These homemade beef enchiladas are generously seasoned for a rich and bold flavor that your entire family will love! This saucy, cheesy, and savory meal is perfect for any occasion! Even better, you can use homemade enchilada sauce to take the flavor to the next level!
Easy Beef Enchiladas
This Tex-Mex-inspired recipe is loaded with a variety of spices, beans, and ground beef for a savory and unforgettable meal! Don’t let the long ingredient list fool you, this recipe is easy to make!
From start to finish, this meal will be ready to enjoy in only 45 minutes! So you can use this recipe any day of the week, even on a busy weeknight.
Jump to:
- Easy Beef Enchiladas
- 🥘 Ingredients
- 🔪 How To Make Beef Enchiladas
- 💭 Angela's Pro Tips & Recipe Notes
- 🥡 Storing & Reheating
- ❓ Can You Make Beef Enchiladas Ahead Of Time?
- ❓ Can I Make Beef Enchiladas With Corn Tortillas?
- ❓ What Is Enchilada Sauce?
- 🍴 More Delicious Mexican Recipes!
- 📖 Recipe Card
- 💬 Comments & Reviews
🥘 Ingredients
While this recipe does have a long list of ingredients, don’t worry! All of these items are common pantry staples that can be found at any grocery store if you don’t already have them!
Enchilada Seasoning
- Onion Powder – ½ teaspoon of onion powder.
- Garlic Powder – ½ teaspoon of garlic powder.
- Chili Powder – ½ teaspoon of chili powder.
- Cayenne Pepper – ½ teaspoon of cayenne pepper (or less depending on your preference).
- Cumin – ½ tablespoon of cumin.
- Paprika – ½ tablespoon of paprika.
- Oregano – ½ tablespoon of oregano.
Beef Enchilada Filling
- Olive Oil – 1 tablespoon of extra virgin olive oil.
- Yellow Onion – ½ cup of finely diced yellow onion (or white onion).
- Garlic – 1 teaspoon of minced garlic (about 1 clove).
- Ground Beef – 1 pound of ground beef (I used 80/20 ground chuck).
- Refried Beans – 15.25 ounces of refried beans (try my homemade refried black beans recipe or use 1 15.25 ounce can).
- Black Beans – 16 ounces of black beans (1 16-ounce can, drained).
- Green Chiles – 4 ounces of diced green chiles (do not drain).
- Salt & Pepper – ¼ teaspoon of both salt & pepper, adjusted to taste.
Enchiladas
- Red Enchilada Sauce – 28 ounces of red enchilada sauce (see recipe, or use 1 28-ounce can - *see note).
- Flour Tortillas – 8 flour tortillas (try my homemade tortilla recipe or use the large burrito size tortillas).
- Monterey Jack – 1½ cups of freshly grated Monterey Jack cheese (or cheddar).
- Fresh Cilantro – Chopped fresh cilantro (optional for garnish).
*Be sure to see the recipe card below for ingredients, amounts, & instructions!*
🔪 How To Make Beef Enchiladas
This beef enchilada recipe may have a few steps to it, but none of them are difficult! All you will need is a skillet, a cheese grater, and a 9x13 baking dish!
One batch of this recipe makes 8 servings, so it is enough for the whole family to enjoy! Enchilada recipes are one of my favorite 'plannedover' meals that you can reheat for multiple dinners too!
Make The Beef Enchilada Filling
- Preheat and combine enchilada seasoning. To begin, preheat your oven to 350°F (175°C) and then combine ½ teaspoon each of onion powder, garlic powder, chili powder, and cayenne pepper, ½ tablespoon each of cumin, oregano, and paprika and set aside for later.
- Saute onion and garlic. Heat the 1 tablespoon of olive oil in a large skillet over high heat. Once hot and simmering, add ½ cup of yellow onion and 1 teaspoon of minced garlic and saute until fragrant, about 2 minutes. Add the diced green chiles and stir to combine.
