Baked Beef Enchiladas Recipe

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Baked Beef Enchiladas Recipe

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I have been in enchilada mood lately – I think because you can really be creative with the filling AND it has tons of cheese on it

I decided to make Baked Beef Enchiladas — I really tried to make a filling that was bursting with flavor and low on heat

I also love the fact that these Baked Beef Enchiladas make AMAZING leftovers – This was dinner and lunch ( 2 meals for under $10 — is PRETTY great to me) – my dad, mom, and Eric were eating them πŸ™‚

Baked Beef Enchiladas Recipe

I found a great frugal way to add flavor but not heat to a dish – I use these green chili from a can ( I get the mild) – it is fire roasted chili

The can is the Winco store brand and cost about $.78 ( if I can remember correctly) – seriously improves this dish by a ton

Not in the picture is cumin ( that was a last add in by me)Β  – also the green and red peppers are covering the ground beef

You can use green enchilada sauce – I tend to use red BUT use whatever floats your boat

Baked Beef Enchiladas Recipe

My dad is a master enchiladas maker – here he is – filling first then a little cheese on top – you can NEVER go wrong with cheese

Baked Beef Enchiladas Recipe

Of course more cheese goes on top — because cheese is the best thing in the world — I might have a slight obsession with cheese

Baked Beef Enchiladas Recipe

I think it pairs well with my new linen πŸ™‚

If you do make this Baked Beef Enchiladas please make sure to leave a comment and let us know what you thought πŸ™‚


Baked Beef Enchiladas Recipe



  • 6 Flour Large Tortillas
  • ½ Green Pepper Diced
  • 1 Can of Green Chilis - Mild
  • ½ Red Pepper Diced
  • ½ tsp of cumin
  • ½ tsp of pepper
  • 1 pound of ground beef - 80/20
  • ½ Cup of Mexican Cheese
  • 2 Cups of Cheddar Cheese
  • Red Enchiladas Sauce
  • ½ Cup of Onion, Diced
  • Olive Oil


  1. Preheat oven to 375 and lightly grease a 9x13 casserole dish
  2. In a large skillet - add a small amount of olive oil - brown meat and drain fat - add onions and cook for 5 minutes - add green and red pepper - cook for a few minutes. Add canned green chili and about ¼ cup of enchiladas sauce
  3. Separate filling into ⅙ths - each ⅙th goes into the center of each tortilla roll add mexican cheese on top of the filling and place into the casserole dish
  4. Once the 6 are done - cover with the rest of the enchiladas sauce and 2 cups of cheddar cheese
  5. Bake for 15 - 20 minutes - until all cheese is melted
  6. Enjoy