These Easy Beef Enchiladas are a wonderful, family-friendly dinner. Watch the video showing you how to make Easy Beef Enchiladas, then scroll down to the bottom of this post and print out the recipe so you can make them at home.
How to Make Easy Beef Enchiladas:
Heat oil in a large skillet, and add a pound of ground beef.
Break the meat apart and let it brown.
Tilt the pan to let the oil pool along the edge of the pan. Use a spoon to scoop out the oil and get rid of it. You don’t need any of that extra fat in there. Remove the meat to a bowl.
Add chopped onion and finely chopped zucchini to the hot skillet, and cook until the vegetables are slightly softened. Trust me on the zucchini. No one in your family will even notice it, and it’s really good in this Easy Beef Enchiladas recipe! If you hate it, I suppose you could leave it out… but I hope you’ll choose to trust me 🙂
Add the vegetables to the bowl with the beef and stir them together.
Add 1/2 cup enchilada sauce to a 13×9-inch pan. I make homemade enchilada sauce… SO good… and SO much better than the metallic-can tasting stuff. It’s simple to make.
Tilt the pan to swirl the sauce around and make sure it coats the entire bottom of the pan.
Assembly time! You’ll need corn tortillas, the meat/veggie mixture, cheddar-jack cheese and enchilada sauce. Note that in the photos, I am using a corn-flour blend tortilla. You can use any tortillas you want!
Spoon the beef mixture down the middle of a tortilla.
Sprinkle some cheese on top.
And drizzle about one tablespoon of the enchilada sauce on top of the filling.
Roll up the stuffed tortilla tightly and place seam-side-down in the sauce-coated pan. Continue with all of the tortillas until you have created 12 enchiladas.
Drizzle the remaining sauce on top of the rolled-up enchiladas.
Spread the sauce around so you get a nice coating all along the top of these Easy Beef Enchiladas. At this point, you’re going to cover the dish with foil and bake for 30 minutes.
Take the enchiladas out of the oven, remove the foil cover and sprinkle cheese on top. Put them back into the oven to melt all that cheese.
Just like that.
Ready for eating!
Serve these Easy Beef Enchiladas with whatever you’d like. I served them on a simple bed of shredded iceberg lettuce with some freshly sliced avocado. My husband added a generous spoonful of sour cream. And my kiddo– one who would never, ever willingly eat zucchini if it were placed in front of him– ate this meal as-is and with great enthusiasm. Apparently he didn’t spy the zucchini in the midst of all of that wonderful sauce and cheese.
If you’re looking for recipes to serve with these Easy Beef Enchiladas, try my Mango Guacamole or this Enchilada Rice. Mexican Chopped Salad and Seasoned Black Beans are also delicious choices!
Easy Beef Enchiladas
Ingredients
- 1 tablespoon canola or vegetable oil
- 16 ounces lean ground beef
- 1½ cups finely diced onion
- 1½ cups finely diced zucchini (about 2 medium)
- 12 taco-size corn tortillas (heated or fried to soften)
- 2½ cups enchilada sauce (canned or homemade)
- 3 cups shredded cheddar-jack cheese
- serve as desired with lettuce, sour cream, avocado, etc.
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.
- Heat oil in a large, nonstick skillet. Add the ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove the cooked meat to a bowl.
- Return the pan to medium heat, and add the onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.
- Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.
- Assemble the enchiladas: Place a tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 tablespoons of cheese on top of the meat. Drizzle 1 tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.
- Pour the remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.
- Remove the pan from the oven and take off the foil. Sprinkle the remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes). Serve immediately with desired condiments.
Notes
- *I like to use tortillas for this recipe that are a corn/flour blend. They're easy to roll (they don't break), and you don't need to fry them!
- *If you are preparing this recipe as GLUTEN-FREE, just make sure that you are using brands of enchilada sauce and corn tortillas that are designated as GF
- *Be sure to check out my recipe for homemade enchilada sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My Girlfriend and I are going to try making this tonight. Thank you for this wonderful recipe 🙂
I made these tonight and I was pleasantly surprised. I thought they were absolutely delicious, even though I don’t like onion. Initially I was iffy about the zucchini, but decided to give it a chance; glad I did! – My husband on the other hand found it a little bland. I’m not surprised though, as we differ pretty heavily when it comes to spice. I’ll be making this again, though next time I will try and season up the meat some for my husband. Thanks for the wonderful recipe!
Honestly, we found it to be a little bland. So, we sprinkled a little ground cumin on top, added some sour cream and my son added some salsa to his. Next time, we will definitely add some cumin and a few other things to the ground beef to spice it up a little. It wasn’t bad…just needed a little kick.
Thanks for this recipe it was so easy! I tried these tonight! They were so delicious…if you’d like a spicy kick add a can of tomatoes with habanero peppers.
I just made these tonight for dinner and they were very good! Only trouble I had was the corn tortillas kept falling apart and ripping. How do you roll them tight without the corn tortillas falling apart? Other than that– this is a really good recipe!!
Corn tortillas are more pliable when they are lightly fried in oil rather than just warmed. Many people don’t wish to do that since it adds more fat to the dish, but that’s definitely the way to go if you don’t mind it. Also, there is a brand of tortillas (Tortilla Factory, I think?) that is a blend of corn & wheat that I like to use. They’re more like a flour tortilla texture, and they bend easily and don’t break apart!
Hi from Quebec. Thanks for the great receipe – made for a nice family dinner.
Merci!
Just popped your enchiladas in the oven. I added some beans to mine. I can’t wait to try. 🙂
Looking for great recipe for my vegetarian hubby.. just switched out the meat for vegie meat, lol.. came out great.. =D He had to double check that i didnt use real meat.. he loved it so much!! LOL… Thanks!!
Yes I made the homemade enchilada sauce……and I think that is what was wrong. (I thought it was just me and I didn’t say much at first, but after a bite or two by the other 4 family members, they were making faces so I knew it was just not me) I measured everything in the sauce exactly. The taste of the sauce was not pleasant at all. I double checked all the spices afterwards (as I still had them out on the counter) to make sure I didn’t pick up the wrong spices, but all were correct. I am searching for words to describe the taste and the smell, but I simply cannot effectively come up with words to describe it. My husband suggested that we try this again once more in a few weeks, buying all new spices and trying a different broth.
Yeah, I would say something must have gone wrong there w/ the sauce or the brands you used (maybe the broth was bad?)… because I use that enchilada recipe all the time for a lot of things and it works well. You might think about giving it another shot.
I was so looking forward to this meal………don’t know what I could have done wrong, as I followed all the directions, but it was horrible. 🙁
I don’t know either… what exactly was wrong? Did you make the homemade enchilada sauce? Did you fry the tortillas?