Name: Beef Enchiladas Recipe
Prep time: 20 min
Cook time: 25 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 comforting, flavorful dinner that’s a family favorite, you’ve got to try this Beef Enchiladas Recipe. It’s loaded with savory beef, melty cheese, and a rich enchilada sauce that’ll have you coming back for seconds — or thirds! Stick with me, and I’ll walk you through every step to make this a total success in your kitchen.

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

There’s something about beef enchiladas that feels like a warm hug on a plate, and this recipe nails it every time. I remember making these for a casual dinner party, and everyone was blown away — it’s comfort food with a little festive flair. Plus, it’s straightforward enough to whip up any night of the week.

Flavor-packed beef filling: The combination of taco seasoning, tomato paste, and green chiles creates a juicy, savory filling you’ll adore.
Cheesy goodness: Using a Mexican cheese blend ensures melty, gooey perfection in every bite.
Easy assembly: Rolling and layering is a breeze, even if you’re new to enchiladas — I’ll share my best tips to keep those tortillas from tearing.
Customizable toppings: From creamy avocado to fresh cilantro, you get to dress these up just how you like.

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

The magic in this Beef Enchiladas Recipe comes down to simple, accessible ingredients that blend familiar Tex-Mex flavors with a little homemade charm. Here’s why I choose each one and how they help you nail this dish.

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: The hearty base that’s easy to brown and absorbs spices beautifully for rich flavor.
Yellow onion: Adds sweetness and depth once it’s softened — it’s the flavor base you don’t want to skip.
Garlic: A little goes a long way in bumping up the aroma and savory notes.
Taco seasoning: Perfectly balanced spices that save you time while delivering classic taco flavor.
Tomato paste: Gives body and a subtle tang that brightens the beef mixture.
Diced green chiles: Adds gentle heat and a nice texture contrast that wakes up each bite.
Red enchilada sauce: The soul of the dish, coating everything in that signature tangy, slightly smoky flavor.
Corn tortillas: Traditional and slightly chewy, they wrap the filling snugly and soak up sauce beautifully.
Mexican cheese blend: A combo of melty cheeses like Monterey Jack and cheddar that pulls it all together.
Fresh toppings: From sour cream to avocado, these give every bite a burst of freshness and texture.

📝

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 the things I love most about this Beef Enchiladas Recipe is how adaptable it is. I often tweak it depending on what’s in my fridge or my mood. You should feel free to make it your own too — that’s part of the fun!

Variation: Some nights, I mix in black beans or some cooked rice with the beef for extra heartiness, especially when feeding hungry teenagers or guests.
Green enchilada sauce swap: If you want to change up the flavor, try making these with a green sauce instead of the traditional red — it’s fresh and adds a nice tangy brightness.
Spice it up: For a little extra kick, I’ve added chipotle chili powder to the beef mixture — it brings in smoky heat without overwhelming the dish.

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

Step 1: Brown the Beef and Build Your Base

Start by heating a large skillet over medium-high heat. Add the ground beef and cook it until it’s nicely browned, breaking it up with a spoon as it cooks. Once done, drain off most of the fat to keep the filling from getting greasy, then set the beef aside.

In the same skillet, add a splash of oil and toss in the diced onion. Cook it gently until soft and translucent—about 4 minutes—then add the minced garlic, cooking for just 30 seconds until fragrant. This stage helps build a flavorful base for your filling.

Step 2: Combine Seasonings and Simmer

Return the beef to the pan, then stir in the taco seasoning packet, tomato paste, and diced green chiles. Add water according to the taco seasoning instructions—this usually means about ⅔ cup—to let everything simmer and thicken up. Cook until the liquid has reduced, giving you a thick, tasty filling. Don’t forget to taste and adjust salt and pepper here—sometimes it needs a pinch more!

Step 3: Prep Your Baking Dish and Tortillas

While your beef filling simmers, go ahead and preheat your oven to 350°F. Lightly grease a baking dish, then spread about half a cup of enchilada sauce evenly across the bottom to prevent sticking and add extra flavor.

