Name: Hearty Ground Beef Enchiladas Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 pounds lean ground beef; 2 onions (chopped); 32 ounces chili beans (2 (16 oz cans) Do not drain); 20 ounces red enchilada sauce (2 (10 oz cans)); 1 cup salsa (divided); 16 flour tortillas (10 inch size); 2 cups shredded cheddar cheese; 2.25 ounces sliced olives (1 can)

These Hearty Ground Beef Enchiladas are my go-to recipe on busy nights. I always have the ingredients on hand for beef enchiladas, and I make them extra filling by adding beans to the mixture.

We love Mexican food and have so many delicious chicken enchilada recipes, but I decided to mix it up today by sharing my favorite ground beef enchilada recipe – your family will love it.

How to make enchilada filling:

For this perfect beef enchilada filling, start with a lean ground beef. Saute the beef with the chopped onions.

If you’re not a fan of ground beef, you could also use steak or chicken.

To make these vegetarian enchiladas, you could also use double the beans in your enchiladas or do a combination of rice and beans.

Next add in chili beans. Chili beans are usually pinto or kidney beans in a chili sauce.

If you can’t find chili beans, you can use pinto, kidney, or black beans as a substitute.

Now add in the enchilada sauce and the salsa and mix it all together.

Corn or Flour tortillas for enchiladas?

When it comes to making beef enchiladas, corn tortillas are more authentic, but flour tortillas work great as well!

Flour tortillas are softer, but corn usually holds up better and doesn’t get soggy. It really comes down to whatever you prefer.

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How to roll your enchiladas

Enchiladas can get messy- especially when you are trying to roll them up. Here are some tips to help you roll the perfect enchilada:

Can you freeze enchiladas?

This recipe is one of my favorites because it’s a 2-for-1: make them for dinner one night and save the second pan for another busy night.

I will make these ground beef enchiladas in 2 separate 9×13″ pans and bake one for dinner, then wrap the other pan (I usually make one pan in a disposable aluminum pan) in aluminum foil and toss it in the freezer.

These beef enchiladas will last for about 30 days in your freezer, so you can pull them out on a busy night and dinner is done!

Depending on how well you package them, you could probably keep them in your freezer for up to three months. However, we stay pretty busy so we usually use them within the month.