Taste of Home Easy Beef Enchiladas Recipe

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This recipe for easy beef enchiladas is perfect for meal planning or a quick-and-easy weeknight dinner.

Looking for something simple that you can make with a handful of pantry staples? This recipe for easy beef enchiladas is it. It's packed full of flavor and is perfect for an easy dinner to feed the whole family.

Ingredients for Easy Beef Enchiladas

While you could certainly make all of the ingredients from scratch, we use packaged Spanish rice and an envelope of taco seasoning as a shortcut.

For the ground beef, we recommend 90/10 ground beef. It's ground from lean sirloin, so it won't exude as much fat and grease as it cooks.

Finally, the most important question of the day: What are the best tortillas to use for enchiladas? Corn tortillas are the traditional standard for enchiladas, but we find them difficult to work with. If they're not treated correctly, they can fall apart or become soggy in the sauce. We recommend using the more pliable, easier-to-work-with flour tortillas.

Equipment You'll Need

You don't need a ton of equipment to make enchiladas. Our go-to cookware for making the filling is a cast-iron skillet ($31). Since it's oven-safe, you could also clean out the skillet after browning the beef and use it to bake the filled enchiladas, turning this recipe into a one-pan meal.

We also recommend picking up a heavy-duty spatula ($5). These enchiladas have a ton of filling, and they'll weigh down a plastic spatula.

And investing in a gorgeous ceramic baking dish ($70)creates a stellar tableside presentation.

Tip #1: How to Prevent Tortillas from Getting Soggy

The best way to keep your enchiladas from becoming soggy is to avoid coating tortillas with too much sauce. We like to sauce our enchiladas by coating the bottom of the casserole dish with a layer of enchilada sauce and putting the sauce inside the rolled tortillas. To finish, we pour just enough sauce just over the top of the enchiladas to coat the tortillas.

For corn tortillas, it's really important to fry the tortillas before filling them. Heat an inch of fryer oil in a large skillet. When it's hot enough to bubble, add one tortilla at a time. Cook them for 10 seconds on each side before transferring them to a paper towel to drain and cool. The oil will protect the delicate corn from absorbing too much sauce. When they're all heated, fill and roll as normal.

Tip #2: How to Make the Best Enchilada Sauce

Store-bought sauce makes it easy to put dinner on the table in a flash, but homemade enchilada sauce is surprisingly easy to make. We like to whip up a batch on the weekend and store it in the refrigerator or freezer for later use.

Red enchilada sauce starts with rehydrating dried chilies. Place four stemmed and seeded guajillo chilies in a saucepan with two cups of chicken stock. Water will also work, but chicken stock is more flavorful. Bring the mixture to a boil and remove the pot from the heat. Cover the pot and let it sit for 15 minutes to let the chilies soften. Strain the soaking liquid through a fine-mesh strainer and set aside.

Then, pull out the blender. Add the softened chilies, a couple of cloves of peeled garlic, a 28-ounce can of fire-roasted diced tomatoes and a pinch of ground cumin and kosher salt. Puree the mixture until it's really smooth, adding some of the soaking liquid if you need to get things going.

Strain the mixture through a fine-mesh strainer into a small saucepan and cook it over medium heat for about 10 minutes, until it's as thick as tomato paste. Then, add the strained soaking liquid and simmer for an additional 10 minutes. Season the sauce with salt and pepper, to taste. If it needs it, add a pinch of sugar at the end to amp up the sweetness.

Tip #3: How to Make Your Own Taco Seasoning

All you need to make homemade taco seasoning is a tablespoon of chili powder, a teaspoon each of smoked paprika, garlic powder and ground cumin, and a half teaspoon of oregano and onion powder. Add in a pinch of salt and pepper to taste, and that's it.

If you want to amp up the spice, you can also add red chili flakes or ground cayenne. Combine the ingredients, seal them tightly in a jar and you'll have premade taco seasoning for a year.

How to Make Beef Enchiladas

Ingredients

• 1 (6.8-ounce) package Spanish rice mix (or make your own Spanish rice)
• 1 pound ground beef
• 1 (1-ounce) envelope taco seasoning
• 2 (10-ounce) cans enchilada sauce, divided
• 10 (8-inch) flour tortillas, warmed
• 1-2/3 cups shredded cheddar cheese, divided
• Optional garnishes: Sour cream, avocado, chopped green onions, chopped fresh cilantro, pickled jalapenos, salsa and/or sliced black olives

Yield: 10 enchiladas

Editor's Tip: To make this recipe gluten-free, feel free to swap in corn tortillas.

