Easy beef enchiladas are stuffed full of ground beef, refried beans, chilis, tomatoes, shredded lettuce, cheese, and enchilada sauce they are full of flavor and easy to make.
Easy beef enchiladas are an easy meal that you can make any day of the week. If you like you can prepare the ground beef the day before and heat it up just before you make the enchiladas.
This recipe was given to me by my sister-in-law years ago. It is one of her family’s favorite recipes. I know the first time I ate them I knew I had to have the recipe. It is amazing how easy it is to make and it turns out delicious every time.
- For this recipe, the flour tortilla is the best choice. They more are sturdy than a corn tortilla.
- If you are not a fan of ground beef, you could use ground chicken or turkey as a substitute
- If you want enchiladas that are not too spicy buy a mild red enchilada sauce, to add a little heat pick the medium or hot sauce.
- Use two 9 by 13-inch pans for this recipe.
- Refrigerate the enchiladas in an airtight container for 2 to 3 days.
- To reheat leftovers heat in the oven. Place them in a baking pan, cover them with aluminum foil and bake until the desired temperature of 350 degrees F. I would not recommend microwaving to reheat, the tortilla likes to get soggy.
Steps for making Easy Beef Enchiladas
Preheat the oven to 350 degrees F. Spray two 9 x 13-inch pans with a non-stick cooking spray.
Brown the ground beef until the meat is no longer pink. Add the taco mix according to the directions on the package. Heat the refried beans in the microwave.
Place the tortilla in the prepared baking pans. Fill the tortillas with all the ingredients, making sure to divide the filling evenly.
Spread sour cream on the rim of one side of the tortilla shell. Pull the opposite side of the shell over to close the enchilada. Press the edge that has the sour cream on top of the side that has been pulled over.
Cover each pan with aluminum foil. Place in the oven and bake for about 20 minutes. Remove from the oven and remove the aluminum foil from the pan. Sprinkle the remaining cheese over top of the enchiladas and place back in the oven for 2 to 3 minutes or until the cheese is melted. Remove from the oven and serve.
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If you make these easy beef enchiladas I would love to hear about it! Please leave me a comment and a rating.
Easy Beef Enchiladas
- 1 pound ground beef
- 1 package taco mix
- 16 ounce can refried beans
- 7 ounce can chopped green chilies
- 1 large tomato chopped
- 2 cup lettuce shredded
- 8 ounces cheddar cheese divided
- 10 ounce can red enchilada sauce
- 10 medium flour tortilla shells
- 1/4 cup sour cream for closing shells
- Spray two 9 by 13-inch baking pans with a non-stick cooking spray. Preheat the oven to 375 degrees F.
- In a skillet brown the ground beef over medium heat. Add the taco mix, follow the directions on the package to prepare.
- Heat the refried beans in the microwave just until they are softened.
- Fill each tortilla with the ground beef mix, refried beans, chilies, tomato, lettuce, and 1 1/4 cup cheese. Divide the ingredients evenly between the tortillas. Pour a small amount of the enchilada sauce over the ingredients in each tortilla.
- Use around one teaspoon of sour cream on the rim of one side of the tortilla shell. Pull the opposite side of the shell to close the enchilada. Press the edge with the sour cream on top of the side that has been pulled over.
- Cover pan tightly with aluminum foil. Place pan in the preheated oven and bake for 20 minutes. Remove from oven take off the aluminum foil. Sprinkle with remaining cheese and place back in the oven until cheese is melted about 2 to 3 minutes.
- Use flour tortillas for this recipe. They are more sturdy than corn tortillas and will hold up better.
- You can substitute ground chicken or turkey for the ground beef.
- Make sure to drain the grease from the ground beef before adding the taco mix.
- The enchiladas are always best on the day they are made, but you can store leftovers in an airtight container in the refrigerator for 2 to 3 days.
- To reheat, heat in the oven that has been preheated to 350. Cover with aluminum foil and heat until heated through.
This recipe was originally published on November 20, 2017. It has been updated with new content and pictures on September 29, 2022.
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Easy, filling and delicious!
David @ Spiced
Awesome lights, Dawn…I can see the difference already! 🙂 Also, I love beef. So the idea of whipping up a batch of these easy beef enchiladas totally calls to me. Dinnertime and bedtime with Robbie is exhausting, so I’m always ready for some easy comfort food once he goes down…and this sounds like my definition of easy comfort food! Looks delicious, my friend!
Jeff the Chef
How delicious! I’ve been making my own tortillas lately, and I think this’d be a great use for them!