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 meal I make when I need something deeply satisfying without a deep grocery bill. If you love this kind of easy, one-pot comfort, you should try my quick chicken taco soup for another cozy option.
You don’t need expensive ingredients to eat well. A great Mexican dinner is about big flavor, not big spending. With a few pantry staples and smart tricks, you can have a fantastic meal on the table fast.
Recipe Overview
Here’s the quick look at what you’re making. It’s straightforward and designed to get you from fridge to table with minimal fuss.
- Cuisine: Mexican-American
- Category: Quick Dinner
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4-6 people
Why This Recipe Saves You Money
Let’s talk about why this dish is so kind to your wallet. I built it around principles I use every single week.
First, ground beef is a budget protein superstar. It stretches far when mixed with other ingredients. We’re using just one pound to feed a whole family. For another hearty ground beef idea, this cowboy beef and potato hash is a fantastic quick meal.
Second, canned enchilada sauce is a flavor shortcut that costs pennies per serving. Making it from scratch is great, but a good can saves both time and money.
Finally, corn tortillas are incredibly cheap. A pack often costs less than a loaf of bread. They are the perfect, sturdy vehicle for our filling.
My Tips for Smart Shopping on a Budget
These are the habits that keep my grocery costs low. They work for this recipe and everything else I cook.
Buy your ground beef in larger, family-size packs. Divide it into one-pound portions at home and freeze them. The price per pound is always better.
Beef Enchiladas Quick Dinner Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade Beef Enchiladas Quick Dinner Recipe!
Nutrition Information
Choose store-brand canned goods. The enchilada sauce, beans, and tomatoes are just as good as the name brands. This simple swap saves dollars.
Get your shredded cheese in block form. Pre-shredded cheese has anti-caking agents and costs more. Grating it yourself takes one minute and gives you better, gooier melted cheese.
Build a spice pantry. Buying individual spices seems pricey upfront. But they last for dozens of meals and beat overpriced seasoning packets every time.
The Budget-Friendly Ingredient List
Here’s everything you need. Check your pantry first—you might already have half of this.
- 1 tablespoon neutral oil (like vegetable or canola)
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 (10-ounce) can red enchilada sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 12 (6-inch) corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- For topping: chopped cilantro, diced onion, sour cream (optional)
How to Make It (Step-by-Step)
Follow these simple steps. The process is quick and the results are always a hit.
- Start by heating your oven to 375°F (190°C). Grab a 9×13 inch baking dish and spread a thin layer of enchilada sauce on the bottom.
- Heat the oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until it softens. Add the garlic and cook for one more minute.
- Add the ground beef to the skillet. Break it up with a spoon and cook until no pink remains. Drain any excess fat if needed.
- Stir in the chili powder, cumin, oregano, salt, and pepper. Let the spices toast for about 30 seconds. This wakes up their flavor.
- Pour in about 1/3 of the can of enchilada sauce. Add the drained black beans. Stir and let it simmer for 2-3 minutes. Your filling is now done.
- Warm the corn tortillas to make them pliable. I do this by wrapping a stack in a damp paper towel and microwaving for 30 seconds.
- Assemble each enchilada. Place a tortilla on a plate, add a scoop of the beef filling, and a sprinkle of cheese. Roll it up tightly and place it seam-side down in your prepared dish.
- Repeat with all tortillas. They should fit snugly in the dish. Pour the remaining enchilada sauce over the top, covering them evenly.
- Sprinkle the rest of the shredded cheese over the sauced enchiladas. This will create that perfect, bubbly cheesy top.
- Bake for 20-25 minutes, until the cheese is fully melted and the sauce is bubbling around the edges. 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 from this meal gets used.
Have extra tortillas? Cut them into strips, toss with oil and salt, and bake for homemade chips. Or, use them for breakfast tacos the next morning.
Leftover enchilada sauce from a larger can? Freeze it in an ice cube tray. Pop out the cubes and store them in a bag. You have instant sauce for a single serving later.
If you have leftover beef filling, it’s a fantastic topping for a baked potato or a salad the next day. It’s a ready-made lunch.
Don’t toss that last bit of shredded cheese. Seal it tightly and use it in scrambled eggs, on top of soup, or in a grilled cheese sandwich.
Nutrition Notes
This is a balanced, hearty meal. Here’s a simple breakdown of what you’re getting per serving (based on 6 servings).
- Calories: ~450
- Protein: 28g (Great for staying full!)
- Carbohydrates: 35g
- Fiber: 6g (Thanks to the beans and corn tortillas)
- Note on Spice: This recipe is family-friendly. For truly spicy food, add a diced jalapeño to the beef or use a hot enchilada sauce.
Common Questions About This Recipe
Here are answers to the questions I get asked most often about this dish.
Can I make these enchiladas ahead of time?
Absolutely. Assemble the dish completely, but don’t bake it. Cover it tightly and refrigerate for up to one day. Add 5-10 minutes to the baking time when you cook it from cold.
My corn tortillas keep cracking. What can I do?
Warming them is key. The damp paper towel method works. You can also quickly fry them in a tiny bit of oil for 10 seconds per side to make them super flexible.
What’s the best cheese for enchiladas?
You want a cheese that melts well. A sharp cheddar gives great flavor. A Monterey Jack is super creamy. A pre-shredded “Mexican blend” works in a pinch, but a block you grate yourself is my top choice.
This Beef Enchiladas Quick Dinner proves that a tight budget doesn’t mean boring meals. It’s about being clever with what you have. The combination of savory beef, soft tortillas, and that rich sauce is a win every time. If you’re craving more of that taco soup flavor with a different twist, my hearty beef and bean taco soup is another perfect weeknight solution.
It’s a recipe that gives you comfort, flavor, and control over your food spending. That’s a combination I can always get behind. Now I want to hear from you!
Let me know your own money-saving twists for this recipe in the comments below! Did you add different beans or a new topping? Please leave a rating!
