Ultimate Cheesy Beef Enchiladas Recipe: Easy Tex-Mex Casserole for Any Occasion

Prepare to fall in love with these incredible Beef Enchiladas! This recipe brings together perfectly seasoned ground beef and creamy smashed pinto beans, all wrapped snugly in soft flour tortillas. Each rolled enchilada is then generously smothered in a rich, flavorful red chili sauce, creating an easy-to-make Tex-Mex casserole that’s baked to golden perfection. It’s truly one of our most beloved dishes, ideal for a bustling weeknight dinner or for impressing a hungry crowd at your next gathering.

Pairing these savory beef enchiladas with fresh pico de gallo creates a vibrant, balanced meal that’s hard to resist. If you ever find yourself short on taco seasoning, don’t worry – our simple homemade taco mix is a fantastic substitute that adds authentic flavor. Enchiladas are a fantastic solution for feeding large groups, making them a superb and satisfying dinner staple that can easily become a regular in your rotation. Craving chicken instead? Our popular White Chicken Enchiladas, complete with a creamy white sauce and zesty green chiles, are another must-try!

What Exactly is a Beef Enchilada?

For anyone who loves the rich, comforting flavors of Mexican cuisine, these beef enchiladas will quickly become a favorite. At its heart, an enchilada is a rolled-up tortilla, traditionally filled with a delicious mixture of meat or other ingredients, then blanketed in a savory, often spicy, chili sauce. Our rendition of ground beef enchiladas takes this classic to the next level by smothering them in a creamy, cheese-based enchilada sauce, often referred to as chile con queso. This cheesy twist transforms them into one of the most irresistible beef enchilada casseroles you’ll ever taste! Even my mom, who doesn’t have Mexican heritage, absolutely adores this dish, which speaks volumes about its universal appeal. It’s incredibly savory, delightfully cheesy, and packed with protein-rich pinto beans. Plus, its mild spice level makes it a perfect meal for the whole family, even children, as it’s flavorful without being overwhelming.

The Story Behind This Best-Ever Beef Enchilada Recipe

When a recipe tastes this good, it absolutely deserves to be shared! I stumbled upon this fantastic beef enchiladas recipe in a treasured cookbook I own, which boasts over 600 recipes lovingly submitted by various families. This collection is a goldmine of genuine family favorites, tried and tested through generations. The generous author of this cookbook also granted me permission to share this specific enchilada recipe, and I couldn’t be more thrilled to pass it on to you. If you’re eager to explore more of these cherished family dishes, you can purchase your own copy of the ‘Spice Thyme’ cookbook directly from their website. The recipe I specifically adapted is “Cheryl’s Cheesy Enchiladas” from page 307, and let me assure you, they are an enormous hit every single time I make them!

Essential Beef Enchilada Ingredients for a Flavorful Casserole

Making these easy beef enchiladas requires only a handful of readily available ingredients, ensuring a simple yet incredibly satisfying meal. A key component of our creamy sauce is Salsa Con Queso, a delightful cheese dip typically found near the chips aisle in most grocery stores. If you can’t find it, don’t fret! You can easily create a similar creamy base by melting Velveeta or American cheese with a splash of milk. Any creamy cheese dip will work wonders, helping the sauce maintain its luscious, creamy texture even after baking. Here’s a breakdown of everything you’ll need for this fantastic enchilada casserole:

