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A casserole of beef enchiladas covered with melted cheese
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4.57 from 16 votes

Easy Cheesy Beef Enchiladas

Enjoy beef enchiladas loaded with a flavor-packed bean and beef filling. Topped with homemade enchilada sauce and Mexican blended cheese.
Course Main Course
Cuisine Mexican
Keyword beef enchilada casserole, beef enchilada recipe, Cinco De Mayo
Prep Time 20 minutes
Cook Time 20 minutes
Servings 8 enchiladas
Calories 536kcal


  • non-stick cooking spray
  • 1 ½ pounds 80% lean ground beef Note 1
  • 1 teaspoon ground cumin
  • salt and black pepper, to taste
  • 1 small onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 14 ounce can fire-roasted diced tomatoes, drained Note 2
  • 14 ounce can black beans, drained and rinsed
  • 4 ounce can green chiles
  • 28 ounces homemade enchilada sauce or store-bought Note 3
  • 3 cups shredded cheddar and Colby Jack Cheese 1 ½ cup of each cheese
  • 8 flour tortilla


  • guacamole
  • pico de gallo
  • 1 green onion, chopped
  • 1 avocado, diced
  • 1 tomato, diced
  • sour cream
  • chopped cilantro


  • Preheat oven to 350 degrees. Spray non-stick spray in bottom of 9x13 casserole.
  • In a large saute pan, over medium heat add ground beef, onion, and garlic saute for 4-5 minutes to brown meat, there will be no pink in the meat. Crumble the meat as you brown it. Drain excess fat from pan and discard.
  • Season meat mixture with cumin, salt, and black pepper.
  • Stir in diced tomatoes, black beans, and green chiles. Season with salt and pepper. Set aside.
  • In a 9x13 casserole, spread a thin layer of enchilada sauce to cover bottom of pan.
  • Lay a tortilla flat, place ⅛ of the meat and bean mixture in the center of each tortilla. Then place a generous helping of shredded cheese, about 2 Tablespoons on the meat mixture. Roll the tortilla up and place seam side down in the casserole dish.
  • Repeat this process with remaining 7 tortillas.
  • Pour the remaining enchilada sauce over the filled tortillas. Sprinkle remaining cheese over the sauce.
  • Bake for 20 minutes, uncovered. The cheese will melt and sauce bubbling.
  • Remove from oven. Let rest 5 minutes. Serve with any garnishes above.


Note 1: We use 80% lean ground beef which is included in the nutritional facts. You can use 85% lean as well.  Also called hamburger meat or chop meat.
Note 2: Fire-roasted tomatoes add an extra level of flavor. regular diced tomatoes can be used in the recipe. 
Note 3: A double batch of homemade enchilada sauce.
  • Use Shredded Mexican Beef in lieu of ground beef for amazing enchiladas
  • Add 1 cup of frozen corn
  • Swap 3 green onions, chopped instead of diced onions
  • Use ground turkey or chicken instead of beef
  • For a spicy recipe use 1 teaspoon chili powder
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes 


Serving: 1enchilada | Calories: 536kcal | Carbohydrates: 25g | Protein: 33g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 107mg | Sodium: 1350mg | Potassium: 502mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1370IU | Vitamin C: 9mg | Calcium: 393mg | Iron: 4mg