The Cozy Cookbook is here! 
These Beef Enchiladas have the best seasoned ground beef filling with black beans, cheese, and more! It’s a restaurant quality recipe that you’ll love to make at home.
My Homemade Enchilada Sauce makes this recipe even better!
Beef Enchiladas
Ever since I posted my super popular recipe for Chicken Enchiladas, requests have been flying in for a Beef Enchiladas recipe next! And I’m happy to say, this one will make you proud!
The perfectly seasoned ground beef filling is accompanied by black beans, cheese, green chilis, onions, garlic, and a thick and flavorful sauce.
This recipe could truly compete against restaurants, you’ll see! Be sure to check out my pro tips below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Prepare filling in a skillet and spoon onto the bottom third of a tortilla and sprinkle with cheese.
Spread a little enchilada sauce on the bottom of a baking dish. Roll the enchiladas and place seam side down in the baking dish. Top with enchilada sauce.
Sprinkle with cheese. Cover and bake for 10 minutes. Remove cover and bake for 13 more minutes. If desired, broil at 450° for 1-2 minutes to brown the top more. Garnish with cilantro and serve with sour cream!
Pro Tips
- Tortillas: I like to use 8-inch flour tortillas as they’re easy to roll and stay in place vs. corn tortillas, but you can use corn as well. I microwave them just before rolling to make them more pliable.
- This filling makes enough for 10 tortillas. If your casserole dish can only fit 8, you can refrigerate or freeze leftover filling for easy tacos another day!
- Enchilada Sauce: I always make my easy Homemade Enchilada Sauce. You can also use a 10-oz. can.
- Cheese: I recommend you shred your cheese from a block for this recipe, I use Monterey Jack and Cheddar. You can also use packaged Mexican shredded cheese though.
- Toppings/Add-ons include Avocado, Guacamole, Salsa, Green or Red Onions, Jalapenos, Diced Tomatoes, Pico De Gallo, and more! (Sour cream is a must!)
- Feel free to add up to 1/4 cup of heavy cream or half and half to your enchilada sauce. It adds a little something extra.
- Prefer chicken? Try my Chicken Enchiladas and be sure to make my Steak Fajitas and Chicken Quesadillas next!
Storage
- Refrigerate leftovers for 3-4 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- 9 x 13-inch casserole dish– This one is perfect for enchiladas (I have this dish and love it!)
- Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons–These magnetic ones stay nice and organized in my utensil drawer.
- Box cheese grater – I always shred cheese from a block in my recipes. It melts and tastes better than packaged shredded cheese.
*As an Amazon Associate, I earn from qualifying purchases.
Try These Next
-
- Homemade Salsa
-
- Chicken Quesadillas
-
- Taco Salad
-
- Chicken Enchilada Soup
-
- Taco Pasta
-
- Velveeta Queso
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Tried This Recipe?
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Beef Enchiladas
Ingredients
Sauce (for the Beef)
- ½ cup beef broth
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- ½ teaspoon EACH: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder
- 2 ½ teaspoons cornstarch
Enchiladas
- 1 lb. ground beef
- salt, to taste
- 1 small yellow onion, diced
- 10 oz. enchilada sauce
- 3 cloves garlic, minced
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (4 oz.) can diced green chiles, undrained
- 2 tablespoons finely chopped cilantro, plus more to garnish
- 10 (8-inch) flour tortillas
- 3 cups shredded Mexican cheese, divided
Instructions
- Preheat oven to 350° F.
- Combine the sauce ingredients for the beef and set aside. Measure out remaining ingredients before beginning. (Make sure the liquid is at room temp when the cornstarch is added to ensure you don't activate it.)
- Season the ground beef with salt. Heat a wide skillet over medium-high heat. Add the beef and the onions. Cook for 8 minutes or until just cooked through, using a spatula to break apart the meat as it cooks. Drain grease well.
- Set the heat to medium and add 1/3 cup of the enchilada sauce and the garlic and cook for 1 minute.
- Add the combined sauce mixture (from step 2) and stir to combine. Bring to a boil and cook until thickened and reduced, about 1 minute. Reduce heat to medium and cook for 1 more minute to reduce the liquid more.
- Add the black beans, green chilis, and cilantro, and toss to combine. Heat through for 2 minutes, then remove from heat.
- Lightly grease a 9 x 13-inch casserole dish. Spread 3-4 tablespoons of enchilada sauce on the bottom, the layer will be very thin.
- Optional: Microwave 4 tortillas at a time for 30 seconds to make them more pliable.
- Spoon about ½ cup of filling on the bottom third of each tortilla and top with a heaping tablespoon of cheese. Roll tightly and place seam-side-down in the casserole dish.
- Spread enchilada sauce over the top, up to ¾ cup. Sprinkle with an even layer of cheese.
- Cover and bake for 10 minutes. (If topping with foil, spray the bottom with nonstick cooking spray to prevent the cheese from sticking to it.)
- Remove cover and bake for 13 more minutes. Broil on low (450) for 1-2 minutes to brown the top slightly if desired. Watch it closely during this time.
- Garnish with cilantro and desired toppings (see notes for suggestions) and serve with sour cream!
Notes
- Tortillas: I like to use 8-inch flour tortillas as they're easy to roll and stay in place vs. corn tortillas, but you can use corn as well. I microwave them just before rolling to make them more pliable.
- This filling makes enough for 10 tortillas. If your casserole dish can only fit 8, you can refrigerate or freeze leftover filling for easy tacos another day!
- Enchilada Sauce: I always make my easy Homemade Enchilada Sauce. You can also use a 10-oz. can.
- Cheese: I recommend you shred your cheese from a block for this recipe, I use Monterey Jack and Cheddar. You can also use packaged Mexican shredded cheese though.
- Toppings/Add-ons include Avocado, Guacamole, Salsa, Green or Red Onions, Jalapenos, Diced Tomatoes, Pico De Gallo, and more! (Sour cream is a must!)
- Feel free to add up to 1/4 cup of heavy cream or half and half to your enchilada sauce. It adds a little something extra.
- Prefer chicken? Try my Chicken Enchiladas and be sure to make my Steak Fajitas and Chicken Quesadillas next!
Make-Ahead Method
- Assemble as outlined but don't add enchilada sauce or top with cheese until ready to bake.
- Refrigerate for up to 2 days. When ready to bake, add sauce/cheese. Cover and bake for 15 minutes. Remove cover and bake for 13 more minutes, until hot and bubbly. (Optional: Broil at 450° F for 1-2 more minutes.)
- Freeze for up to 3 months. You can bake right from frozen. When ready to bake, add sauce/cheese. Cover and bake for 25 minutes. Remove cover and bake for 20 more minutes. (Optional: Broil at 450 for 1-2 more minutes.)
Storage
- Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Nutritional information is an estimate and is per enchilada. This recipe makes 10 enchiladas.
I made this for dinner one night. My husband loved it. I have your cook book didn’t find it in there thank goodness I have email coming in. If you come out with more cook books let me know please.
I’m so happy that you enjoyed it Suzanne! I have added you to my list of people to email when pre-orders open for cookbook #2 which will be out later this year! These Beef Enchiladas came out after the second book was already being edited, so they won’t be in it, but another set of 100+ super popular recipes will be! 🙂
That’s great another cook book. I can’t wait ❤️ keep up the great work. I cook more and my family loves it. Thanks ❤️ oh and Amazon is great for my cooking needs
Thanks so much for your support Suzanne! I can’t wait for the book to come out!❤️