These Cheesy Beef Enchiladas are packed with seasoned ground beef, smothered in rich sauce, and topped with a generous layer of melted cheese.
Baked until bubbly and golden, they’re the perfect blend of comfort food and Tex-Mex flavor—easy enough for a weeknight and satisfying enough for a crowd.
Serve them with your favorite toppings and get ready to serve a family favorite dinner idea that’ll be requested again and again!
This recipe stands out because they’re simple, flavorful, and always turn out great!
The ground beef is perfectly seasoned, the sauce adds just the right amount of flavor, and the gooey melted cheese brings it all together.
With easy steps, and ingredients you probably already have at home, this recipe is a go-to for busy weeknights or anytime you want a comforting, homemade meal your family will love.
Looking for more ideas Mexican-inspired ideas to add to your Weekly Meal Plan? Try my Baked Beef Tacos Recipe or my Pollock Fish Tacos.
Table of Contents
- Helpful Tips for Making the Best Beef Enchilada Casserole
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- How to Serve and Garnish
- LOVE this recipe? SAVE it for Later!
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- How to Store, Freeze and Reheat
- More Mexican Inspired Recipes to Love
- 📖 Recipe Card
- 💬 Comments
Helpful Tips for Making the Best Beef Enchilada Casserole
Warm the tortillas first: Microwave or lightly heat the tortillas before rolling to prevent cracking and make them easier to work with.
Don’t overfill: Add just enough filling so the enchiladas roll easily and stay intact while baking.
Use a generous amount of sauce: Cover the enchiladas completely to keep them moist and flavorful as they bake.
Shred your own cheese: Pre-shredded cheese contains anti-caking agents and doesn’t melt as smoothly as freshly shredded.
Serving Tips
Let them rest before serving: Allow the dish to sit for 5–10 minutes after baking so the sauce thickens and the enchiladas hold their shape better.
Customize the toppings: Add sour cream, chopped cilantro, diced tomatoes, or sliced green onions for extra flavor and color.
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Ingredients for the enchiladas.
Ingredients for the toppings.
Substitutions and Variations
- Swap the meat: Use ground turkey, shredded chicken like my Creamy Chicken Enchiladas, or even black beans for a lighter or vegetarian option.
- Change the cheese: Try Monterey Jack, a Mexican blend, or pepper jack for extra flavor and a little kick.
- Add veggies: Stir in sautéed onions, bell peppers, or corn to stretch the filling and add texture.
- Use corn tortillas: For a more traditional flavor, swap the flour tortillas with corn—but be sure to warm them first so they don’t crack.
- Make it spicy: Add chopped jalapeños, a dash of hot sauce, or use a spicy enchilada sauce for extra heat.
- Use Homemade Seasoning: Try using my homemade taco seasoning recipe in place of the pre-packaged seasoning mix.
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Heat olive oil in a skillet, then cook the onion and garlic until soft. Add ground beef and brown, draining any fat. Stir in taco seasoning, green chiles, and water; mix well and set aside.
Step 2: To assemble, spread a little enchilada sauce on a tortilla. Then add a little beef filling and a sprinkle of cheese, then roll it up.
Step 3: Spray a 9x13-inch baking dish with non-stick spray and spread ½ cup enchilada sauce on the bottom.Place seam-side down in the dish. Repeat with remaining tortillas. Pour the rest of the sauce over the enchiladas and top with the remaining cheese.
Baking Instructions
Step 4: Bake for 20–25 minutes in a preheated 350°F oven until hot and bubbly.
How to Serve and Garnish
Step 5: Once baked, garnish with toppings, add sour cream, and finish with a squeeze of lime. Serve and enjoy!
LOVE this recipe? SAVE it for Later!
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Insider Tips from My Kitchen to Yours
Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!
✔️ DO warm the tortillas before filling. This prevents cracking and makes them easier to roll tightly without breaking in the pan.
❌ DO NOT skip the sauce on the bottom of the baking dish. Without that layer, the enchiladas can stick and dry out as they bake.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
To prevent tortillas from cracking, warm them before assembling. Microwave with a damp paper towel, heat in a skillet, or warm in the oven until pliable.
For the first 15–20 minutes of baking, it’s best to cover the enchiladas with foil to keep them moist. Uncover during the last 5–10 minutes so the cheese on top can melt and lightly brown.
How to Store, Freeze and Reheat
Refrigerate: Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through.
Freezer: Wrap individual enchiladas or the entire dish tightly with plastic wrap and foil. Freeze for up to 2 months. Be sure to label with the date.
Thaw and Reheat: Thaw overnight in the refrigerator. Reheat in a 350°F oven, covered with foil, for about 20–25 minutes or until hot and bubbly.
More Mexican Inspired Recipes to Love
Check out my other recipes for Pollock Fish Tacos. Or you might like this recipe for Instant Pot Chicken Tacos.
📖 Recipe Card
Cheesy Beef Enchiladas
Ingredients
Equipment
Video
Method
- Preheat oven to 350°F.
