Gimme Some Oven

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!

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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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Recipe rating

189 comments on “Beef Enchiladas”

  1. I’m going to try these tonight. Wish me luck.

  2. Yummy ? and super easy!!

  3. I want to make this as a freezer meal, what would the directions be for this method?

  4. My family loved chips and Salsa. I haven’t made your sauce yet but I definitely intend to do so! My question is could you use it as a salsa for chips? I may make several recipes and can it!

    • I made these with canned enchilada sauce to save time but didn’t realize how quick and easy this recipe was! It was delicious and my husband was very excited to come home to these. I will definitely try the homemade sauce next time because I am sure it makes all of the difference. I will be saving this recipe as an easy, delicious weeknight meal!

  5. I made these Enchiladas tonight, I replaced the beans with brown rice. Used can of diced tomatoes & green chilies. I used taco seasoning on the hamburger. Let me tell ya they were delicious.

  6. This is so yummy and interesting beef enchiladas recipe. I tried this kind of recipe before but this is unique. Thx for sharing!

  7. I loved this recipe! However, I altered it slightly. Instead of greasing the pan, add about 1/3 of your enchilada sauce to the bottom of your pan. Also, season your meat with a traditional Mexican spice blend instead of adding any sauce to it.

  8. You are the only other person to make enchiladas like I do. I make my red sauce almost exactly like yours. We also prefer flour tortillas . I and everyone who has ever had my enchiladas Love Love Loves them. I think the secret is no tomatoes. We have tried them at alot of Mexican Restaurants and my family and friends like mine better. I have not made this recipe but can say that you should try these because they will be the best enchiladas you have ever had. I was so happy and excited to see this recipe.

  9. The sauce was definitely too spicy. I ended up throwing half away and topping with more broth. The enchiladas recipe was fantastic!!! I don’t think I’ve made this more than once in my life and I don’t recall it being so delicious. I did have some poblano peppers so I roasted them and added them to the beef. Came out awesome.

  10. Trying these as we speak!?

  11. I didn’t make it, but I did use it in a fanfiction, and it was really fun to write about, so there’s that. 5 stars because they fell in love more because of it.

  12. I made this recently for Taco Tuesday – I’m trying to expand from “just tacos”. It was quite tasty even with my adjustments. I omitted the green chiles because of my 10 y.o. I used about 3/4 can of black beans rinsed well and I mashed them with a fork while cooking in the ground beef to blend the textures. Even after adding the enchilada sauce, I did need to add more seasoning to the ground beef including abt 1/4 tsp of red pepper flakes (which I add in my regular taco meat) – personal preference. I made the enchilada sauce included in the recipe. It had a good flavor and was the perfect amount for the recipe as written. Oh, I only made 4 enchiladas for the 3 of us. I didn’t want left overs to get soggy. I used the meat mixture and some prepared queso sauce as nachos for my 10 y.o. the next day.

  13. This is my go
    to recipe. My grandkids love it, and the sauce is great! No changes on my end. Thank you.

  14. The red sauce is excellent- the beef prep is great- but when you make enchiladas with FLOUR tortillas, you lose people who are true Tex-Mex chefs.

  15. This is my usual recipe I use for beef enchiladas. I just recommend adding seasoning to the beef while cooking. I like to add minced garlic & cayenne. Also i would recommend putting the enchiladas in plain for 10 to 15 min for a little bit of a crunch since the sauce kinda makes it soggy.

  16. These were just wonderful! Loved them with lentils, also added sautéed diced green peppers with the onion. I’m for sure making these again!!

  17. Used two lbs ground sirloin, like lots of meat. Also black beans and 4 cups cheese. 2 tbsp hot chili powder with 2 tbsp. regular. Baked an extra 10 minutes for the extra meat and cheese. They were awesome. Makes a ton of enchiladas. 5 left over to freeze for me & the Mrs.

  18. I made one change that I would suggest to others. Rather than tortillas, I used egg roll wraps. I have used tortillas before and never liked the results.Maybe just me, but give it a try. Other than that, the recipe was very good.

  19. Hi Ali, What is the estimated protein ratio?

  20. I made this tonight. I chose not to use the green chilies or the black beans. Trying to make kid friendly and I personally don’t like beans. I added fajita seasoning. Also I am from south Louisiana. Diced about 1/8 bell pepper and mixed in.

  21. So yummy!! I used your recipe for enchilada sauce as well, and even my mom (who is so dang picky) went back for seconds. I only had small corn tortillas, so I layered it like a casserole and it worked great! Will definitely be making this again!

  22. I like putting sliced avocado on top after they are cooked.

  23. Delucious!! Made enchilada sauce from scratch! Delish!! This recipe is a keeper. Thanks!

  24. Enchiladas are made with corn tortillas. Otherwise you’re just making burritos.

    • I agree. Burritos or soft tacos. I use corn tortillas but the only problem is that the store bought ones only come in one small size. I started using the white corn Fiesta brand and they are slightly better than the yellow corn ones.

