Easy Beef Enchiladas: Tangy, Cheesy, and Comforting Mexican Perfection!
Get ready for a classic Mexican comfort food experience with these incredibly delicious and easy-to-make Beef Enchiladas! Imagine perfectly seasoned ground beef tucked into soft corn tortillas, smothered in a tangy red enchilada sauce, and baked until bubbly with a generous layer of melted cheese. This dish is pure comfort food, perfect for family dinners, entertaining, or whenever you crave authentic Mexican flavors with minimal fuss.
Why You’ll Love These Easy Beef Enchiladas
Classic Comfort Food: A beloved Mexican dish that’s universally appealing and deeply satisfying.
Flavorful & Tangy: The rich ground beef filling pairs perfectly with the zesty red enchilada sauce.
Gooey Cheese Factor: Layers of melty cheese create an irresistible, bubbly topping.
Straightforward & Easy: Simple steps make this a perfect weeknight meal or a great option for meal prep.
Customizable: Easily adjust the spice level or add your favorite mix-ins.
What You’ll Need
Gather these delicious ingredients to craft your amazing Easy Beef Enchiladas:
Ingredients:
1 lb ground beef (lean recommended)
½ medium onion, diced
1 (1.25 oz) packet taco seasoning (or 2-3 tbsp homemade taco seasoning)
1 (15 oz) can black beans, rinsed and drained (optional, for extra heartiness)
1 (10 oz) can red enchilada sauce, divided (mild or medium)
12-15 corn tortillas (6-inch, white or yellow)
2 cups shredded Monterey Jack cheese (or a Mexican blend), divided
1 cup shredded cheddar cheese, divided
1 tbsp olive oil (for sautéing)
Optional toppings: Fresh cilantro, diced avocado, sour cream, salsa, sliced jalapeños
Instructions: Brown, Fill, Roll, Sauce, and Bake!
1. Prepare the Seasoned Beef Filling:
Preheat your oven to 375°F (190°C).
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
Add the 1 lb ground beef and ½ medium diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 7-10 minutes. Drain off any excess grease thoroughly.
Stir in the 1 (1.25 oz) packet taco seasoning and cook for 1 minute more, stirring constantly, to toast the spices.
If using, stir in the 1 (15 oz) can rinsed and drained black beans. Cook for another 2-3 minutes to heat through. Remove from heat.
2. Prepare the Tortillas:
Pour about ¼ cup of the red enchilada sauce into a shallow dish.
Briefly warm the corn tortillas to make them pliable and prevent tearing. You can do this by:
Microwave: Wrap 5-6 tortillas in a damp paper towel and microwave for 30-45 seconds until soft.
Skillet: Quickly dip each tortilla into the shallow dish with enchilada sauce, or warm them briefly in a dry, hot skillet for 10-15 seconds per side.
3. Assemble the Enchiladas:
Lightly grease a 9×13 inch baking dish.
Spread about ¼ cup of the red enchilada sauce over the bottom of the prepared baking dish.
Take one warmed tortilla. Spoon about ¼ cup of the seasoned beef filling down the center.
Sprinkle with a small amount of shredded Monterey Jack cheese and shredded cheddar cheese (about 1 tablespoon of each).
Carefully roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
Repeat with the remaining tortillas and filling, arranging them snugly in a single layer in the baking dish.
4. Sauce and Cheese Top:
Pour the remaining red enchilada sauce evenly over the rolled enchiladas, ensuring they are fully covered.
Sprinkle the remaining shredded Monterey Jack cheese and shredded cheddar cheese generously over the top of the sauced enchiladas.
5. Bake to Bubbly Perfection:
Cover the baking dish tightly with aluminum foil.
Bake for 20 minutes.
Carefully remove the foil. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the sauce is simmering. If you like a slightly browned cheese top, you can broil for the last 1-2 minutes (watch very carefully!).
6. Rest and Serve:
Remove the enchiladas from the oven. Let them rest for 5-10 minutes before serving. This allows the cheese and sauce to set slightly, making them easier to scoop and serve neatly.
Serve warm with your favorite optional toppings such as fresh cilantro, diced avocado, sour cream, salsa, or sliced jalapeños. Enjoy this comforting Mexican classic!
Tips for Perfect Easy Beef Enchiladas
Drain the Beef Well: After browning the ground beef, make sure to drain off any excess grease thoroughly. This prevents your enchiladas from being greasy.
Warm Tortillas are Essential: Don’t skip warming the tortillas! Cold tortillas will crack and break when you try to roll them. Warming makes them pliable and easy to handle.
Don’t Overfill: Overfilling the tortillas can make them difficult to roll and more prone to bursting during baking. Stick to about ¼ cup of filling per tortilla.
Cheese Blend: Monterey Jack is fantastic for its meltiness, while cheddar adds a sharper flavor. A good Mexican blend often combines these for convenience.
Seal the Deal: Place the rolled enchiladas seam-side down in the baking dish. This helps keep them from unrolling during baking.
Homemade Enchilada Sauce (Optional): If you have a favorite homemade red enchilada sauce recipe, feel free to use it!
Adjust Spice Level: If you prefer more heat, use a “hot” enchilada sauce, add a pinch of cayenne pepper to the beef, or include a diced jalapeño with the onion.
Make Ahead: You can assemble the entire casserole (without baking) up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the fridge 30 minutes before baking and add 10-15 minutes to the initial covered baking time.
Resting Time: Allowing the enchiladas to rest for a few minutes after baking is crucial. It helps the cheese and sauce set, making for cleaner, easier servings.
These Easy Beef Enchiladas are a surefire hit for any meal, bringing the vibrant and comforting flavors of Mexico right to your table with simplicity and speed. Enjoy!