Loaded Beef Enchilada Recipe

What better way to end the day than with a big old batch of enchiladas? There's no doubt that enchiladas are one of the most popular items on the menu at Mexican restaurants, and the age-old question is always which do you prefer — chicken or beef? This particular recipe calls for a delicious beef and onion mixture paired with your traditional enchilada sauce, a flavorful salsa and sour cream mix, and of course, Mexican cheese that melts perfectly over the top of the tortilla.

Recipe developer Kate Shungu of Gift of Hospitality came up with this loaded beef enchilada recipe, which is filled to the brim with deliciousness. "Enchiladas are my version of comfort food! These are creamy, cheesy, and satisfying (especially on a chilly day)," Shungu shares. She also gives a little bit of insight as to why she chose beef over another protein, like chicken, for this dish. "I usually have ground beef in my freezer, so that's what I used. You could also use ground turkey or shredded chicken," she explains.

Gather the ingredients for these loaded beef enchiladas

If you make enchiladas quite a bit, this list should be old habit. Just grab ground beef, a small onion, diced green chiles, prepared salsa, sour cream, flour tortillas, enchilada sauce, Mexican blend cheese, and cilantro. "Any canned enchilada sauce is great for this recipe," Shungu notes. 

Cook the beef and onions

For this step, you will need a large skillet. Place it on your stove and turn the heat to medium. Next, add the ground beef and the onion and cook for about 6-7 minutes. You want to ensure the meat is cooked before you turn off the stove. "The beef is done when it is no longer pink," Shungu shares. The onions should also begin to soften, which is a good sign. Once the beef is fully cooked, you can stir in the diced green chiles.

Preheat the oven and start mixing

Most enchiladas are baked, and this recipe is no exception. Go ahead and preheat your oven to 350 F, and while it gets hot, you can do the rest of the prep work.

Take out a medium-sized bowl and dump in the salsa and the sour cream. Stir well to combine the two together and set the mixture to the side for the time being. "The secret method is the sour cream/salsa mixture spread onto the inside of the tortilla," Shungu notes. "It makes the enchiladas really creamy and comforting." 

Prep the casserole dish

Be sure to use a 13x9-inch casserole dish to bake the enchiladas. Add a few tablespoons of enchilada sauce to the bottom of the pan to start. "You just need a thin layer of enchilada sauce on the bottom of the pan—a few tablespoons will do," Shungu shares. "Save the rest for pouring on top." Swirl the pan until the sauce covers the bottom.

Assemble the enchiladas

Enchiladas, assemble! Take out your tortilla and make sure that you have a nice, clean workspace. Add 1-2 tablespoons of the sour cream mixture to the tortilla first and then spoon about ½ cup of the beef mixture into the center. Now, you can roll it up tightly. 

Once rolled, add it to the sauce-covered bottom of the casserole dish and repeat the process with the remaining tortillas and beef mixture.

Add the enchilada sauce and cheese, then bake

Once you assemble the enchiladas in the pan, top them with the remaining enchilada sauce, followed by the cheese. Pop them into the oven and bake for 10 minutes, or until the cheese fully melts. Remove from the oven and top with cilantro.

Serve and enjoy

Now, all you need to do is scoop a few enchiladas onto your plate and enjoy. These are best when served straight out of the oven, but be sure to give it just a few moments, so you don't burn your tongue. "I like serving the enchiladas with a big leafy green salad on the side," Shungu suggests. You can also top with your favorite hot sauce if you wish! 

Leftovers also last quite a while. "Store any leftovers in the refrigerator for up to 4 days," Shungu shares. We hope this make a regular addition to your Mexican recipe rotation. 

Loaded Beef Enchilada Recipe
4.9 from 79 ratings
Dinner doesn't get much easier or tastier than these cheesy loaded beef enchiladas.
Prep Time
15
minutes
Cook Time
17
minutes
Servings
4
servings
loaded beef enchiladas in pan
Total time: 32 minutes
Ingredients
  • 1 pound ground beef
  • 1 small onion, diced
  • 1 can diced green chiles, drained
  • ½ cup prepared salsa
  • ½ cup sour cream
  • 8 flour tortillas
  • 1 can enchilada sauce
  • 1 cup shredded Mexican blend cheese
Optional Ingredients
  • chopped cilantro, for serving
Directions
  1. Place the ground beef and onion in a large skillet over medium heat. Cook, stirring occasionally to break up the meat, for 6–7 minutes, or until the meat is cooked through. Stir in the diced green chiles.
  2. Preheat oven to 350 F.
  3. In a medium bowl, stir together the salsa and sour cream.
  4. Pour a few tablespoons of enchilada sauce into the bottom of a 13x9-inch casserole dish. Swirl until the sauce covers the bottom of the pan.
  5. Lay a tortilla on a flat work surface. Spoon 1–2 tablespoons of the sour cream mixture on top, and spread it around the tortillas. Then, spoon ½ cup of the beef mixture into the center of the tortilla, and roll it tightly. Place in the casserole dish. Repeat with the remaining tortillas.
  6. Pour the remaining enchilada sauce over the top of the tortillas. Sprinkle with the cheese.
  7. Bake for 10 minutes, or until the cheese is melted. Remove from the oven, optionally sprinkle with cilantro, and serve immediately.
Nutrition
Calories per Serving 765
Total Fat 44.0 g
Saturated Fat 17.9 g
Trans Fat 1.4 g
Cholesterol 122.1 mg
Total Carbohydrates 56.4 g
Dietary Fiber 4.3 g
Total Sugars 5.8 g
Sodium 1,398.7 mg
Protein 35.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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