Beef Enchilada Recipe

This beef enchilada recipe is one of my favorite Mexican food entrees. I am going to give you step by step instructions so even a complete novice can make a great meal.

Our recipe is prepared with ground beef. I am currently working on a shredded beef recipe and will post it as soon as it is perfected. Check back often.

To make this delicious and easy recipe, first prepare my Mexican beef recipe. Once you have completed the mexican beef recipe you will not only be able to make beef enchiladas but you will also be able to make tacos, burritos, chili beans and more.

So what do you say we get started!

Our Beef Enchilada Recipe

  • 12 oz. mild cheddar cheese, grated
  • 1 dozen corn tortillas
  • vegetable or canola oil
  • 1 1/2lbs. Mexican beef recipe.
  • 1/4 cup finely chopped yellow onion
  • enchilada sauce
  • tongs
  • a plate or tray to prepare enchiladas on

Before we start, let's talk about the most important part of this dish, the sauce. Your beef enchilada recipe is only as good as the sauce that tops it.

I have a tasty enchilada sauce recipe I know you are going to like. So before you start, whip up this recipe which will only take a few minutes.

If you are really pressed for time I do have a suggestion or two for you.

I have been trying different supermarket enchilada sauces and have found one that is actually quite good.

Trader Joe's has, in my opinion, the best tasting enchilada sauce on supermarket shelves.

If you have a Trader Joe's near you, check it out.

Your next option would be to go to your favorite Mexican restaurant and buy a quart of sauce from them. It probably won't be on the menu so just ask.

Making The Enchiladas

In making the beef enchilada recipe, you are going to heat a frying pan with an inch or two of canola oil, enough to dip corn tortillas into it. The tortillas need to be fully submerged in the oil.

Heat the oil on medium heat but be careful not to overheat it. Oil that is smoking is too hot.

Use tongs to hold two corn tortillas and dip them into the hot oil until you see the tortillas bubbling in the oil. As they start to bubble, lift and dip the tortillas 3 times into the oil. The goal is to make the tortillas soft and easy to roll. If they become stiff, it just means you left them in the oil a little too long. Toss those aside and try it again.

It gets easier with practice.

Then dip the tortillas into the pot of warm enchilada sauce to coat. Keep a plate or tray with you to hold under your tortillas to catch any drips.

Now place the sauce-coated tortillas on a plate or tray.

Using a slotted spoon to help drain the grease, add a scoop of hot ground beef to the sauce-covered tortilla. Spread the beef across the tortilla and grab the end of the tortilla to roll it. Bring one end over the meat, about 3/4 of the way over. Tuck the tortilla into the meat and roll it over.

Once rolled, pick up the enchilada with your fore fingers over the seam on the bottom of the enchilada. Let your pinky fingers cover both ends of the enchilada to prevent the meat from falling out.

With a little practice, you will be making this beef enchilada recipe like a pro.

Place the beef enchiladas in an oven-safe dish. Yes we are still going to heat them again in the oven!

Using a ladle, scoop up some enchilada sauce and cover the enchiladas with it. You want the sauce to run down over the enchiladas and onto the plate. Remember, the sauce is what makes it, so use plenty.

Sprinkle mild cheddar cheese and finely chopped yellow onion on top of the enchiladas.

The onions are optional of course.

"It's Gotta Be Hot To Be Good"

This is a quote from my dad and I just had to say it. My dad always told me to heat the food well. It just tastes better instead of just being luke warm.

Heat the beef enchiladas in a *400 degree oven for a few minutes until you see the cheese melted and the sauce bubbling.

This beef enchilada recipe will make approximately 10 - 12 beef enchiladas depending, of course on how big you make your enchiladas.

Enjoy your feast!

More Enchilada Recipes

Cheese enchilada recipe 
Chicken Enchilada Recipe 

Home for beef enchilada recipe

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New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California