This cheesy, hearty joanna gaines beef enchiladas is made with ground beef, crushed saltines, and sharp cheddar cheese, and ready in 45 minutes. The lightly pan-fried tortillas hold up beautifully in the oven, giving way to a deeply savory filling. I make this comforting dish whenever my family craves a home-cooked Tex-Mex meal.
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Jump to Recipe🧡 Why You Will Love This Beef Enchiladas Recipe:
- Rich, bold flavor in every bite: This Beef Enchiladas Recipe is packed with seasoned ground beef, warm spices, and a deep, savory enchilada sauce that creates a strong, satisfying flavor profile.
- Perfect balance of textures: You get soft tortillas, juicy beef filling, and melted cheese on top, giving a mix of creamy, tender, and slightly crispy edges.
- Easy to make at home: This Beef Enchiladas Recipe uses simple ingredients and clear steps, making it perfect for beginners and busy weeknights.
- Great for meal prep: You can prepare this Beef Enchiladas Recipe ahead of time and bake it later, making it ideal for planning meals in advance.
- Perfect for gatherings: This Beef Enchiladas Recipe is easy to scale and serve, making it great for parties or family dinners.
- Leftovers taste even better: The flavors develop more over time, making this Beef Enchiladas Recipe even more delicious the next day.
❓ Which Beef Is Best For Beef Enchiladas Recipe?
Ground beef is the best choice for Beef Enchiladas Recipe, especially 80/20 lean-to-fat ratio for flavor and moisture. It cooks quickly and absorbs spices well. You can also use shredded beef from chuck roast or brisket for a richer, slow-cooked texture. Avoid very lean beef, as it can turn dry. The key is tender, juicy meat that holds seasoning and blends well with sauce and cheese.
🍖 Joanna Gaines Beef Enchiladas Ingredients
- 1 lb ground beef
- 1/2 cup diced white onion
- 1/2 cup crushed saltine crackers
- 1 (15 oz) can tomato sauce, divided
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese, divided
- 1/4 cup vegetable oil
- 10 corn tortillas
🧆 How To Make Joanna Gaines Beef Enchiladas
- Brown the Beef: Preheat oven to 350°F. In a large skillet over medium-high heat, cook the ground beef and diced onion for 7-8 minutes until browned. Drain excess grease.
- Mix the Filling: Lower the heat and stir in the crushed saltines, half of the tomato sauce, Worcestershire sauce, ketchup, salt, and pepper. Simmer for 3 minutes, then remove from heat and fold in 1 cup of cheddar cheese.
- Prep the Tortillas: Heat the vegetable oil in a separate small skillet over medium heat. Lightly fry each tortilla for about 5 seconds per side until pliable but not crisp, then drain on paper towels.
- Roll the Enchiladas: Spoon about 3 tablespoons of the beef mixture into the center of each prepared tortilla. Roll tightly and place seam-side down in a greased 9×13-inch baking dish.
- Add Sauce and Bake: Pour the remaining tomato sauce evenly over the top of the rolled enchiladas and sprinkle with the remaining 1 cup of cheddar cheese. Bake uncovered for 20 minutes until the cheese is bubbling and melted.
💡 Recipe Tips
- Don’t skip the flash fry: Lightly frying the tortillas creates a barrier that stops them from turning into mush while baking.
- Grate your own cheese: Pre-shredded bagged cheeses contain anti-caking agents that prevent a smooth, gooey melt over your enchiladas.
- Crush the crackers finely: You want the saltines to act as a binder for the beef juices, so crush them into a fine crumb rather than leaving large chunks.
⚡ Corn vs. Flour Tortillas?
Corn tortillas are traditional for enchiladas, offering a slightly firm texture and rich, authentic flavor that holds up well to sauce. They stay sturdy and don’t get too soft. Flour tortillas are softer and easier to roll, with a milder taste, but they can become soggy when baked. For the best Beef Enchiladas Recipe, corn tortillas are preferred, while flour works for a softer, less traditional version.
