Beef Enchiladas


These Tex-Mex favorites are easy to make, even on weeknights.

Beef Enchiladas

Stacy Allen; Food Stylist: Emily Nabors Hall; Prop Stylist: Hannah Greenwood

Active Time:
25 mins
Total Time:
1 hrs

These rich, hearty, beefy enchiladas are filled with flavor and texture thanks to sauteed vegetables, crunchy peppers, gooey cheeses, and a rich sauce. Since we eat first with our eyes, you'll be impressed with how colorful this dish is, too, especially once all the garnishes are added.

Beef enchiladas are a family favorite—and if they aren't yet, they will be. Serve to friends and dinner guests, too, Party weekends might even call for an extra large batch of these enchiladas for a sports party or birthday gathering.


Save money, and skip the packaged taco seasoning mix. Use this recipe for homemade taco seasoning instead. It's cheaper, more flavorful, and can be customized to your family's preference for heat.


  • Cooking spray

  • 1 Tbsp. olive oil

  • 1 cup chopped yellow onion (from 1 medium [8 oz.] onion)

  • 1 cup sliced multi-colored mini sweet peppers (about 4 oz. total)

  • 3 garlic cloves, chopped (about 1 Tbsp.)

  • 1 1/2 lb. 93/7 lean ground beef 

  • 1 (1-oz.) envelope taco seasoning mix, divided

  • 1 (15-oz.) can seasoned black beans, drained and rinsed

  • 2 (8-oz.) pkg. red enchilada sauce, divided (such as Frontera Red Chile)

  • 8 oz. Monterey Jack cheese, shredded (about 2 cups), divided

  • 8 oz. mild Cheddar cheese, shredded (about 2 cups), divided

  • 8 (7-in.) flour tortillas (from 1 [11-oz.] pkg.) (such as Old El Paso, For Burritos)

  • 1/2 cup sour cream

  • Diced avocado, chopped red onion, and fresh cilantro leaves


  1. Prepare baking dish:

    Preheat oven to 350℉. Lightly coat a 13- x 9-inch baking dish with cooking spray, and set aside.

  2. Cook onions and peppers filling:

    Heat oil in a large skillet over medium-high. Add onion, peppers, and garlic; cook, stirring often, until slightly softened, about 4 minutes. Transfer onion mixture to a large bowl, and set aside.

  3. Cook beef filling:

    Without wiping skillet clean, add beef and 3 tablespoons of the taco seasoning to skillet: cook over medium-high, stirring often to break up meat, until browned, 5 to 6 minutes. Add beef mixture and beans to onion mixture in bowl. Add 1 1/2 cups each of the Monterey Jack and Cheddar to beef and onion mixtures in bowl, and toss to evenly combine. (Makes about 6 cups filling.)

    ingredients for enchilada filling in a bowl
  4. Fill tortillas:

    Spoon 1/2 cup of the enchilada sauce into bottom of prepared baking dish. Place 1 tortilla on  work surface, and spoon 3/4 cup of filling lengthwise down center of tortilla. Roll tortilla around filling, creating a cylinder; place seam side down, crosswise, in prepared baking dish. Repeat process with remaining 7 tortillas and filling.

    filling enchiladas and putting in casserole dish
  5. Cover enchiladas with sauce and cheese:

    Spoon remaining 1 1/2 cups enchilada sauce over enchiladas, and sprinkle evenly with  remaining 1/2 cup each Monterey Jack and Cheddar. Cover tightly with aluminum foil; bake in preheated oven for 15 minutes. Uncover, and bake at 350℉ until warmed through, bubbly, and cheese is melted and slightly browned, about 10 minutes. Let stand for 5 minutes before serving.

    enchiladas ready to go into oven
  6. Gather and make garnishes:

    Meanwhile, stir together sour cream and remaining 1 tablespoon taco seasoning in a small bowl until combined; dollop over top of enchiladas. Serve immediately with avocado, red onion, and cilantro.

    Beef Enchiladas out of the oven
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