Description

When it comes to comfort food, few dishes compare to the delicious, saucy goodness of beef enchiladas. Picture tender tortillas wrapped around a savory ground beef filling, all smothered in rich enchilada sauce and topped with gooey melted cheese. This is a recipe that’s perfect for a weeknight dinner or even a weekend family feast.

Enchiladas have deep roots in Mexican cuisine, and their versatility makes them a household favorite across many cultures today. Whether you’re looking for a dish to impress guests or a comforting meal that pleases even the pickiest eaters, beef enchiladas deliver every time. My family loves when I make these, especially when I add a few optional fillings like black beans and corn for extra texture and flavor. Each bite is a mix of spiced beef, melty cheese, and the rich, slightly tangy enchilada sauce—pure perfection!

Ingredients

Scale

For the Filling:

1 lb ground beef
1 small onion, chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 cup water
1/2 cup black beans (optional)
1/2 cup corn kernels (optional)

For the Enchiladas:

10 flour or corn tortillas (your choice!)
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1 can (15 oz) enchilada sauce
1/4 cup chopped cilantro (for garnish)

Instructions

Prepare the Beef Filling
Start by heating a large skillet over medium heat. Once hot, add your ground beef, breaking it up with a spoon as it cooks. You’ll want to cook it until it’s browned and no longer pink. This should take about 6-8 minutes.
Next, stir in the chopped onions and minced garlic, cooking for another 2-3 minutes until the onions become translucent and fragrant. Now it’s time to season: add the cumin, chili powder, smoked paprika, and salt. Pour in the water, and let the mixture simmer for about 5 minutes, allowing the flavors to really meld together.
If you’re using black beans or corn, this is when you’ll want to stir them in for some extra heartiness.
Assemble the Enchiladas
Preheat your oven to 375°F (190°C).
Spread about 1/2 cup of the enchilada sauce across the bottom of a large baking dish.
Now, take each tortilla and spoon 2-3 tablespoons of the beef mixture into the center. Add a sprinkle of shredded cheese before rolling them up tightly. Place each rolled enchilada seam-side down in the baking dish, ensuring they’re snugly packed in there.
Top and Bake
Once all your enchiladas are assembled, pour the remaining enchilada sauce evenly over the top. Make sure every tortilla is covered so they don’t dry out while baking.
Sprinkle the rest of the shredded cheese on top of the sauce-covered enchiladas, spreading it out so you get a nice, even layer of melted goodness.
Bake the enchiladas uncovered in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Serve and Enjoy
Once baked to perfection, remove the enchiladas from the oven and let them cool for just a few minutes. Top them with chopped cilantro for a fresh, herby finish. Serve with a side of sour cream, guacamole, or even a fresh salsa to add a little extra zing to each bite.

Notes

If you’re using corn tortillas, you might want to warm them slightly before assembling to prevent them from cracking as you roll them up.
Feel free to double the recipe if you’re feeding a larger group or want leftovers. Trust me, these taste even better the next day as the flavors meld!