Beef and Cheese Enchiladas

Cheesy beef enchiladas are one of those weeknight dinners that feels like real food without requiring you to put in much effort. Actually, it’ll require next to no effort. All you need is ground beef, refried beans, enchilada sauce, shredded cheese, and tortillas. That’s all you need. Start to finish, the meal should take you less than 45 minutes to make, and if you’re the type of person that likes to meal prep, you can assemble everything in the dish the night before and slide it in the oven when dinner time rolls around. This is the real reason this meal is one of my go to’s/regulars. Not every dinner needs to be a project.

The other thing to know before we get started is that this recipe works for both flour and corn tortillas, and the type of tortillas you choose makes a difference. Flour tortillas roll more cleanly and stay together better in the dish, and most kids prefer them without question. Corn tortillas are more traditional and add a slightly firmer texture and corn are a little more difficult to work with because they can crack when you roll them unless you warm them first, which is an extra step. I have done it both ways and my family prefers flour tortillas when I make this dish. That said, it’s your kitchen, do what works for you, your kitchen, and family.

Why This One Is Worth Making

The meat and refried beans are combined to make the filling. That combination does more work than it seems like. The beans work as a binder. They help keep the filling in when you roll the tortillas. They give a nice creamy texture that balances the beef without weakening the beef’s flavor. You aren’t pulling the meat with filler, you are creating a filling that actually tastes like something and can hold together.

Time for some science! As the dish bakes, the sauce helps season the baking process for the entire dish while also keeping the tortillas from becoming hard and crunchy like some oven dried potatoes. That is also part of the reason why covering the dish for a large portion of the baking time is so vital. The goal is to collect enough moisture in the dish that the top won’t dry out. You can let the cheese toast for the last couple minutes and then cover the dish for the rest of the time.

For the cheese, use mild cheddar if you want it to melt nicely and please all guests, but consider a Mexican blend cheese for some complexity. Pre-shredded cheese works fine here. The cheese dusting it has might affect how nicely it melts, but the enchiladas are going to be baked and sauced so it won’t be a big deal.

What You Need to Know Before You Start

This is an easy recipe, however there are a few things that can differentiate a dish that holds together nicely from one that falls apart on the plate.

Drain the beef thoroughly

Ground beef releases quite a bit of fat while cooking. If you don’t drain the beef before adding the beans, you will have a greasy filling, and the tortillas will become soggy from the inside. To drain the beef, you can either tilt the pan and push the beef to one side to spoon out the fat, or you can transfer the beef to a colander. *Whatever you do, don’t skip this step.*

Warm corn tortillas before rolling

When using corn tortillas, be sure to wrap a set of them in a damp paper towel and microwave them for 45-60 seconds to warm them up before you start rolling. If cold, corn tortillas are likely to crack and split. However, warm tortillas are flexible and much more manageable to work with. If you’re using flour tortillas, you can skip this step entirely. They roll on their own right out of the bag.

Grease the baking dish

Spraying the bottom of your 9x 13 baking dish with a little cooking spray will keep your enchiladas from sticking, especially the bottom edges of the tortillas. It saves you some scrapping. It only takes 2 seconds.

Place them seam-side down

Get each enchilada nice and rolled, then put them in the dish seam-side down. The enchilada’s weight keeps the seam closed when baking. If you put them seam-side up, they will come undone. These kinds of little details make a difference every single time.

Make it ahead if you need to

Cover with foil or a lid, and refrigerate for 24 hours maximum before baking. When ready to bake, take from the fridge and increase bake time by 10 minutes to account from the cold start. Because of this, a meal for someone else is easy to do. You can assemble it in a disposable foil pan, stick a note with the baking instructions on it, and pass it along.

Ingredients

This list is short by design. Each ingredient makes an impact.

• 1 pound ground beef — 80/20 works well here. The fat helps with flavor in the filling, and you drain it before rolling so it doesn’t make things greasy.
• 1 can refried beans — Traditional or fat-free both work. The beans bind the filling and add creaminess.
• 1 can enchilada sauce — A standard 10 oz can. Red enchilada sauce is the classic choice here. Go with a brand you like the taste of straight from the can — that flavor carries through the whole dish.
• 2 cups mild cheddar cheese, shredded — About 8 oz. You can use a Mexican blend or Monterey Jack instead. Shredding your own gives you better melt, but pre-shredded works fine.
• 10 flour or corn tortillas — Use soft taco size (6–8 inch). Burrito-size tortillas give you too much bread-to-filling ratio and don’t fit the pan neatly.

