Seriously Delicious Beef Enchiladas

My seriously delicious beef enchilada recipe! Think authentic Tex-Mex flavors, but even better. Easy enough for weeknights, impressive enough for guests. Get the recipe!

May 28, 2025
By Sandra.

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Craving Comfort Food? Let's Talk Enchiladas!

You ever get that hankering for something warm, cheesy, and just utterly comforting? honestly, for me, it's almost always enchiladas.

And what's better than making your own? today, we're diving headfirst into a beef enchilada recipe that will knock your socks off.

These aren't your average, run-of-the-mill enchiladas, we are talking about authentic ground beef enchiladas ! they're bursting with flavor and seriously satisfying.

The Magic of Enchiladas Mexicanas

Enchiladas, a staple of mexican cuisine, are a dish with ancient roots. corn tortillas, filled and smothered in sauce, are a tradition passed down through generations.

Our beef enchilada recipe brings a bit of that history to your table. this version takes about an hour and 55 minutes to make, including simmering time, and yields about 6-8 servings.

Perfect for a family dinner or a casual get-together!

Why You'll Love This Beef Enchilada Recipe

What sets this recipe apart? it's the slow-cooked beef filling. simmering it low and slow really intensifies the flavors. this best ground beef enchiladas recipe also packs a nutritional punch! the beef gives you a great source of protein, while the veggies add essential vitamins.

Plus, nothing beats the aroma of a home-cooked meal wafting through the house!

From Humble Ingredients to a Delicious Feast

Let's get into what makes these enchiladas so special. we are going to make from scratch the real thing, starting from the preparation of the beef filling, to rolling the tortillas, to baking them to perfection.

The list of ingredients may seem a bit long, but each ingredient plays a crucial role in building the complex flavors.

Grab 1.5 lbs of ground beef, some cheddar cheese, corn tortillas, and get ready to dive into the world of ground beef enchiladas .

Alright, let's get this Beef Enchilada Recipe going! These Ground Beef Enchiladas are gonna be epic. Forget those bland, boring recipes. This one is pure, unadulterated Tex-Mex goodness!

What You'll Need: Your Enchilada Arsenal

Before we start cooking, let's gather our gear. No one wants to be caught short mid-recipe. Been there, done that. Trust me.

Main Ingredients: The Stars of the Show

• Ground Beef: 1.5 lbs (680g) . Get the 80/20 kind for flavour. Lean beef is fine, but you'll miss that richness.
• Onion: 1 medium (1 cup, 150g) , chopped. Yellow or white, whatever you have.
• Garlic: 2 cloves (1 tsp, 5g) , minced. Fresh is best, but jarred works in a pinch.
• Bell Pepper: 1 green (1 cup, 150g) , chopped. Adds a nice crunch and sweetness.
• Diced Tomatoes: 1 can (14.5 oz, 411g) , undrained. Don't drain them. We want that juice!
• Green Chilies: 1 can (4 oz, 113g) , diced. Mild or hot, your call.
• Chili Powder: 1 tbsp (15 ml) . This is key for that Authentic Ground Beef Enchiladas flavour.
• Cumin: 1 tsp (5 ml) . Adds warmth and earthiness.
• Smoked Paprika: 1/2 tsp (2.5 ml) . Makes it more interesting.
• Garlic Powder: 1/2 tsp (2.5 ml) . Because you can never have too much garlic.
• Cayenne Pepper: 1/4 tsp (1.25 ml) (optional). For a little kick.
• Salt: 1/2 tsp (2.5 ml) . To taste.
• Black Pepper: 1/4 tsp (1.25 ml) . Freshly ground is always better.
• Beef Broth: 1/2 cup (120 ml) . Adds moisture and flavour to the beef.

Seasoning Notes: Spice Up Your Life

This beef enchilada recipe needs some zing! chili powder and cumin are your base. don't skimp! a little smoked paprika will give it a restaurant-style edge.

Trust me. if you don't have smoked paprika, just add 1/4 tsp of hot chili powder, or even some smoked sea salt for a subtle twist.

This makes it a tex mex ground beef enchiladas party in your mouth!