• Flour Tortillas: We recommend using burrito-sized flour tortillas. Their generous size makes them perfect for holding a substantial amount of delicious beef filling, and they’re much easier to roll without tearing compared to corn tortillas. When assembling, remember to tuck in the sides and place the seam side down in the baking dish to keep all that tasty filling contained.
• Ground Beef: For the most succulent and flavorful filling, I typically opt for 70/30 ground beef. The slightly higher fat content ensures a juicy, tender filling that won’t dry out during baking. However, feel free to use leaner ground beef, or even ground venison or bison for a different flavor profile. Once cooked with diced onions, the meat is seasoned perfectly with our homemade taco seasoning, along with a dash of salt and pepper. Leftover shredded beef or turkey can also be an excellent alternative for a quick meal prep!
• Pinto Beans: Our recipe calls for two cans of pinto beans, drained, rinsed, and coarsely mashed. Mashing them adds a wonderful creamy texture and helps bind the filling. For ultimate convenience, you can certainly use two cans of refried beans or any other canned beans (like black beans or small red beans) that you prefer, simply mashed.
• Salsa Con Queso: This is essentially a delicious melted cheese dip infused with chili peppers. As mentioned, if you can’t find it, a fantastic substitute is to make your own creamy cheese sauce using American cheese and a little milk. This adds richness and a subtle tang to the filling and sauce.
• Enchilada Sauce: Our homemade enchilada sauce is a standout. It starts with a simple roux (butter and flour), enriched with whole milk, water, and tomato juice. This mixture is brought to a gentle boil, then finished with a touch of sour cream and a generous amount of chili powder, salt, and pepper. For an incredibly unique and creamy concoction, I also incorporate some of that wonderful salsa con queso dip directly into the sauce. If tomato juice isn’t on hand, a simple hack is to puree a can of diced tomatoes and green chilies for a similar flavor base.

How to Make The Best Beef Enchiladas: Step-by-Step

Crafting homemade beef enchiladas is a surprisingly easy casserole recipe, featuring straightforward prep and simple oven instructions. This recipe is designed to yield about 8 large, burrito-sized enchiladas, so you’ll want to use a large baking dish that can comfortably accommodate all your generously stuffed tortillas and the luscious sauce. Remember to cover the pan with aluminum foil during baking to ensure the tortillas remain soft and moist, preventing them from drying out.

1. Prepare the Beef Filling: Begin by heating a large skillet over medium-high heat. Add the ground beef and diced onion, cooking for approximately 10 minutes until the beef is thoroughly browned and the onion is softened. Once cooked, stir in the mashed pinto beans, half a cup of the cheese dip, and your chosen seasonings (taco seasoning, salt, and pepper). Mix everything well to combine the flavors, then remove from heat and set aside.
2. Craft the Enchilada Sauce: In a separate medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to create a roux, cooking for about one minute until lightly golden. Gradually whisk in the milk, water, and tomato juice, bringing the mixture to a gentle boil while stirring occasionally to prevent lumps. Once it thickens slightly, stir in the remaining half cup of cheese dip. Remove the sauce from the heat, then incorporate the sour cream, chili powder, salt, and pepper, stirring until the sauce is wonderfully smooth and creamy.
3. Preheat Oven and Prep Dish: Preheat your oven to 350°F (175°C). Ladle about 1 cup of the prepared enchilada sauce onto the bottom of your large baking dish, spreading it evenly to create a flavorful base. This also helps prevent the tortillas from sticking.
4. Assemble the Enchiladas: Take one flour tortilla at a time and place a heaping 1/2 cup of the beef filling down the center. Carefully roll up the tortilla, tucking in the sides as you go to secure the filling. Place the rolled enchilada, seam-side down, into the prepared baking dish. Repeat this process until all the beef filling and tortillas are used, arranging the enchiladas snugly in the dish.
5. Sauce and Bake: Pour the remaining rich enchilada sauce evenly over the tops of all the assembled enchiladas, ensuring they are fully covered. Cover the baking dish tightly with aluminum foil.
6. Bake to Perfection: Bake the covered enchiladas for 30-45 minutes. You’ll know they’re ready when the sauce is bubbly around the edges and the enchiladas are heated through.
7. Garnish and Serve: Once baked, remove the foil and allow the casserole to rest for a few minutes. Garnish generously with fresh chopped cilantro and serve immediately with your favorite Mexican toppings.

How Long to Bake Beef Enchiladas? Since the ground beef filling is already thoroughly cooked before assembly, the primary goal during baking is to ensure all the layers are heated through and simmering beautifully in the enchilada sauce. This process typically takes about 30-45 minutes when baked at 350°F (175°C), resulting in a bubbly, cohesive casserole that’s ready to enjoy.

Enchilada Variations: Customize Your Casserole!

Curious about how to personalize your beef enchiladas? The beauty of an enchilada recipe lies in its incredible versatility! You can easily customize the ingredients to perfectly suit your taste preferences or dietary needs, making each batch a unique culinary adventure.