Optional toppings to serve with include; Sour Cream, Shredded Lettuce, Diced Tomato, Sliced Jalapeños, Hot Sauce. These toppings are added at the table, not included in the baked dish.

How to Make Beef and Cheese Enchiladas

Once the beef is browned, the process moves quickly. It goes quicker if you have everything prepped and measured before you start rolling!

Step 1: Preheat and prep the dish

Set the oven to 350 degrees. Put some grease on a 9×13 dish. If you’re using corn tortillas, put them in a damp paper towel, and microwave them for around 45 seconds, so they’re easier to bend.

Step 2: Brown the ground beef

In a large skillet, cook ground beef over medium-high heat, breaking it down as it cooks. You want it brown and no visible pink spots. This should take around 7 to 8 minutes. When finished, drain the beef. Do not skip this step and be quick to drain it.

Step 3: Add the refried beans

Turn the heat down to medium. Pour the entire can of refried beans into the skillet and mix them with the beef. The heat will cause the beans to loosen, and they will mix in with the beef. You want the mixture to be thick and uniform — ideally not too wet or too dry. Stir for about two minutes, and then remove from the heat.

Step 4: Assemble the enchiladas

Place a tortilla on your work space. Pour approximately 3 tablespoons of the mixture of beef and beans in the center. Optionally, you can sprinkle a little bit of shredded cheese on top of the mixture to add a touch of cheese. Tightly wrap the tortilla around the mixture and lay it in the pan with the seam face down. Do this with the other tortillas as well, so that they all touch. A 9×13 pan can hold 10 regular taco sized tortillas in 2 rows of 5.

Step 5: Add sauce and cheese

Using the can, drizzle enchilada sauce over the rolled enchiladas. Then coat every tortilla using the back of a spoon or a brush – this prevents the edges of the tortillas from drying out during baking. Evenly distribute any remaining shredded cheese over the top.

Step 6: Bake

Cover the dish with foil and bake at 350°F for 25 minutes. The enchiladas are finished when the filling is hot and the cheese is melted. To get the cheese on top to be bubbly and a bit browned, take the foil off for the final 5 minutes of baking. Let the dish rest for a few minutes before serving. The filling will firm up a bit so serving is cleaner.

Step 7: Serve

Pair with your preferred family toppings served directly from the dish. These could include sour cream, lettuce, and hot sauce. Having rice on the side completes the meal. Spanish rice works, or even a simple cilantro lime rice. As for refried beans, join us on the side if you want seconds.

Tips for Better Enchiladas

Don’t overfill the tortillas

It may be tempting to load them up, but if tortillas are overfilled, they can split during baking. A good taco-size tortilla should have about three tablespoons of filling, since you want a nice, snug roll, not an overflowing taco. If you have leftover filling, spoon it next to the enchiladas in the dish, or you can save it in the fridge for another use (it’s good on nachos or as a taco filling the next day).

Season the beef if you want more depth

The base recipe doesn’t add a lot of flavor to the filling since most of the seasoning goes into the enchilada sauce. If you want more flavor in the filling, add 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, and a pinch of chili powder to the beef while it’s cooking. It takes the filling from simple to more complex without any extra effort.

Use a brand of enchilada sauce you actually like

You might not think it, but there are lots of differences in canned enchilada sauce. Some have good flavor, but are thin and others are thick and milder, while others are really spicy and balanced. You should try tasting the sauce straight from the can. If it bland while you’re tasting it, it’s going to be bland on your enchiladas. Las Palmas and Old El Paso are usually pretty good. If you’re into spicier sauces, the Hatch brand has more heat. As for the sauces that have a metallic or really sour smell, steer clear. Those sauces are not going to get any better once you bake them.

Double the batch and freeze half

If you are already making this, you might as well make another one. After layering the second dish, tightly cover it with plastic wrap and then foil, and freeze it unbaked. It will stay good for up to 3 months. When you are ready to use it, take it out to thaw in the fridge overnight. Bake as directed, adding 10–15 minutes to the time. This really saves you on those nights when you don’t have anything planned for dinner.

The dish matters

The best option for this recipe is a standard 9×13 inch glass or ceramic baking dish. The glass baking dish heats up evenly and you can see the bottom. This allows you to check to see if there is too much liquid. You can also use metal pans, but the bottoms can cook too quickly. If you’re using a disposable foil pan, choose the heavier gauge ones. The thinner ones will warp and cause your foil pan to spill sauce.

