Beef Enchilada Recipe

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I’m never not craving my red enchilada sauce. There, I said it. Of all the homemade versions of store-bought products I’ve tackled over the years, it’s my favorite because all you need are a handful of ingredients and, most importantly, it’s spoon-drink-worthy delicious.

I’ve used the sauce to smother both cheese enchiladas and chicken enchiladas but it’s ground beef’s time to shine in this epic Beef Enchilada recipe you’ll make over and over again!

Easy Beef Enchilada Recipe

Enchiladas may seem fancy or time-consuming, but they fall into the “casserole” category, which signifies cozy, simple, and low fuss.

• Step 1: Make the red enchilada sauce up to 5 days ahead of time.
• Step 2: Cook the ground beef filling up to 3 days ahead of time.
• Step 3: Assemble the enchiladas, then bake.

You can even assemble the enchiladas up to the point of baking several days ahead, or freeze them for later! I’ll outline the methods below. But first…

Main Ingredients Needed

Good news: both the enchilada sauce and ground beef filling use 99% of the same seasonings. That said, I like to combine both seasoning mixes at the same time before I start cooking. Here’s what you’ll need:

Beef Enchilada Tips

Like I said, this family-friendly ground beef casserole is inherently easy. That said, keep these tips in mind when planning for, and assembling the beef enchiladas:

1. Adjust spiciness: most chili powders sold in grocery stores are medium to hot on the spice scale. I use McCormick Chili Powder which I’d rate as a 5 or 6/10. If you or your family are sensitive to heat, look for mild chili powder at the store. On the flip side, feel free to use hot chili powder in this recipe.
2. Stick with corn tortillas: I’m not the tortilla police but I highly recommend you stick to using corn tortillas for the traditional enchilada experience, vs flour tortillas (if you don’t need to eat gluten free, of course). Corn tortillas hold up well to being baked in a sauce, while flour tortillas can become soggy and gummy.
3. Heat the corn tortillas: wrapping the tortillas in a damp paper towel then microwaving for 30 seconds before filling will ensure they don’t crack. If they still crack, that’s ok! They’ll be smothered with sauce and cheese anyway.
4. Pan size: this recipe makes 16-18 enchiladas, which fit perfectly inside an 11×15″ baking pan. You can use two medium-size baking pans, or a 9×13″ pan plus a small baking pan instead.

What to Serve with Ground Beef Enchiladas

Enchiladas are hearty and can stand on their own, but it’s also fun to serve them with restaurant-inspired sides and toppings like:

• Easy Creamy Pinto Beans
• Restaurant Style Salsa
• Mexican Rice
• Fresh Pico de Gallo
• Cuban-Style Black Beans
• Cilantro-Lime Rice
• Quick Guacamole
• Cucumber Tomato Salad
• Toppings: Sour cream, shredded lettuce, sliced green onions, chopped fresh cilantro, pickled jalapeños, diced red onions, sliced black olives

Serve with Easy Pinto Beans

How to Make Beef Enchiladas

Step 1: Make the Red Enchilada Sauce.

I’m telling you, this sauce blows ANY store-bought enchilada sauce out of the water. Even the high-end/small batch products that have popped up over the past few years!

Start by heating vegetable oil in a medium-size saucepan. Sprinkle in gluten free flour then cook while whisking for 1 minute. Add Tex-Mex seasonings including chili powder, cumin, dried oregano, onion and garlic powders, plus salt then whisk while cooking until very fragrant, 20-30 seconds. Add tomato paste then whisk while cooking for another 30 seconds.

Next, slowly stream in chicken broth while whisking. Turn the heat up slightly to bring the sauce to a simmer then turn the heat back down to medium and cook while whisking until the sauce has slightly thickened, 2-3 minutes. The sauce will continue to thicken as it cools.

Pour the red enchilada sauce into a cup or bowl with a lip – which helps with drizzling it over the enchiladas – then set it aside to cool slightly.

Step 2: Cook the ground beef filling.

Next make the seasoned ground beef filling.

Heat a large skillet over medium-high heat then add ground beef and let it sit in the hot skillet until the bottom is browned. Break the beef up as it cooks then drain if necessary and return the beef to the skillet.

Next add seasonings including chili powder, cumin, onion and garlic powders, paprika, dried oregano, salt, and pepper, plus water, then stir to combine and cook until the water has been absorbed into the meat, 2-3 minutes.