Instructions

Step 1: Prepare the filling

Taste of Home

Preparing the fillings for enchiladas is a two-step process: Cook the rice, then use it to create the beefy filling. Start by preparing the rice mix according to the package directions.

While the rice is cooking, heat a large skillet over medium heat. Cook the beef until it's no longer pink. Drain any excess grease and add the taco seasoning, 1-1/4 cups of the enchilada sauce and the cooked rice.

Step 2: Fill the tortillas

Taste of Home

Preheat the oven to 350° F and spread 1/4 cup of the enchilada sauce over the bottom of a 13×9 baking dish.

To fill the enchiladas, spoon about 2/3 cup of the beef mixture down the center of each tortilla. Add a tablespoon of cheese and roll the tortillas closed. Place the filled tortillas, seam-side down, on the prepared baking dish. The enchiladas will be nestled right next to each other, and that's okay.

When all the tortillas are filled and placed in the dish, pour just enough of the remaining sauce on top of the enchiladas. You may not need all the sauce—you just need enough to coat the top without it spilling over on the sides to keep the tortillas from getting soggy. Top the mixture with the remaining sauce and cheese.

Step 3: Bake to perfection

Taste of Home

Bake the enchiladas, uncovered, for about 20 to 25 minutes, until the cheese is melted. Let the enchiladas cool for at least 5 minutes before dishing them out with a spatula. Top each enchilada with the garnishes of choice. You can't go wrong with sour cream, avocado, chopped green onions, chopped fresh cilantro, pickled jalapenos, salsa or sliced black olives.

Nutrition Details

Each enchilada contains about 415 calories, 46 grams of carbohydrates, 20 grams of protein and 17 grams of fat. With some smart substitutions, this recipe can easily be adapted for low-calorie diets. Try using lean ground turkey instead of ground beef. To reduce the carbohydrates, try using cauliflower rice instead of white rice.

What to Serve with Enchiladas

Since these enchiladas are stuffed with beef and rice, they're perfectly filling as-is. You really don't need any side dishes, but we usually make one anyway.

Try whipping up some vegetable side dishes, like this one-pan Mexican Street Corn Bake. We also love serving cheesy enchiladas with light salads, like a No-Fuss Avocado Onion Salad. If you find yourself missing the beans in this dish, you can heat up a can of black beans or try making your own with a batch of our Cantina Pinto Beans.

Tips for Storage

The best way to store leftover enchiladas is in the freezer. When the enchiladas are completely cooled, scoop the enchiladas into a freezer-safe or an aluminum foil container. Cover the container with plastic wrap and aluminum foil. To freeze individual enchiladas, freeze the sauce on the side and wrap each enchilada tightly in plastic wrap before wrapping them in aluminum foil. When you're ready to eat, thaw the enchiladas in the refrigerator overnight and bake them in the oven.

Leftover enchiladas taste great, although they can get a little soggy as the tortillas continue to soak in moisture in the refrigerator. It's best to reheat them in a 350° F oven or a toaster oven to help crisp up the edges. A microwave will certainly work in a pinch, but the reheated enchiladas will definitely be very soft.

More Ways to Make Enchiladas at Home

Creamy Chicken Enchiladas

My daughter has the best cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington Go to Recipe

Vegetarian Skillet Enchiladas

Whether served for meatless Monday or your family's everyday vegetarian meal, these unconventional vegetarian skillet enchiladas will satisfy everyone. Garnish with the optional toppings or other favorites like tortilla chips and extra shredded cheese. —Susan Court, Pewaukee, Wisconsin

Slow-Cooker Enchiladas

As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas

Turkey Enchiladas Verdes

Planning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and you'll be thankful for turkey leftovers. —Karyn Power, Arlington, Texas

Halibut Enchiladas

North meets south of the border in this dish. I roll our local Alaskan halibut into tortillas. It's one of my most requested recipes and a mainstay for potlucks and wedding buffets. —Carole Derifield, Valdez, Alaska

Buffalo Chicken Enchiladas

This is not a drill. These buffalo chicken enchiladas—filled with tender rotisserie chicken, lots of cheese and, of course, Buffalo sauce—are a craveworthy, easy and delicious meal. The entire family will ask for them again and again. —Becky Hardin, St. Peters, Missouri

