Easy Beef Enchiladas

Easy Beef Enchiladas | The Gluten-Free Homemaker

Early last week I was thinking, “I’m going to make enchiladas this week and write about it for next week’s What’s for Dinner Wednesday.” Then, wouldn’t you know it, Brian did enchiladas last week. He also did it way better than I could. However, I’m going to write about my enchilada dinner anyway. I used beef instead of chicken, and I took some shortcuts. Life is very busy here and will be for the next couple of months. That means I’m taking shortcuts in dinner preparation because it’s better than going to McDonalds!

5.0 from 1 reviews
Easy Beef Enchiladas
Serves: 6
  • 1 – 1½ pounds ground beef
  • 1 onion, chopped
  • 1 Tablespoon chili powder
  • ½ teaspoon ground cumin
  • 12 corn tortillas
  • shredded cheddar cheese
  • 2 cans enchilada sauce (Check ingredients, not all are gluten free or use homemade enchilada sauce.)
  1. In a skillet cook the ground beef and onion. Drain.
  2. Add the chili powder and cumin.
  3. Add about half a can of enchilada sauce to the meat.
  4. Place the tortillas on a cookie sheet and put them in the oven for about 5 minutes while you preheat it to 375 degrees. Keep an eye on them. You want them to be warm but not dried out.
  5. In a large rectangular baking dish, spoon some of the enchilada sauce into the bottom. (about ¼ can)
  6. Place some of the beef and onion and a little cheese in the middle of each tortilla.
  7. Fold the sides in and place each one folded side down in the baking dish. They should be snug. Spoon the remaining enchilada sauce over top and sprinkle with a little cheese.
  8. Bake for 20 minutes.

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  1. Wendy says

    Just stumbled upon your blog…we’re fairly new to celiac, but doing the best we can. Thanks for being a great resource!

  2. thewholegang says

    We love Mexican cooking. I really need to get cracking on enchiladas, however mine have to be dairy free too. I’ve been told nutritional yeast is a good substitute. Has anyone used that?

  3. Liz says

    Those do look so easy! Corn tortillas are a gluten-free Godsend.

    thewholegang — nutritional yeast will give it a cheesy flavor, but they’re usually in flake form so you won’t get the cheesiness. With the flavor from the beef and sauce, I bet this recipe doesn’t even need it!

  4. WendyGK says

    I’ve been thinking about enchiladas since last week, too. Now I’ve got to make them.

  5. Gina says

    I love enchiladas, and everything Mexican. Maybe we should all post our enchilada recipe! I like seeing other peoples’ ideas.

  6. Mikki Black says

    Ooo! Enchiladas are awesome! I made some a few months back, and surprise, surprise — EVERYONE liked them. I think I’ll make them again. Yum.

  7. JoAnn says

    My family loves enchiladas…I make them fairly often. I usually do chicken instead of beef, but these look really good, Linda! The picture is making me hungry! :)

  8. Brian says

    I like the ease of canned enchilada sauce, I just haven’t found any that tastes very good. I’ll have to see if I can find the brand you use. The enchiladas look great.

    • Darlene says

      I agree with you Brian! I love enchiladas but haven’t found a good canned one either. Will have to try Linda’s homemade sauce.

  9. AudreyO says

    Oh yum. Enchilada’s are one of my most favorite dinners. We like beef and chicken and cheese enchiladas. Ok and we love quesadillas also.

  10. nini2033a says

    you just saved us… I was going to make enchiladas tonight(first time) for dinner and as I was reading your recipe, saw the note about the sauces not being GF. Sure enough, the sauce I bought is not GF, Yikes! What kind of sauce do you use? We are gluten/casein/soy free. Thanks!

    • says

      Gluten can show up where you don’t expect it! Old El Paso is gluten and casein free but it does contain soy. I sometimes by off brands that I find in the Mexican isle. You’ll have to do some label reading.

  11. BJ says

    These are the best by far enchilada. There gulten free by useing La Victoria enchilada sauce. You can’t go wrong with some sour cream and pica de gallo on top. Yummy

  12. Melissa says

    Is the tortilla’s gluten free? I’m new to all this so please don’t think I’m dumb

  13. Kelly says

    Wow! These were delicious! I made them last night and we loved them. I added a can of organic black beams to the mix and that made 14 enchiladas. I put them in two square 9″ pans and froze one for later.

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