Easy ground beef enchilada recipe with red sauce that is so simple to throw together for a healthy weeknight meal. So delicious.
This ground beef enchilada recipe is filled with grass fed ground beef, sautéed chopped yellow onions, pinto beans, enchilada sauce, freshly shredded cheddar cheese and topped off with sliced olives and chopped spring onions. Such a perfect comfort food.
I’ll admit it, I love flour tortillas. For awhile I was avoiding them because I thought we should all be eating corn tortillas since they’re “healthier”. But, sometimes, like with this beef enchilada recipe, flour tortillas work best in giving this dish a beef enchilada casserole feel and taste.
The tortillas become so soft while cooking and soak up the red enchilada sauce perfectly. So good.
Tips for this beef enchilada recipe:
- I used pinto beans, but you can also use black beans if you wish.
- Pour the red enchilada sauce so that it covers the rolled enchiladas almost completely.
- Freshly grated cheddar cheese and grass fed ground beef kick the taste up a few notches.
- You may also swap the ground beef for ground turkey and this dish would be equally as delicious.
This has been voted by my family to be the best beef enchilada recipe with flour tortillas in our vault of dinner recipes. Luckily for me, its super easy to make and I can deliver to the table in a flash.
Hope you enjoy it too!
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Ground Beef Enchilada Recipe
Easy ground beef enchilada recipe with red sauce that is so quick to throw together for a healthy weeknight meal.
- 1 lb lean ground grass fed beef
- 1 medium yellow onion, chopped
- 16 oz can pinto beans
- 20 oz red enchilada sauce (two 10 oz cans)
- 1 cup fresh mild salsa, divided
- 1 cup freshly shredded cheddar cheese
- 2.25 oz can sliced black olives
Add tablespoon oil to large skillet and cook beef and chopped onions over medium heat until meat is no longer pink. Drain excess fat from skillet. Stir in the can of beans, 1/2 cup fresh salsa, and one can of the red enchilada sauce.
Place 2/3 cups of the beef mixture in a flour tortilla with a sprinkle of cheese, then roll up tortilla. Place rolled, filled tortilla seam side down in a greased 13x9 inch baking dish. Repeat with the rest of the 8 tortillas.
Pour the second can of red enchilada sauce and the remaining 1/2 cup of salsa over the rolled enchiladas. Then sprinkle the rest of the shredded cheddar cheese, followed up with the chopped spring onions and sliced black olives.
Cook for 20-25 minutes in a 350 degree oven. Leftovers of this dish are fabulous the next day. Store in the fridge with plastic wrap tightly around the top of the dish to retain freshness.
Note: Make Ahead Freezer option. After step 4, place aluminum foil tightly over your dish, and place in freezer. When ready to eat, keep aluminum foil on and place frozen enchiladas into oven to cook for 30 minutes. Cook uncovered for 15-20 minutes until cheese is bubbly and melted.