Beef Enchiladas

5 from 10 votes

These are the best beef enchiladas loaded with a saucy, hearty, and flavorful ground beef filling, smothered with enchilada sauce and melted cheese.

Prep Time15

Cook Time40

Resting Time5

Total Time1

Course: Dinner

Cuisine: American/Southwest, Mexican

Keyword: beef enchiladas

Servings: servings

1 tablespoon olive oil
1 small yellow onion finely chopped
1 pound 98% lean ground beef
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt or to taste
3 cloves garlic minced
14 ounces canned black beans well rinsed and drained
1 cup canned corn well rinsed and drained
1½ cups enchilada sauce divided
2 cups shredded Mexican Blend cheese divided
10 to 12 (6-inch to 8-inch) flour tortillas (I use low carb & whole wheat tortillas)

Preheat. Preheat oven to 350˚F. Heat olive oil in a large skillet over medium-high heat.
Brown the beef and onions. Add onions and beef and cook for 2 minutes, breaking up the meat as you go.
Add seasonings. Season with chili powder, cumin, onion powder, paprika, and salt. Stir in garlic and continue to cook for 4 minutes, or until the meat is completely browned.
Stir in the add-ins. 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.
Prepare the baking dish. Grease a 9x13 baking dish with cooking spray. Spread about 1/2 cup enchilada sauce on the bottom of the baking dish.
Assemble the enchiladas. 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.
Add toppings and bake. Pour the remaining enchilada sauce over the entire dish, top with remaining cheese, cover, and bake for 10 minutes. Remove the cover and continue to bake for 10 more minutes, or until bubbly. Remove from oven and let stand for 5 minutes.
Serve. 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 TEnchiladas: 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.