These Hearty Ground Beef Enchiladas are my go-to recipe on busy nights. I always have the ingredients on hand for beef enchiladas, and I make them extra filling by adding beans to the mixture.
We love Mexican food and have so many delicious chicken enchilada recipes, but I decided to mix it up today by sharing my favorite ground beef enchilada recipe – your family will love it.
How to make enchilada filling:
For this perfect beef enchilada filling, start with a lean ground beef. Saute the beef with the chopped onions.
If you’re not a fan of ground beef, you could also use steak or chicken.
To make these vegetarian enchiladas, you could also use double the beans in your enchiladas or do a combination of rice and beans.
Next add in chili beans. Chili beans are usually pinto or kidney beans in a chili sauce.
If you can’t find chili beans, you can use pinto, kidney, or black beans as a substitute.
Now add in the enchilada sauce and the salsa and mix it all together.
Corn or Flour tortillas for enchiladas?
When it comes to making beef enchiladas, corn tortillas are more authentic, but flour tortillas work great as well!
Flour tortillas are softer, but corn usually holds up better and doesn’t get soggy. It really comes down to whatever you prefer.
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How to roll your enchiladas
Enchiladas can get messy- especially when you are trying to roll them up. Here are some tips to help you roll the perfect enchilada:
- Place the enchilada mixture in the middle of the tortilla. Make sure you put it from end to end so you can avoid a whole bite of tortilla.
- Fold over one of the tortilla sides and tuck it under the enchilada filling. Roll the filled side over to the other end of the tortilla.
- I usually do the enchilada rolling in the 9×13 inch pan to avoid the meat from spilling out and so I don’t have to transport them from the counter to that pan and risk it all falling apart.
Can you freeze enchiladas?
This recipe is one of my favorites because it’s a 2-for-1: make them for dinner one night and save the second pan for another busy night.
I will make these ground beef enchiladas in 2 separate 9×13″ pans and bake one for dinner, then wrap the other pan (I usually make one pan in a disposable aluminum pan) in aluminum foil and toss it in the freezer.
These beef enchiladas will last for about 30 days in your freezer, so you can pull them out on a busy night and dinner is done!
Depending on how well you package them, you could probably keep them in your freezer for up to three months. However, we stay pretty busy so we usually use them within the month.
Looking for more enchilada recipes?
- Cheesy Chicken Enchiladas
- Slow Cooker Chile Verde Enchiladas
- Black Bean and Spinach Enchiladas
- Honey Lime Chicken Enchiladas
- Fiesta Enchiladas
- Slow Cooker Beef Enchilada Stack
- Three Bean Enchiladas
Serves: 16
Hearty Ground Beef Enchiladas Recipe
5 from 1 vote
These Hearty Ground Beef Enchiladas are my go-to recipe on busy nights. I always have the ingredients on hand for beef enchiladas, and I make them extra filling by adding beans to the mixture.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
PrintPin
Ingredients
- 2 pounds lean ground beef
- 2 onions chopped
- 32 ounces chili beans 2 (16 oz cans) Do not drain
- 20 ounces red enchilada sauce 2 (10 oz cans)
- 1 cup salsa divided
- 16 flour tortillas 10 inch size
- 2 cups shredded cheddar cheese
- 2.25 ounces sliced olives 1 can
Instructions
Heat oven to 350 degrees.
In a large skillet, brown the ground beef and onions over medium heat until meat is no longer pink; drain well.
Stir in the beans, one can of enchilada sauce and 1/2 cup salsa; set aside.
Top each tortilla with 2/3 cup beef mixture.
Roll up and place seam side down in two greased 9 x 13 inch baking dishes (8 enchiladas per pan).
Drizzle with the other can of enchilada sauce and remaining salsa.
Sprinkle with cheese and olives.
Bake uncovered for 20-25 minutes.
Notes
- To use one of the pans as a freezer meal – cover well and place in the freezer. If frozen, remove enchiladas from freezer, leave foil on pan and cook for approximately 30 minutes. Remove foil and cook additional 15-20 min, until bubbling and cheese completely melted.
Nutrition
Calories: 310 kcal · Carbohydrates: 31 g · Protein: 22 g · Fat: 11 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 50 mg · Sodium: 1226 mg · Potassium: 579 mg · Fiber: 4 g · Sugar: 8 g · Vitamin A: 479 IU · Vitamin C: 3 mg · Calcium: 166 mg · Iron: 4 mg
Equipment
Large Skillet
9×13 Inch Baking Dish (2)
Recipe Details
Course: Main Course
Cuisine: American, Mexican
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Join The Discussion
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nofan says:
wow it look so yummy, make me hungry on this morning,
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Jo says:
Are chili beans a seasoned bean or a plain bean like pinto? Thanks!
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Cyd says:
They are a seasoned pinto bean and they are called chili beans. Hope this helps.
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Sybil Reeves says:
My family tried this one last night from the meal planning emailed to me each week. This one got high praise. It was soooo good! It will be one we will be eating again!
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Tommy R says:
It’s in the oven right now hopefully I made it right lol
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Holly says:
No ‘Chili Beans’ where we live. What would be a reasonable substitute?TIA
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Cyd says:
You could use kidney beans or black beans and it will be great!
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Tammy says:
looks delicious, why are yours only good for 30 day in freezer, when most others I've seen on Pinterest are good for 3 months in the freezer.
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Cyd says:
We say 1 month to be safe. But if you freeze it well and cover it correctly, you could freeze for longer.
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CH says:
The freezer pan cooking instructions did not work out at all for us. From frozen, we followed instructions in the notes section and they are still frozen in the middle. Perhaps should the temp be modified? We've had them in the oven at 350 for over an hour now. Insides are warm but not hot. We've alternated foil on foil off after the initial durations listed in notes. On another note, these are great enchiladas! Family loved the first pan and love the idea of the 2 dinners we got out of it so thanks for the post, I have made and enjoyed several of your recipes!
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Denise Duvall says:
This was a great recipe. Had a great flavor.
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Amy Pletcher says:
I am attempting to make these today for dinner. Only problem I have is there are only 3 of us. I plan on making an 8pk of burritos with half the ingredients. But could cook 4 now and freeze the other 4 for a later meal? Also, I picked up a 19 oz an of red enchilada sauce and only need half of it! What do I do with the other half? Thank you
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Momma Cyd says:
You can keep enchilada sauce in the fridge for up to 5 days or it can freeze in a freezer container for up to 3 months. Or you can make another recipe within the next little bit that needs enchilada sauce.
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Sue Hansen says:
I am making these enchiladas now for a family dinner tomorrow night. Do I need to freeze them overnight, or just refrigerate them?
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Momma Cyd says:
You can refrigerate them and they will be fine.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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