Description

Beef enchiladas are a Tex-Mex classic loved for their comforting, savory flavors and customizable toppings. Originating as a popular dish in Mexico, enchiladas were traditionally made with corn tortillas filled with simple ingredients like meat or cheese, then rolled and covered in a rich sauce. Over time, as they crossed the border and spread in popularity, they evolved with new ingredients and flavors. Today, Tex-Mex enchiladas like this beef version are known for their satisfying combination of seasoned beef, beans, gooey cheese, and spicy enchilada sauce—all wrapped in soft tortillas and baked to perfection.

These beef enchiladas are straightforward enough for a weeknight dinner but flavorful enough to make them a crowd-pleaser for any gathering. The addition of beans adds a hearty texture, while the cheese brings just the right amount of creamy melt-in-your-mouth goodness. With some fresh toppings like cilantro, sour cream, or sliced avocado, these enchiladas will take your meal to the next level.

Ingredients

Scale

1 lb Ground beef – Lean ground beef works well for hearty, flavorful filling.
1 small Onion, diced – Adds sweetness and depth to the filling.
1 Jalapeño, minced (optional) – For those who like a touch of spice, add a jalapeño for a mild heat.
2 cloves Garlic, minced – Brings a warm, aromatic flavor to the dish.
1 tsp Salt – To season the beef filling.
1 tbsp Olive oil – For sautéing the vegetables and browning the beef.
1 can (15 oz) Black beans or refried beans, drained – Beans add texture and additional flavor to the filling.
1 ¾ cups Red enchilada sauce (homemade or store-bought), divided – For an authentic Tex-Mex taste and saucy finish.
8 Flour or corn tortillas – Choose based on your texture preference; corn tortillas provide a traditional, slightly firmer bite.
2 cups Shredded cheese (Mexican blend or cheddar) – The melty, cheesy topping that everyone loves.
Optional garnishes: Sour cream, diced onions, cilantro, sliced avocado – Add freshness, creaminess, and extra flavor.

Instructions

Prepare the Beef Filling
In a large skillet, heat the olive oil over medium heat. Add diced onion, minced garlic, and jalapeño (if using) and sauté for 2-3 minutes until softened. Add the ground beef, breaking it up with a spatula as it cooks. Continue cooking until the beef is browned and cooked through. Season with salt, giving it a good stir.
Mix the Filling
Stir in the black or refried beans and add ¼ cup of the enchilada sauce to the skillet. Let it cook for an additional 3-5 minutes to meld the flavors. Remove from heat and set aside.
Assemble the Enchiladas
Preheat your oven to 375°F. Spread about ½ cup of the enchilada sauce evenly over the bottom of a 9×13-inch baking dish. Lay a tortilla flat, spoon in some of the beef mixture, and sprinkle a small handful of shredded cheese on top. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Top and Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish, covering them fully to keep them moist while baking. Sprinkle the remaining cheese over the top. Cover the dish with foil to prevent the cheese from over-browning and bake for 20-25 minutes, or until everything is bubbly and heated through.
Serve and Garnish
Remove from the oven and let the enchiladas cool slightly before serving. Add any desired garnishes like sour cream, diced onions, cilantro, or sliced avocado for extra flavor. Serve hot, and enjoy!

Notes

Vegetarian Option: Swap the beef for crumbled tofu or a plant-based ground meat alternative for a vegetarian version.
Freezer-Friendly: These enchiladas can be frozen before baking. Simply wrap the baking dish tightly, then thaw in the refrigerator overnight before baking as directed.