• Tortilla Choices: While authentic enchiladas are traditionally made with corn tortillas, which are also gluten-free, I find flour tortillas to be much easier to work with. They are more pliable, making them simpler to roll without breaking apart, which is especially helpful when stuffing with a generous filling. For a wholesome, whole-grain option, consider using our Whole Wheat Tortillas.
• Sauce Alternatives: While our red chili cheese sauce is phenomenal, you can easily switch things up! Try making your beef enchiladas with a green sauce, which typically features pureed green chiles or a vibrant Salsa Verde made from tomatillos for a brighter, tangier flavor profile.
• Bean Varieties: Experiment with different types of canned beans to find your favorite. I often use black beans, pinto, or small red beans. Kidney beans can also be mashed and incorporated into the beef filling, adding a different texture and nutritional boost.
• Vegetarian Options: To transform this into a delicious vegetarian enchilada dish, simply replace the ground beef with hearty alternatives such as riced cauliflower, extra lentils, or bulgur. These ingredients can mimic the texture of ground meat while providing plenty of plant-based protein and fiber.
• Cheesy Enhancements: Boost the creaminess of your sauce by adding half a block of cream cheese or 1/2 cup of shredded pepper jack or Mexican cheese alongside or instead of the cheese dip. For those with dairy sensitivities, dairy-free milk alternatives like almond milk or cashew milk can be used in the sauce.
• Alternative Meats: Feel free to swap out the ground beef for other ground meats such as ground turkey, chicken, or venison for a lighter or different flavor. Ensure proper seasoning to match the meat.
• Spice It Up: For those who love a bit of heat, easily make this recipe spicier by adding 1/2 teaspoon of cayenne pepper to the ground beef filling. You can also finely mince 1 tablespoon of fresh or canned Jalapeños and stir them into the enchilada sauce for an extra kick.

Can Beef Enchiladas be Made Ahead of Time, and How to Store Them?

One of the many benefits of this beef enchilada recipe is its make-ahead potential, making meal prep a breeze! You can easily prep these delicious enchiladas in advance and simply bake them right before dinner, saving you precious time when hunger strikes. For best results, prepare the sauce and beef filling in the morning or even the day before. Then, reheat them gently before filling and assembling your tortillas. These components can be safely refrigerated for up to 3 days prior to assembly. If you’re looking for a freezer-friendly option, fully assemble the enchiladas with the cooked beef filling into a foil pan, but do not bake them. Wrap the pan tightly with aluminum foil and freeze for up to 3 months. Freezing uncooked enchiladas is generally recommended for the best texture upon reheating, as previously cooked enchiladas can sometimes become a bit soggy when rewarmed.

How To Reheat Frozen Enchiladas: To reheat, simply transfer your frozen enchiladas to the refrigerator and allow them to thaw overnight. Once thawed, prepare fresh enchilada sauce (or use your previously refrigerated sauce, reheated) and pour it generously over the enchiladas. Bake for an additional 10 minutes beyond the standard cooking time specified in the recipe card, or until they are bubbly and heated through.

Beef Enchiladas in a Crock Pot for Ultimate Convenience

For an exceptionally easy meal that requires minimal hands-on time, you can prepare these beef enchiladas in your crock pot! Follow all the instructions for cooking the filling and preparing the enchilada sauce as you would for the oven-baked method. Instead of arranging them in a baking dish, layer your assembled tortillas into a slow cooker. Pour the rich enchilada sauce over the top, ensuring everything is well-covered. Cook on high for approximately 2 hours or on low for about 4 hours, until the sauce is bubbly and the enchiladas are thoroughly heated through. This method yields incredibly tender tortillas and a deeply flavorful sauce, perfect for a busy day.

What To Serve with Beef Enchiladas: Complete Your Mexican Feast!

