Easy Beef Enchiladas

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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.

two beef enchiladas on a white plate with avocado and cilantro garnish- set on a striped placemat

How to Make Easy Beef Enchiladas:

ground beef in a skillet

Heat oil in a large skillet, and add a pound of ground beef.

cooking ground beef in a skillet

Break the meat apart and let it brown.

cooked ground beef in a skillet tipped to show collected oil in the pan

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.

sauteing zucchini and onion in a skillet

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 🙂

cooked ground beef, zucchini and onion in a white bowl

Add the vegetables to the bowl with the beef and stir them together.

pouring enchilada sauce into a pyrex casserole dish

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.

enchilada sauce in a pyrex rectangular casserole dish

Tilt the pan to swirl the sauce around and make sure it coats the entire bottom of the pan.

ingredients for beef enchiladas- filling, cheese and flour tortillas

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!

assembling beef enchiladas with filling on top of a flour tortilla

Spoon the beef mixture down the middle of a tortilla.

flour tortilla with beef enchilada filling and cheese on top

Sprinkle some cheese on top.

flour tortilla with beef enchilada filling, cheese and hot sauce on top

And drizzle about one tablespoon of the enchilada sauce on top of the filling.

rolled beef enchiladas in a casserole dish

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.

pouring enchilada sauce onto assembled beef enchiladas in a casserole dish

Drizzle the remaining sauce on top of the rolled-up enchiladas.

beef enchiladas in a casserole dish ready for the oven

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.

beef enchiladas in a casserole dish ready for the oven

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.

baked beef enchiladas just out of the oven

Just like that.

two beef enchiladas on a white plate with avocado and cilantro garnish- set on a striped placemat

Ready for eating!

two beef enchiladas on a white plate with avocado and cilantro garnish - on a striped placemat

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 RiceMexican Chopped Salad and Seasoned Black Beans are also delicious choices!

two beef enchiladas on a white plate with avocado and cilantro garnish- set on a striped placemat
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5 from 13 votes

Easy Beef Enchiladas

This family friendly dinner recipe is sure to be a hit!
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 6 servings (2 per serving)
Calories 456kcal
Course Main Course
Cuisine Mexican
Keyword Beef, easy beef enchiladas, Enchiladas


  • 1 tablespoon canola or vegetable oil
  • 16 ounces lean ground beef
  • cups finely diced onion
  • cups finely diced zucchini (about 2 medium)
  • 12 taco-size corn tortillas (heated or fried to soften)
  • cups enchilada sauce (canned or homemade)
  • 3 cups shredded cheddar-jack cheese
  • serve as desired with lettuce, sour cream, avocado, etc.


  • 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.



  • *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.


Serving: 1serving (2 enchiladas) | Calories: 456kcal | Carbohydrates: 38g | Protein: 35g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 1378mg | Potassium: 549mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1055IU | Vitamin C: 10.5mg | Calcium: 705mg | Iron: 3.3mg
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Lori Lange of Recipe Girl

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  • Ruth Doornbos wrote:

    Best enchiladas I’ve had. So easy to make. I made the homemade sauce too and that was the best sauce ever.
    This truly was an excellent and easy recipe.
    This one will become a regular meal at my house.

  • Laurie wrote:

    I understand that you prefer the Corn/Flour mix Tortillas, If those aren’t available, which would you prefer regular Corn Tortillas or Flour Tortillas and Why?? I have only made Enchiladas 3 times, twice with flour and once with corn, although the meat mixture was spot on with flavor and the sauce was perfect, the dish looked horrible…I’ve heated both kind over flame on gas stove for just a few minutes to make them more manageable to roll and I’ve also dipped in the sauce prior to filling & rolling them…,

    • Lori Lange wrote:

      I’d fry corn tortillas in oil if I were using regular tortillas.

  • Susan wrote:

    This was delicious! The meat mixture was a little bland, so I added salt and pepper and a little of the enchilada sauce to it. I mixed mild and medium enchilada sauce together to give a little zing. Do add the zucchini as it gave it a great texture. The enchiladas did fall apart when we tried to take them out of the pan but I may have put to much sauce on top. It did not matter if it fell apart, as it was awesome!

  • Julie wrote:

    Thanks for this delicious recipe Lori! I’m in Texas and no stranger to making enchiladas but found your recipe here while looking for an easy recipe. Hubby says they are the best I’ve ever made!! Love using the corn/flour tortilla mix, and the zucchini and onion add flavor and depth to the meat. And I love not having to cook the tortillas in oil beforehand, what a time saver and actually, they taste better without this step! This is my new go-to for enchiladas!! Thanks again!

  • Jordan wrote:

    Best recipe and closest thing to real Mexican enchiladas!!! Always a hit and super delicious

  • Stephanie @CopyKat.com wrote:

    I love the filling inside of these! I normally just do ground beef.

  • Cathy Pollak wrote:

    Wish I was having this deliciousness for dinner.

  • Joanne wrote:

    So delicious and makes for such great leftovers.

  • Jennifer Farley wrote:

    Yes please! My stomach is growling after seeing these pictures!