If your corn tortillas feel brittle, here’s a trick: heat them in a dry skillet for 30 seconds each side or stack them with a damp paper towel and microwave for 20–30 seconds. Warm tortillas roll much easier without tearing.

Step 4: Assemble and Bake

Fill each tortilla with about ⅓ cup of the beef mixture and sprinkle roughly ¼ cup of cheese on top, then roll it up tightly and place seam-side down in the baking dish. Repeat with the rest of the tortillas.

Once all are nestled snugly, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese. Bake uncovered for 20 minutes until the cheese is bubbly and golden. You’ll want to keep an eye on it so it doesn’t overbrown—something I learned the hard way the first time!

Top Tip

After making this Beef Enchiladas Recipe several times, I’ve learned a few key tricks that really take it from good to amazing. Trust me, these little tips will save you frustration and elevate the flavors.

Make tortillas pliable: Always warm your corn tortillas before rolling to prevent cracking and tearing; it’s a small step that makes assembly much easier.
Drain fat carefully: Removing most—but not all—of the beef fat keeps the filling juicy but avoids grease pooling in the finished dish.
Layer with sauce under and over: Spreading sauce both on the baking dish and on top of the enchiladas keeps everything moist and infuses every bite with flavor.
Don’t overbake: Bake just until cheese melts and bubbles to avoid drying the enchiladas out.

How to Serve Beef Enchiladas Recipe

Garnishes

I love topping these enchiladas with a dollop of cool sour cream and a handful of fresh cilantro—it brightens the rich beef so nicely. Sometimes I add diced avocado or pico de gallo for a fresh, creamy contrast. If you like a bit of a bite, sliced green onions and a sprinkle of cotija cheese really punch up the flavor.

Side Dishes

When I serve this Beef Enchiladas Recipe, I usually throw together a simple side of Spanish rice and refried beans to complete the meal. A crisp green salad or Mexican street corn also pair beautifully if you want something lighter.

Creative Ways to Present

For special occasions, I’ve baked individual enchiladas in small ramekins (using smaller tortillas) for a cute, personalized presentation. I also love topping them with a drizzle of crema and a sprinkle of chopped radishes and jalapeños for an extra burst of color and texture.

Make Ahead and Storage

Storing Leftovers

Leftover enchiladas store wonderfully in an airtight container in the fridge for up to 3 days. I find that covering them tightly helps keep the tortillas soft instead of drying out overnight.

Freezing

I’ve frozen fully assembled, unbaked enchiladas by wrapping the dish tightly with foil and plastic wrap. They keep well for up to 2 months—just thaw overnight in the fridge before baking as usual. It’s a total time saver for busy weeks.

Reheating

To reheat, I usually pop leftover enchiladas in a 350°F oven covered with foil for about 15 minutes or until warmed through. This method helps maintain the melty cheese texture and keeps everything moist.

Frequently Asked Questions:

Can I use flour tortillas instead of corn?

Yes! Flour tortillas are softer and easier to roll if you find corn tortillas tricky, but corn gives a more authentic flavor and texture.

How spicy are the enchiladas?

This Beef Enchiladas Recipe has mild to medium heat because of the green chiles and taco seasoning. You can adjust spiciness by adding more chiles, hot sauce, or chili powder if you want more heat.

Can I make this recipe vegetarian?

Absolutely! Substitute the ground beef with sautéed mushrooms, black beans, or a meat substitute. The enchilada sauce and cheese work perfectly with these alternatives.

What’s the best way to make the tortillas soft and easy to roll?

Warming the corn tortillas in a dry skillet for about 30 seconds per side, or microwaving them covered with a damp paper towel, softens them and prevents cracking during rolling.

Final Thoughts

This Beef Enchiladas Recipe is one of those dishes that feels like a little celebration in your everyday routine — packed with flavor, easy to make, and perfect for sharing. I love how it brings everyone together around the table, and I hope you’ll feel the same joy making and enjoying it in your home. Don’t hesitate to experiment with toppings and sides, but also savor that classic combo of saucy beef and melted cheese. Trust me, once you master this recipe, it’ll become a go-to for busy weeknights and casual get-togethers alike.