Tacos Enchiladas Recipe with Beef and Red Sauce

These tacos enchiladas combine taco-seasoned ground beef and beans with the rolled tortillas and red sauce of enchiladas. Baked under a layer of cheese, they make a hearty, easy-to-serve dinner; the filling and toppings are flexible, as they are in many home-style versions.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
1 pound (454 g) ground beef, preferably 85–90% lean
2 teaspoons (5 g) chili powder
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) paprika
1 teaspoon (3 g) garlic powder
½ teaspoon (1 g) dried oregano
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper
1 can black beans, 15 ounces (425 g), drained and rinsed
½ cup (120 ml) water
12 small corn or flour tortillas, about 6 inches (15 cm) across
2 cups (480 ml) red enchilada sauce, divided
2 cups (200 g) shredded Monterey Jack or Mexican-style cheese, divided
2 tablespoons (8 g) chopped fresh cilantro, optional
For serving: 1 medium avocado (about 200 g), sliced; ½ cup (120 g) sour cream; and 1 lime (about 60 g), cut into wedges

Instructions

Prepare the pan and ingredients. Heat the oven to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish. Dice the onion, drain and rinse the beans, and measure the spices and sauce. If using block cheese, shred it now so it melts evenly. The oven can preheat while you make the filling.
Cook the beef filling. Heat the oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, stirring, until softened. Add the ground beef and break it into small pieces with a spoon. Cook for about 5–7 minutes, stirring occasionally, until browned and no pink remains. Check the thickest crumbles with a food thermometer; USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground beef.
Season and finish the filling. If there is more than a thin film of rendered fat in the pan, carefully spoon off the excess. Stir in the chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper. Add the drained beans and water. Simmer for 2–3 minutes, stirring, until the spices smell fragrant and the filling is moist but not soupy. Taste and adjust the salt if needed. Take the skillet off the heat.
Warm the tortillas. Stack the tortillas, wrap them in a clean, slightly damp kitchen towel, and microwave for 30–45 seconds, just until flexible. Alternatively, warm them one at a time in a dry skillet for about 15 seconds per side. Keeping them covered helps prevent cracks while rolling. If they feel stiff, warm them a little longer rather than forcing them to bend.
Fill and roll. Spread about ½ cup (120 ml) of enchilada sauce over the bottom of the baking dish. Spoon roughly ¼ cup (about 60 g) of beef-and-bean filling in a line down the center of each tortilla. Sprinkle a small pinch of cheese over the filling, roll each tortilla snugly, and place it seam-side down in the dish. Arrange them in one layer; a little overlap is fine, but avoid packing them so tightly that sauce cannot reach the edges.
Sauce and bake. Pour the remaining sauce evenly over the rolled tortillas, paying attention to the ends. Scatter the remaining cheese across the top. Bake uncovered for 20 minutes, until the sauce bubbles around the edges and the cheese is melted. If you prefer browned cheese, broil for 1–2 minutes at the end, watching continuously so it does not scorch.
Rest and serve. Let the dish stand for 5 minutes before serving so the sauce settles and the rolls are easier to lift out intact. Add cilantro, if using, and serve with avocado, sour cream, and lime wedges.

Tips

Choose tortillas you can roll. Corn tortillas bring a classic earthy flavor but can split if cold or dry. Warming them thoroughly makes them more pliable. Flour tortillas are generally easier to roll and hold together well, though they make the dish softer and less distinctly corn-forward.
Keep the filling moist, not wet. The small amount of water helps the spices coat the beef and beans. If the skillet still looks watery, simmer another minute or two before filling the tortillas. Excess liquid can make the bottom of the casserole soupy.
Use the right sauce amount. Two cups gives the rolls a saucy top without drowning them. If your tortillas are especially absorbent or you like a wetter casserole, add up to ½ cup (120 ml) more sauce. If using a very salty packaged sauce, taste the filling before adding extra salt.
Plan the assembly around the bake. The filling can be cooked a day ahead and refrigerated in a covered container. Reheat it until steaming before rolling, or allow extra bake time if assembling the casserole cold. Do not leave cooked beef at room temperature while preparing other dishes.

Serving Suggestions

Serve two rolls per person as a main course, with lime wedges to brighten the rich cheese and sauce. A simple side of shredded lettuce, tomato, and sliced radish adds cool crunch. Mexican rice, cilantro-lime rice, or a crisp cabbage slaw also works well, especially if you want the meal to stretch to more guests.

For a casual dinner, put the avocado, sour cream, cilantro, and extra lime on the table so everyone can finish their own portion. Refried beans or a small bowl of seasoned corn make satisfying sides, but the recipe already includes black beans, so a lighter vegetable side is a good balance. If serving children or people who prefer mild food, offer hot sauce separately rather than increasing the chili powder in the whole pan.