- In a large skillet, heat olive oil over medium heat. Add chopped yellow onion and minced garlic; cook until soft and translucent. Add ground beef and cook until browned, about 7–10 minutes. Drain excess fat.
- Stir in taco seasoning, diced green chiles, and water. Mix well and set aside.
- Spray a 9x13-inch baking dish with non-stick spray and spread ½ cup enchilada sauce in the bottom.
- To assemble, lay a tortilla flat, spread with 1 tablespoon of enchilada sauce, add 2 spoonfuls of beef filling, sprinkle with cheese, and roll up. Place seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour remaining enchilada sauce over the rolled enchiladas and sprinkle with the rest of the cheese. Bake for 20–25 minutes, or until heated through and the cheese is melted.
- While baking, prep toppings: chop red onion and cilantro, slice jalapeño and avocado.
- Remove enchiladas from the oven, garnish with toppings, add sour cream, and finish with a squeeze of fresh lime juice
Nutrition
Notes
- Soften tortillas first: Lightly warm tortillas in the microwave or a skillet to make them more flexible and prevent tearing when rolling.
- Go easy on the filling: Use a modest amount of beef and cheese to ensure each enchilada stays rolled and bakes evenly.
- Sauce generously: Make sure each enchilada is fully coated with sauce to keep them moist and flavorful.
- Grate your own cheese: For better melting and creaminess, shred cheese from a block instead of using pre-packaged shreds.
- Let them sit before serving: Rest the dish for 5–10 minutes after baking to allow the sauce to settle and the enchiladas to firm up.
- Top it your way: Finish with your favorite toppings—sour cream, fresh herbs, chopped veggies, or a squeeze of lime for added flair.
Tried this recipe?
Let us know how it was!This recipe was originally published in 2012 and has been updated with new photos and simple step-by-step instructions to make it even easier for you to create a delicious meal your whole family will love.
amanda lines says
I was wondering have u ever tried using beef broth instead of Chicken broth, I only ask because I have tried beefy cheesy enchiladas with some nice creamy chicken sauce and maybe its my taste buds but chicken beef didnt seem to mix well, so I figured subbing beef broth instead, I think Im gonna make a small bit of beef sauce and small of chicken and make 2 seperate pans and give it a try.
Angie says
This is the perfect recipe to share at Foodie Friends Friday. I love the step by step photos. Thank you for sharing.
Carol @ Always Thyme to Cook says
Definitely deliciousness. Cheesy delicious goodness!
Have a great weekend 🙂
Cranberry Morning says
I'm pretty sure we'd all love the cheesy enchilada! Have a great weekend!
Paula says
Wow~ my hubby would love these! I will definitely be trying these, Lois~ thanks for sharing your recipe!
Chatty Crone says
I want an enchilada! The only thing is the hot peppers - I might leave them out! sandie
ruthie says
I SO agree with your post description! Deciding what to fix for dinner is THE most important decision one can make each day. Enchiladas look yummy!
AudreyO says
yum! I had mexican food both lunch and dinner today. For lunch a friend made chili rellenos and for dinner another friend made cheese enchiladas.
Blondee says
How much ground beef and what size tortillas do you use? The hubby isn't big on Mexican, but this would be a perfect quick meal for the kids and myself when he's at work in the evenings!
Thank you for continuing to help to fight for Lauren's Law!
Emily says
That sounds good enough to cause a craving. Yum!
Julie Harward says
This looks heavenly to me...my favorite kind of food...well, just about every food is my favorite! LOL
Nellie's Cozy place says
Hi Lois,
wow, those enchiladas look great, I am so hungry and can't wait to eat dinner, and seeing those enchiladas
made me even more hungry!! lol
Beef and chicken enchiladas are a fav around here too. We love mexican food, it is just so flavorful and different.
Thanks for coming by, and yes, you will like those easy tacos, my hubby loves them too.
My hubby is an engineer so when it comes to computers there is not much he can't figure out, so glad,
cause I am the opposite, very techy challenged!! lol
I am amazed I have learned as much as I have to be honest, cause I used to be like..........you want to teach me about the computer??
Only if you tie me to the chair! lol
Have a good evening,
Blessings, Nellie
Maple Lane says
We are going to love this recipe. Thanks so much!
Elena says
Yummm, we love enchiladas!
Cheryl @ The Farmer's Daughter says
I love to see what you're cooking up for your Colonel! These look so good and I'm going to make them as soon as I get a couple of the ingredients that I don't have on hand. Thanks, Lois, for the recipe!
Christine says
Looks soooo good, Lois!
I really admire your culinary skills!
Best wishes
Christine
My Journey With Candida says
Those look so yummy. I can't wait to one day be able to eat things like that again.
Carol @ Always Thyme to Cook says
Great looking recipe! We love enchilada's and your look amazing, so cheesy and saucy, just the way we like them!
Debbie says
Good morning! Oh my that sounds good...but I was wondering, how do you make your over roasted potatoes??I've been experimenting recently. Have a good day Lois! HUGS
Teresa@oursoutherncountryhomeandfarm says
YUM, and thank you! I always look forward to your recipes that you post and share with us.