  25. Excellent! Top notch Saturday night meal for the family.

  26. 1st time I ever made these, any recipie. They are incredible. I also made your sauce which was also the best I’ve had. It’s a keeper.

  27. I’ve made this recipe twice, and it’s honestly been great each time. It’s so delicious and is my go to for enchiladas!

  28. Made these last Friday for company. They were outstanding. I also used the enchilada sauce recipe. Next time I would double that to have extra sauce. Everyone ranted about how good these were!

  29. Wonderful and flavorful dish.Easy prep! I made it for a family dinner and it was a big hit.

  30. Six enchiladas are in the oven. Two days ago I made chicken enchiladas with Vrede sauce and we loved them. It’s hard for me to cook spicy stuff because my wife doesn’t like things too spicy. Me, on the other hand, I like it when my scalp gets damp and sweat runs down my neck.
    I am sure they’ll be delicious. I made this recipe for the sauce, of which I sampled everything and it all tastes very good.
    I have lots of leftover ingredients.
    I only drained the frijoles a little. Why throw perfectly good food away?

  31. I love trying new recipes and tonight I found this! OMG! Delicious and even did the homemade enchilada sauce you posted. Will be a new staple for a long time.
    We used every thing exactly but we ended making 2 trays of 5 and froze one. Wife and I could barely finish 2 each.

    Thanks for showing us this recipe’

  32. Where is recipe for homemade red sauce?
    This sounds wonderful!

  33. The use of black beans in so many recipes seems to be a hipster trend. I just don’t care for beans in any of my foods. The only beans I really like are pintos or even limas slow cooked with plenty of my seasonings.

  34. These truly were the best enchiladas I’ve ever made. When I was making the sauce, some friends stopped by so it simmered for about an hour instead of 15 minutes . And I used flour tortillas. The sauce is what takes these to the next level!

  35. Delicious! Made as directed (with 2 lbs ground beef, 1 drained can of mild Rotel in place of green chilies I didn’t have on hand, and red kidney beans in place of black beans) including from scratch enchilada sauce and it was amazing. Thank you for sharing this recipe! Will be making again. Whole family loved it.

    • I’ve made your recipe a few times now, along with the red sauce. I really love these and so does everyone I’ve fed! I do suggest doubling the sauce recipe because you will need extra. Excellent!! Even though corn tortillas would make this more authentic, I prefer flour. Just like the tacos we are used to eating with crunchy corn shells aren’t authentic – it doesn’t matter because yummy is yummy!!

  36. These truly were the best enchiladas I’ve ever made. When I was making the sauce, some friends stopped by so it simmered for about an hour instead of 15 minutes . And I used flour tortillas. The sauce is what takes these to the next level!

  37. This recipe is SOOO good. Had so many friends try my leftovers and they all LOVED it too. Making it again tonight :) Thank you!!

  38. I’m making these right now!

  39. Admittedly, I modified the recipe slightly for my 12 year old – and he LOVED it! Super delicious. It was my first time making homemade enchiladas and I like these better than anything I’ve had at a restaurant. Definitely adding this to our monthly menu!!

  40. Delicious melt in your mouth enchiladas, had to force myself to stop at two

  41. it’s delicious

  42. Very good. A keeper for me.

  43. Amazing! These were so good with the homemade sauce! Will be making these again!

  44. Shouldn’t the recipe call for kidney beans, as per your comments above?

  45. Great recipe! My husband loved it!

  46. Have made this recipe, with your delicious sauce several times for my family! 5 star rating from all of us. Easy to assemble! I made the sauce in the AM. Browned the meat and added fire roasted diced jalapeños, garlic powder and my favorite cajan spice “Slap Ya Mama!” Please try the cajan spice, I put it on everything…eggs, burgers, veggies, seafood….yummy1

    Thank you so much for all your recipes, love them. This one, and, as I said, that delicious sauce are tops with us.

    Stay healthy, safe, happy and HOME!!!! We will get through this:)

  47. Beans should probably not be in this. Sauce was OK but overall the recipe is far from authentic. It’s not not bad but it’s not good either.

  48. Made them with corn tortillas. I’ve never made enchilada sauce before and it was fantastic!!! And easy. Delicious and easy.

  49. Made these for dinner tonight..there’s so few ingredients but they were very tasty! Followed the recipe to a tee but left out the Beans. Topped with sour cream and cilantro.

  50. Followed to a T . Made the sauce as per your recipe. Delicious. Also followed your enchilada recipe as written. Used 3 tablespoons chili powder and 1 ancho. Had green lentils, which worked well. Thanks , so enjoyed this dish.