Craving Mexican food? Honestly, who isn’t? From refried beans to sizzling fajitas, there’s just something irresistible about a plate full of bold, comforting flavors. And today, I’m sharing my family’s favorite beef enchiladas — easy, hearty, and packed with cheesy goodness.
This version might not be perfectly traditional, but it’s lighter, flavorful, and 100% satisfying. Plus, it’s a weeknight dinner winner that everyone at my table loves!
Why You’ll Love These Beef Enchiladas
- Lightened Up: I drain all the excess oil from the beef and skip frying the tortillas, making them lighter without sacrificing flavor.
- Extra Hearty: I toss in a handful of black beans, optional, but highly recommended! This will add texture and protein.
- Saucy & Cheesy: A generous amount of red enchilada sauce and melty cheese makes every bite utterly delicious. You will never eat a soggy enchilada again.
- Family-Approved: This simple method has been a hit in my home for years — even the pickiest eaters go back for seconds.
These easy beef enchiladas are comforting, simple, and endlessly customizable. Whether it’s a casual family dinner or a gathering with friends, they bring everyone to the table — and keep them coming back for seconds.
Seriously, writing this made me hungry. And to be honest, I made them twice this week just to test my own recipe, and I am still craving them. I know you’re going to love them too! 🌮💛
More Easy Dinner Recipes You’ll Love
If you try this recipe, be sure to leave a comment and rate it below — I’d love to hear what you think!
Also, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.
Bakeware that I LOVE making Beef Enchiladas is STAUB Ceramics Rectangular Baking Dish Set
Beef Enchiladas

Easy, cheesy beef enchiladas made with seasoned ground beef, black beans, and a rich red enchilada sauce — a comforting family favorite perfect for any night of the week.
Ingredients
- 1 pound (450g) lean ground beef
- 1 small onion, finely chopped (about 100g)
- 1 teaspoon (2g) chili powder
- 1/2 teaspoon (1g) cumin
- 1/2 teaspoon (1g) garlic powder
- Salt and pepper to taste
- 1 cup (170g) canned black beans, rinsed and drained (optional)
- 1 cup (240ml) red enchilada sauce (plus extra for dipping, about 1/2 cup or 120ml more if needed)
- 8 soft flour tortillas (regular size, about 20cm/8-inch diameter)
- 2 cups (200g) shredded Mexican blend cheese (or cheddar)
Garnish:
- Fresh cilantro, chopped, ( I always use fresh parsley cause I don’t like cilantro)
- Sour Cream
- Pico De Gallo
- Green onions
- Lime
Pico De Gallo:
- 3 ripe tomatoes, finely diced (about 300g)
- 1/2 small red onion, finely chopped (about 50g)
- 1 jalapeño pepper, seeded and finely diced (adjust to heat preference, I haven't used it but you could)
- 1/4 cup (15g) fresh cilantro, chopped (again I used parsley)
- Juice of 1 lime (about 2 tablespoons or 30ml)
- Salt to taste
Instructions
Cook the Beef
- In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and fully cooked.
- Drain any excess grease to keep the dish lighter.
Season the Beef
- Stir in the chili powder, cumin, garlic powder, salt, and pepper. Add the black beans, if using, and a few tablespoons of enchilada sauce.
- Mix well and let it simmer for a few minutes.
Prepare the Tortillas
- Lightly warm the tortillas to make them easier to roll. If they roll easier than skip this part.
Assemble the Enchiladas
- Spoon the beef mixture into the center of each tortilla, sprinkle with a little cheese, and roll them up tightly.
- Pour about half of the cup of sauce on the bottom and dip the rolled tortilla with filling in the sauce, then push it to the edge.
- Place them seam-side down in a baking dish. Please continue with the rest of them. If you need a drizzle more enchilada sauce on the bottom to finish dipping, then add it.
Top and Bake
- Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.
- Bake at 375°F (190°C) for about 15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
- Top with chopped cilantro (or parsley) before serving.
- Add sour cream, avocado slices, green onions, Pico de Gallo, or a squeeze of lime if you like!
Pico De Gallo:
- In a medium bowl, combine the diced tomatoes, onion, (jalapeños), and cilantro. Note: Remove the seed part from the tomatoes.
- Squeeze in the lime juice and sprinkle with salt.
- Gently toss everything together until well combined.
- Let it sit for 5–10 minutes to allow the flavors to meld before serving.
Notes
Tips for the Best Beef Enchiladas
- I use good tortillas. I really like Mission flour tortillas, but Kroger also has pretty good tortillas/wraps. You can make this with low-carb tortillas or gluten-free ones.
- Don’t Overfill: Keep the filling moderate so the enchiladas stay intact.
- Customize: Add diced green chilies, corn, or jalapeños for extra flavor.
- Meal Prep Friendly: Assemble ahead of time and refrigerate until ready to bake.
Storage and Reheating
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and warm in the oven at 350°F until heated through. You can also microwave individual portions.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 645Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 61mgSodium: 1017mgCarbohydrates: 76gFiber: 9gSugar: 6gProtein: 29g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.