Let Me Tell You About My Beef Enchilada Saga
I’ll be straight with you—these Easy Beef Enchiladas have, more than once, saved me from the hungry-legion that is my family at 6pm. You know those evenings where you glance at the clock and realize, oh man, it’s already been dark for an hour and yet somehow dinner isn’t close to being done? Yep, recurring nightmare. I started making this recipe years ago after a mammoth fail at trying to recreate restaurant enchiladas—I was aiming for gourmet, but what ended up in the oven was…less than presentable. But these? These are reliable, hearty, and flexible enough that even when I’m missing an ingredient (or, a third of them), something magic always happens in that oven. Actually, last time I made them, I forgot the cheese on top. Kids still gobbled them up. Go figure.
Why I’m Always Coming Back to This Recipe
I make these when Monday is dragging its heels and I need something to yank us out of a food rut (happens more than I care to admit). My crew goes nuts for them because, let’s be honest, melted cheese and saucy beef rolled in tortillas—what’s not to love? Also, it’s one of those rare dinners that doesn’t trigger a roundtable discussion about “how many veggies are in this, Mom?” And occasionally, when I can’t find the right enchilada sauce at my usual market, I just toss in a jar of salsa instead…and no one seems to notice! The real win? They see me making the sauce from scratch and think I’ve gone full chef mode. Hah.
My Take on the Ingredients (Swap Freely, Trust Me)
- 1 pound (about 500g) ground beef—Sometimes I’ll use ground turkey, especially if beef prices are off the rails or just sold out. Works fine.
- 1 small onion, diced—Yellow, white, or, honestly, I’ve even used shallots when that’s all I had once. Don’t stress.
- 2 cloves garlic, minced—Confession: I’ve totally used the jarred stuff. My grandmother would be appalled but hey, it saves time.
- 1 (15oz/425g) can tomato sauce—You could use passata. I once used a thinned-out pizza sauce. Still worked.
- 1 (4oz/115g) can diced green chilies—Optional, especially if you’re feeding spice-averse friends.
- 2 tsp chili powder, 1 tsp cumin, 1/2 tsp dried oregano—Sometimes I eyeball it (don’t tell the recipe gods).
- Salt and pepper, to taste (but don’t go wild; cheese is salty too)
- 8 flour tortillas (around 8 inches) or corn if you’re feeling traditional. Store brand or whatever’s on sale—I won’t tell.
- 2 cups shredded cheese (cheddar, Monterey Jack, or that “fiesta blend” from the cold case). Once I even used a chunk of smoked cheddar. Wild, I know.
- Fresh cilantro, sour cream, sliced jalapeños—All optional. My kids won’t touch cilantro, so I just dump it on my half.
How I Usually Throw These Together
- Preheat your oven to 375°F (about 190°C). Or a wee bit higher if your oven runs cold—mine’s really old and moody, so sometimes I just go with my gut.
- Grab a big skillet. Toss in the beef and cook it over medium heat till browned and crumbly—takes five to eight minutes depending on how chatty I get with whoever wanders into the kitchen. Drain off excess grease, but not obsessively; a little flavor never hurt anyone.
- Sauté diced onion in the same pan till soft—maybe three minutes? Add garlic, give it a good stir, then add the tomato sauce, chilies, chili powder, cumin, and oregano. Add half a can of water if it’s looking super thick. Simmer for five to ten minutes (this is usually when I sneak a taste). Salt and pepper. Done.
- Spoon about a third of the sauce into the bottom of a biggish baking dish—9×13 inches is the classic, but anything roughly that size’ll do. Don’t fuss. It’ll be fine.
- Scoop some of the beef mixture onto a tortilla, roll up (not too tight or it’ll all squish out—ask me how I know), and lay seam-side down in the dish. Repeat with the rest. Should fill it up, maybe a bit snug. That’s alright.
- Pour the rest of the sauce over the top, then scatter the cheese. I’m liberal with the cheese. It’s not a diet dish—I mean, come on.
- Bake, uncovered, for 20ish minutes, until things look bubbly and the cheese is doing that golden, slightly crispy thing at the edges. Leave it to settle a bit before serving; otherwise, it’s a total hot mess (but still delicious).
Picking Up Odd Tips and Tricks (Aka: Things I Learned the Hard Way)
- If your tortillas keep breaking, warm them up in the microwave wrapped in a clean towel. Asking me how many times I’ve had them split mid-roll is asking for an embarrassing answer.
- Don’t try stuffing too much filling into the tortillas. More is not always more in this case. Trust me—I’ve re-enchilada’d more floors than I’d like to admit.
