This ground beef enchilada recipe makes the easiest weeknight dinner! Bursting with Tex-Mex flavors and inspired by a classic restaurant favorite, this recipe is a comforting, simple dish your family is going to love.

These beef enchiladas are so easy to throw together, you’re going to want to add them to the dinner rotation every week!

Filled with ground beef, bold onions, green chiles, black beans, creamy cheese and a robust enchilada sauce, it’s a wholesome meal for the whole family.

A white pan full of beef enchiladas.
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It’s so hard to pick a favorite, but ground beef enchiladas are probably a favorite in our house when it comes to Tex-Mex flavors!

Which style does your family love the most – chicken enchiladas, cheese enchiladas, or something else entirely? If you’re making my homemade enchilada sauce, the option are truly endless!

A white pan full of beef enchiladas.

Ground Beef Enchiladas

This is a dinner that is easy enough for a weeknight but feels special enough to serve for parties, too.

Why You’ll Love It

  • Make them from Scratch or Homemade – This dinner is on the table in less than 45 minutes, with only 15 minutes of hands-on time… the rest is in the oven!
  • Comforting – A great alternative to taco night, capture all the Tex-Mex flavors your family loves in a comforting casserole-style classic.
  • CustomizableEasy to customize to your family’s tastes. These are not spicy but it’s easy to add more or less heat!
A close up of beef enchiladas topped with cilantro.

Ingredients and Substitutions

See printable recipe card for complete ingredients and instructions.

  • Lean ground beef – 93/7 preferred, but you can use anything you have on hand.
  • White onion – chopped.
  • Green chiles – these add so much flavor – just grab a small can off the shelf of your grocery store.
  • Enchilada sauce – homemade or canned.
  • Flour tortillas – I prefer flour for enchiladas because they are so easy to work with, without tearing. However, to make this dish gluten free, be sure to use corn tortillas.
  • Cheese – freshly shredded Mexican blend, cheddar, monterey jack or cotija.
  • Black beans – canned, drained
ingredients for beef enchiladas spread out on a white countertop.

Variations

  • Try refried beans instead of black beans – or anything you have on hand.
  • Add a small can of diced black olives for even more flavor.
  • Verde enchilada sauce also works beautifully in this recipe.
  • Try a low carb tortilla for a more keto-friendly version of this protein-packed dish.
  • Corn tortillas are always the most authentic tortilla to use for enchiladas, so feel free to use whatever you’d like.

How to Make

  1. Preheat oven.
  2. In a skillet over medium heat, brown beef, onion and green chilis until beef is browned and onion tender and translucent.
  3. Grease baking dish. Spread enchilada sauce in bottom of dish as noted. Homemade enchilada sauce spread across the bottom of a white baking pan.
  4. In the center of each tortilla, layer with 1/8th of ground beef leaving room at both edges. Add a spoonful of black beans and approximately 1 ounce shredded cheese. A tortilla topped with beef, next to a pan full of enchilada sauce A tortilla topped with beef and cheese, next to a pan full of enchilada sauce
  5. Fold tortilla over the filling and tightly wrap. Place in baking dish. Top generously with remaining enchilada sauce and cheese. beef enchiladas in a white pan before going in the oven.
  6. Bake until cheese is melted and tortillas are slightly crisp and brown.

How to Warm Tortillas

It is best to warm corn tortillas before filling and rolling to prevent tears.

In the Microwave

Wrap in a damp paper towel or flour sack towel and microwave 20 seconds.

On the Stovetop

In a skillet over medium heat, warm tortilla 15 seconds on each side. If you’re using the uncooked tortillas, follow package directions to pan fry until they bubble- so good!

Serving Suggestions

There are so many ways to top your beef enchiladas, and so many great Tex Mex inspired side dishes, too!

A white pan full of beef enchiladas.

Tips

  • Grease your baking dish and add a layer of enchilada sauce to prevent them from sticking to the dish. It also makes the bottom of the enchilada perfectly tender.
  • Shred your cheese fresh! It’s an extra step you’ll never regret – freshly shredded cheese melts so much creamier!
A white pan full of beef enchiladas.

