese and fresh jalapeño slices before baking. It’s perfect for family-style serving and makes a stunning presentation right from oven to table.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly cover leftovers with plastic wrap or foil and store them in the fridge. They keep well for 3-4 days and the flavors actually deepen overnight—making the next day’s lunch even better!

Freezing

I freeze whole pans of assembled enchiladas (before baking) all the time. Just wrap the dish tightly with foil and freeze for up to 3 months. When ready to eat, bake straight from frozen (adding extra time) or thaw overnight in the fridge first for evenly cooked results.

Reheating

To reheat leftovers, I cover the enchiladas with foil and warm them in a 325°F oven until heated through, usually about 15-20 minutes. This keeps the tortillas from drying out while melting the cheese nicely back on top.

Frequently Asked Questions:

Can I use flour tortillas instead of corn for this Beef Enchiladas Recipe?

Absolutely! Flour tortillas can be used if you prefer a softer, less traditional texture. Just warm them before rolling to prevent tearing.

What kind of cheese is best for beef enchiladas?

A Mexican cheese blend is ideal because it melts beautifully and combines the flavors of cheddar, Monterey Jack, and sometimes queso quesadilla. You can also use just Monterey Jack or cheddar, but the blend adds depth.

How do I keep my corn tortillas from tearing?

Warming tortillas in a dry pan or microwaving them wrapped in a damp paper towel makes them pliable and easier to roll without tearing. Corn tortillas are naturally more delicate, so this step is key.

Can I make the beef filling ahead of time?

Yes! The beef filling can be cooked a day ahead and refrigerated. Just rewarm it gently on the stove before assembling your enchiladas for a convenient, time-saving step.

Final Thoughts

This Beef Enchiladas Recipe is one of those dishes I come back to when I want hearty, satisfying comfort food without fussing over complicated steps or ingredients. It’s flavorful, family-friendly, and just downright delicious every time I make it. I'm really excited for you to try it and see how easily it becomes a staple in your kitchen too!