Enchilada Tacos (Ground Beef + Bean)

Make the most delicious savory and cheesy Enchilada Tacos and watch them disappear in minutes. 

If you tried this taco and beef enchilada recipe and loved it, try my Easy Barbacoa Tacos recipe next! You might also like my Guac and Shrimp Tostadas and these Creamy Blackened Chicken Enchiladas, too.

Enchilada tacos combine the best of both worlds: the saucy, cheesy flavors of enchiladas with the handheld convenience of tacos. 

Tortillas are dipped in enchilada sauce, filled with a hearty beef and bean mixture, topped with cheese and then cooked until melty and golden. 

I love that they are flavorful, messy in the best way and a fun twist on taco night.

The main difference is in preparation and serving. Traditional enchiladas are tortillas rolled around a filling, smothered in sauce and baked in a casserole dish. 

Tacos are typically filled and served individually without baking. Enchilada tacos take inspiration from both; they’re assembled and pan-cooked like tacos but get that rich, saucy coating from enchilada sauce. SO good!

INGREDIENTS

You’ll need ground beef and black beans as the key filling ingredients. I like to use lean beef, so the enchilada tacos don’t turn out too greasy. I also used onion, corn and diced bell pepper in the filling but you could use carrots or leeks instead. 

I love making this beef enchilada recipe with lots of flavorings like ground cumin, chili powder and onions and garlic powder, too. A good quality chicken broth adds loads of lovely savory goodness. 

You’ll need flour or corn tacos plus a little shredded Mexican cheese, enchilada sauce (your favorite brand is great) and freshly chopped cilantro.

Make the roux and base for the enchilada sauce

If making homemade enchilada sauce, heat vegetable oil in a saucepan over medium heat. Whisk in flour for 1–2 minutes to form a smooth, bubbling roux. 

Stir in chili powder, cumin, garlic powder, onion powder, and oregano; cook 1–2 minutes until fragrant. Slowly whisk in broth, then add tomato sauce. 

Cook the sauce

Bring to a simmer, reduce heat, and cook 10–15 minutes until thickened. Season with salt to taste, then set aside.

Saute the veggies

In a large skillet, heat olive oil and sauté onions and bell pepper for 3 to 4 minutes until softened. Add garlic and ground beef; cook until browned. Stir in black beans and corn, cooking 2 to 3 minutes more.

Pour in the enchilada sauce and simmer 5 minutes. Adjust seasoning with salt and pepper.

Build the enchilada tacos 

To assemble, dip the back of each tortilla in enchilada sauce and place sauce-side down in a skillet. Spoon in the beef mixture and sprinkle with cheese. 

Fold, then cook 2–3 minutes per side until the cheese melts. Repeat with remaining tortillas. Serve warm, garnished with cilantro if desired.

I’ve made this beef enchilada recipe in a couple of different ways. Try out a couple of these versions of these enchilada tacos:

• Protein swap: Use shredded chicken, ground turkey or plant-based crumbles instead of beef.
• Beans: Swap black beans for pinto beans or refried beans for a creamier filling.
• Cheese: Cheddar, Monterey Jack or a Mexican blend will all melt beautifully.
• Tortillas: I find that flour tortillas give a softer bite, while corn tortillas add authentic flavor.
• Spice level: Adjust chili powder or add jalapenos for extra heat.
• Sauce: Use store-bought enchilada sauce for convenience or try green enchilada sauce for a twist.

Store leftover enchilada tacos filling in an airtight container for up to 3 days. Reheat on the stovetop before assembling tacos.

The beef and bean mixture (without tortillas) can be frozen for up to 2 months. Thaw overnight in the fridge and reheat.

Prepare the enchilada sauce and filling a day in advance. Assemble and cook your beef enchilada recipe tacos just before serving for the best texture.

I love pairing these enchilada tacos with Mexican rice, Air Fried Elote or cilantro-lime rice, or a fresh green salad.

Serve them with Guacamole, salsa fresca, Cilantro Lime Dressing or some sour cream on the side.

These tacos and beef enchilada recipe goes so well with margaritas, Mexican beer, or agua fresca.

Enchilada tacos are already saucy and cheesy, but toppings take them over the top.

Fresh garnishes  like chopped cilantro, diced onions, avocado slices, pickled jalapenos, or shredded lettuce add contrast and crunch. 

A dollop of sour cream, salsa, or guacamole balances the spice and makes them even more satisfying.

This enchilada recipe is pretty simple, but here are a couple of pointers:

• Warm tortillas before assembling them to prevent cracking.
• Don’t overfill the tacos; this helps them fold and crisp properly.
• For extra cheesiness, sprinkle more cheese on top while cooking in the skillet.
• Make sure the skillet is lightly oiled to get golden, crisp taco edges.
• If the sauce thickens too much, thin it with a splash of broth.

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Cheesy Enchilada Tacos

Taylor Jackzen

These Enchilada Tacos are the ultimate weeknight dinner; loaded with seasoned ground beef, beans, melty cheese, and plenty of enchilada sauce. They're saucy, cheesy, and quick to make, giving you all the flavor of enchiladas in the easy-to-eat form of a taco.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

  

For the Filling

• 1/2 lb ground beef
• 1/2 tablespoon olive oil
• 1/2 small onion chopped
• 1 cloves garlic minced
• 1/2 bell pepper diced (any color you prefer)
• 7 oz black beans drained and rinsed (1/2 can)
• 7 oz corn kernels drained (1/2 can)
• Salt and pepper to taste

For the Enchilada Sauce

• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1 cup chicken or vegetable broth
• 4 oz tomato sauce
• Salt to taste

For the Tacos

• 8 flour or corn tortillas
• 1 cup Mexican cheese blend shredded
• 1/4 cup enchilada sauce
• 1/4 cup cilantro chopped, for garnish

Instructions

 

• If making the Homemade Enchilada sauce, start by heating the vegetable oil in a saucepan over medium heat.
• Add the flour to the hot oil and whisk continuously for 1-2 minutes to make a roux. The roux should be smooth and bubbling.
• Stir in the chili powder, ground cumin, garlic powder, onion powder, and dried oregano. Cook for an additional 1-2 minutes, stirring constantly, until fragrant.
• Gradually pour in the chicken or vegetable broth while whisking continuously to prevent lumps from forming.
• Add the tomato sauce to the saucepan and stir to combine.
• Bring the enchilada sauce to a simmer, then reduce the heat to low. Let it simmer gently for about 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
• Taste the sauce and season with salt to taste, if needed.
• Once the enchilada sauce is ready, remove it from the heat and let it cool slightly before using.
• Heat olive oil in a separate large skillet over medium heat. Add chopped onions and diced bell pepper. Cook until they start to soften, about 3-4 minutes.
• Add minced garlic and ground beef to the skillet. Cook, breaking up the beef with a spoon, until it’s browned and no longer pink.
• Stir in the black beans and corn kernels. Cook for an additional 2-3 minutes until heated through.
• Pour the enchilada sauce over the beef mixture in the skillet. Stir well to combine, ensuring everything is coated in the sauce. Let it simmer for 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
• To assemble the tacos, dip the backside of each taco into the enchilada sauce and place it sauce side down in a skillet.
• Fill half of the tortilla with a spoonful of the enchilada mix followed by a sprinkle of cheese.
• Close the tortilla and cook on both sides for about 2-3 minutes until the cheese is melted. Repeat this process with remaining tacos.
• Assembly tacos on a plate, garnish with fresh cilantro if using and enjoy warm.