Easy Beef Enchiladas are a delicious dinnertime favorite. Flavorful seasoned ground beef is combined with veggies and black beans, topped with salsa and finished with melty cheese. You’ll love these!

If you’re in need of an easy ground beef recipe, this is one I love! I make it fairly often, along with Taco Sloppy Joes and Homemade Spaghetti Sauce when I have a pound or so of ground beef that I need to use up.

white rectangle casserole dish with enchiladas, diced tomatoes, cilantro, and sour cream

Enchiladas are one of those meals that I could eat everyday and feel perfectly happy about.

While I love chicken enchiladas and shrimp enchiladas, beef enchiladas are my kids’ favorite.

Mild ingredients, seasoned ground beef, and plenty of cheese makes for a dinner they are sure to scoop right up.

 white rectangle casserole dish with enchiladas, diced tomatoes, cilantro, and sour cream with silver spoon

Ingredients you need to make Beef Enchiladas

  • olive oil
  • onion
  • red bell pepper
  • garlic
  • lean ground beef
  • black beans
  • chili powder
  • cumin
  • salt + pepper
  • salsa
  • tortillas
  • shredded cheese

ingredients laid out to make beef enchiladas

How to make Easy Beef Enchiladas – Step by Step

  1. Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium high heat. Add the sliced onion and peppers and cook for 5-7 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant. Add in the ground beef and break up meat with a wooden spoon, cooking until browned. Season with the chili powder, cumin, salt, and pepper to taste. Stir in the black beans and 1/4 cup of the salsa.nonstick skillet with cooked ground beef, black beans, onions, and red pepper
  2. Spread a small amount of the salsa (about 1/3 cup) evenly over the bottom of a 9×13 inch baking dish. Warm 3-4 tortillas at a time in the microwave wrapped in a damp paper towel for 30 seconds. Lay the tortillas out on a clean surface and fill each one with about 1/3 cup of the beef filling. Roll the filled tortillas and place seam side down in the prepared baking dish.white rectangle baking dish with rolled up enchiladas
  3. Top the tortillas with the remaining salsa and cheese, then cover with aluminum foil and bake in the preheated oven for 20-25 minutes until hot and cheese is melted.white rectangle baking dish with enchiladas topped with cheese
  4. Serve enchiladas with desired toppings such as sour cream, chopped cilantro, and diced avocado. Enjoy!white rectangle casserole dish with enchiladas, diced tomatoes, cilantro, and sour cream

Tips and Notes

  • I make these with salsa which makes them easy to customize to different tastes and spice levels. I usually use a mild chunky salsa to appeal to my family, but you could use a spicy salsa, green salsa, etc. You can also use regular canned enchiladas sauce as well.
  • These are freezer friendly! Prep the enchiladas as instructed then cover with Saran Wrap and then aluminum foil. Freeze for up to 3 months, and then bake FROZEN at 350 degrees for 45-55 minutes covered with just the aluminum foil (not the Saran Wrap) and serve. You can also THAW the enchiladas before baking and bake at 350 for 25-30 minutes.
  • Feel free to swap out the beef for ground turkey, cooked shredded chicken, or even shrimp!

white plate and fork with two beef enchiladas on top

More Easy Beef Dinner Ideas

white rectangle casserole dish with enchiladas, diced tomatoes, cilantro, and sour cream
5 from 11 ratings

Easy Beef Enchiladas

Yield: 10 enchiladas
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Easy Beef Enchiladas are a delicious dinnertime favorite. Flavorful seasoned ground beef is combined with veggies and black beans, topped with salsa and finished with melty cheese. You'll love these!

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 pound lean ground beef
  • 3 teaspoons chili powder
  • 3 teaspoons cumin
  • 1/2 tsp salt
  • freshly ground pepper , to taste
  • 1 15 oz can black beans, drained and rinsed
  • 1 16 oz jar salsa, divided
  • 10 medium flour tortillas
  • 1 1/2 cups shredded cheddar cheese
  • chopped fresh cilantro for topping, optional

Instructions
 

  • Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium high heat. Add the sliced onion and peppers and cook for 5-7 minutes until softened. Add the garlic and stir for 30 seconds until fragrant. Add in the ground beef and break up meat with a wooden spoon, cooking until browned. Season with the chili powder, cumin, salt, and pepper to taste. Stir in the black beans and 1/4 cup of the salsa.
  • Spread a small amount of the salsa (about 1/3 cup) evenly over the bottom of a 9x13 inch baking dish. Warm 3-4 tortillas at a time in the microwave wrapped in a damp paper towel for 30 seconds. Lay the tortillas out on a clean surface and fill each one with about 1/3 cup of the beef filling. Roll the filled tortillas and place seam side down in the prepared baking dish.
  • Top the tortillas with the remaining salsa and cheese, then cover with aluminum foil and bake in the preheated oven for 20-25 minutes until hot and cheese is melted.
  • Serve enchiladas with desired toppings such as sour cream, chopped cilantro, and diced avocado. Enjoy!

Notes

  • I make these with salsa which makes them easy to customize to different tastes and spice levels. I usually use a mild chunky salsa to appeal to my family, but you could use a spicy salsa, green salsa, etc. You can also use regular canned enchiladas sauce as well.
  • These are freezer friendly! Prep the enchiladas as instructed then cover with Saran Wrap and then aluminum foil. Freeze for up to 3 months, and then bake FROZEN at 350 degrees for 45-55 minutes covered with just the aluminum foil (not the Saran Wrap) and serve. You can also THAW the enchiladas before baking and bake at 350 for 25-30 minutes.
  • Feel free to swap out the beef for ground turkey, cooked shredded chicken, or even shrimp!
Cuisine: Mexican Inspired
Course: Main Course
Serving: 1enchilada, Calories: 319kcal, Carbohydrates: 32g, Protein: 21g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 46mg, Sodium: 790mg, Potassium: 575mg, Fiber: 6g, Sugar: 4g, Vitamin A: 946IU, Vitamin C: 18mg, Calcium: 198mg, Iron: 4mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.