Gimme Some Oven

Beef Enchiladas

This post may contain affiliate links. Please read my disclosure policy.

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!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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! |

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

190 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!

    • Omg I made a Vegetarian version of this for my Family and they LOVED IT!!! The homemade enchilada sauce was Delicious!

      We subbed the beef for Veggie Crumble by Gardein.

  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 just made the home made red enchiladas sauce n my husband loves already, I’ll be making this for tomm dinner. Thank u 4 sharing ur recipes. The sauce is superb. ???

  9. I have never reviewed a recipe. I’m here to say this was AMAZING! I had searched through the comments to see if anyone tried it with thinly sliced steak, and no one had, so we just tried it. Yum!

  10. It was delicious. I adapted it to what was in my pantry. I used chili pinto beans and chicken bouillon cube to make the broth. I also added a little tomato paste to the sauce. I halved the chili power, but plan to up it to 3 tablespoons next time I make it. I also added fresh garlic. Thank you.

  11. 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.

  12. First time making beef enchiladas. The recipe was perfect and they were delicious! The red enchilada sauce is also a must. Will definitely be adding to our rotation!

  13. Awesome

  14. I guess I’ll just feed the beans to the dog?

  15. I made this recipe just as it is, I tend to want to add my own touch to a recipe but decided to leave it as is, and I have to say it was very good and the sauce recipe was awesome so much more flavor than store bought sauce. My company also enjoyed it very much, will be making this recipe again!

  16. 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)…Yuck!@#? 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.

  17. I am trying these today. I make the chicken enchiladas all the time. Instead of rolling individual tortillas I layer them like lasagna. just because they were not staying tightly tucked. Just as good and a little easier.

  18. I have made your enchiladas (chicken and beef) so many times. It’s a great recipe!!! Especially your sauce, I’m nearly a pro at it now . Thank you for sharing!

  19. So yum! I love your tip about lentils, as I have canned lentils and they were a nice change from black beans.

  20. Making this tonight (again) and my 28 yr. old son said, “please! Make extra! The brown sauce is the best!”

  21. This was easy, I used corn tortillas and 1 pound of cheese. Make the enchilada sauce also. Husband was impressed said they was really good. My first time to make them.. He said we gotta make sure we have all the ingredients on hand.

  22. Love this recipe! I’ve followed the recipe to a t a couple of times and the whole family enjoys them! Pretty quick and easy to make. The first time I used the suggested enchilada sauce recipe but I had to tweak it and it ended up being a lot of work so I just got store bought the second time and it was just as good.

  23. Today, I used your recipe to make ground beef enchiladas and of course, like most people, made small changes. I added roasted corn for a little bit of sweetness to go along with the heat. The kidney beans mixed well with the ground beef. The beef was moist and turned out just perfect.

    This recipe can be adapted depending on the meat or other ingredients on hand. I love it and will be using this recipe. Next step is to make ground turkey enchiladas.

    This certainly is a repeat recipe!

  24. Can you use refried beans in this recipe?

  25. I love this recipe for beef enchiladas, it is the best I’ve ever made and make the enchilada sauce because it is MUCH better than what you buy in the store. Thanks for this great recipe.

  26. My husband and I loved this recipe! I have one question though. I substituted corn tortillas instead of flour because my husband can’t have much flour. However, the corn tortillas fell apart as I tried to roll them. It didn’t affect the taste of course but we had to eat the enchiladas in bowls! Do you have any tricks for keeping this from happening, or is it just the price of using corn tortillas?

    • heat some oil in a pan over med to med-hot.With a set of tongs place a corn tortillia in the hot oil and make sure the oil covers it. Let it sizzle for a few seconds but don’t let it get crisp but bring it to where it begins to firm up. Drain on paper towels and when it is cool enough you roll up your enchiladas without the tortilla falling apart.

  27. I’m going to make these as a freezer meal for a family about to have a baby. If these are frozen, how long would you suggest cooking them. My thought is probably an hour, but if you have done it I would love any feedback!

  28. I made these, using flour and corn tortillas. Didn’t add the beans, but it did not detract from the recipe. They were delicious. The red sauce is lovely. Tastes very authentic. I will certainly make this recipe again.

  29. This is the very best enchilada recipe. If you follow the instructions, you can’t go wrong. The red sauce on this site is a must. My family loves them.

  30. This was an easy perfect recipe or a Sunday. I added corn . Thank you !!

  31. I’ve never tried or made enchilada sauce until I made yours and its so good, I have never tried another because I can’t believe anything else could be better ? I made these beef enchiladas, and added mushrooms, peppers, and a can of refried beans to stretch the meat. Also added some Chipotle in adobo in place of diced green chilies, so so so so good ?

  32. I found what looks like a great green enchilada sauce recipe on this site. But when I followed the link to some of the enchilada recipes, may jaw fell of. Enchiladas using flour tortillas? I walked out of a wannabe Mexican restraunt because they served me that. That’s pretty darn gringo there. Corn is the way to go with enchiladas.

  33. Delicious and quick!?

  34. Your red enchilada sauce is my go-to-every-time recipe ever since I discovered it a couple years ago. Seriously, I’ve used canned enchilada sauce since and it just does not compare! Now I’m making this recipe with it. It’s in the oven and it’s starting to smell pretty good!

    The only changes I made were, I didn’t have a can of diced green chilis so I diced up half a yellow bell pepper (would’ve used green but didn’t have one, oh well) to add with the onion, and I had left-over filling after filling/rolling the flour tortillas so I just added it as a layer on top then poured over the enchilada sauce & covered w/cheese. I’m betting that won’t hurt anything. :)

  35. Delicious!! I added some chopped green pepper and a little minced garlic

  36. Where does it sat to use broth and if so how much

  37. This recipe is always a hit in our home. I ran out of red onions, so I substituted the white portions of green onions. Also had to sub in sweet red peppers and added some finely chopped canned Chipotle peppers for some kick.

    This is a consistent winner and we make it at least every couple of weeks now.

  38. I have been making this for several occasions !!! Including my daughters 50th Birthday!!!This was during COVID!!! She wanted a meal from a local Mexican restaurant!! Could not do it!!!! So my granddaughter and I decided to surprise her with a Birthday party!!!
    I made this dish and everyone just Loved it!!! I just added a little cumin and tarragon to it!!!
    Referring to the beef enchiladas recipe!!!! Of course!!!❤️

  39. Does this recipe freeze well?