My favorite Beef Enchiladas recipe loaded with a saucy, hearty, and flavorful ground beef filling, then smothered with enchilada sauce and melted cheese. It’s incredible! Don’t forget to add your favorite toppings like, sour cream, onions, avocados, and tomatoes.
My Favorite Beef Enchiladas Recipe
These beef enchiladas are a tasty and easy way to serve up a Mexican dinner for a crowd. Fresh, fast, and way better than takeout, THESE are some good cookin’ Enchiladas. They are filled with seasoned ground beef and beans, then topped with Enchilada Sauce and lots of cheese… HOLD ME!
Wanna make everyone happy with your dinner choice? Make them these Beef Enchiladas. They’ll beg for this dinner recipe every week. I promise. That’s exactly what happens around here. If it’s not these Enchiladas, then it’s my Ground Turkey Black Bean Enchiladas.
Enchiladas With Flour Tortillas
- Corn tortillas are traditional for enchiladas, but flour tortillas also work, and I almost always choose low carb whole wheat flour tortillas. I find that 6-inch to 8-inch flour tortillas work best because they fit in most of my pans. 🙂
How To Make Beef Enchiladas
- First, make my Enchilada Sauce. Yes, you can also use store-bought… but homemade is better. IMHO.
- Set that aside and start working on the beef. Look for 98% Lean Ground Beef. Sirloin is typically the leanest cut used for ground beef. We’re using plenty of cheese in this recipe, so going lighter on the beef is a good idea. Balance is our friend.
- Add chopped onions and ground beef to a skillet and cook for couple minutes. Stir in garlic and seasonings, and continue to cook until browned.
- Mix in black beans, corn, and enchilada sauce and cook for couple more minutes.
- Grab a baking dish; grease with cooking spray and spread some enchilada sauce on the bottom.
- SOFTEN THE FLOUR TORTILLAS: Take your flour tortillas, place them on a microwave-safe plate and cover with a damp paper towel; microwave for 30 seconds to 1 minute on HIGH in the microwave. Follow this step so it will make it easier for you to roll up the tortillas.
- Spread beef filling on a tortilla; sprinkle with cheese and roll it up. Place in the baking dish, seam side down. Repeat with the remaining tortillas.
- When done, pour enchilada sauce over the Enchiladas, top with more cheese, cover, and bake for 10 minutes.
- Remove cover and continue to bake for 10 more minutes.
- Remove from oven; let stand 5 minutes.
- Add toppings and serve.
This recipe makes 10 to 12 Enchiladas, easily, so it’s great for a crowd. I like that it makes more because then we have leftovers for work the next day.
Also, Beef Enchiladas can be made ahead of time and frozen for up to three months! 🙌
Make Ahead Beef Enchiladas
- Prepare the enchiladas, but do not bake. Also, do not add the enchilada sauce on top.
- Arrange the filled enchiladas in a baking dish. Cover with plastic wrap, then aluminum foil. Freeze for up to 3 months.
- To bake, remove plastic wrap, pour enchilada sauce over enchiladas, and sprinkle with cheese.
- Cover with with foil, and bake for 30 minutes at 375F, until sauce is bubbly and cheese is melted.
More Enchiladas Recipes
- Overnight Breakfast Enchiladas
- Crock Pot Chicken Quinoa Enchiladas Casserole
- Mediterranean White Chicken Enchiladas
- Crock Pot Chicken Enchilada Soup
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 1 pound 98% Lean Ground Beef
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 3 cloves garlic, minced
- 14 ounces canned black beans, well rinsed
- 1 cup canned corn, well rinsed
- 1½ cups enchilada sauce, divided
- 2 cups shredded Low Fat Mexican Blend cheese, divided
- 10 to 12 (6-inch to 8-inch) low carb whole wheat flour tortillas
- Preheat oven to 350˚F.
- Heat olive oil in a large skillet over medium-high heat.
- Add onions and beef and cook for 2 minutes, breaking up the meat as you go.
- Season with chili powder, cumin, onion powder, paprika, and salt.
- Stir in garlic and continue to cook for 4 minutes, or until meat is completely browned.
- Add beans and corn, and mix in 1/3 cup enchilada sauce. Mix well and cook for 2 more minutes.
- Remove from heat; taste for seasonings and adjust accordingly. Set aside.
- Grease a 9×13 baking dish with cooking spray.
- Spread about 1/2 cup enchilada sauce on the bottom of the baking dish.
- Using a large spoon, spread some of the beef filling on a tortilla; sprinkle with cheese and roll it up. Place in the baking dish, seam side down. Repeat with the remaining beef mixture and flour tortillas.
- Pour the remaining enchilada sauce over the entire dish, top with remaining cheese, cover, and bake for 10 minutes.
- Remove cover and continue to bake for 10 more minutes, or until bubbly.
- Remove from oven and let stand for 5 minutes.
- Top with your favorite garnishes and serve. I like topping my enchiladas with sour cream, red onions, and a mix of chopped parsley and cilantro.
- Soften Your Tortillas: If your flour tortillas are stale, soften them in the microwave. Take 5 flour tortillas at a time and place them on a microwave-safe plate. Cover with a damp paper towel and microwave on HIGH for 30 seconds. Check if they are warm and softened. If not, continue to microwave for 15 to 30 more seconds.
- Make Ahead & Freeze Enchiladas: Prepare the enchiladas, but do not bake, AND do not add the enchilada sauce on top. Arrange the filled enchiladas in a baking dish, cover with plastic, then foil, and freeze for up to 3 months. To serve, remove plastic, top with sauce and cheese, cover with foil and bake at 375˚F for 30 minutes or until bubbly.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.