Turkey and Black Bean Enchilada Casserole

When I don't feel like pulling out the slow cooker, my next favorite weeknight meal is this warm black bean enchilada casserole! This recipe is easy and tasty. What's even better is that it's gluten-free, and could also be made dairy-free, vegetarian or vegan. —Kristine Fretwell, Mission, British Columbia

Spicy Chicken Enchiladas

Cooked chicken strips and canned enchilada sauce hurry along this zesty entree. I came up with this spicy chicken enchiladas recipe shortly after I got married. It's a delicious dinner for two that's easy to double for company. &mdashAmy Dando, Apalachin, New York

Terrific Turkey Enchiladas

Enchiladas are a favorite dish in our home. Our little girl, who calls them laladas, especially loves them. This is a really tasty take on the classic southwestern dish. —Jenn Tidwell, Fair Oaks, California

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Every time I serve this dish, I get satisfied reviews—even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. —Nancy VanderVeer, Knoxville, Iowa

Creamy Chicken Enchilada Pizza

This is a twist on a family favorite. We wanted the taste of my chicken enchilada recipe, but we wanted it even faster. This kicked-up pizza was our fun creation. —Crystal Jo Bruns, Iliff, Colorado

Pressure-Cooker White Chile Chicken Enchilada Soup

I created this thick and creamy soup by adapting several recipes into one. Although previously a slow-cooker soup, the pressure cooker brings it to the table much sooner. It's an easy dinner when you want a delicious chicken soup with lots of flavor. —Joan Hallford, North Richland Hills, Texas

Turkey Enchilada Stack

As a child, my husband was one of the pickiest kids around, but my mother-in-law could always get him to dig in to this enchilada dish. —Ashley Wolf, Alabaster, Alabama

Potluck Enchilada Meatballs

This is a twist on the ordinary potluck meatballs. These are easy, inexpensive and a hit for any occasion. —Terina, Lewis, Decatur, Illinois

Enchilada Stuffed Shells

I served this entree to my husband, my sister and my brother-in-law, who is a hard-to-please eater. He said he liked it and even took leftovers for lunch the next day—I was thrilled! —Rebecca Stout, Conroe, Texas

Dutch Oven Enchiladas

Scoop up a bite of these delicious Dutch oven enchiladas. It is a simple recipe to put together and is easily customizable based on your tastes! —Taste of Home Test Kitchen

Chicken Enchilada Bake

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole…and will ask for it again and again. It's real comfort food! —Melanie Burns, Pueblo West, Colorado

White Bean & Chicken Enchilada Soup

I made this soup to please my daughters' craving for creaminess, my husband's for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. —Darcy Gonzalez, Palmdale, California

Sweet Potato Enchilada Stack

These sweet potato stacks have a spicy kick the whole family will love. Mexican flavors abound in this awesome enchilada stack jam-packed with black beans and sweet potato. —Taste of Home Test Kitchen

Garlic Beef Enchiladas

Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. —Jennifer Standridge, Dallas, Georgia

Vegetarian Enchilada Bake

I've had this vegetarian enchilada bake recipe for years. You'll enjoy the delicious Tex-Mex flavors so much that you won't even miss the meat. —Barbara Stelluto, Devon, Pennsylvania

Smoky Sweet Potato and Black Bean Enchiladas

My hearty, delicious, nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it—even carnivores! I always make two batches and freeze one. You'll want to eat this every week! —Elizabeth Lindemann, Salem, Massachusetts

Slow-Cooker Chicken Enchilada Stuffed Peppers

Use up leftovers and clean out the fridge by making these super simple and tasty stuffed peppers! This is an ideal weekend meal that you can put together quickly and let cook while you run errands. —Katie Jasiewicz, Belle Isle, Florida

Sunrise Sausage Enchiladas

These delicious enchiladas are equally good made with cubed ham. Prepare ahead, refrigerate and bake when ready for a convenient breakfast twist. —Deb LeBlanc, Phillipsburg, Kansas

Slow-Cooker Green Chile Chicken Enchilada Pie

My husband likes some heat in our meals, but our children—not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired. —Dana Beery, Ione, Washington

Cranberry Chipotle Chicken Enchiladas

Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet and a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. —Julie Peterson, Crofton, Maryland