Variations

Make it with chicken: Replace the ground beef with 1 pound (454 g) of ground chicken or finely chopped cooked chicken. For ground chicken, cook it to 165°F (74°C), the USDA FSIS safe minimum for poultry, checked with a food thermometer. If using already-cooked chicken, stir it into the spices and beans just long enough to heat through; the filling may need a splash of water to stay moist.

Make it vegetarian: Omit the beef and use two cans (30 ounces/850 g total) of drained beans, or one can of beans plus 1½ cups (225 g) of sautéed mushrooms. Cook the onion and mushrooms until their released liquid has evaporated, then add the seasonings and beans. The mushrooms add savory depth, while using extra beans gives a firmer, more substantial filling.

Change the heat or cheese: For a mild casserole, use a mild chili powder and a gentle red enchilada sauce. For more heat, add one finely chopped jalapeño with the onion or serve sliced jalapeños at the table. Cheddar, Oaxaca, or a Monterey Jack-cheddar blend can replace the suggested cheese; Oaxaca melts particularly smoothly, while cheddar makes the topping sharper.

Use green sauce: Green enchilada sauce can replace the red sauce in the same quantity. It brings a brighter, tangier flavor and pairs nicely with chicken or black beans. If green sauce is hard to find, salsa verde can work, but it is often chunkier and less seasoned, so taste it and add a pinch of salt or cumin if needed. The finished dish will be less like a traditional smooth-sauced enchilada casserole.

Storage and Reheating

Refrigerate leftovers within 2 hours of baking. Store portions in an airtight container, or cover the baking dish tightly once it has cooled, and use them within 3–4 days. The tortillas soften as they sit in the sauce, but the filling remains flavorful. For easier reheating, portion the casserole before chilling rather than repeatedly warming the whole dish.

Reheat individual servings in the microwave, covered loosely, until hot throughout, stirring or turning the portion if needed. For a larger amount, cover the dish with foil and warm it in a 350°F (175°C) oven until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Add a spoonful of water or sauce if the edges look dry. Discard food that has been left out for more than 2 hours; in temperatures above 90°F (32°C), refrigerate within 1 hour.

You can freeze baked portions in airtight, freezer-safe containers for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating, then heat to 165°F (74°C). The tortillas may be softer after freezing and thawing, but the dish is still suitable for a quick meal. Avoid refreezing portions that have already been thawed and reheated.

Frequently Asked Questions

Are tacos enchiladas the same as regular enchiladas?

This version borrows taco-style seasoned beef and beans for the filling, then rolls the filling in tortillas and bakes the rolls with enchilada sauce and cheese. It is not a separate standardized traditional dish, and home cooks use the phrase in different ways. The recipe is meant to bring familiar taco flavors to an enchilada-style baked dinner.

Should I use corn or flour tortillas?

Either works. Corn tortillas have a more pronounced corn flavor and are a classic choice for enchiladas, but they need warming so they do not crack during rolling. Flour tortillas are softer and more forgiving to handle. Choose small tortillas that fit comfortably in your baking dish, and keep them covered while you assemble the pan.

Can I assemble the dish ahead of time?

Yes. Assemble it, cover the dish, and refrigerate it for up to 24 hours before baking. For the best texture, keep the remaining sauce and cheese aside and add them just before baking; this helps prevent the tortillas from soaking up too much sauce while chilled. Bake straight from the refrigerator, allowing roughly 5–10 extra minutes, and check that the center is hot before serving.

How can I keep the tortillas from getting soggy?

Use a filling that is moist rather than runny, warm the tortillas before rolling, and do not add substantially more sauce than the recipe calls for. Pour the sauce over the tops and around the rolls rather than soaking the tortillas in a pool. A little softness is normal for baked enchiladas, but excess liquid or a long unbaked rest can make them mushy.

Can I make these tacos enchiladas without beans?

Yes. Leave out the beans and use about 1¼ pounds (570 g) of ground beef, or replace them with 1 cup (150 g) of sautéed diced bell pepper or corn. If you add vegetables, cook off excess moisture before filling the tortillas. You can also keep the original amount of beef and simply omit the beans; the filling will be meatier and make slightly less generous portions.

What can I use if I do not have enchilada sauce?

A smooth red enchilada sauce is the easiest option, but you can substitute an equal amount of mild, smooth salsa thinned with a few tablespoons of water. Salsa tends to be chunkier, brighter, and sometimes saltier, so taste it first and adjust the seasoning. The flavor will be more salsa-like than the mellow, chile-seasoned flavor of enchilada sauce.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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