Beef enchiladas with savory enchilada sauce, beans, cheese, and veggies are an easy family favorite!
If you make this beef enchilada recipe, prepare a double batch, so you can have another super easy dinner for later. These freeze great! Serve them with a pineapple margarita and a slice of key lime pie. Yum!
This is a partnered post with Mirum. All content and opinions belong to Mama Loves Food.
Click the button above to save this recipe!
Beef Enchilada Ingredients
- Beef – Shredded beef or ground beef, cooked.
- Corn – Fresh, frozen, or canned.
- Tomatoes with green chilies – Canned.
- Black beans – Canned, drained.
- Enchilada sauce – Red enchilada sauce, canned or homemade enchilada sauce.
- Cheese – Shredded cheese, Mexican blend or cheddar.
- Tortillas – We use flour tortillas but corn tortillas are great too.
- Garnish – Fresh cilantro, sour cream, pico de gallo, guacamole.
How do you make beef enchiladas? (Step-by-step)
⭐ First, combine beef, corn, tomatoes, black beans, and shredded cheese.
⭐ Next, spread the enchilada sauce on the bottom of a casserole dish. Place a large spoonful of the beef mixture on each tortilla, roll tightly and place seam side down in the casserole dish.
⭐ Then, spread remaining enchilada sauce on top of the rolled up tortillas, and sprinkle with the remaining cheese. Bake until cheese is melted and enchiladas are heated through.
⭐ Finally, garnish as desired.
Can you make enchiladas ahead of time?
You can prep these a day in advance and then bake them when ready if desired. Just note that the bottoms will be a little more soggy than if they had been baked immediately.
It will be more like a casserole than individual enchiladas.
Can I make this recipe with chicken?
Absolutely! Make a straight switch, or check out our chicken enchilada casserole recipe.
Storage and leftovers
How long do beef enchiladas last?
You can prepare these up to a day in advance before baking and will keep in the refrigerator for 3 – 4 days after cooking.
Can you freeze them?
Beef enchiladas can be frozen before or after cooking and will stay good in the freezer for 3 – 4 months. To freeze after cooking, allow the pan to cool completely before putting it in the freezer.
It is always a good idea to use a disposable pan when freezing so your dishes aren’t stuck in the freezer for months on end!
Heartburn from beef enchiladas
The first time I had heartburn was when I was pregnant with my first son …mumble, mumble… years ago and sadly it persisted after he was born. Spicy and acidic foods are my week spot, but thankfully with Omeprazole ODT from Rite Aid, I am able to keep my heartburn in check, and enjoy all my favorite foods.
Remember pills and water? That’s the old way to take heartburn medicine. Now there’s a better way: Omeprazole Orally Disintegrating Tablets. It melts in your mouth, no water needed.
Omeprazole at Rite Aid
We ordered our Omeprazole ODT from Rite Aid – you can order online or pick-up from the store. Here’s a some important info about it!
- Dosage: 1 dose taken every 24 hours for 14 days. May take 1-4 days for full effect. Not intended for immediate relief.
- Omeprazole ODT is designed to treat the symptoms of frequent heartburn (meaning 2 or more days a week). Omeprazole ODT provides 24-hour relief for heartburn. Due to its long-lasting protection, this tablet is an ideal choice for frequent heartburn sufferers.
- While some may get relief in the first 24 hours, it may take 1-4 days for full effect. Omeprazole ODT should be taken in the morning before eating, not to be taken on the go at any time of day.
- Omeprazole ODT with MELTechTM allows the tablet to dissolve on your tongue easily. No glass of water needed for this tablet. This tablet works like the Store Brand Omeprazole Tablet currently available but in a new form – a dissolving tablet. Strawberry-flavored, for a pleasant taste.
- You should not take Omeprazole ODT for more than 14 days or more frequently than every four months unless directed by your doctor.
- 8 out of 10 Omeprazole users prefer an Orally Disintegrating Tablet*
*Based on a 2017 survey of heartburn sufferers who had used either national brand or store brand Omeprazole tablets within the last 12 months, 78% of survey participants responded that they would prefer an orally disintegrating tablet versus other over-the-counter (“OTC”) Omeprazole capsules or tablets to obtain heartburn relief.
Frequently asked questions
Are beef enchiladas made with corn tortillas or flour tortillas?
Traditionally enchiladas are made with corn tortillas (and you can totally use corn tortillas in this recipe), but my family prefers the flavor and texture of flour tortillas so that’s what is pictured here.
Are beef enchiladas spicy?
These are as spicy (or not spicy) as you’d like them to be. I typically make (or use) a mild enchilada sauce to keep the spice down for my kids. But when making for adults, we pump it up!
What exactly is an enchilada?
According to Wikipedia, an enchilada is a tortilla (traditionally corn) rolled around a filling and covered with a savory sauce. Source
Tips and tricks
If you like your beef enchiladas to be cooked with distance between them, use a baking half sheet rather than a casserole dish.
What to serve with beef enchiladas (serving suggestions)
More Mexican and Latin inspired recipes
- Easy baked tacos recipe
- Homemade Mexican pizzas
- Tortilla soup with chicken
- See all our Mexican and Latin inspired recipes as well as our Cinco de Mayo recipe collection!
More dishes made with tortillas
More beef recipes to enjoy
Tools we love
- White casserole dish – What is it about a clean white dish that makes dinner look extra tasty!?
- Metal spatula – Exactly what you need to pull out the perfect enchilada.
Get our FREE Easy Casseroles Ebook!
Follow us below!Use #mamalovesfood on Instagram!
How to Make Beef Enchiladas
- 1 pound shredded beef or ground beef cooked
- 1 can corn (15 ounces), drained (or 2 cups fresh or frozen)
- 1 can diced tomatoes with green chilies (10 ounces)
- 1 can black beans (15 ounces), drained
- 1 ½ - 2 cups red enchilada sauce home made or canned (about 15 ounces)
- 2 cups shredded cheese Mexican blend or cheddar
- 6 - 8 flour tortillas large
- cilantro fresh, chopped
- In a large bowl, combine beef, corn, diced tomatoes, black beans and one cup of shredded cheese.
- Spread about ½ cup of enchilada sauce on the bottom of a 9x13 inch casserole dish.
- Place a large spoonful of the beef mixture on each tortilla, roll tightly and place seam side down in the casserole dish.
- Spread remaining enchilada sauce on top of the rolled up tortillas, and sprinkle with the remaining cup of cheese.
- Bake in a 350F oven for 20 minutes, until cheese is melted and enchiladas are heated through. Garnish with fresh chopped cilantro.
Click the button above to save this recipe!