How to Make Easy Beef Enchiladas

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These easy Beef Enchiladas can be made ahead of time or frozen and are perfect for the busy family. No more reasons to eat out!

 A plate of food, with Enchilada and Beef 

Does the “what’s for dinner” question strike you with fear?

Are you tired of trying to come up with new dishes your family will love?

I’ve been (and still am) where you are and I want to share one of our family favorites in hopes it will help!

When my oldest daughter got married she wanted me to make sure I shared on the blog how to make enchiladas with beef and cheese, one of her favorite dishes.

A slice of pizza sitting on top of a table

Rachel was my picky child, but when she enjoys a dish she doesn’t mind eating it over and over!

This recipe has become a staple in her newlywed home (you’re welcome, Donny!)

A plate of food, with Enchilada and Beef

You can make two casserole dishes or one dish and the remainder of enchiladas can be frozen individually, popped in the microwave and served with or without sauce.

Lettuce, salsa, guacamole or tomatoes can be served on the side as your family desires. I either make refried beans or Mexican rice to serve with this dish.

A plate of food with a fork and knife, with Enchilada 

Double the recipe and freeze half to have on hand when an easy dish might be needed.

Some of our other family favorites include Slow Cooker Taco Soup, Mexican Taco Dip and Slow Cooker Rice and Beans.

Easy Beef Enchiladas

A close up of a slice of pizza
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5 from 1 vote

Easy Beef Enchiladas

Easy to prepare dish with ground turkey and chorizo providing a great taste.
Course Entree
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 -8
Author Marty's Musings


  • 1 lb. ground turkey
  • 1 lb. chorizo Mexican sausage
  • 2 pkgs. flour tortillas
  • sour cream probably 16 oz. or less
  • shredded cheese the more cheese the better
  • 1 can of red enchilada sauce or salsa verde


  • Cook ground beef and chorizo, then drain.
  • Lay tortilla flat and spoon sour cream down the center.
  • Add meat mixture and cheese and roll up.
  • Place opening side down in 9x13 glass casserole dish.
  • Continue filling dish until there are as many enchiladas as desired (they can overlap if necessary).
  • Sprinkle with additional cheese and cover with enchilada sauce.
  • Bake at 350 degrees for 20-25 minutes.
  • Lettuce, salsa, guacamole or tomatoes can be served on the side as your family desires. I either make refried beans or Mexican rice to serve with this dish.


This recipe makes plenty for one meal with enough leftover to freeze enchiladas individually for later use.


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  3. Yummy! I can attest because my recipe is similar. We share a love of Mexican food.

    Love what you are doing with the blog, my sweet friend!