Beef Enchiladas With Tortillas

These beef enchiladas bring together a perfect balance of hearty ground beef, soft flour tortillas, and rich, bubbling enchilada sauce crowned with melted cheddar cheese. The combination of warm spices and fresh toppings like black olives and green onions makes this dish a comforting family favorite that is ideal for busy weeknights or feeding a crowd. With bold flavors and straightforward steps, this recipe delivers satisfying Mexicaninspired comfort food that you will want to make again and again.

I started making these enchiladas on busy school nights and soon they became our go to favorite for potlucks Everyone always asks for seconds and the recipe reminds me of lively family dinners filled with laughter and good food

Ingredients

• Vegetable oil: adds richness and helps brown the beef Choose a neutral oil with a high smoke point for best results
• Ground beef: opt for ninety percent lean so the enchiladas are flavorful but not greasy Check the meat for deep red color and avoid any with excess liquid in the packaging
• Onion: finely diced onion brings sweetness and rounds out the filling Choose onions that feel heavy for their size with no soft spots
• Garlic: provides savory depth Look for firm plump cloves free of green sprouts
• Taco seasoning: convenient shortcut that offers plenty of spice and complexity Choose a brand with low sodium if you prefer to control the salt
• Red enchilada sauce: the star of the dish Look for a sauce with rich color and no artificial ingredients I like to use traditional canned sauce for consistency
• Shredded cheddar cheese: melts deliciously and creates the signature gooey top Freshly shredded cheese gives the most melt and flavor
• Flour tortillas: soft and pliable eight inch size is ideal Warm tortillas before rolling to prevent cracks
• Black olives: bring a briny contrast and classic look I like to buy them pre sliced for convenience
• Green onions: fresh and bright they finish the enchiladas and give a pop of color Make sure they are vibrant and crisp
• Cooking spray: for easy clean up and to prevent sticking I usually reach for a canola spray

Instructions

Prepare the Pan:

Spray a nine by thirteen inch baking dish generously with cooking spray to prevent sticking and help with easy cleanup

Brown the Beef:

Heat the vegetable oil in a large skillet over medium high heat Add the ground beef and use a spatula to break it up Cook for three to four minutes until the meat is no longer pink

Soften the Onions and Garlic:

Add the finely diced onion to the pan and stir frequently Cook for four to five minutes until the onion is softened Add the garlic and continue cooking for thirty seconds stirring constantly until fragrant

Season the Filling:

Add the taco seasoning to the beef and onion mixture Sprinkle one tablespoon of water over the top Stir well until everything is evenly coated and slightly saucy

Layer the Sauce:

Pour one cup of enchilada sauce evenly over the bottom of the prepared baking dish This creates a flavorful base and keeps the tortillas from sticking

Fill and Roll the Tortillas:

Warm the tortillas just until soft to prevent cracking Place one and a half tablespoons of cheddar cheese down the center of each tortilla Divide the beef mixture evenly among the tortillas Roll each one up tightly

Arrange and Top:

Place rolled tortillas seam side down in the sauced baking dish Pour the remaining one cup of enchilada sauce over the top Spread it evenly and sprinkle the rest of the cheddar cheese all over

Bake the Enchiladas:

Place the dish in a three hundred fifty degree oven and bake for twenty minutes The cheese should be fully melted and the sauce gently bubbling around the edges

Add Toppings and Serve:

Remove the enchiladas from the oven Immediately top with black olives and sliced green onions Slice into portions and serve hot

Red enchilada sauce is my favorite component and always gets lots of love when I serve this dish My mom used to let me pour the sauce over each tortilla as a kid and it is still my favorite kitchen job The family crowding around the table while cheese bubbles in the oven makes it feel extra special

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days I like to reheat them in the oven covered with foil at three hundred fifty degrees until hot for best texture Freezing is also possible just wrap tightly and store for up to two months

Ingredient Substitutions

Feel free to switch up the cheese with a mix of Monterey Jack or pepper jack for a different flavor Ground turkey or chicken works nicely as a lighter filling If you prefer corn tortillas go for them but make sure to warm and soften so they do not crack while rolling

Serving Suggestions

Serve with a simple chopped salad or a scoop of Mexican style rice for a full meal I sometimes top the enchiladas with a dollop of sour cream or fresh cilantro Your favorite salsa or hot sauce makes a great side

These enchiladas are a reliable weeknight dinner that also shines at gatherings. Enjoy warm with your favorite toppings.

FAQs About This Recipe

→ What type of beef is best for this dish?

Use 90% lean ground beef for a flavorful yet not greasy filling. Leaner options like turkey or chicken can be used for a lighter variation.

→ Can corn tortillas be used instead of flour?

Corn tortillas work but are more fragile. Warm them lightly before rolling to prevent cracking and tearing.

→ How far ahead can this dish be prepared?

Assemble enchiladas and refrigerate covered for up to one day. Bake just before serving to maintain texture and melting cheese.

→ What are good cheese alternatives?

Monterey Jack, mozzarella, or a Mexican cheese blend can substitute cheddar, offering unique flavors and melt quality.

→ Can I add vegetables to the filling?

Yes, sautéed bell peppers, corn, or beans can be mixed into the filling for added nutrition and texture variety.