Beef Enchiladas Quick Dinner Recipe

Want a dinner that feels like a restaurant splurge but costs less than a fast-food run? This Beef Enchiladas Quick Dinner is my weeknight hero. It’s the kind of meal that makes everyone at the table happy without making your wallet cry. If you love this style of easy, one-pot comfort, you should also try my quick and cozy chicken taco soup.

You don’t need expensive ingredients to eat well. In fact, some of the best Mexican dinner magic happens with simple, affordable staples. I’m talking about a pan of saucy, cheesy comfort that comes together in under an hour.

Let’s get into how we make a little bit of ground beef and a few pantry items go a very, very long way.

Recipe Overview

Here’s the quick snapshot of what we’re making today. It’s straightforward, fast, and totally flexible.

• Cuisine: Mexican-American
• Category: Quick Dinner
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4-6 people

Why This Recipe Saves You Money

I build my budget meals on a few key principles, and this recipe hits them all. It’s designed to stretch your dollar without sacrificing flavor.

First, ground beef is a cost-effective protein, especially when you buy it in larger packs and freeze portions. Second, we use a simple homemade enchilada sauce. A can of tomato sauce and spices is far cheaper than the bottled stuff. Finally, corn tortillas are almost always cheaper than flour ones, and they taste more authentic.

We’re also using one onion and one packet of seasoning to build big flavor. A little melted cheese goes a long way on top when the filling is already delicious.

My Tips for Smart Shopping on a Budget

I’ve learned a few tricks over the years to keep my grocery bill low. These strategies work for this recipe and so many others.

Buy your ground beef in a family-size pack. Divide it into one-pound portions and freeze them flat in bags. Buy store-brand canned goods—tomato sauce, beans, and tomatoes are identical in quality. Purchase block cheese and shred it yourself. It’s cheaper and melts better than pre-shredded bags.

For spices, hit the bulk bins if your store has them. You can get just the amount you need. Keep your corn tortillas in the fridge so they last longer. If they start to dry out, we’ll fix that in the recipe steps. For another fantastic way to use ground beef and potatoes, check out this quick and hearty cowboy hash.

The Budget-Friendly Ingredient List

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

• 1 pound lean ground beef
• 1 medium yellow onion, diced
• 1 (10 oz) can red enchilada sauce (or use my quick hack below!)
• 12-15 corn tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 (15 oz) can black or pinto beans, drained and rinsed
• 1 packet taco seasoning (or 2 tbsp of your own blend)
• 1/2 cup water or beef broth
• Oil for cooking
• Optional toppings: sour cream, diced tomato, cilantro, sliced jalapeño

Quick Sauce Hack: No enchilada sauce? Mix 1 (8 oz) can tomato sauce with 1 cup broth, 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder. Simmer for 5 minutes. Done!

How to Make It (Step-by-Step)

Follow these simple steps for perfect, saucy enchiladas every single time. The process is easy once you get the hang of it.

1. Start by cooking the beef and onion. Heat a little oil in a large skillet over medium heat. Cook the diced onion for 3-4 minutes until soft. Add the ground beef, break it up, and cook until no pink remains. Drain any excess fat.
2. Build your filling. Stir in the taco seasoning, the drained beans, and 1/2 cup of water or broth. Let it simmer for 5 minutes until the liquid is mostly absorbed. Take it off the heat. This is your hearty, flavorful filling.
3. Prep your tortillas. This step is key for corn tortillas! Warm them slightly to make them pliable. You can wrap a stack in a damp paper towel and microwave for 30 seconds, or quickly fry each one in a hot, dry skillet for 10 seconds per side.
4. Assemble the enchiladas. Spread 1/2 cup of the enchilada sauce in the bottom of a 9×13 baking dish. Take a warm tortilla, spoon about 1/3 cup of the beef filling down the center, roll it up tightly, and place it seam-side down in the dish. Repeat with all tortillas, packing them in snugly.
5. Sauce and cheese them. Pour the remaining sauce evenly over the top of the rolled enchiladas. Make sure every bit gets covered. Then, sprinkle all the shredded cheese evenly over the sauce.
6. Bake to perfection. Bake at 375°F (190°C) for 20-25 minutes, until the cheese is bubbly and the edges are slightly browned. Let it sit for 5 minutes before serving—this helps them set so they don’t fall apart.

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

I hate throwing food away. With a tiny bit of planning, every leftover from this meal gets a second life.

Have extra filling? Spoon it over a baked potato or into an omelet the next morning. Leftover enchilada sauce can be frozen in an ice cube tray. Pop out the cubes and store them in a bag for quick future meals.

If you have a few spare corn tortillas, cut them into strips and bake with oil and salt for homemade tortilla chips. Stale chips? Crush them for a topping on soups or salads. A little bit of leftover shredded cheese can be frozen and used later for melting on top of casseroles.

Nutrition Notes

This is a balanced, hearty meal. Here’s a basic breakdown per serving (assuming 6 servings).

• Calories: ~450
• Protein: 25g (from the beef, beans, and cheese)
• Carbohydrates: 40g (energy from the tortillas and beans)
• Fat: 20g
• Fiber: 6g (thanks to the beans and corn tortillas)

To boost nutrition, add a side salad or steamed veggies. Using lean ground beef and low-fat cheese can adjust the fat content if you prefer.

Common Questions About This Recipe

Here are answers to the questions I get asked the most 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 24 hours. When you’re ready, bake it straight from the fridge, adding 5-10 extra minutes to the cooking time. You can also freeze the unbaked dish for up to 3 months.

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

This is common. Corn tortillas need warmth and moisture to become flexible. Make sure you are warming them properly before rolling. The damp paper towel microwave method or a quick pass in a hot skillet are the best fixes. Don’t skip this step!

How can I make this dish spicier?

If you love spicy food, you have options. Add a diced jalapeño or serrano pepper to the beef while it cooks. Use a hot or extra-hot enchilada sauce. You can also mix a teaspoon of chipotle powder into your filling or sprinkle some on top of the cheese before baking.

And there you have it—a crowd-pleasing, budget-respecting dinner that proves you can eat incredibly well without spending a fortune. This recipe is a template, so make it your own. Swap in leftover chicken, use all beans for a vegetarian version, or try a different cheese. If you’re a fan of taco soup, you’ll love this hearty beef and bean version for another quick weeknight option.

I promise, once you see how easy and affordable a homemade Mexican dinner can be, you’ll make it again and again. Let me know your own money-saving twists for this recipe in the comments below! Please leave a rating!