Beef enchiladas are full of flavor. Smoky, slightly spicy, and comforting, this simple dish uses a few pantry staples for an easy weeknight dinner.
This easy beef enchiladas recipe is one of my favorite simple ground beef dinners. Creamy refried beans mix with savory beef for a rich, hearty filling that feels nourishing and comforting. Melty cheese adds even more flavor everyone loves.
It’s also a great dish for serving guests because it looks so lovely on the table. Bright pops from green chiles and optional toppings like fermented salsa, avocado aioli, fermented jalapeños add texture, flavor, and color to the top of the enchiladas, making them look (and taste!) irresistible.
Why You’ll Love This Recipe
Classic Tex-Mex flavors – Bring all the great flavors of your favorite Mexican restaurant to your table at home for an easy weeknight meal.
Great for meal prep – The beef mixture can be made a day ahead and stored in the fridge. The next day, assemble the enchiladas right before baking. The meat mixture also freezes well.
Kid friendly – This is a recipe that the whole family will enjoy. It’s nutritious, delicious, and kid-approved.
Ingredients
Refried Beans – Use canned beans (I like to get my canned goods from Thrive Market) or make a homemade version.
Red enchilada sauce – You can use store-bought sauce or homemade enchilada sauce. We prefer red sauce, but green enchilada sauce would be a fun variation.
Flour tortillas – We love to make sourdough tortillas or freshly milled whole wheat tortillas. You could also use corn tortillas. If you’re using frozen tortillas, wrap them in a damp paper towel and microwave them for about 30 seconds to soften before using.
Cheddar & Monterey Jack cheese – You can use a Mexican blend cheese, if desired.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Beef Enchiladas
Step 1: Brown the ground beef in a large frying pan over medium to medium-high heat until fully cooked. Drain any excess fat and set the beef aside.
Step 2: In the same pan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
Step 3: Stir in the tomato paste, green chilies, taco seasoning, and water.
Step 4: Mix well, then return the cooked beef to the pan and stir in the refried beans until everything is evenly combined. Remove from heat. Preheat the oven to 350 degrees Fahrenheit.
Step 5: Spread 1/2 cup of the enchilada sauce evenly over the bottom of the casserole dish.
Step 6: Place about 2/3 cup of the enchilada filling along the center of a tortilla. Sprinkle a little of both the cheddar and Monterey Jack cheeses on top.
Step 7: Roll the tortilla and place it seam side down in the baking dish. Repeat with the rest of the tortillas tortillas and filling.
Step 8: Pour the remaining sauce over the rolled tortillas and sprinkle the remaining few tablespoons cheese evenly on top.
Step 9: Bake for 20 minutes, until heated through and the cheese is melted and bubbly.
Step 10: Top with pico de gallo, sour cream, avocado, pickled red onions, jalapeño slices, cilantro, or your favorite toppings. Serve immediately.
Tips
- Add sautéed bell peppers, zucchini, or corn to the beef mixture for extra color and nutrients. This is a good way to sneak in veggies.
- To make chicken enchiladas, substitute ground or shredded chicken for the beef. It’s a great way to use up a whole roasted chicken.
- Adjust the taco seasoning or add a pinch of cayenne or chili powder to your own enchilada sauce if you like it spicier.
- Store leftover enchiladas in plastic wrap, aluminum foil, or an airtight container in the fridge. Reheat in a casserole dish in the oven or toaster oven.
Recipe FAQs
Flavorful components like sauce, seasonings, and tortillas are essential for good enchiladas.
Onion powders, garlic, ground cumin, and salt are perfect in enchiladas. I use taco seasoning as it contains all the spices to make the whole thing taste great.
You do not have to fry the tortillas. If you are worried about soggy tortillas, frying would help prevent that.
More Dinner Recipes from the Farmhouse
- Crockpot Chicken Tacos
- One Pot Ham & Beans
- Beef Carnitas
- Beef Gyros with Tzatziki Sauce
- Easy Baked Ziti
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy Beef Enchiladas Recipe
Equipment
Ingredients
Beef Mixture:
- 1 1/2 pounds lean ground beef
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- 2 tablespoons taco seasoning
- salt and pepper, to taste
- 1/4 cup water
- 1 tablespoon tomato paste
- 4 ounce can green chilies
- 15 ounce can of refried beans
Assemble the Enchiladas:
- 15 ounce can red enchilada sauce
- 8 large flour or sourdough tortillas
- 1 1/2 cups cheddar cheese
- 1 1/2 cups Monterey jack cheese
Instructions
- Brown the ground beef in a large skillet over medium heat until fully cooked. Drain any excess fat and set the beef aside.
- In the same pan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
- Stir in the tomato paste, green chilies, taco seasoning, and water. Mix well, then return the cooked beef to the pan and stir in the refried beans until everything is evenly combined. Remove from heat.
- Preheat the oven to 350 degrees Fahrenheit.
- Spread ½ cup of the red enchilada sauce evenly over the bottom of a 9×13-inch baking dish.
- Place about 2/3 cup of the beef and bean mixture along the center of a tortilla. Sprinkle a little of both the cheddar and Monterey Jack cheeses on top. Roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese evenly on top. Bake for 20 minutes, until heated through and the cheese is melted and bubbly.
- Optionally, top with pico de gallo, sour cream, avocado, black olives, pickled red onion, jalapeño slices, cilantro, or your favorite toppings. Serve immediately.
Notes
- The beef mixture can be made a day ahead and stored in the fridge. Assemble right before baking.
- Adjust the taco seasoning or add a pinch of cayenne or chili powder if you like it spicier.
- Add sautéed bell peppers, zucchini, black beans, or corn to the beef mixture for extra color and nutrients.
- Try using whole wheat tortillas for more nutrients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
