This recipe for Beef Enchiladas is the ultimate Tex-Mex crowd-pleaser, so you will make it time and again!
When I was raising my family, hardly a week would pass before I made another Tex-Mex or Mexican-inspired dinner. When I did, I made plenty because the leftovers kept my family happy for days. My daughter is as big a fan of Mexican-style food as I am, and we often share recipes, like these beef enchiladas, now that she has moved far away.
The best thing about having grown children who are out on their own is that I have more leftovers. My years as a mom have left me with plenty of fun and easy tips to share. One is to make double what you need and freeze the rest for quick and easy meals on busy nights.
Beef Enchiladas Are the Perfect Freezer Meal
I cannot say it enough—beef, chicken, cheese, or veggie enchiladas are the perfect freezer meal. You can prep a double serving and freeze one batch for future use. Then, when you have a busy time at work, or the kids have lots of after-school activities, you can pull out the tray you had in the freezer and heat it up for dinner.
Of course, a little pre-planning is excellent. For example, you can pull your enchiladas out of the freezer the night before and let them thaw in the refrigerator overnight. That way, the baking time is shorter than heating them frozen. Do you want another tip? Store your cooked and cooled enchiladas in individual portions in freezer and microwave-safe containers that you can pop in the microwave. That way, you have lunch for work or a quick and easy meal when anyone needs it.
Choosing the Right Ground Beef for Enchiladas
I like to use ground chuck or sirloin in my enchiladas because they provide so much flavor. However, you can use any ground beef, ground chicken, or turkey in this recipe. I recommend avoiding ground beef that is less than 85% lean, as that causes too much fat to drain from the pan.
You can also use this recipe to make meatless enchiladas by substituting your favorite plant-based ground beef or roasted vegetables. There is no limit to the creativity you can have when making enchiladas.
How to Make Ahead and Store
If desired, you can prepare your tray of enchiladas 1 day in advance and then bake them when ready. Cover the dish tightly and refrigerate for up to 24 hours. Let it sit at room temperature for 15 to 30 minutes before baking; otherwise, add 10 extra minutes to the baking time. Baked enchiladas will last up to 4 days in the fridge in airtight containers. You can also freeze them, as mentioned earlier, for up to 3 months.
Serving Suggestions
Easy Cheesy Mexican Rice is the perfect side dish for a tray of beef enchiladas. For a different flavor profile, try this Cilantro Lime Rice recipe. Or this Esquites Recipe gives you a nice Tex-Mex corn salad to serve with your meal. Bake a Texas Turtle Sheet Cake for dessert, and you have the makings for a perfect dinner.
Beef Enchiladas Recipe
Ingredients
- 16 ounces red (or green) enchilada sauce
- 1 tablespoon olive oil
- 3 large cloves garlic minced
- 1 medium yellow onion diced
- 1 1/2 pounds ground chuck or sirloin
- 1 teaspoon ground cumin
- 1 can diced green chiles (4 ounces) mild or hot
- 1 can pinto, kidney, or black beans (15 ounces), drained and rinsed
- 8 large flour tortillas
- 3 1/2 cups shredded cheddar or Mexican-blend cheese
- Your favorite toppings like diced avocado, fresh cilantro, sliced jalapeños, sour cream. Plain Greek yogurt, chopped red onions, and crumbled cotija cheese also work well
- Salt and pepper to taste
Instructions
- Prepare your enchilada sauce if making from scratch, or have your store-bought sauce ready.
- For the filling, heat olive oil, sauté garlic and onion in a large pan. Then brown the ground beef with cumin, salt and pepper, adding in the green chilies and pinto beans.
- Set your oven to 350°F and spread some enchilada sauce in a baking dish.
- To assemble, fill tortillas with beef mixture and cheese, roll them up, and place them in the baking dish. Cover with remaining sauce and cheese.
- Cook the enchiladas in the oven until they're hot and the cheese is bubbly.
- Garnish your delicious enchiladas with your chosen toppings and serve warm.
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