Equipment Needed: Keep It Simple, Stupid

• Large Skillet/Dutch Oven: For cooking the beef. Anything heavy-bottomed will do.
• 9x13 Inch Baking Dish: For baking the Enchiladas Mexicanas .
• Measuring Cups/Spoons: Obvious, but still.
• Mixing Bowls: For mixing.
• Tongs: For wrangling tortillas.
• Cheese grater: for shredding the cheese.

Honestly, you probably have most of this stuff already. if not, improvise! a saucepan can sub for a dutch oven.

A smaller baking dish works, just adjust the number of enchiladas. let’s get cooking these best ground beef enchiladas

Now that we have all the ingredients and equipment let's make this delicious Beef Enchilada Recipe!

Alright, let's get into making some seriously delicious, proper Ground Beef Enchiladas ! Forget those bland, dry enchiladas you might have had before. We're talking flavour-town, population: you!

Prep Like a Pro: Mise en Place is Key

Honestly, prepping properly is half the battle. first, chop one medium onion. then mince two cloves of garlic. also, dice one green bell pepper.

Having everything ready to go saves time and stress later. it's like having your ducks in a row before the race.

I swear this is the best ground beef enchiladas. time-saving tip: chop veggies while the beef thaws. a quick reminder: always wash your hands before cooking, yeah?

Easy Peasy Steps for Awesome Enchiladas Mexicanas

Ready to cook Beef Enchilada Recipe ? Here’s how it all goes:

1. Brown 1.5 lbs of ground beef in a large skillet over medium-high heat. Drain that extra grease. We want flavour, not fat.
2. Chuck in the chopped onion, garlic, and bell pepper. Sauté until softened, around 5 minutes .
3. Stir in diced tomatoes (14.5 ounce can), diced green chilies (4 ounce can), chili powder (1 tablespoon), cumin (1 teaspoon), smoked paprika (1/2 teaspoon), garlic powder (1/2 teaspoon), cayenne pepper (1/4 teaspoon), salt (1/2 teaspoon), black pepper (1/4 teaspoon), and beef broth (1/2 cup). Reduce heat and cook, uncovered, for 60 minutes . Seriously , don't rush this step. It will give to your Authentic Ground Beef Enchiladas a proper taste!.
4. Preheat your oven to 350° F ( 175° C) .
5. Lightly dip each of 12 corn tortillas in the enchilada sauce to soften. I've seen people warming tortillas up on a dry skillet too, both work.
6. Spoon beef filling down each tortilla. Sprinkle with the shredded cheddar cheese (3 cups). Roll tightly. Place seam-down in your 9x13 inch baking dish.
7. Pour the remaining enchilada sauce over enchiladas. Add the remaining cheese. Bake for 20- 25 minutes .
8. Let it cool a bit before serving. Garnish if you want – sour cream, cilantro, the works. Dig in !

Pro Tips for the Best Ground Beef Enchiladas Ever

• Don't skip the simmering. This is how you get that rich, deep flavour. Trust me.
• Warm your tortillas. Seriously. You don't want them cracking when you roll them up.
• Make-ahead option: Assemble the enchiladas. Keep it in the fridge overnight. Add Sour Cream Ground Beef Enchiladas , and bake the next day.

I made the easy sour cream beef enchiladas last week. my family totally went mad for it. it's a great ground beef dishes .

I hope you have as much fun as i did. if you found it good, share it.

Alright, let's chat about this beef enchilada recipe a bit more. Think of this as your personal notes from my kitchen to yours.

Recipe Notes: Making it Your Own

Honestly, even the best ground beef enchiladas recipe is just a starting point. Cooking should be fun. So, here's the lowdown on some things I've learned along the way.

Serving it Up Right

Presentation matters, you know? plating these sour cream ground beef enchiladas can be so simple. just a dollop of sour cream, a sprinkle of fresh cilantro.

Done! for sides, i always go for classic spanish rice. or, if i'm feeling fancy, a quick slaw. and a frosty cerveza? always a win.

Storing Like a Pro

Got leftovers? lucky you! these keep great. fridge time? about 3-4 days in a sealed container. freezing? totally doable. just wrap them individually.