Double-Duty Layered Enchilada Casserole

Here's a heap of cozy comfort. The Taste of Home Test Kitchen took my recipe for chili without beans and turned it into a scrumptious enchilada casserole. —Molly Butt, Granville, Ohio

Spinach 'n' Broccoli Enchiladas

I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! —Lesley Tragesser, Charleston, Missouri

Farmers Market Enchiladas

These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too. —Elisabeth Larsen, Pleasant Grv, Utah

Beef Enchiladas Verdes

These beef enchiladas verdes are easy to make ahead and refrigerate until you're ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil. —Joan Hallford, North Richland Hills, Texas

Chili Chicken Enchiladas

This meal's a great way to use up leftover cooked chicken, and a wonderful pick-me-up to take to friends who need a little help. —Alicia Johnson, Hillsboro, Oregon

Creamy Seafood Enchiladas

Shrimp and crab cooked with a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they're always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska

Brunch Ham Enchiladas

When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to assemble the day before. —Gail Sykora, Menomonee Falls, Wisconsin

Easy Chicken Enchiladas

This chicken enchiladas recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chiles to suit your taste. —Kristi Black, Harrison Township, Michigan

Turkey Enchilada Lasagna

Everyone will devour this layered southwestern casserole when you bring it to the table. It boasts familiar enchilada flavors in every mouthwatering bite. Feel free to use ground beef in place of the ground turkey if you'd like. —Julie Cackler, West Des Moines, Iowa

Pressure Cooker Chicken Enchilada Soup

What's the quickest and tastiest way to bring the flavor to your favorite chicken tortilla soup? Instant Pot! This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri

Enchilada Casser-Ole!

My husband loves this casserole, but it never lasts too long. Packed with black beans, cheese, tomatoes and plenty of Southwest flavor, it's an impressive entree that's as simple as it is simply delicious. —Marsha Wills, Homosassa, Florida

Chicken Enchiladas for Four

These chicken enchiladas put a little zip into any menu. The rolled tortillas are filled with a hearty mixture of cheese, chicken and green chiles, and then topped with a creamy sauce and more cheese. I sometimes use leftover turkey instead of chicken. —Karen Bourne, Magrath, Alberta

Slow-Cooked Beef Enchiladas

Enchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Cheesy Seafood Enchiladas

Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I've made it with chicken instead of fish, too. Just saute until done. —Trisha Kruse, Eagle, Idaho

Beef 'n' Rice Enchiladas

With a toddler in the house, I look for foods that are a snap to make. Loaded with beef, cheese and a flavorful rice mix, these enchiladas come together without a fuss. But they're so good that guests think I spent hours in the kitchen. —Jennifer Smith, Colona, Illinois

Beef Enchilada Lasagna Casserole

"Whenever I make this cheesy layered casserole, my guests rave about it and ask for the recipe. I serve it with French bread or toasted garlic bread." —Charlene Griffin, Minocqua, Wisconsin

Chicken Enchiladas with Cream of Chicken Soup

A must for any Mexican meal at my house, try these enchiladas as a main dish or include them as part of a buffet. —Cheryl Pomrenke, Coffeyville, Kansas

Zippy Chicken Enchiladas

Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. —Julie Moutray, Wichita, Kansas

Creamy Buffalo Chicken Enchiladas

I love spicy food, but I think the creaminess of these enchiladas' topping makes them more friendly to a variety of tastes. —Crystal Schlueter, Northglenn, Colorado

Shrimp Enchiladas with Green Sauce

I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still enjoy Mexican food. When I brought it to school, my co-workers couldn't get enough of it.—Mari Acedo, Chandler, Arizona

Simmered Turkey Enchiladas

I discovered a different way to serve economical turkey thighs. I simmer them in tomato sauce, green chiles and seasonings until they're tender and flavorful, then serve them in tortillas with our favorite fresh toppings. —Stella Schams, Tempe, Arizona

Breakfast Enchilada Casserole

In our women's group, we take turns making brunch. I was tired of the same casseroles, so I created this breakfast enchilada casserole. The recipe requests keep coming. —Julia Huntington, Cheyenne, Wyoming

Cheese Enchiladas

You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio

Slow-Cooked Enchilada Casserole

Tortilla chips and a side salad turn this savory casserole into a fun and festive meal with very little effort. —Denise Waller, Omaha, Nebraska

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Source: https://www.tasteofhome.com/article/easy-beef-enchiladas/

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