Step 3: Assemble the enchiladas.

Wrap half the corn tortillas in a damp paper towel then microwave for 20-30 seconds or until they’re warm and pliable.

One at a time, lay a warm tortilla on a plate or cutting board then spoon ~2 Tablespoons of the ground beef filling across the bottom of the tortilla. Add a heaping Tablespoon of shredded Mexican-cheese blend then roll the tortilla tightly and transfer it to a baking dish with some of the enchilada sauce spread into a thin, even layer in the bottom.

Continue filling and rolling until all the ingredients have been used. These photos show Mi Rancho Thincredible Tortillas which as you can see, don’t crack. I find them at Whole Foods.

Smother the filled tortillas with the prepared red enchilada sauce. You may not need all of it, but save any extra to add when reheating the enchiladas since the tortillas absorb a bit of the sauce as they chill in the refrigerator.

Step 4: Bake the beef enchiladas.

Sprinkle more Mexican-blend cheese on top of the sauced enchiladas then cover with foil and bake for 30 minutes at 350 degrees, or until the cheese has melted and the sauce is hot and bubbly.

Let the casserole sit and cool for 15 minutes then serve and top with all your favorite fixins!

How to Store and Reheat Leftovers

Although my husband makes it his personal mission to devour every last drop of Beef Enchiladas each time I make them, if you’re lucky enough to have leftovers they reheat SUPER well.

• To store: Transfer leftover enchiladas into an airtight container with a lid then refrigerate for 3-4 days. I recommend a glass storage container as the red sauce can stain plastic.
• To reheat: Reheat individual-sized portions in the microwave until hot.

How to Make-Ahead

Assemble the beef enchiladas up to 48 hours ahead of time then store in the refrigerator. Here’s how:

1. Assemble: the casserole up to the point of covering with sauce, up to 48 hours ahead of time. Cover the enchiladas with plastic wrap then refrigerate separately from the sauce.
2. Sauce and bake: re-warm the sauce then pour it over the enchiladas and bake according to recipe instructions.

How to Freeze

Beef Enchiladas also freeze well. I recommend freezing them before baking, vs after. Here’s how:

• To freeze: Ensure the enchilada sauce is COLD, otherwise the tortillas will absorb the warm sauce, then assemble the beef enchiladas according to recipe instructions. Cover the baking dish in plastic wrap, then foil, and then freeze for up to 3 months. I like using a disposable aluminum pan for this, vs tying up a glass or ceramic baking dish.
• To bake: Thaw the enchiladas in the refrigerator then remove the plastic wrap, re-cover with foil, and bake according to recipe instructions.

Whether you devour this Beef Enchilada recipe hot and fresh or stock your freezer with a batch for later, I hope you love every saucy, scrumptious bite. Enjoy!

More Tex-Mex Favorites

• Easy Chicken Enchiladas
• Cheese Enchiladas with Red Sauce
• Restaurant-Style Ground Beef
• Beef and Veggie Enchilada Skillet
• Chicken Fajitas
• Cheesy Chicken Burrito Skillet
• Black Bean and Sweet Potato Enchilada Skillet

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Beef Enchilada Recipe

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Beef Enchiladas are easy, family-friendly, and made with an incredible homemade red enchilada sauce. You’ll make this cozy ground beef recipe again and again!

Course Main Course

Cuisine Mexican

Keyword gluten free

Method Baking, saute

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 5

Calories 672kcal

Author Kristin Porter

Equipment

• 9×13 baking dish
• Large skillet

Ingredients

• 1 lb ground beef
• 16-18 corn tortillas Mi Rancho Thincredible Corn Tortillas recommended, see notes
• 12 oz shredded Mexican cheese blend

For the Red Enchilada Sauce:

• 3 Tablespoons chili powder see notes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• scant 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 3 Tablespoons vegetable oil
• 2 Tablespoons gluten free flour blend
• 1/4 cup tomato paste
• 2 cups chicken broth

For the Beef Filling:

• 1 Tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• scant 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup water

Instructions

• Preheat the oven to 350 degrees then get out an 11×15” baking pan, or two medium-size baking pans. A 9×13” plus a small baking pan works great too.

