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This Beef Enchilada recipe is simple, yet scrumptious and ready in 30 minutes! These are enchiladas that the whole family loves!

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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 recipe for beef enchiladas, I knew it was the final one for me.

Beef Enchilada Recipe

This has been my family’s favorite beef enchilada recipe for years! It makes a mighty delicious 30 minute meal that I can always depend on everyone loving!

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My beef enchilada recipe includes a few simple steps, but boy are they worth it. From making my own homemade enchilada sauce or my easy blender 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.

How to Make Beef Enchiladas

For these Beef Enchiladas,  you’ll need:

  • Ground beef
  • Vegetable or Canola Oil
  • Tortillas
  • Sour Cream
  • Cilantro (optional)
  • Monterey Jack or Cheddar Cheese
  • Enchilada Sauce

Brown. Brown ground beef over medium-low heat and drain to remove any excess drippings.

Stir. Add ¼ cup enchilada sauce to the browned ground beef and stir until well-combined.

Preheat. Preheat oven to 350 degrees F.

Pour. Pour ½ cup enchilada sauce into the bottom of an oven-safe 9×13 casserole dish.

Cook. Drizzle oil into a skillet over medium-low heat and cook tortillas one at a time for about 1 minute each. Don’t allow to become crispy.

Assemble. Drain tortilla and 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 dish, pour remaining enchilada sauce over to make sure well-covered. Top with remaining cheese.

Bake. Place in oven and bake 15 minutes, or until all cheese is fully melted.

Serve. Remove from oven, garnish with cilantro, if desired, and serve.

Beef Enchilada Recipe | ©addapinch.com

Other Enchiladas to Try

If you love enchiladas like my family does, then you may want to give some of my other recipes a try:

Buffalo Chicken Enchiladas

Beef and Bean Enchiladas 

Best Chicken Enchiladas

White Chicken Enchiladas

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

5 from 19 votes

Beef Enchilada Recipe

Beef 30 mins

Beef Enchiladas from addapinch.com
Prep Time 10 mins
Cook Time 20 mins
Servings 8
Course Main Course
Cuisine Mexican
Author Robyn Stone | Add a Pinch
Beef Enchilada Recipe – This simple, yet scrumptious Beef Enchilada Recipe is ready in 30 minutes! A recipe the whole family loves! 

Ingredients  

  • 1 1/2 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
  • homemade enchilada sauce recipe

Instructions 

  • 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.

For Enchilada Assembly:

  • Preheat oven to 350º F.
  • Pour ½ cup enchilada sauce into the bottom of a 9×13 oven-safe, casserole dish.
  • 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.
  • 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.
  • Place in oven and bake 15 minutes, or until cheese has fully melted.
  • Remove from oven and top with additional cilantro, if desired.

Notes

Enchilada Sauce:
For this recipe, I love to use either my blender enchilada sauce for a grain-free, gluten free enchilada sauce OR my homemade enchilada sauce. Both are delicious!

Nutritional Information

Serving: 1enchilada | Calories: 488kcal | Carbohydrates: 19g | Protein: 24g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 489mg | Potassium: 314mg | Sugar: 1g | Vitamin A: 285IU | Calcium: 259mg | Iron: 3.1mg

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Enjoy!
Robyn xo

Ground Beef Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. This is my recipe other I don’t dip my tortillas and I don’t put sour cream inside my enchiladas or on top and put in the oven , I make my sauce home made and I pour a little of the sauce in bottom of the pan roll tortilla with beef nd cheese and sauce cheese black olives and bake 350 30 minutes or until cheese is melted and enchiladas are hot and serve with sour cream on top

  2. I have never made enchiladas, but these looked so good I had to try them! My husband and
    i both loved them. I made the whole recipe for two of us. I plan to freeze half of them and I was thinking of freezing the sauce as well. Do you think that will work?

  3. Hello! We have made this recipe several times and LOVE them! Can you tell me if you’ve ever changed it up and used shredded chicken? If not, do you think it could work and if so, any tips?

  4. These are absolutely delightful! The homemade sauce is perfect. Never tasted anything like it! This is a new family favorite!!! Sooooooooo good!

  5. They’re in the oven right now.
    This is pretty similar to how I’ve been making enchiladas for the last 25 years. Since I have a Mexican grocery/meat market near by I usually just buy some of their sauce,homemade corn tortillas, and crema (Mexican sour cream) And as always I use ground venison, because I have a lot of it.  This sauce turned out very good.

  6. I’ve tried a couple of enchilada recipes, but none have come close to this one! The thing that separates this recipe from the others is the sauce. I’ve never liked any of them because they come out so bitter and salty. Best sauce, hands down. Thanks for the wonderful recipe!

    1. I am so happy you and your family enjoyed these, Kris! They are a family favorite in my house too! Thanks so much! xo