Beef Enchiladas

This Ground Beef Enchilada recipe is exploding with authentic Mexican flavor that will have you and your entire family drooling. These Beef Enchiladas are easy, cheesy, comforting and wonderfully saucy loaded with juicy ground beef, two cheeses and the BEST homemade red enchilada sauce. The sauce elevates these Ground Beef Enchiladas above any you’ve ever made or tasted before – you will never go back to store bought sauce again! (Of course, if you’re running low on time you can use store-bought.) This Beef Enchilada recipe is always a crowd-pleaser, can be prepped in the morning and baked at night, made in mass quantities, and/or frozen for later for the ultimate make-ahead dinner. It also makes terrific leftovers – even with eggs for breakfast! Get ready for the best Beef Enchilada recipe of your life!

📝 Ingredients

• 1 recipe red enchilada sauce
• 1 1/2 pounds lean ground beef
• 1 onion, chopped (may sub 1 tsp onion powder)
• 1 teaspoon beef bouillon or better than bouillon
• 1/2 tsp EACH chili powder, ground cumin, garlic powder, salt
• 1/4 teaspoon pepper
• 1 4 oz. can mild chopped green chiles
• 1 15 oz. can black beans (rinsed and drained)
• 1 1/2 cups shredded Monterrey Jack cheese (divided)
• 1 1/2 cups shredded cheddar cheese (divided)
• 8-10 medium (8-inch) flour tortillas or 10-12 quality corn tortillas like La Tortilla Factory
• sour cream
• pico de gallo
• Tomatoes
• Avocados
• Avocado Crema
• olives
• cilantro

👨‍🍳 Instructions

1. 1Preheat oven to 350°F. Prepare enchilada sauce according to recipe directions (click on “enchilada sauce” in the ingredients).
2. 2If using corn tortillas: (This flash frying is optional but recommended, see Notes for microwave option). Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas.
3. 3Brown beef and onions in a large skillet over medium heat, adding bouillon and all seasonings while breaking up meat. Once cooked, stir in 1/2 cup enchilada sauce, green chilies and black beans. Set aside to cool a few minutes then stir in 1 cup Monterrey Jack and 1 cup cheddar; set aside.
4. 4Spread 1/2 cup enchilada sauce on the bottom of a lightly greased 9x13 baking dish (layer will be thin). Fill each tortilla with a generous amount of filling (about a heaping 1/2 cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas. Top enchiladas evenly with remaining Enchilada Sauce followed by remaining cheeses.
5. 5Cover tightly with foil and bake enchiladas at 350 degrees for 30-35 minutes, or until bubbly and cheese is melted. Sprinkle with chopped cilantro and other desired toppings; serve with sour cream or Greek yogurt.