Baked Beef Enchiladas (Foil Pan) – Homemade Comfort in a Pan

Baked Beef Enchiladas (Foil Pan)

Storytelling Intro

As a busy home cook and food blogger, I’m always on the lookout for tried-and-true recipes that are not only delicious but also easy to make, especially on those hectic weeknights. That’s exactly what I found with these Baked Beef Enchiladas in a Foil Pan. This recipe has become a staple in my household, and I’m excited to share it with you today.

It all started a few months ago when I was craving a comforting, flavor-packed Mexican dish. I had a package of ground beef in the fridge and a sudden urge to make enchiladas. But instead of the traditional method of rolling each enchilada individually, I decided to try a more efficient approach – baking them all together in a foil pan. The result was nothing short of amazing. The enchiladas came out perfectly tender, the beef filling was juicy and seasoned to perfection, and the melted cheese on top was absolutely heavenly. Follow me on DianaCookingE on Pinterest to see more of my favorite recipes and cooking adventures!

Why This Recipe Works / Why You’ll Love It

What sets this Baked Beef Enchiladas recipe apart is its simplicity and convenience. By assembling the enchiladas in a foil pan, you can easily feed a crowd or have leftovers for the week without the hassle of rolling each one individually. The beef filling is incredibly flavorful, thanks to a blend of warm spices and a touch of tomato sauce, and the melted cheese on top adds a delightful creamy texture.

As someone who loves Mexican food but doesn’t always have the time for complex recipes, I can personally vouch for how easy and reliable this dish is. It’s become a go-to for busy weeknights, weekend gatherings, and even meal prepping. The best part? My family absolutely loves it, and I know your loved ones will too.

Ingredients

• 1 pound ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a little kick)
• 1 (8-ounce) can tomato sauce
• Salt and black pepper, to taste
• 12 corn tortillas
• 2 cups shredded cheddar cheese
• Optional: 1 (4-ounce) can diced green chiles

Diana’s Tip: For best results, use freshly shredded cheese instead of pre-shredded. The texture and melty goodness will be so much better!

Optional Add-Ins and Variations

The great thing about this Baked Beef Enchiladas recipe is that it’s highly customizable. Here are some ideas for tasty add-ins and variations:

• Protein Swap: Use ground turkey or shredded chicken instead of beef.
• Veggie-Packed: Add sautéed bell peppers, zucchini, or spinach to the filling.
• Spice it Up: Increase the amount of chili powder, cumin, or cayenne for a bolder flavor.
• Festive Touches: For the holidays, try adding diced sweet potatoes or cranberries to the filling.
• Cheese Lover’s Delight: Use a blend of cheddar, Monterey Jack, and Pepper Jack cheeses.

Step-by-Step Method

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium-high heat, cook the ground beef, breaking it up as it cooks, until no longer pink, about 5-7 minutes. Drain any excess fat.
3. Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes, until the onion is translucent.
4. Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne (if using). Cook for 1 minute to toast the spices.
5. Pour in the tomato sauce and season with salt and black pepper to taste. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened.
6. Diana’s Tip: Taste the filling and adjust the seasoning as needed. You want it to be flavorful and well-seasoned.
7. Lightly grease a large foil baking pan (about 9×13 inches) with nonstick cooking spray.
8. Warm the corn tortillas according to the package instructions to make them more pliable.
9. Spoon about 1/3 cup of the beef filling onto the center of each tortilla. Fold the sides over the filling and place the enchiladas seam-side down in the prepared baking pan.
10. What I Messed Up At First: Be sure not to overstuff the tortillas, or they may tear. A 1/3 cup of filling is the perfect amount.
11. Sprinkle the shredded cheddar cheese evenly over the top of the enchiladas.
12. Cover the pan tightly with foil and bake for 20-25 minutes, until the cheese is melted and the enchiladas are heated through.
13. Remove the foil and broil for 2-3 minutes, or until the cheese is lightly browned and bubbly.