🥘 What To Serve With Beef Enchiladas?
Serve Beef Enchiladas with a scoop of cilantro lime rice and a side of smoky black beans are the perfect accompaniments to this rich dish. For a fresh contrast, add a crisp green salad tossed in a sharp vinaigrette to cut through the heavy, savory notes of the beef.
🎚 How To Store Leftovers Beef Enchiladas?
Keep leftover enchiladas in an airtight container in the fridge for up to 4 days. You can also assemble the dish completely, cover it tightly with foil, and freeze for up to 3 months before baking.
🥵 How To Reheat Leftovers Beef Enchiladas?
In The Oven: You can reheat Beef Enchiladas in the oven for the best texture. Place them in a baking dish, cover with foil, and warm at 180°C (350°F) for about 15–20 minutes until heated through. This keeps the tortillas soft and the cheese melted without drying out.
In The Microwave: For a quicker option, use the microwave. Place a portion on a plate, cover loosely and heat in short intervals until hot for up 2-3 minutes.
FAQs
Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas if you prefer a softer bite. However, corn tortillas are more traditional and hold up slightly better to the wet ingredients after pan-frying.
Why is my enchilada sauce too thick?
This recipe uses tomato sauce as the base, which bakes into the tortillas. If you prefer a runnier finish, you can add a splash of beef broth to the remaining tomato sauce before pouring it over the top.
Can I make this ahead of time?
Absolutely. Assemble the enchiladas in the baking dish, cover tightly, and refrigerate up to 24 hours in advance. Add an extra 5-10 minutes to the baking time if going straight from the fridge to the oven.
More Dinner Recipes:
- Joanna Gaines Chicken Parmesan Recipe
- Joanna Gaines Chicken Noodle Soup Recipe
- Joanna Gaines Chicken Alfredo Recipe
📊 Beef Enchiladas Nutrition Fact
- Calories: 450 kcal
- Total Fat: 28 g
- Saturated Fat: 12 g
- Cholesterol: 85 mg
- Sodium: 890 mg
- Total Carbohydrate: 24 g
- Protein: 25 g
joanna gaines beef enchiladas
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servings15
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minutesCheesy, hearty joanna gaines beef enchiladas feature a unique savory filling of ground beef, crushed saltines, and sharp cheddar cheese. Ready in just 45 minutes, this comforting, easy-to-assemble bake is the perfect relaxed meal for busy weeknight dinners.
Ingredients
1 lb ground beef
1/2 cup diced white onion
1/2 cup crushed saltine crackers
1 (15 oz) can tomato sauce, divided
1 tbsp Worcestershire sauce
1 tbsp ketchup
1/2 tsp kosher salt
1/2 tsp black pepper
2 cups shredded cheddar cheese, divided
1/4 cup vegetable oil
10 corn tortillas
Directions
- 1. Brown the Beef: Preheat oven to 350°F. In a large skillet over medium-high heat, cook the ground beef and diced onion for 7-8 minutes until browned. Drain excess grease.
- 2. Mix the Filling: Lower the heat and stir in the crushed saltines, half of the tomato sauce, Worcestershire sauce, ketchup, salt, and pepper. Simmer for 3 minutes, then remove from heat and fold in 1 cup of cheddar cheese.
- 3. Prep the Tortillas: Heat the vegetable oil in a separate small skillet over medium heat. Lightly fry each tortilla for about 5 seconds per side until pliable but not crisp, then drain on paper towels.
- 4. Roll the Enchiladas: Spoon about 3 tablespoons of the beef mixture into the center of each prepared tortilla. Roll tightly and place seam-side down in a greased 9×13-inch baking dish.
- 5. Add Sauce and Bake: Pour the remaining tomato sauce evenly over the top of the rolled enchiladas and sprinkle with the remaining 1 cup of cheddar cheese. Bake uncovered for 20 minutes until the cheese is bubbling and melted.
