Beef Enchilada Recipe
Short Intro
A warm, cheesy Beef Enchilada Recipe that’s ready in under an hour and sure to become your new favorite comfort food.
Full Recipe Introduction
Beef enchiladas are a classic Mexican dish featuring tender ground beef wrapped in tortillas, smothered in savory red sauce, and topped with melted cheese. What makes this Beef Enchilada Recipe special is the subtle blend of homemade spices, a touch of smoky chipotle, and a quick skillet method that keeps it weeknight-friendly without sacrificing depth of flavor. I first created this recipe on a rainy Tuesday—my kitchen smelled like a taquería in minutes, and my family insisted I never order takeout again. Whether you’re gearing up for game day, holiday gatherings, or a cozy winter dinner, these enchiladas bring joy with minimal fuss.
Why You’ll Love This Recipe
- Family-approved comfort food—cheesy, meaty, and deeply satisfying
- No-fuss skillet method—skip the multiple pans and bake in one dish
- Ready in about 50 minutes—perfect for busy weeknights
- Customizable heat—mild, medium, or add extra chipotle for a kick
- Uses pantry staples—ground beef, tortillas, enchilada sauce
- Freezer-friendly—make ahead and stash for later
- Crowd-pleaser—ideal for potlucks, Cinco de Mayo, or movie nights
- Balanced protein and veggies—gets an extra boost from bell peppers and onions
Ingredients
• 1 pound lean ground beef (85/15 for best flavor)
• 1 small yellow onion, finely diced (Vidalia or sweet onion)
• 1 red bell pepper, chopped (adds color and vitamins)
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon chipotle powder (optional, for smoky heat)
• Salt and black pepper to taste
• 8–10 corn or flour tortillas (6-inch; I like Mission brand)
• 2 cups enchilada sauce (store-bought or homemade—La Victoria is my go-to)
• 1½ cups shredded Mexican blend cheese (or cheddar and Monterey Jack)
• 2 tablespoons chopped fresh cilantro (for garnish)
• Lime wedges (for serving)
Tips: Use whole-kernel tortillas warmed in a dry skillet for pliability. If avoiding gluten, choose certified corn tortillas. Swap turkey for beef to lighten it up.
Directions
- Preheat and Prep—Heat your oven to 375°F. In a 10-inch oven-safe skillet over medium heat, brown the ground beef, breaking it up with a spatula until no pink remains (about 5 minutes). Season with a pinch of salt and pepper.
- Sauté Veggies—Push the beef to one side, add the onion and bell pepper to the cleared space, and cook until softened (3–4 minutes). Stir in garlic and cook 30 seconds—watch that garlic don’t burn.
- Flavor Base—Stir in tomato paste, chili powder, cumin, smoked paprika, and chipotle powder. Let it toast gently for a minute; you’ll smell it deepen—this is where flavor builds.
- Sauce It Up—Pour ½ cup of enchilada sauce into the beef-veg mix, stir, reduce heat, and simmer 2 minutes. Remove skillet from stove.
- Roll ’Em—Working one at a time, dip each tortilla in sauce (this keeps them from cracking), spoon ~⅓ cup beef mixture down the center, sprinkle a bit of cheese, then roll and tuck seam-side down back into the skillet in a snug circle.
- Top Layer—Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the rest of your shredded cheese—don’t be shy; cheese is comfort.
- Bake—Place skillet in oven and bake 15–18 minutes, until cheese is bubbly and sauce is simmering at the edges.
- Garnish & Serve—Remove carefully (handle is hot!), let rest 3 minutes, then scatter cilantro and serve with lime wedges.
Servings & Timing
• Makes 6 generous servings
• Prep Time: 20 minutes (chopping, warming tortillas)
• Baking Time: 18 minutes
• Total Time: ~50 minutes
Variations
• Spicy Green Enchiladas: Use salsa verde instead of red sauce for a tangy twist.
• Chicken Swap: Shred rotisserie chicken in place of beef for a lighter take.
• Vegetarian Option: Fill with sautéed mushrooms, zucchini, and black beans.
• Low-Carb Version: Roll filling in large romaine leaves or low-carb tortillas.