Storage and Reheating

Refrigerator

Enchiladas that are left over can stay in the fridge for 4 days. You can keep them in the baking dish as long as it’s covered with foil. Otherwise, you can transfer them to a container that can be sealed. For microwaves, these enchiladas reheat well. Each serving takes 2 minutes, but it’s best to cover it with a d damp paper towel to keep it from drying out. An additional method for reheating these is putting the baking dish in the oven for 15 minutes at 325°F. Just like the microwave, the oven needs the baking dish to be covered with foil.

Freezer (baked)

Enchiladas that have already been baked can be frozen. Keep in mind that some slight texture changes will happen with the tortillas when they are frozen, causing them to be softer than when they are freshly made. They will still taste good, just different. You can freeze each individual portion in airtight containers for 2 months. To reheat, put the microwave on 50% power for 3-4 minutes, and then full power for 1-2 minutes.

Freezer (unbaked)

Enchiladas that are unbaked freeze better than baked ones. To freeze, assemble the dish, cover it tightly, and freeze. To bake, thaw in the fridge overnight and then bake according to the instructions. This method tastes better overall and snaps keeps the Toritilas in better condition. This is the method to use for meal prepping, or for making a dish to bring to someone.

Frequently Asked Questions

Can I use corn tortillas instead of flour?

Yes, the use of corn tortillas is more conventional for enchiladas, and they offer a more substantial and somewhat more chewy experience. The trick is to warm the tortillas first. To do this, wrap a stack of the tortillas in a damp paper towel, and then place them in the microwave for 45 to 60 seconds before you start rolling. If you try to roll the tortillas when they are cold, you will find that they will crack. If the tortillas crack, they will break in the dish. While all of that is true for corn tortillas, flour tortillas are much more forgiving, and most kids seem to like them better. So use whatever works best for you and your family.

Can I make this ahead of time?

Of course it holds up. Complete the dish, including the filling, rolled tortillas, sauce, cheese, cover tightly with foil, and refrigerate for up to 24 hours before baking. When it’s time to bake, go directly from the refrigerator to the oven and add about 10 minutes to the baking time. The dish comes out just as good as if you had baked it fresh.

What can I substitute for refried beans?

You can also use black or pinto beans for the filling if you don’t have refried beans. Just drain and lightly mash them. The filling might be slightly less cohesive and could fall out of tortillas more easily when rolling them. You can also omit the beans completely and use more beef. Just keep in mind the filling will be drier. The easiest version is using refried beans.

How many enchiladas does this make?

Using taco-size (6–8 inch) tortillas, this recipe makes 10 enchiladas. This should be enough for 4-5 people to have it as a main dish. That’s 2 enchiladas per person. If you serve it with rice, it will easily stretch to feed 6.

Can I use ground turkey instead of ground beef?

Turkey is a great option here. Turkey has less fat and will be a little less rich. With the crunchy bean medley and the red sauce, the swap will taste pretty similar. Just make sure you season the turkey more! A teaspoon of cumin and a little garlic powder should do the trick.

My enchiladas are dry. What happened?

Discoloration could be caused by several factors: the dish was not covered while baking, the sauce did not completely cover the tortillas, and/or they were overbaked. For most of the baking time, cover the dish with foil to keep the dish from losing moisture. Be sure to make sure each individual tortilla is covered with sauce before putting them in the oven, including the ends which are typically neglected. If you have a smaller can of enchilada sauce, add a splash of water to the can to extend the sauce. This will ensure that there is adequate moisture in the dish.

Can I add more to the filling?

Sure, the filling method would remain the same if I added diced green chiles, some frozen corn, the onion cooked with the beef, and, black olives. Just don’t overfill the tortillas. If you are adding more ingredients, you may need to decrease the filling amount per tortilla so that the tortillas remain rollable and so they don’t split open during baking.

More Dinner Recipes You’ll Use

If this has come across your desk, these are worth a glance too:

• Shredded Beef Enchiladas (Crock Pot) — slow-cooked beef with a red sauce, hands-off version of this same concept
• Chicken Enchilada Soup — all the flavors of enchiladas in a crockpot soup, great for cold nights
• Pulled Pork Enchiladas with Poblano Cream Sauce — slow cooker pork with a white sauce, completely different direction if you want to mix it up