These easy beef enchiladas are filled with warmly spiced ground beef, rolled in soft corn tortillas, and baked under red enchilada sauce and melted cheese. The filling is savory without being too hot, so it is simple to adjust for everyone at the table.
The method keeps tortillas pliable before rolling and leaves enough sauce to prevent dry edges. Set out a few toppings after baking and let everyone finish their own serving.
Why this beef enchilada recipe works
Browning the beef before adding it to the tortillas builds flavor and lets excess moisture cook away. A short rest after baking helps the filling settle, so the enchiladas lift neatly from the dish. This is an approachable American-style weeknight version using prepared red enchilada sauce.
Ingredients and helpful swaps
- Ground beef: 85–90% lean gives flavor without leaving too much grease. Drain excess fat after browning.
- Corn tortillas: warm them briefly so they bend without cracking. Flour tortillas work, though the texture is softer.
- Red enchilada sauce: choose mild or medium, or use homemade sauce if you have it.
- Cheese: Monterey Jack, cheddar, or a blend melts well. Shred from a block for the smoothest melt.
- Optional toppings: cilantro, diced tomato, sliced scallions, avocado, or plain yogurt.
Step-by-step method
Heat the oven to 375°F (190°C) and lightly oil a 9-by-13-inch baking dish. Warm a tablespoon of oil in a skillet over medium heat. Add diced onion and cook until soft, about 4 minutes. Add garlic, chili powder, cumin, smoked paprika, and oregano; stir for 30 seconds so the spices bloom.
Add ground beef and cook, breaking it into small pieces, until no pink remains and the meat reaches 160°F (71°C). Drain excess fat, then season to taste. For safe handling of ground meat, consult the FoodSafety.gov minimum-temperature chart.
Pour a thin layer of enchilada sauce into the dish. Warm tortillas in a covered stack in the microwave for 20–30 seconds or in a dry pan. Spoon beef and a little cheese down the center of each tortilla, roll snugly, and place seam-side down. Pour the remaining sauce over the top and scatter on the rest of the cheese.
Bake uncovered for 20–25 minutes, until the sauce bubbles around the edges and the cheese is melted. Rest for 5 minutes, then add your favorite toppings. If you like a quicker skillet meal, our chicken fajitas use similar pantry spices; for a lighter side, pair these enchiladas with Mediterranean quinoa salad.
Make-ahead, storage, and reheating
Assemble the dish up to a day ahead, cover, and refrigerate; add about 5 minutes to the bake time if it goes into the oven cold. Store leftovers in a sealed container for 3–4 days. Reheat covered at 350°F until hot in the center, or warm individual portions in the microwave.
Estimated nutrition
Approximate per serving (2 enchiladas, one sixth of the recipe), based on 90% lean beef, corn tortillas, prepared sauce, and Monterey Jack. Brands and toppings change the totals.
| Nutrient | Amount |
|---|---|
| Calories | 500 kcal |
| Carbohydrates | 36 g |
| Protein | 34 g |
| Total fat | 24 g |
| Saturated fat | 10 g |
| Fiber | 6 g |
| Total sugars | 7 g |
| Sodium | 850 mg |
Easy Beef Enchiladas Recipe
Prep: 20 minutes · Cook: 35 minutes · Total: 55 minutes · Serves: 6
Ingredients
- 1 tbsp neutral oil, plus a little for the baking dish
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 tbsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, and ½ tsp dried oregano
- 1½ lb 85–90% lean ground beef
- 2 cans (10 oz each) red enchilada sauce
- 12 corn tortillas
- 2 cups shredded Monterey Jack or cheddar, divided
- Kosher salt, pepper, and toppings to taste
- Heat oven to 375°F (190°C); oil a 9-by-13-inch dish.
- Cook onion in oil for 4 minutes. Add garlic and spices for 30 seconds.
- Add beef and brown, breaking it up, until it reaches 160°F. Drain excess fat and season.
- Spread a little sauce in the dish. Warm tortillas, fill each with beef and cheese, roll, and arrange seam-side down.
- Pour remaining sauce over the rolls, top with remaining cheese, and bake 20–25 minutes. Rest 5 minutes before serving.
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Easy Beef Enchiladas
Ingredients
Method
- Heat oven to 375°F (190°C) and lightly oil a 9-by-13-inch baking dish.
- Cook onion in oil until soft, about 4 minutes. Add garlic and spices and stir for 30 seconds.
- Add ground beef and cook, breaking it up, until no pink remains and the thickest pieces reach 160°F (71°C). Drain excess fat and season.
- Spread a thin layer of enchilada sauce in the dish. Warm tortillas until pliable, fill each with beef and a little cheese, roll, and arrange seam-side down.
- Pour remaining sauce over the tortillas, top with remaining cheese, and bake 20–25 minutes until bubbling. Rest 5 minutes before serving.