For the Red Enchilada Sauce:

• Add the spices – chili powder through cumin – to a small bowl then set it aside.
• Heat the oil in a medium-size saucepan over medium heat then add the flour and cook while whisking for 1 minute. Add the seasoning mix then whisk until toasted and fragrant, 20-30 seconds. Add the tomato paste then whisk the mixture together and cook for 30 seconds.
• Slowly stream in the chicken broth while whisking to create a smooth sauce then turn the heat up to medium-high and bring the sauce to a simmer while stirring slowly and constantly with a spatula. Turn the heat back down to medium then simmer for an additional 1-2 minutes or until the sauce has slightly thickened – it will continue to thicken as it cools. Pour the enchilada sauce into a glass measuring dish with a lip/spout then cool slightly before using. Can be made up to 5 days ahead of time, see notes.

For the Beef Filling:

• Add the spices – chili powder through black pepper – to a small bowl then set it aside.
• Heat a large skillet over medium-high heat. Crumble the ground beef into the bottom of the skillet then let it sit and sear until browned on the bottom. Break the beef up as it cooks then drain if necessary and return to the skillet. Turn the heat down to medium then add the seasoning mix and water. Stir to combine then cook until the water has been absorbed by the meat, 2 minutes. Turn the heat off then set the beef aside to cool slightly. Can be made up to 3 days ahead of time, see notes.

To Assemble:

• Spread 3/4 cup enchilada sauce in the bottom of the 11×15″ baking dish then set it aside. If you’re using smaller baking pans, add enough sauce to create a thin layer in the bottom of each pan.
• Wrap half the tortillas in a damp paper towel then microwave for 30 seconds to warm them up – this helps prevent the tortillas from cracking. Don’t worry if they still crack since the enchiladas will be covered in sauce and cheese anyway.
• One by one, place a warm tortilla onto a clean, dry surface like a plate or cutting board then spread 2 Tablespoons cooked ground beef across the bottom half of the tortilla. Add a heaping Tablespoon shredded cheese on top then roll the tortilla tightly and place it seam side-down in the baking dish. Repeat with the remaining ingredients, warming the second batch of tortillas when needed. Reserve the extra shredded cheese.
• Drizzle the enchilada sauce on top of the enchiladas then spread it around with the back of the spoon, ensuring the tortillas are completely covered. Any uncovered spots of tortilla will become tough and hard after baking. You might not need to use all the sauce. Save any leftover sauce for reheating with leftovers as the corn tortillas will absorb a bit of the sauce.
• Sprinkle the reserved shredded cheese on top then cover the baking pan with a piece of foil and bake for 30 minutes or until the cheese has melted and the enchilada sauce is bubbling. Remove the foil then let the enchiladas cool for 15 minutes before scooping onto plates and serving.

Notes

• If you are spice-averse, be sure to use a mild chili powder. I use McCormick Chili Powder which I find slightly spicy.
• The enchilada sauce spice mix and beef filling spice mix have 99% of the same ingredients, so I like to mix them up at the same time before I begin cooking.
• The red enchilada sauce can be made up to 5 days ahead of time. Store in a glass, airtight container (plastic will stain) in the fridge. Re-warm the sauce before using.
• The browned ground beef can be made up to 3 days ahead of time. Re-warm slightly before using.
• This is an excellent recipe to use Restaurant-Style Ground Beef in.
• I love Mi Rancho Thincredible Tortillas which don’t crack after being warmed. Mission Super Soft Corn Tortillas are a great option too.
• How to Make-Ahead:
  • Assemble the casserole up to the point of covering with sauce, up to 48 hours ahead of time. Cover the enchiladas with plastic wrap then refrigerate separately from the sauce.
  • Sauce and bake: re-warm the sauce then pour it over the enchiladas and bake according to recipe instructions.
• How to Freeze: 
  •  Freeze unbaked: Ensure the enchilada sauce is COLD, otherwise the tortillas can absorb the warm sauce, then assemble the beef enchilada recipe according to the instructions. Cover the baking dish in plastic wrap, then foil, and then freeze for up to 3 months.
  • To bake: Thaw the enchiladas in the refrigerator then remove the plastic wrap, recover with foil, and bake according to recipe instructions.

Nutrition

Calories: 672kcal | Carbohydrates: 48g | Protein: 43g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 1535mg | Potassium: 832mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2662IU | Vitamin C: 3mg | Calcium: 571mg | Iron: 6mg

Images by Ashley McLaughlin

READ: Beef Enchilada Recipe