- Brown the beef. Next, add the 1 pound of ground beef to the skillet and brown for 3 minutes, breaking it up as it cooks. After 3 minutes, add the spice mix and cook for an additional 2 minutes or until no longer pink.
- Finish the filling. Add the 15.25 ounces of refried beans, 16 ounces of black beans, 4 ounces of diced green chiles (with juices, do not drain), and ¼ cup of enchilada sauce to the skillet. Season with salt and pepper to taste. Stir to combine and cook for 2 minutes, then remove from heat and set aside.
Assemble & Bake The Beef Enchiladas
- Prepare baking dish. First, add a thin layer of enchilada sauce to the bottom of a 9x13 baking dish (this keeps the enchiladas from sliding).
- Fill and roll tortillas. Lay the 8 flour tortillas out flat before adding filling to the lower ⅓ of the tortilla. Next, gently roll it up and place it in your prepared baking dish with the open edge of the tortilla facing downwards. Repeat with the remaining tortillas.
- Top the enchiladas. Once all of the tortillas are filled, rolled, and placed in the baking dish, pour the remaining sauce over the enchiladas. Sprinkle the 1½ cups of Monterey Jack cheese evenly over the top and cover it with foil.
- Bake. Bake at 350°F (175°C) for 10-15 minutes, then remove from the oven and serve while hot. Garnish with fresh cilantro, if desired.
For a complete Tex-Mex-inspired dinner, add a side of Mexican rice! You can also add on some hatch chile guacamole with a big bowl of tortilla chips! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- One batch of my quick and easy red enchilada sauce recipe makes about 20 ounces, or 2½ cups, which should suffice for this recipe. If you like your enchiladas saucy, you may want to make 1½ batches of enchilada sauce.
- If the refried beans are extra thick and do not thin out after being added to the skillet, you can add a splash of water, beef broth, or enchilada sauce.
- To keep your tortillas from being stiff or tearing when you roll them, wrap a stack of them in a wet paper towel and pop them in the microwave for 30 seconds - 1 minute. Warm tortillas are easier to roll. (I suggest heating your flour tortillas anyway for easily rolling enchiladas.)
- More tasty enchilada toppings to add after serving include red salsa, sour cream, shredded lettuce, pico de gallo, diced tomatoes, or diced avocado.
🥡 Storing & Reheating
Enchiladas can be kept in the refrigerator for up to 5 days when stored in an airtight container or in a container that has been tightly wrapped with plastic wrap or aluminum foil.
Store cooled leftovers in a freezer-safe container and freeze for up to 3 months. Make sure to use a tight-fitting lid or wrap the container in plastic wrap or heavy-duty aluminum foil.
You can also freeze some extra enchilada sauce separately to use when you reheat your enchiladas. Thaw overnight in the fridge before reheating and drain any excess liquid off.
Reheating Beef Enchiladas
Transfer your enchiladas to a baking dish and add any additional sauce or cheese you desire. Bake, uncovered, for 25 minutes at 350°F (175°C).
❓ Can You Make Beef Enchiladas Ahead Of Time?
Yes! Making these beef enchiladas in advance is a great way to take some stress off of your busy day! You can assemble the entire dish and keep it in the fridge for up to one day before baking it.
Additionally, you can freeze the entire dish for up to two months! Just let it thaw out overnight before baking it.
❓ Can I Make Beef Enchiladas With Corn Tortillas?
You can use both flour or corn tortillas for this beef enchiladas recipe! So, choose your favorite kind and get started! *Obviously, you'd need more corn tortillas since they're smaller.
❓ What Is Enchilada Sauce?
Enchilada sauce is a broth, tomato, and oil-based sauce that uses jalapeno, garlic powder, onion powder, chili powder, paprika, and cumin to add some heat and flavor! These dried spices are usually sautéed in oil before adding broth and thickening up the savory sauce.
🍴 More Delicious Mexican Recipes!
