Beef Enchiladas with Tortillas

Hearty ground beef simmered with onions, garlic, and taco seasoning wrapped in soft flour tortillas with shredded cheddar cheese makes this beef enchilada recipe a family favorite. Each rolled enchilada is nestled in rich red enchilada sauce, topped with more cheese, and baked until bubbling with a golden crust. Sliced olives and fresh green onions finish the dish, bringing a pop of color and brightness. This classic Mexicaninspired dinner is easy to prepare ahead of time and perfect for feeding a crowd with bold, comforting flavors.

I started making these enchiladas on busy school nights and they quickly became a go-to for potlucks. Everyone asks for seconds and it is always the first dish to disappear at gatherings.

Ingredients

• Vegetable oil: adds richness and helps brown the beef. Choose a neutral oil with a high smoke point for best results
• Ground beef: with ninety percent lean content delivers flavor without excess grease. Look for meat that is deep red and avoid packages with excess liquid
• Onion: finely diced brings natural sweetness to soften the filling. Select onions that feel heavy and have no soft spots for freshness
• Garlic cloves: provide savory depth. Look for firm and plump cloves without green sprouts
• Taco seasoning: is a convenient shortcut that adds plenty of spice and complexity. Pick a brand with low sodium if you want to control salt levels
• Red enchilada sauce: is the star of the dish. Choose one with rich color and no artificial ingredients. I like traditional canned sauce for consistent flavor
• Shredded cheddar cheese: melts beautifully to create the signature gooey top layer. Freshly shredded cheese offers the best melt and flavor
• Flour tortillas: soft and pliable are ideal at eightinch size. Warm before rolling to prevent cracking
• Black olives: bring a briny contrast and classic look. Pre-sliced olives make for convenience
• Green onions: fresh and bright finish the enchiladas with a pop of color. Make sure they are vibrant and crisp
• Cooking spray: prevents sticking and helps with cleanup. I usually use canola spray

Instructions

Prep the Pan:

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

Brown the Beef:

Heat vegetable oil in a large skillet over mediumhigh heat. Add ground beef and break it up with a spatula. Cook for three to four minutes until no longer pink.

Soften the Onions and Garlic:

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

Season the Filling:

Add taco seasoning to the beef and onion mixture. Sprinkle one tablespoon of water on 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 tortillas from sticking.

Fill and Roll the Tortillas:

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

Arrange and Top:

Place rolled tortillas seam side down in the baking dish with sauce. Pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining shredded cheddar cheese all over.

Bake the Enchiladas:

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

Add Toppings and Serve:

Remove from oven and immediately top with black olives and sliced green onions. Slice into portions and serve hot.

Red enchilada sauce is my favorite part of this dish. My mom used to let me pour the sauce over each tortilla when I was a kid, and it is still my favorite kitchen task. The family crowding around the table while cheese bubbles in the oven always makes these enchiladas feel extra special.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat covered with foil in a three hundred fifty degree oven until hot for best texture. Freezing is also possible by wrapping tightly and storing for up to two months.

Ingredient Substitutions

Try mixing cheddar cheese with Monterey Jack or pepper jack for a different flavor twist. Ground turkey or chicken are good lighter options instead of beef. Corn tortillas may be used but warm them gently to avoid cracking during rolling.

Serving Suggestions

Serve these enchiladas with a simple chopped salad or 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 hot sauce makes a great side kick.

These beef enchiladas are a reliable crowdpleasing weeknight dinner that also shines at gatherings. Serve with a simple salad and sour cream for an easy, satisfying meal.

Common Recipe Questions

→ What kind of beef works best?

Use 90% lean ground beef for rich flavor without excess grease. 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 be used if warmed gently to prevent cracking when rolling.

→ How can I prepare this dish ahead of time?

Assemble and cover the rolled tortillas, refrigerate up to one day, then bake before serving for best texture and melt.

→ What cheese alternatives work well?

Monterey Jack, mozzarella, or Mexican cheese blends can replace cheddar for different melts and flavors.

→ Can I add extra vegetables to the filling?

Sautéed bell peppers, corn, or beans can be added to boost nutrition and flavor variety inside each roll.