Beef Enchiladas

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Beef Enchiladas -- easy to make, and MUY delicioso! |

Big news, friends:


Finally, I know.  I’ve been avoiding it for a few months now.  New social networks always tend to give me anxiety.  But after spending a day from John and Dana from Minimalist Baker this past weekend in Portland, who expertly walked me through a tutorial on all things snappy, I finally decided to bite the bullet and start snapchatting.  Or snapping?  Chatting?  Story-ing?  …?

Clearly, I still have much to learn about the latest and greatest new social media network.

If you happen to be snapchatting as well, come find me at gimmesomeoven, where on Wednesday I snapped all about making and photographing these enchiladas on a rainy Kansas City day.  Readers have been emailing me asking for a ground beef enchilada recipe ever since I shared my recipes for the (humbly-named) Best Chicken Enchiladas Ever and my Homemade Red Enchilada Sauce.  I have admitted here before that I’m not a big fan of ground beef, but I’m always a fan of reader requests.

So for all of you hamburger-lovers out there, this one’s for you!

Beef Enchiladas -- easy to make, and MUY delicioso! |

I brought along a pan of these to my small group on Wednesday night, who were more than happy to help me taste-test and then take home the leftovers.  And they got the thumbs up!

Red Enchilada Sauce |

As with all of my red enchilada recipes on the blog, these are of course also made with my favorite homemade enchilada sauce.  If you’ve never made it before, it’s a must.  Incredibly easy to make, incredibly good, and incredibly essential to this recipe.  Store-bought sauces just aren’t the same.

Beef Enchiladas -- easy to make, and MUY delicioso! |

The other key to the recipe is lots of lean ground beef.  I like to mix beans into my enchiladas for extra protein, so I added some kidney beans (which seem to go well with beef), but you could also sub in black beans or nix them entirely.  Saute in some onions and green chiles as well, and then portion the mixture into some soft flour tortillas with lots of cheese and extra sauce.
Beef Enchiladas -- easy to make, and MUY delicioso! |

Pour any leftover sauce on top.

Beef Enchiladas -- easy to make, and MUY delicioso! |

And then bake them up to warm, melted cheesy, enchilada-y perfection.  Seriously, the sauce gives them the best flavor.  And they’re the perfect comfort food meal for any day you’re craving Mexican.  (Oh, and bonus, they also freeze well!)

Hope you enjoy ’em!


Beef Enchiladas

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x


This beef enchiladas recipe is made with a delicious (and easy!) homemade red enchilada sauce, and it’s guaranteed to be a crowd-pleaser!



  • 1.5 pounds lean ground beef
  • salt and pepper
  • 1 small white onion, peeled and diced
  • 1 (4-ounce) can diced green chiles
  • 1 (15.5 ounce) can black beans or lentils, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
  • (optional: 1/4 cup chopped fresh cilantro)


  1. Heat oven to 350°F.  Grease a 9 x 13-inch baking pan with cooking spray.  Set aside.
  2. Cook the ground beef in a large saute pan over medium-high heat until it is browned and completely cooked through, using a spatula to break up the beef into small pieces as it cooks.  Using a slotted spoon, transfer the beef to a separate bowl and set aside.  Reserve 1 tablespoon of the remaining grease, and discard the rest.
  3. Add the onion to saute pan and cook for 5 minutes (in the reserved 1 tablespoon of grease) until is is soft and translucent.  Stir in the green chiles and beans, and cook for 1 minute to warm, stirring occasionally.  Remove pan from heat, and stir the ground beef and 1/4 cup enchilada sauce into the onion mixture until combined.  Set aside.
  4. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, ground beef mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Portion about 1/8th of the ground beef mixture and spread it in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in the prepared baking dish. Repeat with the remaining ingredients.  Spread any of the remaining enchilada sauce on top of the tortillas, then sprinkle the remaining shredded cheese on top.
  5. Bake uncovered for 20 minutes.  Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.

Beef Enchiladas -- easy to make, and MUY delicioso! |

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158 comments on “Beef Enchiladas”

  1. This was a great dinner! My family enjoyed 😀

  2. This has become one of our family’s favorite meals. We use the homemade red sauce. They prefer that over the green.

  3. I used baked jalapenos instead of canned chilies for more heat. Great recipe, fast and easy. Thank you!

  4. Do you have a recipe for shredded beef enchiladas? And, maybe you can do the beef in a crock pot or insta pot?

  5. Best enchiladas ever, better than many restaurants! I only had a pound of ground beef and 7 tortillas on hand so that’s what I used but it still made plenty. I also used shredded Colby jack because that’s what I had and I feel like it melts better than the Mexican cheese blends I have tried. These are very filling, one with a side of rice and salad was a great meal so I think it would be good for a crowd. I will make these regularly for sure!

  6. I accidentally got corn tortillas, ended up with 11 smaller enchiladas. Didn’t look anything like the photo but those flavors were amazing! I made the enchilada sauce from scratch which I highly recommend! I didn’t have enough chili powder so used a mix of chili, paprika, and chipotle with a dash of cayenne. I love your recipes and this was another great one! When I’m looking for something specific and I see your site has one I usually try that one first.

  7. This recipe is a keeper! I have made it probably 3 times now. I make the enchilada sauce from scratch as recommended. I like that you can control the spiciness. I usually do 2-3 T of chili powder. We usually have leftovers – which is a treat for lunch over the next few days! I have served this when my boys have sleepovers and all the kids love it. Thank you for sharing your recipe with us!

  8. I made these last year for a teacher’s appreciation luncheon and they went NUTS over them. My friends works there and said everyone was raving about it the next day. I am making them again to take on our vacation to the cape next week…I’m freezing and cooking at our rental house. I also wanted to say thanks so much for making the handy feature to double the recipe! It makes things so easy to double or triple a recipe with no math…a big plus for me haha. Thanks again for an awesome recipe. Love this website.

  9. I admit – haven’t done these ground beef ones yet; HOWEVER, did make the chicken version. My Five Stars are for the sauce. A while back, I was preparing to make some chicken enchiladas and happened to actually taste the canned sauce (never did that the several times I had made them before for some odd reason)…[email protected]#? The canned sauce had ABSOLUTELY NO taste at all! I’m going to try these beef ones next week, but thought I should pay respect to your enchilada sauce recipe. Great recipe that any person can easily “tweek” for their particular palate, and actually compliments a Mexican dish, rather than just simply adding color – which is all the canned stuff does, really. Thank You Very Much.