This easy beef enchilada recipe is perfect for a weeknight dinner. I think this is a Tex-Mex style recipe and not necessarily super authentic. But it’s very easy to make, and it’s always a big hit at our house.
The ingredients are kept simple without sacrificing flavor. Ground beef seasoned with pinto beans, onions, and garlic. Everything is wrapped in tortillas and baked with enchilada sauce and cheese. I usually make the sauce myself, but you can also use store-bought enchilada sauce to make this meal even faster.
Related: Next, try the Verde Chicken Enchiladas and White Sauce Vegetable Enchiladas.
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Toppings like fresh cilantro, tomatoes, and avocado are also recommended. Or homemade salsa, salsa verde, guacamole, or pico de gallo. You can also add your favorite hot sauce or sour cream.
direction
If you’re making homemade red enchilada sauce, do this first.
Chop the onion and mince the garlic. In a frying pan or nonstick frying pan, fry the onions in a little oil over medium heat until they start to brown. Next, add the garlic and season with salt and pepper. Cook for another minute.
Add the ground beef to the pot and cook with the taco blend until no pink remains. Then add the (drained) beans and stir. Stir in half the cheese. It melts, making the filling easier to use when stuffing into tortillas.
Pour 1/3 of the enchilada sauce into a 9×13 casserole pan. Then roll up the filling inside the tortilla and place it seam side down in the pan. Once all the ingredients are rolled up and packed into the baking dish, pour the remaining sauce on top. Then sprinkle with cheese.
Bake in the oven at 350°F for 25-30 minutes. The edges will bubble and the cheese will melt and turn golden brown.
Serve hot with your favorite side or salsa.
Tips and Alternatives
- My family prefers flour tortillas most of the time, so that’s what I use when making this. However, you can also use corn tortillas instead. In that case, we recommend heating the filling in the microwave before rolling it. This will make it easier to bend and less likely to break while working. Don’t worry if your tortillas develop cracks. The sauce and cheese cover it, so it’s okay.
- I primarily use pinto beans, but you can also use other beans such as black beans or ranch style beans.
- I like a blend of sharp cheddar and Colby cheeses, but other cheeses like pepper jack or queso fresco work well too.
- I sometimes make smaller enchilada pots using this recipe. This usually means there is some stuffing left over. It goes well with tacos and nachos the next day.
- Enchiladas make great leftovers! Cover the pot with aluminum foil or place leftovers in an airtight container in the refrigerator for at least 3 days. Reheat in the microwave or oven.
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Tex-Mex enchiladas made with ground beef and beans.
Instructions
-
If you’re making homemade enchilada sauce, do this first.
-
Chop the onion and mince the garlic. In a frying pan or nonstick frying pan, fry the onions in a little oil until they start to brown. Next, add the garlic and season with salt and pepper. Cook for another minute.
-
Add the ground beef to the pot, add the taco seasoning and stir-fry until no longer pink. Then add the (drained) beans and stir. Stir in half the cheese. It melts, making the filling easier to use when stuffing into tortillas.
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Pour 1/3 of the enchilada sauce into a 9×13 casserole pan. Next, wrap the filling in a tortilla and place it in the pot. Once all the ingredients are rolled into a ball and packed into the pot, pour the remaining sauce over the top. Then sprinkle with cheese.Bake in the oven at 350°F for 25-30 minutes. The edges will bubble and the cheese will melt and turn golden brown.
Precautions
My family prefers flour tortillas most of the time, so that’s what I use when making this. However, you can also use corn tortillas instead. In that case, we recommend heating the filling in the microwave before rolling it. This will make it easier to bend and less likely to break while working. Don’t worry if your tortillas develop cracks. The sauce and cheese cover it, so it’s okay.
I primarily use pinto beans, but you can also use other beans such as black beans or ranch style beans.
I sometimes make smaller enchilada pots using this recipe. This usually means there is some stuffing left over. It goes well with tacos and nachos the next day.
Enchiladas make great leftovers! Cover the pot with aluminum foil or place leftovers in an airtight container in the refrigerator for at least 3 days. Reheat in the microwave or oven.
nutrition
Nutritional information table
enchilada
Amount per serving
% daily value*
*Percent daily intake is based on a 2000 calorie diet.
Note: Nutritional information was automatically calculated using Spoonacular for your convenience. We recommend using your own nutritional calculations if necessary.
Source: A Beautiful Mess – abeautifulmess.com
