If you’re a consumer of meat then there’s probably at least a package of ground beef sitting in your freezer. It’s both a blessing and a curse. On the one hand it’s very versatile, so much so the recipe options are pretty much endless. On the other hand it’s easy to get sucked into the same old routine and the same old recipes. We can remember a time when it was either “dirty tacos” (the hard yellow shell tacos with the basic fixings and a packet of spices) or spaghetti (essentially a box of pasta, a jar of store bought sauce, and maybe a couple of attempts to doctor it to make you feel like you made a real dinner 😀 ). Well, our Easy Beef Enchiladas recipe may resemble the former more than the latter but hopefully it gives you something new to add to the rotation.
This is one of our simplest recipes. It’s not a ton of homemade this or that. There’s not a lot of prep time and it’s of minimal complexity. We try to go up and down the chain of complexity from basic to gourmet. But, sometimes it’s a Tuesday and you have mouths to feed and time is of the essence. If this sounds like you, then read on.
Preparation: Easy Beef Enchiladas
Most of this recipe involves items that are staples in many kitchens and pantries. Gather them up and you’ll have this popped in the oven in no time. The kids will love it, too.
Heat the oil on medium heat. Meanwhile, preheat an oven to 375℉. Saute the onions for 4 – 5 minutes. Add the garlic and cook for another 1 – 2 minutes, stirring occasionally.
Add the ground beef, breaking it apart with the side of wood spoon and mixing the ingredients together well. Cook for 5 – 7 more minutes or until beef is browned.
Spoon a layer of enchilada sauce on the bottom of a casserole dish. In each tortilla place a line of beef, green chiles and shredded cheese in the bottom third of each tortilla. Roll the tortillas by folding in the left and right sides in and then roll from the bottom up.
Place the burritos in the casserole dish then top with the remaining enchilada sauce and cheese.
Place in the oven at 375℉ for 20 – 25 minutes. Remove, let rest for 3 – 5 minutes, plate, and serve. Top with fresh cilantro, Mexican crema, or your favorite condiment.
How easy was that? If you made a larger batch these will reheat well as leftover. They can also be frozen for later use.
Equipment: Easy Beef Enchiladas
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For this Easy Beef Enchiladas recipe the main pieces of equipment are a simple skillet or saute pan and a casserole dish. If you’re in the market for these items here are some we recommend (affiliate links):
If you liked that, try this…
- “Cheater” Black Beans – Pictured in the plated shot. A great side item for Easy Beef Enchiladas
- Pico de Gallo – A popular Mexican condiment
- Hatch Green Chile Salsa – A wonderful accompaniment during green chile season and one of our many salsas
- Grilled Mexican Street Corn – A street food favorite and great side item
- Pan Roasted Mexican Street Corn – A one pan “off the cob” version of the famous street food
- Grilled Stuffed Mexican Peppers – Another fun recipe with a similar flavor profile
- Huevos Rancheros 2.0 – For your brunch or breakfast anytime of day lovers (also see our original version)
- Instant Pot Pulled Pork Tacos – A delicious and easy recipe for street tacos
- Ground Beef Pot Pie – in case you want more fun ways to use up ground beef
- Ragu Stuffed Portabello Mushrooms – A pasta free Italian delight
- Fettuccini Bolognese – For classic, meaty Italian that includes pasta
- Three Bean Jamaican Chili – Tantalizing Caribbean flavors to use up even more ground beef
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Easy Beef Enchiladas
Ingredients
Equipment
Method
- Heat the oil on medium heat. Meanwhile, preheat an oven to 375℉. Saute the onions for 4 – 5 minutes. Add the garlic and cook for another 1 – 2 minutes, stirring occasionally.
- Add the ground beef, breaking it apart with the side of wood spoon and mixing the ingredients together well. Cook for 5 – 7 more minutes or until beef is browned.
- Spoon a layer of enchilada sauce on the bottom of a casserole dish. In each tortilla place a line of beef, green chiles and shredded cheese in the bottom third of each tortilla. Roll the tortillas by folding in the left and right sides in and then roll from the bottom up.
- Place the burritos in the casserole dish then top with the remaining enchilada sauce and cheese.
- Place in the oven at 375℉ for 20 – 25 minutes. Remove, let rest for 3 – 5 minutes, plate, and serve. Top with fresh cilantro, Mexican crema, or your favorite condiment.
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