This Easy Beef Enchilada Recipe is seasoned ground beef, enchilada sauce, beans, onions, and chiles wrapped in flour tortillas with cheese, topped with more sauce and cheese. After baking until golden and bubbly, garnish your enchilada with flavorful options like cilantro, diced tomatoes, and sour cream. It’s a delicious Mexican-inspired meal that is easy to prepare and sure to satisfy! I also have Chicken Enchiladas you will love!
Ingredients & Substitutions
Meat: The enchiladas are made with ground beef. However, you could easily substitute ground turkey or chicken if preferred.
Beans: Be sure to rinse and drain black beans before using them in the recipe. If you don’t have black beans, try the dish with kidney beans or pinto beans.
Taco Seasoning: For the most flavor, make homemade taco seasoning. You will need 1/4 cup of it, or a little more than a packet if store-bought.
Cheese: I used a combination of Monterey Jack cheese and sharp cheddar cheese. Feel free to use any cheese combination you would prefer. Colby jack, pepper jack, or a Mexican cheese blend would all work well.
Enchilada Sauce: I have an easy enchilada sauce that would be delicious in this recipe. The store-bought sauce would also work. Please note that the enchilada sauce’s brand and quality will change this dish’s flavor.
Tortillas: Flour tortillas are your best choice when making tortillas. If you prefer corn tortillas, warm them before rolling them to prevent cracking.
Can I Assemble This Easy Beef Enchilada Recipe Ahead Of Time?
Yes! You can get these enchiladas assembled up to a couple of days before baking so they are ready to go when you are! But, wait until baking them before adding the cheese and enchilada sauce on top. Once assembled (but without cheese and sauce on top), cover the baking dish and keep it in the refrigerator for up to a day or two. When ready to bake, let the enchiladas come to room temperature as you preheat the oven. Then, top with the rest of the sauce and cheese. You can also freeze the assembled enchiladas in a freezer-safe dish for up to 2 months. Let them thaw in the refrigerator overnight before adding the cheese and sauce and baking.
How To Store Beef Enchiladas
To store leftover beef enchiladas, first, let them cool completely. Next, store them in an airtight container in the refrigerator. They will last up to 3-4 days. Reheat the enchiladas in the oven or microwave.
Can I Freeze Enchiladas?
Yes, Enchiladas freeze well after cooking. To freeze any leftovers, follow these steps:
- Allow the enchiladas to cool completely.
- Place them in a freezer-safe container, removing as much air as possible.
- Label and date the containers; enchiladas can be stored for up to three months in the freezer.
When you’re ready to enjoy the frozen enchiladas, let them thaw in the refrigerator overnight. Then, add some additional cheese on top before warming them in the oven for about 25 minutes at 350°F. If you are in a rush, you could also warm them up in the microwave.
Beef Enchilada Recipe
Ingredients
- 1 ½ pounds ground beef
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 1 cup (172 g) black beans, rinsed and drained
- 1 can (4 ounces) diced green chiles
- ¼ cup (30 g) taco seasoning
- 2 cups (226 g) Monterey Jack cheese, shredded, divided
- 2 cups (226 g) sharp cheddar cheese, shredded, divided
- 1 recipe enchilada sauce, or 1 can (20 ounces) store-bought, divided
- 8 large (8 inches each) flour tortillas
- cilantro, optional for garnish
- diced tomatoes, optional for garnish
- sour cream, optional for garnish
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- To a large skillet, add ground beef, onions, and garlic. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until the meat is no longer pink. Drain excess grease if necessary.
- Turn off the heat. Stir in the black beans, green chiles, and taco seasoning. Set aside.
- In a large bowl, combine the Monterey Jack cheese and cheddar cheese. Set aside.
Assembly
- Pour ½ cup of the enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly. Set aside.
- Working one at a time, spread 2 tablespoons of enchilada sauce over the surface of a tortilla. Spoon ½ cup of the beef mixture into the center. Top with ¼ cup of cheese mixture.
- Roll up the tortilla tightly. Place it seam-side down into the baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the tops of the filled tortillas. Then, top with the remaining cheese.
- Bake 30-33 minutes, or until bubbly and slightly crispy on the outside.
- Garnish with cilantro, diced tomatoes, and sour cream if desired. Serve warm.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
Simple and delicious! Even my picky eater at home loved these!
Elizabeth
Simple and delicious. I liked that there was enough taco seasoning added to taste it in the enchiladas. I will be making these at home.
Rachael
I love a good beef enchilada. The black beans and green chiles in the meat mixture add a lot to the dish. I love the two kinds of cheese on these as well as having cheese inside the enchilada.
Annabelle
These are a great option for dinner, especially if you have to feed a few people! Great flavor and really easy to make!
Selena
I love the flavor and cheesiness of this dish! Great to feed your family on a weeknight.
Bella
This is delicious. So meaty, flavorful and satisfying! Great for any weeknight dinner and it makes a good amount too!
Terrific recipe, now a regular game day request! I follow the recipe as is and it’s great!!!