- Mexican Cornbread Casserole
- Ground Beef Mexican Casserole
- Picadillo Mexicano
- Mexican Corn Fritters
- Carne Asada
- Elotes
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📖 Recipe Card
Beef Enchiladas
Ingredients
Enchilada Seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ tsp cayenne pepper (or less, to your preference)
- ½ tablespoon cumin
- ½ tablespoon paprika
- ½ Tbsp oregano
Beef Enchiladas Filling
- 1 tablespoon olive oil (extra virgin)
- ½ cup yellow onion (finely diced, or white onion)
- 1 teaspoon garlic (minced, about 1 clove)
- 1 lb ground beef (I used 80/20 ground chuck)
- 15.25 oz refried beans (1 15.25-ounce can)
- 16 oz black beans (1 16-ounce can, drained)
- 4 oz diced green chiles (do not drain)
- ¼ teaspoon each, salt & pepper (to taste)
Enchiladas
- 28 oz red enchilada sauce (see recipe, or 1 28-ounce can - *see note)
- 8 flour tortillas (the large burrito size tortillas)
- 1 ½ cups Monterey Jack (freshly grated, or cheddar)
- fresh cilantro (chopped, optional for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Beef Filling
- Preheat your oven to 350°F (175°C) then combine all spice mix ingredients and set aside for later.
- Meanwhile, heat the olive oil in a large skillet or frying pan over high heat. Once hot and shimmering, add the onion and garlic and saute until fragrant, about 2 minutes. Add the diced green chiles and stir to combine.
- Add the ground beef to the skillet and brown for 3 minutes, using a wooden spoon or spatula to break it up as it cooks. After 3 minutes, add the spice mix and cook for an additional 2 minutes or until no pink remains.
- Add the refried beans, black beans, and green chiles (with juices, do not drain) and ¼ cup of enchilada sauce to the skillet. Season with salt & pepper to taste. Stir to combine and cook for 2 minutes, then remove from heat and set aside.
Enchiladas
- Add a thin layer of enchilada sauce to the bottom of a 9x13 baking dish (this keeps the enchiladas from sliding).
- Lay the tortillas out flat before you and add filling to the lower ⅓ of the tortilla. Gently roll it up and place it in your prepared baking dish with the 'seam' or open edge of the tortilla facing downwards. Repeat with remaining tortillas.
- Once all tortillas are filled, rolled, and placed in the baking dish, pour the remaining sauce over the enchiladas. Sprinkle the cheese evenly over the top and cover with foil.
- Bake at 350°F (175°C) for 10-15 minutes, then remove from the oven and serve while hot. Garnish with fresh cilantro, if desired.
Notes
- One batch of my quick and easy red enchilada sauce recipe makes about 20 oz, which should suffice for this recipe. If you like your enchiladas saucy, you may want to make 1 ½ batches of enchilada sauce.
- If the refried beans are extra thick and do not thin out after being added to the skillet, you may add a splash of water.
- If your tortillas are stiff or tearing when you roll them, wrap a stack of them in a wet paper towel and pop them in the microwave for 30 seconds - 1 minute. Warm tortillas are easier to roll. *I suggest heating your flour tortillas anyway for easily rolling enchiladas.
- More tasty enchilada toppings to add after serving include: red salsa, sour cream, shredded lettuce, pico de gallo, diced tomatoes, or diced avocado.
- To store: Enchiladas can be kept in the refrigerator for up to 5 days when stored in an airtight container or in a container that has been tightly wrapped with plastic wrap or foil.
- To freeze: Store cooled leftovers in a freezer-safe container and freeze for up to 3 months. Make sure to use a tight-fitting lid or wrap the container in plastic wrap. You can also freeze some extra enchilada sauce separately to use when you reheat your enchiladas. Thaw overnight in the fridge before reheating and drain any excess liquid off.
- To reheat: Transfer your enchiladas to a baking dish and add any additional sauce or cheese you desire. Bake, uncovered, for 25 minutes at 350°F (175°C).
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