Beyond customizing the fillings and seasonings within the enchiladas themselves, the right toppings and side dishes can truly elevate this casserole to the next level. Here are some of my favorite Mexican-inspired accompaniments to serve with your beef enchiladas, ensuring a complete and satisfying meal:

• Extra Chile Con Queso: For the ultimate cheese lovers, prepare an additional batch of creamy chile con queso. Simply melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, then gradually add 2 cups of milk, one small can of diced chile peppers, and 10 ounces of White American cheese, stirring until smooth and melted.
• Spanish Rice: A classic side, Spanish rice perfectly complements the flavors of enchiladas. You can easily season your standard stovetop rice with a packet of Goya Sazon for authentic taste and color.
• Creamy Dollops: A generous dollop of sour cream adds a cooling contrast to the rich sauce. Alternatively, serve with your favorite canned salsa or vibrant, fresh Pico De Gallo for a burst of freshness.
• Beans, Guacamole & Chips: Offer a side of warm refried beans or a scoop of creamy guacamole, paired with crunchy tortilla chips for dipping.
• Spicy Kick: A drizzle of your favorite hot sauce can add a personalized level of heat for those who enjoy it.
• Fresh Garnishes: Enhance both flavor and presentation with sliced avocados, black olives, crisp chopped lettuce, thinly diced jalapeños, plenty of fresh cilantro, or a sprinkle of additional cheese, such as crumbly cotija cheese.

What’s your go-to beef enchilada recipe? Share your favorite variations or secret topping combinations in the comments below – we’d love to hear from you!

How to Make Easy Beef Enchiladas: Recipe Card

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Beef Enchilada Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Servings: 8 servings

Author: Alyona Demyanchuk

Beef Enchiladas with seasoned ground beef and smashed pinto beans rolled up in flour tortillas then smothered in a red chili sauce. This is the easy Tex-Mex way to make a beef enchilada recipe baked in a casserole. It’s one of our Best-Loved recipes perfect for weeknight dinner or a special crowd!

Equipment

• 1 large baking dish (15×11)
• 1 medium saucepan (for enchilada sauce)
• 1 12-inch skillet

Ingredients

Main Ingredients:

• 8 flour tortillas (burrito-size)

Beef Filling:

• 2 lbs ground beef
• 1 small onion (diced)
• 1/3 cup taco seasoning
• 30 oz canned pinto beans (two 15 oz cans, mashed)
• 1 cup cheese dip (divided for filling and sauce)
• 1 tsp salt
• 1/2 tsp pepper

Enchilada Sauce:

• 6 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup water
• 1 cup tomato juice*
• 1/2 cup sour cream (Daisy brand recommended)
• 3 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. 

   In a large skillet, cook the ground beef and diced onion until browned (about 10 minutes). Drain any excess fat if desired. Stir in the taco seasoning, drained and mashed pinto beans, 1/2 cup of the cheese dip, salt, and pepper. Mix well and set aside.
2. 

   Make the Enchilada Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, tomato juice, and water, bringing the mixture to a boil while stirring occasionally. Once it begins to thicken, stir in the remaining 1/2 cup of cheese dip. Remove from heat and stir in the sour cream, chili powder, salt, and pepper until the sauce is smooth and creamy.
3. 

   Preheat the oven to 350°F (175°C). Prepare your large baking dish by spreading 1 cup of the enchilada sauce evenly over the bottom.
4. 

   Assemble enchiladas: Place a heaping 1/2 cup of the beef filling into the center of each flour tortilla. Roll up the tortilla tightly, tucking in the sides as you go to keep the filling secure.
5. 

   Place the rolled enchiladas seam-side down into the prepared baking dish. Once all enchiladas are arranged, pour the remaining enchilada sauce evenly over the tops. Cover the dish tightly with aluminum foil and bake for 45 minutes, or until the sauce is bubbly and the enchiladas are heated through. Serve hot with fresh Pico de gallo, sour cream, or your preferred toppings.

Notes

Tomato juice Substitute: If you don’t have tomato juice, you can easily puree a 10 oz can of diced tomatoes and green chilies (like Rotel) to achieve a similar flavor and liquid consistency.

• For the cheese dip, feel free to use any jarred cheese sauce or melt Velveeta cheese with a little milk for a similar creamy effect.
• Instead of canned pinto beans, you can use approximately 3 1/2 cups of any other cooked and mashed beans you prefer.

Nutrition per serving

Serving: 1 serving
Calories: 724 kcal
Carbohydrates: 48 g
Protein: 33 g
Fat: 45 g
Saturated Fat: 18 g
Polyunsaturated Fat: 4 g
Monounsaturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 117 mg
Sodium: 2435 mg
Potassium: 903 mg
Fiber: 9 g
Sugar: 10 g
Vitamin A: 2016 IU
Vitamin C: 12 mg
Calcium: 304 mg
Iron: 6 mg