The Ultimate Easy Beef Enchilada Recipe

What Makes These Beef Enchiladas the Best Ever

Yes, everyone claims that their recipe is the best, but here’s how I back that up!

• The beef is delicious on its own. Most of the recipes I’ve seen rely on the sauce as the carrier of all or most of the flavor. Not in this case! I season the beef with sautéed onions, garlic, cumin, ancho chili powder, smoked paprika, lime juice and fresh cilantro so you’re starting with LOTS of flavor from the get-go.
• Easier than other recipes. I’ve actually chosen NOT to make my own sauce. Why? Because first, the beef has tons of flavor, making it the key player in the recipe. And also because these are EASY enchiladas. Why add another step? Just buy a high-quality brand like Frontera Red Enchilada Sauce (which I also use in my Sweet Potato Black Bean Enchiladas and my Ground Turkey Enchilada Stuffed Peppers).
• Split the difference with wheat and corn tortillas. People have really strong opinions about the type of tortillas you should use for enchiladas, and both have their pluses and minuses. For this recipe, I tried something different. I used a whole wheat and corn tortilla from Mission, which solved the problem of the corn tortillas breaking and the flour tortillas getting too soggy. 

What You’ll Need

The ingredient list for these beef enchiladas is so simple! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Grapeseed oil – Olive oil is also fine.
• Yellow onion and garlic – The aromatics that add flavor to the ground beef mixture.
• Ground beef – I like to use grass-fed ground beef.
• Seasonings – Cumin, chili powder, smoked paprika, ancho chili powder, and salt.
• Lime and cilantro – These perk up the ground beef with some fresh flavor.
• Whole wheat & corn tortillas – You can use corn or wheat, but I really, really love tortillas made with a wheat and corn blend for making these beef enchiladas.
• Red enchilada sauce – Whatever variety you like, whether it’s homemade or store-bought.
• Mexican cheese – I use a shredded Mexican cheese blend. My favorite is from Tillamook, which melts better than a lot of other pre-shredded cheeses.
• Garnishes – Cilantro, avocado, diced tomato, pickled onions or sliced jalapeño.

How to Make Easy Beef Enchiladas

Here’s what you’ll need to do to get these beef enchiladas on the table for dinner.

• Cook the aromatics. Heat a skillet over medium-high, then add the oil and onions. Once the onion is translucent, add the garlic and cook for 30 seconds.
• Brown the beef. Add the beef to the pan and cook for 5 to 7 minutes, breaking it up as it cooks. Add the seasonings, lime juice, and cilantro and cook 2 to 3 minutes more.
• Assemble. Spread 1/4 cup of enchilada sauce on the bottom of a casserole dish. Add 1/3 cup of the ground beef to each tortilla, top with some cheese, and roll. Set the rolled enchiladas in the dish with the seam side down. Add the remaining sauce on top, followed by the rest of the cheese.
• Bake. Place the pan in the oven and bake for 15 minutes at 350ºF. Add your desired garnishes and serve.

Tips and Variations

I have a few more tips on these beef enchiladas to help you make sure they turn out perfect!

• Swap in flour tortillas. Corn tortillas are more traditional for enchiladas, but you can use flour tortillas if you prefer. Usually a 6- to 8-inch tortilla works best for most pans. Note that flour tortillas do tend to soak up the sauce a lot more and can be a little more soggy then corn tortillas. 
• Warm up corn tortillas. If you’re using corn tortillas, you’ll want to keep them from breaking. The key is getting the tortillas warm, then they will be pliable enough to wrap. If they are still tearing, then your corn tortillas are not fresh.
• Roll tightly. This is how you get nice, round beef enchiladas instead of flat ones! You’ll also be able to fit more enchiladas in the pan when they’re tightly rolled.

Serving Suggestions

These beef enchiladas are so flavorful and satisfying that they definitely make a meal on their own! But if you want to add something on the side, try my Cilantro Lime Rice or Mexican Quinoa Salad with Cilantro Lime Dressing. And I definitely recommend some Frozen Mango Margaritas too!

How to Store Leftovers

• Refrigerator: Cover the casserole dish with foil or transfer leftovers to an airtight container. Refrigerate for 3 to 4 days.
• Freezer: Freeze in the casserole dish or an airtight container for up to 3 months. Thaw in the fridge before reheating.
• To reheat: Warm single portions on a plate in the microwave or warm up a bigger batch in a 350ºF oven in a covered casserole dish to keep the beef enchiladas from drying out.

More Mexican Recipes

• Skirt Steak Tacos
• Easy Sheet Pan Chicken Fajitas
• Chicken Burrito Bowl
• Chicken Street Tacos with Mexican Street Corn