Common Mistakes to Avoid

Here are a few common mistakes to watch out for when making Baked Beef Enchiladas:

• Dry or Tough Tortillas: Be sure to warm the tortillas before assembling the enchiladas to make them pliable and prevent them from cracking.
• Overstuffed Enchiladas: Don’t overfill the tortillas, or they may tear and the filling may spill out during baking.
• Bland Filling: Make sure to season the beef filling generously with the spices and salt and pepper to ensure maximum flavor.
• Dried-Out Enchiladas: Cover the pan tightly with foil while baking to keep the enchiladas moist and prevent them from drying out.

My Tested Substitutions

Over the years, I’ve experimented with a few ingredient substitutions for this Baked Beef Enchiladas recipe, and here’s what I’ve found works best:

• Corn Tortillas vs. Flour Tortillas: Corn tortillas hold up better in this baked enchilada dish, but you can use flour tortillas if that’s your preference.
• Ground Turkey or Chicken: Both work great as a substitute for the ground beef, just be sure to adjust the seasoning accordingly.
• Diced Tomatoes vs. Tomato Sauce: You can use a 14-ounce can of diced tomatoes instead of the tomato sauce, but the texture may be a bit chunkier.
• Shredded Cheese Blends: While cheddar cheese is the classic choice, you can also use a blend of Monterey Jack, Pepper Jack, or Mexican-style shredded cheese.

How to Customize This Recipe

One of the best things about this Baked Beef Enchiladas recipe is how easily it can be customized to suit your preferences or dietary needs. Here are some ideas:

• Vegetarian/Vegan: Swap the ground beef for sautéed mushrooms, black beans, or plant-based ground “meat” and use dairy-free cheese or omit the cheese altogether.
• Gluten-Free: Use gluten-free corn tortillas and make sure all your other ingredients are also gluten-free.
• Low-Carb: Use low-carb or keto-friendly tortillas, and consider serving the enchilada filling in lettuce wraps or on top of cauliflower rice.
• Feeding a Crowd: Double the recipe and bake in a large foil roasting pan or two 9×13-inch baking dishes.

Serving Ideas

These Baked Beef Enchiladas are incredibly versatile and can be served in a variety of ways. My personal favorite is to enjoy them as a hearty main dish, accompanied by a fresh green salad, Mexican-style rice, and a dollop of sour cream or guacamole. They also make a fantastic appetizer or party dish when cut into smaller portions.

For breakfast, you can top the enchiladas with a fried egg for a delicious and filling start to the day. And if you’re in the mood for something lighter, the enchilada filling also makes a great taco or burrito filling.

Meal Prep & Storage Instructions

One of the best things about this Baked Beef Enchiladas recipe is that it’s perfect for meal prep and make-ahead meals. Here’s how to store and reheat it:

• Refrigerator: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 4 days.
• Freezer: Assemble the enchiladas in the baking pan, but do not bake. Cover tightly with foil and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, then bake as directed.
• Reheating: To reheat, cover the enchiladas with foil and bake at 375°F (190°C) for 15-20 minutes, or until heated through. You can also reheat individual servings in the microwave for 1-2 minutes.

Nutritional Breakdown

Approximate nutrition values per serving (based on 6 servings):

• Calories: 480
• Protein: 30g
• Carbohydrates: 35g
• Fat: 25g
• Fiber: 5g

Final Thoughts

I hope you’ve enjoyed learning about my go-to Baked Beef Enchiladas recipe! This dish is a true crowd-pleaser, and I know it will quickly become a family favorite in your home, too. Remember, the key is to have fun with it and make it your own. Don’t be afraid to experiment with different fillings, toppings, and serving ideas. Most importantly, enjoy the process and savor every bite of these delicious, comforting enchiladas.

If you try this recipe, be sure to let me know how it turns out! I’d love to hear your thoughts and see your creations. Follow me on DianaCookingE on Pinterest for more inspiring recipe ideas and cooking inspiration. Happy cooking!