• Cream Cheese Blend: Stir ½ cup softened cream cheese into beef for ultra-creamy filling.
• Breakfast Enchiladas: Add scrambled eggs and breakfast sausage, top with queso fresco.
Storage & Reheating
• Fridge: Store covered for up to 4 days—cheese holds up well.
• Freezer: Freeze unbaked enchiladas (covered) for up to 2 months; bake from frozen by adding 5–7 minutes to cook time.
• Reheating: Warm single portions in microwave (1–2 minutes) or covered in a 350°F oven for 10 minutes.
• Make-Ahead: Assemble the night before, cover tightly, refrigerate, then bake next day—perfect for meal planning.
Notes
I learned that dipping tortillas in sauce first stops them from tearing—and prevents that sad dry edge. Also, if your sauce seems thin, simmer it alone for a few minutes to concentrate the flavor. For an extra layer, spoon a swirl of sour cream or Greek yogurt on top just before serving. And yes, leftover enchiladas taste even better—trust me on that.
FAQs
Q: Can I use soft flour tortillas instead of corn?
A: Absolutely—flour will hold up to the sauce but isn’t as traditional; both work great.
Q: My sauce is too spicy—what can I do?
A: Stir in a dollop of plain yogurt or sour cream when serving to mellow the heat.
Q: How do I keep tortillas from falling apart?
A: Gently heat them before rolling and coat each in sauce; this adds flexibility and prevents cracks.
Q: Can I make the filling ahead?
A: Yes—cook the beef mix 2 days in advance, store in fridge, then assemble when ready.
Q: Any tips for a dairy-free version?
A: Use dairy-free cheese and omit the cream cheese variation; the recipe stays just as tasty.
Q: Why isn’t my cheese melting smoothly?
A: Cover the skillet with foil during the first 10 minutes of baking to trap moisture.
Q: Can I grill these instead of baking?
A: You could—wrap in foil and grill on medium heat for 12–15 minutes, turning once.
Q: What side dishes pair well?
A: Spanish rice, refried beans, or a simple jicama-avocado salad all balance the richness perfectly.
Conclusion
This Beef Enchilada Recipe combines classic Mexican comfort with a fuss-free, one-skillet approach—perfect for busy cooks who crave deep flavors. Give it a whirl next time you want a crowd-pleasing meal, and don’t forget to drop a comment or star rating below to let me know how it turned out. ¡Buen provecho!
Beef Enchilada Recipe
Ingredients
- 1 pound lean ground beef (85/15 for best flavor)
- 1 small yellow onion, finely diced (Vidalia or sweet onion)
- 1 red bell pepper, chopped adds color and vitamins
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder (optional, for smoky heat)
- Salt and black pepper to taste
- 2 cups enchilada sauce (store-bought or homemade—La Victoria is my go-to)
- 1 1/2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack)
- 2 tablespoons chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Heat your oven to 375°F. In a 10-inch oven-safe skillet over medium heat, brown the ground beef, breaking it up with a spatula until no pink remains (about 5 minutes). Season with a pinch of salt and pepper.
- Push the beef to one side, add the onion and bell pepper to the cleared space, and cook until softened (3–4 minutes). Stir in garlic and cook 30 seconds—watch that garlic don’t burn.
- Stir in tomato paste, chili powder, cumin, smoked paprika, and chipotle powder. Let it toast gently for a minute; you’ll smell it deepen—this is where flavor builds.
- Pour ½ cup of enchilada sauce into the beef-veg mix, stir, reduce heat, and simmer 2 minutes. Remove skillet from stove.
- Working one at a time, dip each tortilla in sauce (this keeps them from cracking), spoon ~⅓ cup beef mixture down the center, sprinkle a bit of cheese, then roll and tuck seam-side down back into the skillet in a snug circle.
- Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the rest of your shredded cheese—don’t be shy; cheese is comfort.
- Place skillet in oven and bake 15–18 minutes, until cheese is bubbly and sauce is simmering at the edges.
- Remove carefully (handle is hot!), let rest 3 minutes, then scatter cilantro and serve with lime wedges.
