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

• Chicken Fajitas

• Beans, Beef, and Rice Burritos

• Loaded Sheet Pan Nachos

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

Yield: 4 Servings

Beef Enchiladas

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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.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time for meat 10 minutes

Total Time 40 minutes

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

1. In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and fully cooked.
2. Drain any excess grease to keep the dish lighter.

Season the Beef

1. Stir in the chili powder, cumin, garlic powder, salt, and pepper. Add the black beans, if using, and a few tablespoons of enchilada sauce.
2. Mix well and let it simmer for a few minutes.

Prepare the Tortillas

1. Lightly warm the tortillas to make them easier to roll. If they roll easier than skip this part.

Assemble the Enchiladas

1. Spoon the beef mixture into the center of each tortilla, sprinkle with a little cheese, and roll them up tightly.
2. 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.
3. 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

1. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.
2. Bake at 375°F (190°C) for about 15 minutes, or until the cheese is melted and bubbly.

Garnish and Serve

1. Top with chopped cilantro (or parsley) before serving.
2. Add sour cream, avocado slices, green onions, Pico de Gallo, or a squeeze of lime if you like!

Pico De Gallo:

1. In a medium bowl, combine the diced tomatoes, onion, (jalapeños), and cilantro. Note: Remove the seed part from the tomatoes.
2. Squeeze in the lime juice and sprinkle with salt.
3. Gently toss everything together until well combined.
4. 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:

4

Serving Size:

1
Amount 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.

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