Beef Enchilada Recipe

A great Beef Enchilada Recipe really is hard to beat. Don’t you think?



And over the years, I have tried plenty. But, finally, when I made this beef enchilada recipe, I knew it was the final one for me.

So simple to make, yet so scrumptious to eat.

That definitely makes it a win-win in my book.



Now, I will tell you that my beef enchilada recipe includes a few steps, but boy are they worth it.

From making my own homemade enchilada sauce, to seasoning the beef just perfectly, to assembling and baking in the oven – it all just works.

But, if you’d rather not make your own sauce, you can easily substitute your favorite enchilada sauce from the grocery store. Or, plan ahead and make a batch for keeping in the refrigerator until you are ready to make these a few days later.

Regardless, just make them.

You won’t be sorry!


Beef Enchilada Recipe | ©


Here’s my Beef Enchilada Recipe. I hope you love it as much as we do!


4.8 from 5 reviews
Beef Enchilada Recipe
Prep time
Cook time
Total time
Get this simple, yet scrumptious Beef Enchilada Recipe. Ready in 30 minutes, it makes the perfect Beef Enchilada Recipe for the whole family.
Serves: 8-10
  • 1½ pounds ground beef
  • 3 tablespoons vegetable or canola oil
  • 10 corn or flour tortillas
  • 1 (8-ounce) package sour cream
  • cilantro (optional)
  • 2 cups shredded Monterrey Jack or Cheddar cheese
  • 1 homemade enchilada sauce recipe
  1. Brown ground beef over medium-low heat. Drain meat to remove any excess drippings. Add ¼ cup of enchilada sauce into brown meat and stir until well-combined.
  2. For the Enchilada Assembly
  3. Preheat oven to 350º F.
  4. Pour ½ cup enchilada sauce into the bottom of a 9x13 oven-safe, casserole dish.
  5. Drizzle oil into the bottom of a skillet over a medium-low heat. Add corn tortillas, one at a time, and cook for about 1 minute each. Do not allow to become crispy.
  6. Drain tortilla and then layer on beef, sour cream, cheese and cilantro. Roll tortilla to keep all ingredients inside. Then place seam side down in the casserole dish. Once all enchiladas have been assembled and placed into casserole dish, pour remaining enchilada sauce over to make sure well covered. Top with remaining cheese.
  7. Place in oven and bake 15 minutes, or until cheese has fully melted.
  8. Remove from oven and top with additional cilantro, if desired.


Robyn xoxo


If you enjoy this Beef Enchilada Recipe, you may also enjoy:

Chicken Enchilada Recipe

Chicken Tortilla Soup Recipe




Subscribe by email and never miss another post by Add A Pinch!


  1. 45

    Brandon says

    Made these at the fire station, BIG hit! These aren’t your traditional tex-mex enchiladas but really good!

  2. 47

    Pam says

    I’m just wondering what you do with the sour cream listed in the ingredients. But in your directions I don’t see where you used it. Is it for a garnish?

  3. 49

    Chello Sweeke says

    Oh Robyn!!! Been married 23 years and suddenly my husband wanted Beef Enchiladas. I have never eaten one let alone made one! I tried your recipe last night and we BOTH fell in LOVE with this dish!!! AAA+++ He ate 3 for dinner and 1 for breakfast! Thank you so much for the delicious and easy addition to our favs! I used organic grass-fed beef. WOW

  4. 52


    I love enchiladas! This recipe’s sauce is totally different than anything else I’ve tried! 30 minute recipe too! Thanks for the recipe!

  5. 53

    Julie Goodwin says

    I’m making these tonight, can’t wait to try. There was a comment above about adding lettuce to the inside. I do not see lettuce anywhere in the recipe. It list cilantro, and it totally makes sense to add cilantro to the inside of the enchilada, yum? Am I missing something about adding lettuce?

  6. 54

    Julie Goodwin says

    have you tried these with shredded beef vs. ground beef? Just wondering I like ground beef and my husband prefers shredded. Do you like them better with corn tortillas or flour? Making these tomorrow!!

    • 55


      Yes! We love it with shredded and with ground. Both are great. I personally prefer corn tortillas, but my son prefers flour :)

  7. 56

    orlando says

    these were awsome! my buddy who is Mexican loved them. yes, they take time but oh boy these are worth it. thank you. i was looking for a dish to impress my buddy and these did the job. did not changed anytthing.

    • 63


      Sure. You could replace the sriracha sauce with another flavor of hot sauce and then add a little bit of garlic to amp up the flavor. The flavor will still be different than if you used sriracha, but should still be delicious!

  8. 65


    I have never made my own enchilada sauce… your recipe sounds yummy!

    My beef enchilada recipe with canned enchilada sauce is similar to yours but I also top the whole shebang with a can of no-bean chili (hope that doesn’t gross you out!). And I have found that I can soften the corn tortillas by wrapping the stack in a wet paper towel and microwaving for one minute. It allows me to roll them without cracking and it’s less messy than dealing with oil.

    I love meals that are just as good the second time around– assuming there are leftovers in the first place!

  9. 77


    Oh my gosh, I got instant hunger pangs looking at those GORGEOUS enchiladas!! I’ve only recently discovered sirarcha sauce..oh my goodness. Thanks for the perfect Cinco de Mayo recipe! :)

  10. 79

    Denise says

    I already grilled chicken/veggie fajitas for dinner tonight….so this will be my Cinco de Mayo dinner! I can’t wait to try it!!! I have made my own enchilada sauce before; excited to make this one!

  11. 85


    Your Beef Enchilada looks so good and scrumptious! Now you’ve got me craving for some. I think making my own sauce will be the way to go. I’ll take your suggestion and make that a day ahead. :) Thank you so much for sharing. I can’t wait to try this out.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: