Easy Beef Enchiladas for Beginners: A Simple Recipe for Delicious Comfort Food
Savory, saucy, and smothered in melty cheese—these Easy Beef Enchiladas are a beginner cook’s dream come true! 🧀🌯 With seasoned ground beef, soft tortillas, and rich enchilada sauce, this recipe brings serious comfort with minimal effort. Just fill, roll, top, and bake! 🥩🔥 Perfect for cozy nights, family dinners, or satisfying those Tex-Mex cravings without the stress. This is simple, delicious comfort food you’ll want to make on repeat. 🌶️🍽️
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
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1 – 2 tablespoons vegetable oil
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1 medium yellow onion, diced
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3 cloves garlic, minced
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1.5 lbs ground beef (you can use ground chicken or turkey as alternatives)
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1/2 teaspoon kosher salt
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1/2 teaspoon black pepper
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1 (4 oz) can diced green chiles, drained
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1 (15 oz) can black beans, rinsed and drained
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1/3 cup chopped fresh cilantro, divided
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8 flour tortillas (burrito-sized)
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3 cups Mexican-blend shredded cheese
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1 batch homemade red enchilada sauce (or about 19–20 oz of store-bought enchilada sauce)
Optional Garnishes:
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Additional fresh cilantro
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Sour cream
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Pico de gallo
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Diced avocado
Instructions
- Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease your 9×13-inch baking dish lightly with cooking spray or a small amount of vegetable oil. This will make cleanup easier and ensure that the enchiladas don’t stick while baking. - Cook the Ground Beef
In a large skillet, heat 1–2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the ground beef to the skillet. Use a wooden spoon to break the beef into small crumbles as it cooks. Stir occasionally and cook for about 3-4 minutes, or until the beef is browned and fully cooked through. - Add Onion, Garlic, and Green Chiles
Add the diced onion and minced garlic to the skillet with the cooked beef. Stir to combine and cook for another 3-4 minutes until the onions become soft and translucent. Then, stir in the drained green chiles. Continue cooking for an additional 1-2 minutes, allowing the flavors to meld together. - Incorporate Black Beans and Cilantro
Once the beef mixture is cooked, drain any excess fat from the skillet. Return the beef mixture to the pan and stir in the rinsed and drained black beans. Add half of the chopped cilantro (about 2 tablespoons), and about 1/2 cup of enchilada sauce. Stir everything together until well combined. Remove from heat and set the skillet aside. - Assemble the Enchiladas
To assemble the enchiladas, take one flour tortilla and spread 1–2 tablespoons of the enchilada sauce in the center. Then, spoon about 1/8th of the beef mixture down the middle of the tortilla. Top with roughly 1/4-1/3 cup of shredded cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this step with the remaining tortillas and beef mixture. - Top with Sauce and Cheese
Once all the enchiladas are assembled in the baking dish, pour the remaining enchilada sauce over the top. Use a spoon to spread the sauce evenly. Then, sprinkle the remaining cheese on top of the enchiladas, ensuring that every inch is covered. - Bake the Enchiladas
Place the baking dish in the oven and bake for 20-23 minutes, or until the cheese is fully melted and the enchiladas are hot and bubbly. The cheese should be golden and slightly crispy around the edges. - Garnish and Serve
Once the enchiladas are done baking, remove the dish from the oven and sprinkle the remaining fresh cilantro over the top. You can also add a dollop of sour cream, some diced avocado, or fresh pico de gallo to elevate the flavors. Serve hot and enjoy!
Notes
- What to Do If Your Enchiladas Are Too Saucy
If you find that the enchiladas have too much sauce and are soggy after baking, you can reduce the amount of sauce used next time or bake them a little longer to allow the sauce to cook off. You want the tortillas to be tender but not overly wet. - How to Know When the Beef is Fully Cooked
The ground beef should be browned and no longer pink in the center. To be sure it’s cooked through, you can cut a small piece of beef to check. If it’s not pink and has a crumbly texture, it’s ready to go. - Substitute Ground Chicken or Turkey
If you prefer a leaner protein or want to avoid beef, you can easily substitute ground chicken or turkey. Just keep in mind that these meats cook faster than beef, so keep an eye on them while cooking to avoid overcooking. - How to Prep Efficiently
If you’re short on time, you can prepare the beef mixture ahead of time. Simply cook the ground beef with the onions, garlic, chiles, and beans, then store it in the fridge for up to two days before assembling the enchiladas. This way, all you have to do is roll and bake the tortillas when you’re ready to eat.