The Best Beef Enchiladas
I still remember the very first time I had beef enchiladas; it was years and years ago in Mexican Town in Detroit. That’s where I discovered my deep love for Mexican food. The flavors were bold and the dish had a certain warmth that just filled the soul; it was then that I knew I needed to bring this experience into my own kitchen. This beef enchilada recipe has been a family favorite for years now, tweaked and perfected along the way to suit our tastes. It’s straightforward and foolproof, boasting a perfect blend of juicy ground beef, creamy beans, and melty cheese, all rolled up in a soft flour tortilla. Every time I pull this dish out of the oven and the delicious aroma fills the house, it brings me right back to that first unforgettable bite in Detroit. The hardest part of making these enchiladas, is making the filling, once that’s done, finishing them is a breeze. Fill, roll, sauce, and bake. That’s all there is to it. First, get your oven warming up to 375°F (190°C). While that’s heating, grab a large skillet and start heating your olive oil over medium heat. Once your oil is shimmering, toss in your finely chopped onions. Give them about 5 minutes to become translucent and soft. Then, add your minced garlic and stir for another minute just until it’s fragrant, making sure not to let it burn. Crank up the heat to medium-high and add your ground beef to the skillet. Sprinkle in some salt and pepper to taste. Cook the beef until it’s nicely browned, breaking it up with your spoon as it cooks. This should take about 6-8 minutes. Now, stir in your taco seasoning, followed by the black beans, refried beans, and a half-cup of your enchilada sauce. Mix everything together well and let it simmer for a couple of minutes to blend the flavors. Grab your baking dish and spread a thin layer of enchilada sauce over the bottom. Now, take a flour tortilla and spoon a generous amount of the beef mixture down the center. Roll it up tightly and lay it seam-side down in your sauced baking dish. Repeat this with the remaining tortillas and filling. After all your enchiladas are snug in the dish, pour over the remaining enchilada sauce, making sure all of the tortillas are covered. Sprinkle shredded Monterey Jack cheese over the top to create that cheesy crust. Pop the dish into your preheated oven and bake for about 20 minutes. You’re looking for the cheese to be melted and bubbly, and the edges of the tortillas to begin crisping up slightly. Finally, sprinkle some chopped fresh cilantro over the hot enchiladas then serve hot and watch them disappear!
Storing Instructions
To store leftover beef enchiladas, place them in an airtight container and refrigerate for up to 3 days. You can also freeze the enchiladas by wrapping them tightly in aluminum foil or placing them in a freezer-safe container; they’ll keep well for up to 3 months. When you’re ready to enjoy them again, thaw in the refrigerator overnight and reheat in the oven until heated through.
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title: “Beef Enchiladas” ShowToc: true date: “2024-11-01” author: “Annette Luer”
My Homemade Enchilada Sauce makes this recipe even better!
Beef Enchiladas
Ever since I posted my super popular recipe for Chicken Enchiladas, requests have been flying in for a Beef Enchiladas recipe next! And I’m happy to say, this one will make you proud! The perfectly seasoned ground beef filling is accompanied by black beans, cheese, green chilis, onions, garlic, and a thick and flavorful sauce. This recipe could truly compete against restaurants, you’ll see! Be sure to check out my pro tips below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Prepare filling in a skillet and spoon onto the bottom third of a tortilla and sprinkle with cheese.
Spread a little enchilada sauce on the bottom of a baking dish. Roll the enchiladas and place seam side down in the baking dish. Top with enchilada sauce.
Sprinkle with cheese. Cover and bake for 10 minutes. Remove cover and bake for 13 more minutes. If desired, broil at 450° for 1-2 minutes to brown the top more. Garnish with cilantro and serve with sour cream!
Storage
Refrigerate leftovers for 3-4 days or freeze for up to 3 months.
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9 x 13-inch casserole dish– This one is perfect for enchiladas (I have this dish and love it!) Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons–These magnetic ones stay nice and organized in my utensil drawer. Box cheese grater – I always shred cheese from a block in my recipes. It melts and tastes better than packaged shredded cheese.
