Beef enchiladas are a quick, easy meal that the whole family will enjoy. We also love to eat them leftover for lunch.
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There are very few things that I like leftover the next day but these beef enchiladas are one of them. This is a simple, quick recipe that the whole family will enjoy. It is one of the favorites in our house.
You could also make cheese, chicken, or steak enchiladas in the same manner. It’s basically like making tacos but adding in a little enchilada sauce and cheese with the taco seasoning. Then, of course, wrapping it in the tortillas and adding more cheese and sauce over the top before baking.
We serve these with Mexican Rice and Chi Chi’s Mexican Corn Cake.
I know a lot of people are now making their own taco seasoning. You can use whatever seasoning you prefer.
Want to be able to make these even quicker? Have kids that make their own lunches or dinners? Want tacos anytime on the fly? You can make a big batch of taco meat and freeze it. I portion it out into freezer bags or containers. You can heat it up (microwave or stovetop) and make whatever recipe you like. This would be a great idea for college kids if they have access to a freezer and microwave.
Quick, easy homemade beef enchiladas. Fill with beef, chicken, steak, shrimp, or vegetables. Serve with Mexican rice to make a complete meal.
- 1 lb. ground beef you could also use shredded chicken or steak
- 1 package taco seasoning
- 1 package tortillas
- 2 cups shredded cheese I like Mexican blend
- 2 small cans or 1 big can enchilada sauce
Preheat oven to 350 degrees.
Cook ground beef in a medium skillet on medium to high heat until cooked thoroughly.
Drain the ground beef and return to the stove on medium/low heat in the same skillet.
Add packet of taco seasoning but only add half of the water required per package instructions and the other half use the enchilada sauce. Sprinkle in ½ cup of the shredded cheese and combine over medium/low heat.
While the cheese is melting in the ground beef mixture, start laying out the desired number of tortilla shells. I usually get 6 enchiladas out of 1 lb. but if you like a lot of meat in yours, you probably will only get about 4. You can always double the recipe 😊
Spray a baking dish with cooking spray and then take a little of the enchilada sauce to cover the bottom of the dish.
Spread about a 1/4 cup ground beef mixture along one side of each tortilla. I usually make one line of it down one side. Roll the tortillas up and place in a baking dish side by side. It’s fine if they are touching.
Pour the remaining enchilada sauce over the rolled-up tortillas. Sprinkle with remaining cheese.
Place in oven for 10 minutes or until all cheese is melted.
Serve with sour cream if desired.