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Beef Enchiladas

This Ground Beef Enchilada recipe is exploding with authentic Mexican flavor that will have you and your entire family drooling. These Beef Enchiladas are easy, cheesy, comforting and wonderfully saucy loaded with juicy ground beef, two cheeses and the BEST homemade red enchilada sauce. The sauce elevates these Ground Beef Enchiladas above any you’ve ever made or tasted before – you will never go back to store bought sauce again! (Of course, if you’re running low on time you can use store-bought.) This Beef Enchilada recipe is always a crowd-pleaser, can be prepped in the morning and baked at night, made in mass quantities, and/or frozen for later for the ultimate make-ahead dinner. It also makes terrific leftovers – even with eggs for breakfast! Get ready for the best Beef Enchilada recipe of your life!
Course Main Dish
Cuisine Mexican
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 servings

Ingredients

Garnishes (Optional)

Instructions

  • Preheat oven to 350°F. Prepare enchilada sauce according to recipe directions (click on “enchilada sauce” in the ingredients).
  • If using corn tortillas: (This flash frying is optional but recommended, see Notes for microwave option). Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas.
  • Brown beef and onions in a large skillet over medium heat, adding bouillon and all seasonings while breaking up meat. Once cooked, stir in 1/2 cup enchilada sauce, green chilies and black beans. Set aside to cool a few minutes then stir in 1 cup Monterrey Jack and 1 cup cheddar; set aside.
  • Spread 1/2 cup enchilada sauce on the bottom of a lightly greased 9x13 baking dish (layer will be thin). Fill each tortilla with a generous amount of filling (about a heaping 1/2 cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas. Top enchiladas evenly with remaining Enchilada Sauce followed by remaining cheeses.
  • Cover tightly with foil and bake enchiladas at 350 degrees for 30-35 minutes, or until bubbly and cheese is melted. Sprinkle with chopped cilantro and other desired toppings; serve with sour cream or Greek yogurt.

Notes

HELPFUL TIPS 

  • How to Microwave Tortillas:  Flash frying the tortillas gives them texture, prevents them from tearing and enhances the flavor. You can microwave the tortillas instead but it's not as foolproof. To microwave corn tortillas, work in 2 batches. Place 6 tortillas on a microwave safe plate, cover with a moist paper towel and microwave 40 to 60 seconds so they are warm and pliable. Fill and roll tortillas while they're still warm then repeat with remaining tortillas.
  • Frozen beef.  I always stock ground beef in my freezer and it’s a huge time/last-minute-dinner saver!  I like to purchase the 6-pound package of ground beef from Costco then portion the beef into 1-pound sections then transfer to sealable sandwich bags and freeze.  Now you’re ready to make this Beef Enchilada recipe at a moment’s notice!
  • Flour or corn tortillas. You are welcome to use flour or corn tortillas.  If you choose corn, see my section in the post on preventing corn tortillas from tearing.
  • Use homemade enchilada sauce.  Your enchiladas are only as good as the sauce, so start with the BEST enchilada sauce – you will not be sorry!
  • Customize heat.  If you don’t love heat, then omit the cayenne pepper from the enchilada sauce. Once the sauce is done, you can taste and add it back in if you wish.
  • INTERNATIONAL WARNING:  American Chili powder is a blend of chilies, cumin, garlic powder, and herbs with a ratio of one-part cayenne to seven parts the other spices.  Chili powders sold in other parts of the world, however, are 100% cayenne pepper and 8X hotter than chili powder! So, please use American-style chili powder to make this recipe or your mouth will be on FIRE!
  • Don’t skip cocoa!  The sugar, cocoa powder and the cinnamon in the homemade enchilada sauce simulate Mexican chocolate and add an authentic mole flair - please don’t skip them for the tastiest results!
  • Control consistency.  For a thicker enchilada sauce, simmer the sauce longer to reduce and thicken.  If you want thinner sauce, simply don’t simmer the sauce as long.  If your enchilada sauce has thickened too much while you make the filling, simply stir in chicken broth or water a little at a time until it reaches the desired consistency.
  • Customize enchiladas.  You can customize your Ground Beef Enchiladas with any vegetables you like (see ideas to follow).  You can also add other favorite add-ins such as jalapenos, olives, black beans, etc.

PREP AHEAD

You can prep the enchiladas in stages  - one or all of the following:
  • Make enchilada sauce: prepare a batch of enchilada sauce according to recipe directions. Keep in an airtight container for up to one week. When ready to use, add to a skillet and gently warm with a little Beef broth in order to thin to desired consistency.
  • Make filling: brown the beef and mix in all the filling ingredients so you’re ready for super quick assembly.
  • Roll tortillas:   fill and roll tortillas but don't top with enchilada sauce.

MAKE AHEAD

Yes! You can make these Ground Beef Enchiladas ahead of time for an easy bake and serve dinner!  If you are purposefully making ahead, I highly suggest toasting your flour tortillas or using corn tortillas OR assembling the enchiladas without the enchilada sauce then pouring the sauce over top when read to bake.
  • Prepare enchiladas according to directions but DON’T top with enchilada  sauce – keep  enchilada sauce in a separate airtight container in the  refrigerator.  Cover enchiladas tightly with foil and refrigerate for up to 24 hours.
  • When ready to cook, thin enchilada sauce if needed by stirring in some water or broth then pouring over enchiladas.
  • Bake enchiladas, covered, at 350 degrees F covered in foil for 45 minutes, or until cheese is melted and the enchiladas are completely heated through.
  • You can also prep all of your toppings ahead of time by chopping and storing in airtight containers or baggies.  The guacamole (if using) will keep for up to a day without changing color very much – just make sure to press a piece of plastic wrap directly against the surface of the guac to prevent oxidation.

HOW TO FREEZE

These Beef Enchiladas freeze very well, however, I suggest holding the sauce and cheese and freezing it separately from the assembled enchiladas for best results.  This isn’t a must, but it does help the tortillas from becoming soggy.
  1. Assemble enchiladas up to the point of adding the enchilada sauce.
  2. Wrap the pan tightly in plastic wrap a couple times then cover with foil. Freeze enchilada sauce in a separate airtight container.
  3. Label and freeze for up to three months.
  4. When ready to eat, let enchiladas defrost in the fridge overnight.
  5. Add sauce, followed by cheese.  Cover and bake at 350 degrees for 45 minutes.  Remove foil and continue to bake for an additional 5-10 minutes or completely heated through.