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These Supreme Beef Enchiladas are the kind of comfort food you CAN’T LIVE without—cheesy, saucy, beefy bliss in every bite. They’re overstuffed, boldly flavored, and practically begging for a margarita on the side.

Two cheesy supreme beef enchiladas topped with red enchilada sauce and served with creamy refried beans on a vibrant blue plate, paired with lime wedges, sour cream, and a margarita.

Let's Groove!

🎶 Want the whole groove? Tap the Spotify logo or “Save on Spotify” for the full playlist.

Hi There, I'm Tracy!

As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!

More About Me

Inspirations

I’ve always liked enchiladas, but to be fair, I mostly thought of them as either cheese or chicken. Why not beef, you ask? Great question—and I’ve got no good answer. Somehow, in my mind, ground beef belonged in tacos, not enchiladas. Silly, I know. But that’s where my brain was stuck.

Now Gary? He lives for enchiladas. When we’re at a Mexican restaurant, he hardly even glances at the rest of the menu. Of course, I’d call him an enchilada aficionado—reliable, focused, and not easily swayed. But then, on a trip back to Colorado for The Struts concert at Red Rocks, he threw me a curveball.

Naturally, we’d stopped at the Morrison Inn - a lively, well-loved Mexican spot—and I asked what he was getting. “Enchiladas,” he said (of course), but then came the twist, “ground beef.” Hold up - what? In all our years together, I don’t think I’ve ever heard him order that. To be honest, I didn’t even know that was a thing.

Of course, I had to try a bite. And it was delicious—warm tortillas filled with seasoned beef, smothered in red sauce, and bubbling cheese. It also hit every note. Not only that. No frills. No fuss. Just comfort food doing what it does best. From that moment on, I couldn’t stop thinking about it.

After that, the idea stuck with me. When we got back home, I started tinkering in the kitchen and ended up with these Supreme Beef Enchiladas. What's more is that I kept the recipe simple but made sure every layer delivered: bold homemade enchilada sauce, rich ground beef, plenty of cheese, and soft, fresh tortillas that soak up all that flavor.

However, I scaled it to six hearty enchiladas using one pound of beef—perfect for two people with leftovers, or dinner for three or four if you’ve got a good side dish (hello, Classic Style Refried Beans). And yes, they freeze beautifully! In fact, like good Italian food, they get better as the flavors meld. Therefore, make a double batch and thank yourself later.

In addition, let's not forget the vibe, while they stand strong on their own, don’t forget the final touch: naturally, a High Roller Margarita. Ultimately, it rounds out the whole experience and makes dinner feel like a celebration—even if it’s just a Monday night.

All in all, these enchiladas went from a spur-of-the-moment order to one of our all-time favorite meals. And now, in fact, I can say—beef belongs here. Ultimately, you really can’t live without them.

Overhead shot of assorted cooking tools for beef enchiladas, including stacked nonstick pans, colorful measuring spoons, a wooden spatula, metal spoon, garlic press, and a worn sheet pan on a neutral surface.

Instruments

This lineup brings the flavor and the funk:
Two sauté pans – double trouble for that stovetop groove
Measuring spoons – color-coded and ready to riff
Baking sheet – where the layering magic happens
Wooden spatula – smooth moves, no scratches
Metal spoon – for stirring, scooping, and tasting the track
Garlic press – because minced garlic deserves a headliner

Essentials

Still the same core flavors behind the beat:
Chili powder, cumin, oregano – the groove trio
Garlic and onion powder – percussion of the pantry
Smoked paprika – gives the sauce that smoky solo
Tomato paste – thick and rich like a bass drop
Flour – keeps the sauce tight
Olive oil or butter – your smooth base
Broth or water – the flow behind it all
Salt & pepper – the final mix to balance the sound

Flat lay of enchilada ingredients: shredded cheese, raw ground beef, diced onion, enchilada sauce, olive oil, and spices for building rich beef enchilada flavor.

Ground beef browning with onion and spices in a skillet—the hearty base for flavorful enchiladas.

Fresh flour tortilla filled with seasoned ground beef, ready to be rolled and sauced for supreme enchiladas.

Pro Tips and Riffs

Red Enchilada Sauce from Scratch has the depth and kick that canned versions just can’t match. It’s bold, zesty, and sets the whole dish off.

Go all in with 1¼ pounds of 85/15 ground beef. It delivers the juiciest texture and gives you that hearty, satisfying bite in every forkful.

Not feeling beef? Sub in shredded chicken, sautéed mushrooms, or roasted veggies for a killer twist that still grooves.

Round out the plate with some Classic Style Refried Beans and a High Roller Margarita. Because this is more than dinner—it’s a whole vibe.

Faq: Grub Answers and Insights

A: Absolutely. Just warm them in a skillet or microwave to make them pliable before rolling.

A: Pop them in a 350°F (190°C) oven, covered with foil, for 30–35 minutes or until hot. The microwave works too—just add a splash of sauce to keep them from drying out.

A: Yep! Let them cool, then wrap them tightly and freeze for up to 3 months. Reheat covered at 375°F (190° C) for 55-60 minutes. Uncover and bake for an additional 10 - 15 minutes until the cheese is bubbling and slightly brown. The center should be 165°F (74°C).

A: Yes! Assemble the enchiladas up to a day ahead and store in the fridge. Add sauce and cheese right before baking.