- I thought using pre-shredded cheese would be easier, but it doesn’t always melt as nicely. Now I just buy a block and do a quick grate. More arm workout but it’s worth it. Unless you’re truly pressed for time—no judgment!
Variations I’ve Experimented With (Some More Successful Than Others…)
- I’ve swapped out the beef for black beans and corn for my friend Lana who doesn’t do meat. It was surprisingly great, though my husband missed the beef a little.
- Once I tried adding leftover rice to the filling—made it way too mushy. Wouldn’t do that again, but hey, no regrets, just lessons, right?
- Shredded rotisserie chicken works too, especially when I feel like taking shortcuts—just skip the browning step.
- I’ve even done a version with spicy Italian sausage, but it changed the whole vibe. Not bad, just…strange.
Do You Really Need Fancy Kitchen Gear?
Okay, so officially you want a 9 by 13 inch baking dish. But I’ve crammed these into weirdly-sized pans, even a large cast iron skillet when that’s what was handy. Foil over the top helps with overflow. Oh, and a good skillet for browning meat, but honestly, anything deep enough will do. Can’t find your spatula? Use your clean hands to roll up the tortillas. No stress.
Leftovers and Storage (If There Are Any)
Pop leftovers in an airtight box in the fridge; they’re good for 2-3 days. I think they taste even better the next day—it’s like the flavors had time to chat and settle in properly. That said, in my house? Rarely any left past breakfast the next morning. Microwaving is fine, oven gets the edges crispy again if you’re picky like me.
What to Serve on the Side (Or Not…Up to You)
I like to plop some simple guacamole (check out this version) and homemade pico (Bon Appétit’s is pretty good) on the table, let everyone make a mess. Sometimes I make a crisp green salad if I’m pretending to be healthy. My youngest insists on eating these with copious dollops of sour cream—hey, pick your battles.
What I Wish I’d Known the First Time
- I once rushed the baking step by cranking up the oven—bad move. The sauce dried out, cheese burned, and it was a sad day. Just let it go for the 20 minutes.
- If you freeze them (I’ve tried), wrap them tight. Otherwise you’ll end up with mysterious icy pockets that never really go away.
- Don’t skip the rest time after baking, even if the eating mob is gathering. It’s pure chaos if you try to cut in too soon (trust me—I learned the hard way).
Questions Friends Have Actually Asked Me
- Q: Can I make these ahead of time?
- A: Yep, they’re super forgiving. You can assemble everything, stash it in the fridge for up to a day, then bake when you’re ready. Actually, I think it gets saucier this way.
- Q: Can I use corn tortillas?
- A: Totally. They’ll be a bit more traditional, but sometimes they crack or fall apart if they’re not warmed up first. Give them a quick zap in the microwave wrapped in a slightly damp towel. Or, if you’re feeling lazy, just roll with whatever tortillas you have—nobody’s judging here.
- Q: Is there a way to make this gluten-free?
- A: Sure, use certified gluten-free tortillas and double-check your spices and tomato sauce. That’s mostly it.
- Q: Why doesn’t my cheese get bubbly like yours?
- A: Honestly, oven moods and the cheese type can make a difference. Pre-shredded cheese sometimes comes weirdly coated. Get a block and grate it yourself if you can be bothered.
- Q: My sauce is watery, help!
- A: Been there! Simmer it a bit longer to let it thicken—should work. If not, a small spoonful of tomato paste never hurts. And if all else fails, call it a “rustic” sauce and serve with confidence.
So that’s my Easy Beef Enchilada routine—not fancy, definitely not perfect, but it’s become a bit of a legend around here. Give it a whirl, and remember: as long as there’s cheese and sauce, you’re halfway there!
Ingredients
- 1 lb ground beef
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1 package (8) flour tortillas
- 1 tbsp taco seasoning
- 1/2 cup chopped fresh cilantro
- 1/4 cup sliced black olives (optional)
Instructions
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1Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
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2In a large skillet over medium heat, cook chopped onion and ground beef until beef is browned and onion is soft. Drain any excess fat.
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3Stir in taco seasoning and half of the enchilada sauce. Simmer for 2-3 minutes.
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4Spoon the beef mixture evenly into the center of each tortilla. Roll up and place seam side down in the prepared baking dish.
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5Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with shredded cheddar cheese and black olives if using.
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6Bake for 20-25 minutes until cheese is melted and bubbly. Garnish with chopped fresh cilantro before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
480 caloriescal
Protein:
27gg
Fat:
24gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
39gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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