Beef Enchiladas

These Super Easy Super tasty Ground Beef Enchiladas are filled with a rich seasoned ground beef filling, with black beans and loads of cheese then topped with as many or as little of your favorite taco toppings as you like. The greatest thing about these enchiladas is that the cook time isn’t too long! Start to finish, you can get this on the table in less than 1 hour! Simply make the filling, assemble, roll, top the ground beef enchiladas with enchilada sauce, a generous amount of shredded cheese and then pop in the oven until bubbly throughout! These easy enchiladas are the perfect hearty meal. Treat yourself to a couple of these guys with a side of margaritas and you are set. If you have leftovers you can store them in an airtight container in the fridge for up to 4 days but these actually freeze pretty well too! Up to 2 months. Looking for a meatless version? Try our Vegetarian Enchildas. Are these enchiladas authentic? I don’t make any claims to the authenticity of this recipe, but they definitely are delicious. This is just my version of a classic, based on my family’s taste and one of my all time favourite enchilada recipes

Why you are going to love these Ground Beef Enchiladas:

• These enchiladas are great for Making Ahead & Freezing 
• They are easy and quick to make perfect for the midweek 
• Feel free to use store-bought or homemade enchilada sauce and the Mexican spice blend. 
• They are meaty, flavourful, cheesy and with just enough heat. 
• You can make them as cheesy and as spicy as you like 
  
  

Easy Ground Beef Enchiladas Ingredients & Variations:

• Ground meats – this recipe works really well with ground pork, ground turkey or chicken instead of beef if you prefer. 
• Shredded meats – if you prefer a shredded meat texture inside your enchiladas, you can use shredded chicken or try my pork carnitas
• Vegetarian – feel free to use a ground beef alternative (like Impossible beef), tofu crumbles, or all beans or some roasted veggies to make a vegetarian version!
• Tortillas – I know enchiladas are traditionally made with corn tortillas,  but my hubby  prefers when I make these with flour tortillas, so you can definitely swap them out for corn though, if you prefer. Flour tortillas will make for a more softer almost chewier enchilada, while corn can hold it’s own in the sauce. It’s really up to your taste preference
• Enchilada Sauce – I used store-bought sauce for these but your favourite homemade enchilada sauce would work beautifully here. You will need approx 1¾-2 cups of enchiladas sauce. 
• Extra saucy – feel free to use as much or as little sauce as you’d like for this recipe. You can even dip the tortillas IN the sauce before rolling them! I find this can make the tortillas a bit soggy but if you like really saucy enchiladas feel free to. 
• Spices - I like to do a blend of cumin, paprika, oregano and chipotle chili powder but feel free to use a Mexican blend of your own or even a store bought Mexican blend Or taco seasoning. You will need approx 1 tablespoon or more to taste or if using the spices listed in the recipe below feel free to adjust amounts to taste.  
• Cheese - PRO TIP: Shred your own cheese for an ideal melty finish. Store bought shredded cheese tends to have flour in it, which can create a less than ideal result. Feel free to use any cheese you like. I usually use Tex Mex blend or Monterey Jack or cheddar cheese or a blend of them and use as much or as little as you like in the enchiladas and over them. 
• Refried Beans - use any refried beans you like. Why add refried beans to your enchiladas? They add a delicious richness and substance to the filling and I just love the filling with them. I got this idea to add the refried beans to the filling from Recipe Tin Eats and will forever add them to my ground beef filling. If you prefer to leave them out that is fine the filling will still be delicious but it won’t be as thick and rich.
• Jalapeño pepper - this adds just a subtle heat but for a spicier version feel free to use more than 1 or you can even add in some fresh chopped green chiles for more a kick. For a milder option use any bell pepper or even a poblano pepper   
  
  

How to make these Ground beef enchiladas:

1. MAKE FILLING: Start by sautéing the onion, garlic, and jalapeño, and then add beef and spices and brown and cook until tender and beef is cooked through. Feel free to drain off some of the fat if there is a lot of it. Stir in beans, some enchilada sauce and refried beans. 
2. ASSEMBLE ENCHILADAS: Start by spreading a thin layer of sauce in the baking dish or casserole dish. Then add beef mixture to tortilla and top with some cheese.
3. ROLL: Roll from the bottom of the tortilla up towards the top, rolling the tortilla into a long cigar-like shape. Add to baking dish seam side down. Repeat with remaining tortillas and add them all to a baking dish.Top with sauce and cheese. Spread any remaining enchilada sauce over the top, then sprinkle with remaining cheese.
4. BAKE: Bake uncovered, until cheese is melty and the enchiladas are hot and bubbly.
   
   

Making Beef Enchiladas ahead of time, Storage & Freezing: 

One of the best things about enchiladas is that they can be assembled ahead of time, and even frozen!

• MAKEAHEAD: Assembled enchiladas can be covered and refrigerated for up to 2 days. When you’re ready to bake, let the baking dish sit out on the counter while the oven preheats, then bake as directed.
• FREEZING: Assemble the enchiladas, but don’t bake them. I like to use a disposable pan, since it makes freezing easier. Cover tightly and freeze in a freezer for up to 3 months. You have two options when it comes to baking the frozen enchiladas.

1. Thaw overnight in the refrigerator, then bake as directed.
2. Bake from frozen, covered with foil for 20 minutes, then uncover and add an additional 10-15 minutes of baking time, until cheese is melted and enchiladas are hot and bubbly.

STORAGE:Leftover enchiladas should be refrigerated in an airtight container and eaten within 4-5 days. Do enchiladas reheat well? Yes they definitely do. For the best texture and flavor, leftovers should be baked at 350°F for about 15-20 minutes. They can also be microwaved too if you are in a hurry. 

More Mexican recipes you will love: 

• Vegetarian Black Bean Enchiladas
• Easy Creamy Chicken Enchiladas
• Sheet Pan Nachos Supreme
• Easy One Pan Cheesy Enchiladas
• Mexican Street Corn Nachos
• Beer Braised Pork Carnitas