Beef Enchiladas with Tortillas

Hearty ground beef simmered with onion, garlic, and taco seasoning creates a savory filling that is wrapped in soft flour tortillas. Each tortilla is lined with shredded cheddar cheese and placed in a pan coated with rich red enchilada sauce. Topped with more cheese and baked until bubbling and golden, these beef enchiladas serve as a comforting meal perfect for busy weeknights or casual gatherings. The finishing touch of black olives and fresh green onions adds color and brightness to every plate.

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 has become a household staple.

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 90 percent lean so the enchiladas are flavorful but not greasy. Look for meat that has a deep red color without excess liquid in the packaging
• Onion: finely diced onion brings sweetness and rounds out the filling. Pick onions that feel heavy for their size with no soft spots
• Garlic: provides savory depth. Select firm, plump cloves free of green sprouts
• Taco seasoning: a convenient shortcut that offers plenty of spice and complexity. Choose a low sodium brand if you want to control salt levels
• Red enchilada sauce: the star of the dish. Look for a sauce with rich color and no artificial ingredients. Traditional canned sauce works well for consistency
• Shredded cheddar cheese: melts beautifully and creates the signature gooey texture. Freshly shredded cheese melts better and tastes fresher
• Flour tortillas: soft and pliable are key. Eight inch size is ideal. Warm tortillas before rolling to prevent cracking
• Black olives: bring a briny contrast and a classic look. Pre sliced olives save time and work great
• Green onions: fresh and bright, they finish the enchiladas and add a pop of color. Choose vibrant and crisp stalks
• Cooking spray: for easy cleanup and to prevent sticking. Canola spray is a good choice

Instructions

Prep the Pan:

Spray a nine by thirteen inch baking dish generously with cooking spray. This prevents sticking and makes cleanup easier after baking. Be sure to coat the entire dish evenly.

Brown the Beef:

Heat vegetable oil in a large skillet over medium high heat. Add the ground beef and use a spatula to break it up into small pieces. Cook for three to four minutes until the meat loses its pink color and starts to brown.

Soften the Onions and Garlic:

Add finely diced onion to the skillet with the beef. Stir frequently to cook evenly. Let the onions soften for four to five minutes until translucent and tender. Add minced garlic and cook for another thirty seconds, stirring constantly until fragrant but not browned.

Season the Filling:

Sprinkle taco seasoning over the meat and onion mixture. Pour one tablespoon of water on top to help the spices distribute evenly and create a slight sauce. Stir everything well to coat the ingredients fully.

Layer the Sauce:

Pour one cup of enchilada sauce evenly over the bottom of the prepared baking dish. This helps create a flavorful base and prevents the tortillas from sticking during baking.

Fill and Roll the Tortillas:

Warm the tortillas just until soft and flexible to prevent cracking when rolled. Place one and a half tablespoons of shredded cheddar cheese down the center of each tortilla. Evenly divide the beef mixture among the tortillas, spreading it over the cheese. Roll each tortilla tightly from one end to the other.

Arrange and Top:

Place rolled tortillas seam side down in the baking dish over the sauce. Pour the remaining one cup of enchilada sauce evenly on top. Finish by sprinkling the rest of the shredded cheddar cheese over the enchiladas.

Bake the Enchiladas:

Place the dish in a three hundred fifty degree oven. Bake for twenty minutes until the cheese is melted completely and the sauce is bubbling around the edges.

Add Toppings and Serve:

Remove the enchiladas from the oven and immediately top with black olives and sliced green onions. Slice into portions and serve while 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 all feel extra special.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven covered with foil at three hundred fifty degrees until hot for the best texture. Freezing works well too just wrap tightly and store for up to two months.

Ingredient Substitutions

Try swapping cheddar for Monterey Jack or pepper jack cheese for a different flavor twist. Ground turkey or chicken makes a lighter filling that still packs plenty of taste. Corn tortillas are a great option if warmed and softened properly to avoid cracking during rolling.

Serving Suggestions

Serve with a chopped fresh salad or a scoop of Mexican style rice for a complete meal. A dollop of sour cream or a sprinkle of fresh cilantro adds a nice touch. Your favorite salsa or a bit of hot sauce works well on the side for extra flavor.

These beef enchiladas are an easy family pleaser that reheats well for leftovers. Enjoy with your favorite toppings.

Common Questions About Recipes

→ What beef is best for enchiladas?

Use 90% lean ground beef for rich flavor without excess fat. Ground turkey or chicken can be used as lighter alternatives.

→ Can I use corn tortillas instead of flour?

Corn tortillas are more fragile but can work if warmed gently to prevent cracking during rolling.

→ How do I prepare enchiladas in advance?

Assemble and refrigerate up to one day before baking. Bake just before serving to maintain texture and melting quality.

→ What cheese alternatives can I use?

Monterey Jack, mozzarella, or Mexican cheese blends provide great melt and flavor if cheddar is unavailable.

→ Can I add vegetables to the filling?

Sautéed bell peppers, corn, or beans work well to add nutrition and variety inside each rolled tortilla.