Got extra ground beef? Try this easy Ground Beef Casserole or my easy Hamburger Helper recipe! Of course, I love my classic Easy Chicken Enchiladas with shredded chicken. For a bit of a change, we make these easy ground beef enchiladas, and they always go so quickly! The sauce I’ve used is based on my Easy Enchilada Sauce, so check that post out for more info and ideas on how to use it for other things, too. These beef enchiladas means dinner for the whole family is ready in just one hour, so it’s great for busy weeknights. This easy dinner recipe is also great for making ahead, as you can freeze your enchiladas before or after baking. If you love Mexican food like we do, check out my Chicken Enchilada Casserole, Slow Cooker Three Bean Beef Chili, and this Mexican Shepherd’s Pie.
Ingredients Needed:
Tomatoes: use canned crushed tomatoes with no added salt for the base of the sauce. You want smooth crushed tomatoes — not chunky. Seasoning: a combination of garlic powder, cumin, onion powder, dried oregano, salt, and chipotle powder (or smoked paprika) is all you need for this enchilada sauce. Brown Sugar: this helps to balance out the spices. Beef: use lean ground beef for the best flavor. You can also sub in ground turkey or chicken. Veggies: onions and green bell peppers add a great savory flavor to the meat mixture. Feel free to experiment and add in extra if you prefer! Black Beans: adds protein and a great texture to the enchilada filling. Tortillas: use flour or corn tortillas, or gluten-free tortillas if you prefer. If you’re using corn tortillas, you may want to warm them before rolling. Cheese: Monterey Jack cheese is great in these enchiladas, but you can use your favorite kind. Garnish: pico de gallo salsa, sour cream, cilantro, lime wedges, or chopped green onions for garnish as desired.
How to Make Beef Enchiladas
This recipe is easy to make! Full instructions are included in the recipe card below.
Tips and Notes
Cheese. Try buying a block of cheese that you can grate yourself for the best flavor. Pre-shredded cheese tends to be coated in a floury substance and doesn’t melt as well. Onions. I tend to use a white onion here, but you can use a red onion for a slightly milder flavor if you prefer. Yield. This recipe will make 8 enchiladas, you can increase the yield by adding veggies, rice, or more proteins into the filling, or you can double up the recipe and bake two batches!
Beef Enchiladas Variations
Mix up the meat. These enchiladas would be delicious with ground pork, ground turkey, or shredded chicken. Add protein. Use more meat for each of the enchiladas to get more protein, or add more beans like pinto beans, refried beans, white beans, or even lentils. Vegetarian. Make vegetarian enchiladas by omitting the meat and just using beans, veggies, and rice for the filling. Rice. Make the beef filling go further by adding some cooked rice to it. Spice it up. Add some more spice by using cayenne pepper, hot sauce, red pepper flakes, or diced jalapenos in the enchiladas.
Serving Suggestions
These Beef Enchiladas are a great one-dish meal, filled with protein, nutrients, and great flavor. We always like to have a bit of something extra on the side though, so try my Air Fryer Green Beans, Corn on the Cob, or Air Fryer Broccoli for more color and nutrients. Serve some rice on the side, if you haven’t added any to the enchiladas. Any rice will work well, like my Instant Pot Brown Rice, Instant Pot Jasmine Rice, or Mexican rice for more flavor.
More Mexican-Inspired Recipes to Try
Southwest Grilled Corn Chowder
Taco Casserole
Easy Taco Soup recipe
Breakfast Taco Bites
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