Recipe Short Cuts

  • You absolutely can buy pre-shredded cheese for these chicken enchiladas to save you a step – as much as I love freshly shredded cheese, I do understand that sometimes faster is better!
  • Don’t have 10 minutes for my homemade enchilada sauce? Make it ahead and freeze it, or go ahead and use a can of sauce- I’ll never judge.
  • To save a little time, you can also layer the ingredients of this beef enchilada recipe to create more of a beef enchilada casserole. Simply layer the tortillas with cheese and alternating ingredients for more of a lasagna style dish!

Frequently Asked Questions

How do you make authentic beef enchiladas?

This recipe is more of a Tex-Mex spin on beef enchiladas. To give them more of an authentic flavor, use corn tortillas and fry each one before wrapping around filling, following recipe directions after this step.

Should enchiladas be made with corn or flour tortillas?

Traditionally, enchiladas were made with corn tortillas. Because flour tortillas tend to hold up better when rolling, that’s what we used here. However, for a gluten free option or simply a more authentic style, feel free to use corn tortillas!

A white pan full of beef enchiladas.

How to Store

  • Refrigerate – Tightly cover and store in the fridge for up to three days.
  • Freeze – Cover enchiladas tightly before baking. Freeze up to three months. When it’s time to bake, simply unwrap, cover with aluminum foil and bake for 30 minutes. Uncover them and continue baking for 5-10 minutes longer, or until fully heated.
A white pan full of beef enchiladas.

Leftovers

  • Reheat your enchiladas in the oven for 20-25 minutes at 350 degrees. They make the best lunch on the second day when all the flavors have combined even more!
  • You can also microwave your ground beef enchiladas but they will be softer, with less of the crispy edges.
A white pan full of beef enchiladas.

Dietary Considerations

  • Gluten Free (if you use corn tortillas)
  • Nut Free
A white pan full of beef enchiladas.

More Beef Dinner Ideas

A white pan full of beef enchiladas.
5 from 2 votes

Beef Enchiladas

These ground beef enchiladas are the easiest weeknight dinner! Bursting with Tex-Mex flavors and inspired by a classic restaurant favorite, this beef enchilada recipe is a comforting, simple dish your family is going to love.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 8
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Ingredients  

  • 1 pound lean ground beef 93/7 preferred
  • 1 cup white onion chipped (about 1 small onion, peeled)
  • 1 4 ounce can green chiles
  • cup enchilada sauce (homemade or 1 10 ounce can)
  • 10 8" flour tortillas
  • 3 cups cheese freshly shredded (Mexican blend, cheddar, monterey jack or cotija)
  • 1 15 ounce can black beans drained

Optional Garnish

  • cilantro

Instructions 

  • Preheat oven to 350°F.
  • In a skillet over medium heat, brown beef, onion and green chiles until beef is browned and onion tender and translucent.
  • Grease 9×13 baking dish. Spread 1/4 cup enchilada sauce in bottom of dish.
  • In the center of each tortilla, layer with 1/8th of ground beef leaving room at both edges. Add a spoonful of black beans and approximately 1 ounce shredded cheese.
  • Fold tortilla over the filling and tightly wrap. Place in baking dish. Top generously with remaining enchilada sauce and cheese.
  • Bake 20-25 minutes until cheese is melted and tortillas slightly crisp and brown.

Optional Garnish

  • Sprinkle with fresh cilantro. Serve with sour cream, avocado, or pico de gallo.

Tips

Recipe Tips

  • Grease your baking dish and add a layer of enchilada sauce to prevent them from sticking to the dish. It also makes the bottom of the enchilada perfectly tender.
  • Shred your cheese fresh! It’s an extra step you’ll never regret – freshly shredded cheese melts so much creamier!

How to Store

  • Refrigerate – Tightly cover and store in the fridge for up to three days.
  • Freeze – Cover enchiladas tightly before baking. Freeze up to three months. When it’s time to bake, simply unwrap, cover with aluminum foil and bake for 30 minutes. Uncover them and continue baking for 5-10 minutes longer, or until fully heated.

Video

Calories: 275kcal | Carbohydrates: 6g | Protein: 24g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 635mg | Potassium: 267mg | Fiber: 1g | Sugar: 4g | Vitamin A: 675IU | Vitamin C: 2mg | Calcium: 317mg | Iron: 2mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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