Beef Enchiladas Quick Dinner Recipe

Want a dinner that feels like a million bucks but costs less than ten? This Beef Enchiladas Quick Dinner is my secret weapon. It’s the kind of meal that makes you feel like a kitchen hero without the hero’s budget. If you love this style of easy, one-pot comfort food, you should try my quick chicken taco soup next.

You don’t need expensive ingredients to eat well. I’m going to show you how a few pantry staples and some smart shopping can create a fantastic Mexican dinner. Let’s make a pan of cheesy, saucy enchiladas that everyone will love.

Recipe Overview

Here’s what you’re in for. This recipe is all about speed, flavor, and keeping your wallet happy.

• Cuisine: Mexican
• Category: Quick Dinner
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4-6 people

Why This Recipe Saves You Money

I build my budget meals on a few key principles. This recipe hits every single one of them perfectly.

First, ground beef is often cheaper than steak or chicken breast, especially if you buy a larger pack to split. The corn tortillas are one of the most affordable bread products you can buy. We use a simple, homemade enchilada sauce from spices you likely own. It beats the pricey jarred stuff every time.

Finally, we stretch one pound of beef to feed a family. The beans, tortillas, and cheese make it filling. You get a complete, satisfying meal in one dish. For another hearty, beefy dish that makes the most of your ingredients, check out this cowboy beef and potato hash.

My Tips for Smart Shopping on a Budget

These are my go-to strategies for keeping my grocery bill low. They work every single week.

Buy your ground beef in a larger “family pack” when it’s on sale. Divide it into one-pound portions at home and freeze them. Purchase block cheese and shred it yourself. Pre-shredded cheese costs more and has anti-caking agents.

Keep a stock of dried spices like chili powder and cumin. They are the backbone of flavor for pennies. For canned goods like beans and tomatoes, always check the store brand. The quality is identical, but the price is much better.

The Budget-Friendly Ingredient List

Here’s everything you need. Check your pantry first—you might already have half of this.

• 1 tablespoon cooking oil
• 1 pound lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can black or pinto beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 12-15 corn tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

For the Simple Enchilada Sauce:

• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 2 tablespoons all-purpose flour
• 2 cups chicken or vegetable broth
• Salt and pepper to taste

How to Make It (Step-by-Step)

Follow these steps and you’ll have dinner ready in no time. It’s much easier than it looks.

1. Start by cooking the beef. Heat the oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until soft. Add the garlic and ground beef. Cook until the beef is no longer pink, breaking it up with a spoon.
2. Make your sauce. Push the beef mixture to the sides of the skillet. In the center, add the chili powder, cumin, garlic powder, oregano, and flour. Stir for 1 minute to cook the flour. Slowly pour in the broth while stirring to combine everything and make a smooth sauce. Let it simmer for 3-5 minutes until slightly thickened.
3. Prepare the filling. Stir the drained beans and the diced tomatoes into the beef and sauce mixture. Take the skillet off the heat. This is your delicious, flavor-packed filling.
4. Warm the tortillas. This is a key step so they don’t crack! Wrap a stack of 5 tortillas in a damp paper towel and microwave for 30 seconds. Repeat until all are warm and pliable.
5. Assemble the enchiladas. Preheat your oven to 375°F (190°C). Spread a thin layer of the saucy filling on the bottom of a 9×13 inch baking dish. Take a warm tortilla, spoon about 1/3 cup of the beef filling down the center, roll it up, and place it seam-side down in the dish. Repeat with all tortillas.
6. Bake to perfection. Pour any remaining sauce from the skillet over the rolled enchiladas. Sprinkle all the shredded cheese on top. Bake for 15-20 minutes, until the cheese is bubbly and melted. Let it cool for 5 minutes before serving.

How to Use Up Every Last Bit (No Waste!)

I hate throwing food away. Here’s how to make sure every ingredient works for you.

If you have extra tortillas, let them dry out a bit and make your own chips. Cut them into triangles, spray with oil, sprinkle with salt, and bake at 400°F until crisp. Leftover shredded cheese can be frozen in a bag for your next pasta night or omelet.

Have a little leftover beef filling? It makes a perfect topping for nachos or a filling for a lunchtime burrito bowl the next day. Just add some rice and lettuce.

Nutrition Notes

This is a balanced, hearty meal. Here’s a rough breakdown per serving (based on 6 servings).

• Calories: ~450
• Protein: 28g (from the beef, beans, and cheese)
• Carbohydrates: 35g (energy from the tortillas and beans)
• Fiber: 6g (thanks to the beans and corn tortillas)

Common Questions About This Recipe

These are the questions I get asked most often. I bet you were wondering about one of them.

Can I make this less spicy for my kids?

Absolutely. Use a mild diced tomato can (without green chiles) and reduce the chili powder to 1 tablespoon. You can also use a mild cheese. The flavor will still be great without the heat.

My corn tortillas keep cracking. What am I doing wrong?

You are likely skipping the warming step. Corn tortillas need heat and moisture to become flexible. The damp paper towel in the microwave is the trick. If they still crack, briefly dip them in the warm sauce before filling.

Can I prepare this ahead of time?

Yes, this is a great make-ahead meal. Assemble the enchiladas completely in the baking dish. Cover tightly and refrigerate for up to 24 hours. When ready, bake for an extra 5-10 minutes since it will be cold from the fridge.

See? A fantastic, crowd-pleasing dinner doesn’t require a fancy ingredient list. It just needs a bit of know-how and a focus on simple, good food. This dish proves that budget cooking can be the most delicious cooking of all. If you’re looking for another fantastic soup option that uses similar pantry staples, my hearty beef and bean taco soup is always a winner.

I hope this becomes a regular in your rotation like it is in mine. Let me know your own money-saving twists for this recipe in the comments below! Please leave a rating!