Thaw overnight, then reheat in the oven. pro tip : add a splash of broth during reheating. this keeps them moist.

Mix it Up! Variations for Days

Want easy sour cream beef enchiladas with a twist? first off, i've been known to swap the ground beef for shredded chicken.

The flavor is amazing. if you're going veggie, load it up with black beans, sweetcorn, and zucchini. for a dietary adaptation, use gluten free tortillas if you or someone you know has allergies.

Quick Nutrition Breakdown

Okay, let's be real. these are tex mex ground beef enchiladas , so they aren't health food, right? but, you know, beef is packed with protein.

And the tomatoes give you some vitamins. everything in moderation, my friend!

Wrapping Things Up

So there you have it. my notes on making this beef enchilada recipe your own. give it a go. tweak it.

Have fun with it. making this ground beef enchiladas is very easy. and remember, even if they aren't perfect, they are still authentic ground beef enchiladas and will still taste amazing.

These enchiladas mexicanas are one of the ground beef dishes that is always a success. it is so easy that anyone can follow the beef enchilada recipe .

I think you will agree these are the best ground beef enchiladas .

Seriously Delicious Beef Enchiladas Recipe Card

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Preparation time:90 Mins

Cooking time:25 Mins

Servings:6-8 servings

Ingredients:

• 1 tablespoon olive oil (15 ml)
• 1.5 lbs ground beef (680g)
• 1 medium onion, chopped (approx. 1 cup, 150g)
• 2 cloves garlic, minced (approx. 1 teaspoon, 5g)
• 1 green bell pepper, chopped (approx. 1 cup, 150g)
• 1 (14.5 ounce) can diced tomatoes, undrained (411g)
• 1 (4 ounce) can diced green chilies (113g)
• 1 tablespoon chili powder (15 ml)
• 1 teaspoon ground cumin (5 ml)
• 1/2 teaspoon smoked paprika (2.5 ml)
• 1/2 teaspoon garlic powder (2.5 ml)
• 1/4 teaspoon cayenne pepper (optional, for heat) (1.25 ml)
• 1/2 teaspoon salt (2.5 ml)
• 1/4 teaspoon black pepper (1.25 ml)
• 1/2 cup beef broth (120 ml)
• 2 tablespoons olive oil (30 ml)
• 2 tablespoons all-purpose flour (30 g)
• 3 tablespoons chili powder (45 ml)
• 1 teaspoon ground cumin (5 ml)
• 1/2 teaspoon garlic powder (2.5 ml)
• 1/4 teaspoon onion powder (1.25 ml)
• 1/4 teaspoon dried oregano (1.25 ml)
• 1/4 teaspoon cayenne pepper (optional, for heat) (1.25 ml)
• 1/2 teaspoon salt (2.5 ml)
• 1/4 teaspoon black pepper (1.25 ml)
• 2 cups beef broth (473 ml)
• 12 corn tortillas (6-inch diameter) (approx. 300g)
• 3 cups shredded cheddar cheese (or Mexican blend) (approx. 300g)

Instructions:

1. Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
2. Add the onion, garlic, and bell pepper to the skillet and sauté until softened, about 5 minutes.
3. Stir in the diced tomatoes, green chilies, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, pepper, and beef broth. Bring to a simmer, then reduce heat and cook, uncovered, for 60 minutes. Simmering the broth until beef is moist.
4. Heat the olive oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly (this is called a roux!).
5. Gradually whisk in the chili powder, cumin, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and pepper. Slowly pour in the beef broth, whisking constantly to avoid lumps. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
6. Preheat oven to 350°F (175°C). Lightly dip each tortilla in the enchilada sauce to soften it. Place a spoonful of beef filling down the center of each tortilla, then sprinkle with cheese. Roll up tightly and place seam-side down in the prepared baking dish.
7. Pour the remaining enchilada sauce over the enchiladas, then sprinkle with the remaining cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
8. Let cool slightly before serving. Garnish with desired toppings (sour cream, guacamole, cilantro, green onions). Dig in, you cheeky devils!