Easy Beef Enchiladas with Corn Tortillas

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These easy beef enchiladas with corn tortillas are loaded with seasoned ground beef, cheese, and rich enchilada sauce. A Texas family favorite that’s perfect for feeding a crowd.

A Family Tradition

Some recipes come from cookbooks. Others come from restaurants. And then there are recipes like this one.

Honestly, I don’t remember where this recipe came from. Maybe a friend. Maybe trial and error. Maybe a recipe card that got passed around years ago. What I do remember is making these enchiladas when my girls were teenagers.

Our house was always full of kids. My daughters constantly had friends over, and there always seemed to be a few extra mouths at the table. Thankfully, enchiladas are one of those meals that stretch beautifully. Corn tortillas come in big packs, ground beef goes a long way, and if a couple more teenagers showed up unexpectedly, I could always roll a few more enchiladas.

That’s one of the reasons I still love this recipe today.

These aren’t restaurant enchiladas. They’re old-fashioned Texas home-style enchiladas made with simple pantry ingredients, plenty of cheese, and a rich sauce that soaks into every bite. They’re perfect for family dinners, church potlucks, meal trains, and gathering around the table with people you love.

Why You’ll Love These Enchiladas

• Perfect for feeding a crowd
• Made with simple, affordable ingredients
• Rich, saucy, and loaded with flavor
• Great for meal trains and potlucks
• Easy to customize with different fillings
• Even better the next day

Ingredients

You will find a full printable recipe card at the bottom of this post, but here’s a look at what you’re going to need to make these delicious enchiladas. You can get these at any grocery store.

• 1 pound ground beef
• ½ medium onion, diced
• 2 cans enchilada sauce
• 1 can condensed tomato soup
• 20–24 corn tortillas
• 3–4 cups shredded cheddar cheese
• Vegetable oil for softening tortillas

Optional:

• 1 can cream of mushroom soup for a milder, creamier sauce

How to Make Easy Beef Enchiladas with Corn Tortillas

Brown the ground beef and onion in a large skillet. Drain well and set aside.

In a bowl combine the enchilada sauce and tomato soup. Mix until smooth.

Heat a thin layer of oil in a skillet over medium-low heat. Working one tortilla at a time, soften it in the oil for about 5–10 seconds per side. The tortilla should remain soft and flexible, not crisp.

Carefully transfer the tortilla to the sauce mixture and coat both sides.

Continue this process until all of your softened tortillas are coated with sauce.

Make sure all of your ingredients are handy.

Spread a thin layer of sauce in the bottom of your casserole dish. Set one of the tortillas into the pan. Place a small amount of beef mixture and a sprinkle of cheese down the center of the tortilla. Roll tightly and place seam-side down in the prepared baking dish.

Continue until the dish is full or you’ve used all of the filling.

Pour the remaining sauce over the enchiladas.

Top with the remaining cheese.

Cover loosely with foil and bake at 350 degrees Fahrenheit for 15–20 minutes.

Remove the foil and continue baking another 10 minutes, or until hot, bubbly, and the cheese is fully melted.

Allow the enchiladas to rest for 5 minutes before serving.

Serve and enjoy!

Cook’s Notes

The exact number of tortillas will vary depending on the size of your casserole dish and how generously you fill them.

This recipe typically makes 20–24 enchiladas, enough for two smaller pans or one generously filled 9×13-inch casserole dish.

The tortillas become very delicate after softening in oil. A spatula works better than tongs, which can tear the tortillas.

Don’t worry if the assembly process gets a little messy. That’s part of making homemade enchiladas, and the results are worth it.

What to Expect from these Enchiladas

They’re soft, spicy, and absolutely packed full of flavor from the beef, onions, and sauce. And speaking of sauce, there’s plenty of it. These are moist, flavorful enchiladas you’re going to love! Make sure you’ve got plenty of tortilla chips nearby. The sauce is perfect for dipping!

Variations

Cheese Enchiladas

For years, we made two pans every time we served enchiladas—one beef and one cheese.

Instead of shredded cheese, we often used “fingers” of Velveeta tucked inside each tortilla before rolling. The Velveeta melted beautifully and made assembly quick and easy when feeding a crowd.

Creamier Enchilada Sauce

If your family prefers a milder sauce, stir a can of cream of mushroom soup into the sauce mixture. That’s how I made these for years when serving folks who didn’t enjoy a lot of spice.

Smoked Brisket Enchiladas

Have leftover brisket? Replace the ground beef with chopped smoked brisket for a true Backyard Texas Grill twist.

What to Serve with Beef Enchiladas

These enchiladas pair perfectly with:

• Spanish rice
• Charro (pinto) beans
• Black beans
• Firecracker Salsa
• Southwest Pasta Salad
• Tortilla chips and queso

Frequently Asked Questions

Can I make these enchiladas ahead of time?

Yes. Assemble the enchiladas up to a day ahead, cover, and refrigerate until ready to bake.

Can I freeze beef enchiladas?

Absolutely. Assemble, wrap tightly, and freeze for up to three months.

Why do you soften the tortillas in oil?

This keeps the tortillas from cracking during assembly and gives them the classic texture found in traditional Texas-style enchiladas.

Can I use flour tortillas instead?

You can, but corn tortillas provide the traditional flavor and texture that make these enchiladas special.

How spicy are these enchiladas?

That depends on the enchilada sauce you choose. For a milder version, add a can of cream of mushroom soup to the sauce mixture.

Can I make cheese enchiladas instead?

Absolutely. Simply omit the beef and fill the tortillas with cheese. We often used strips of Velveeta when making cheese enchiladas for a crowd.

Final Thoughts

These enchiladas remind me of a season when our house was always full of teenagers. There was always room for one more at the table, and somehow there were always enough enchiladas to go around.

That’s the beauty of recipes like this. They’re simple, filling, affordable, and made for sharing.

Whether you’re feeding your family, bringing dinner to a friend, or serving a crowd after church, these easy beef enchiladas with corn tortillas are the kind of meal that brings people together.

Thanks for Stopping By

If you make these enchiladas and enjoy them, please leave a comment or review. Before you go, why not pin some photos to your Pinterest boards?