Filled with ground beef, flavorful peppers and a warm creamy salsa Beef Enchiladas Verde are savory and filling. Packed with flavor and comfortingly delicious this is a quick and easy meal the whole family will love.
Beef Enchiladas Verde make a great weeknight dinner option. One of our favorite ground beef recipes. Truly they are the easiest enchiladas to make and taste so legit.
If looking for other crowd pleasing Tex-Mex main dishes this Honey Lime Chicken Enchilada or easy Freezer Burritos are real winners! And for the yummiest side dishes give Mexican Street Corn Salad or Seven Layer Taco Dip a try.
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🥘 Ingredients
- Olive Oil
- Poblano Peppers
- Ground Beef
- Taco Seasoning
- Sour Cream
- Hot Sauce
- Salsa Verde
- Flour Tortillas
- Shredded Cheese
- Salt and Pepper
🍳 Step-by-Step Instructions
In a large pan on the stove begin making your Beef Enchiladas Verde by heating 2 tablespoons of olive oil. Then thinly slice your peppers and add go ahead and add them to oil in the pan over medium to high heat.
Next, season your peppers with salt and pepper. Sauté the peppers until softened and little blisters start to appear on the outer skin. Usually this will take about 5-7 minutes.
Secondly drizzle another 2 tablespoons of olive oil into the pan and add ground beef, taco seasoning, salt and pepper. Then brown the ground beef, breaking it up until it is fully cooked or no longer pink.
Next place the top rack of the oven in the highest position. Then close the oven and set it to a high broil. Spray a 9x13 casserole dish with non-stick spray and set it aside. Then in a small bowl go ahead and combine the sour cream and hot sauce.
Thirdly add the cream mixture to the pan with peppers and meat. Then add half of the salsa verde to the pan and stir over low heat till everything is combined.
Fill each tortilla with ⅓ cup of the beef mixture. Now, roll the tortilla placing the seam side down into the prepared baking dish. Once all tortillas are filled spread the remaining salsa verde over the enchiladas. Sprinkle entire Beef Enchiladas Verde with shredded cheese.
Place dish in the oven to broil the enchiladas for 3-4 minutes. Be sure to keep a close eye on the dish as you are just melting the cheese to a golden brown. When golden brown remove the dish from the oven and serve while hot with favorite Tex-Mex toppings.
👩🏻🍳 Make it Your Own
Healthier Version - For a healthier version of Beef Enchiladas Verde use a 93% lean / 7% fat ground beef or even ground turkey. Also try subbing out the sour cream for greek yogurt instead to lower the fat content and increase the protein.
Less Spicy - If looking for a more mild flavor you can definitely leave out the poblano peppers or swap them for a red bell pepper instead. You can also use a mild salsa verde to make the dish less spicy.
Types of Peppers - Poblano and Anaheim peppers both give great flavor and aren’t too incredibly spicy. If looking for a spicier variation try subbing one of the Poblanos for a Jalapeño pepper instead.
💭 Top Tips
A super freezer friendly meal these Beef Enchiladas Verde can be prepared ahead of time or doubled and saved for easy lunches and quick dinners.
If planning to freeze, go ahead and prepare the dish as normal placing each burrito into a disposable baking dish and top with salsa verde and cheese. Cover the dish tightly and wrap with plastic wrap. Enchiladas can be stored in the freezer for 4 to 6 months.
You can also prepare the enchiladas and place into a ziplock bag and seal tightly. When ready to serve pull from the freezer placing into a baking dish and cover with salsa verde and shredded cheese and bake in the oven at 375° for 25-30 minutes or until warm and golden.
🍽 How to Serve
We enjoy serving these Beef Enchiladas Verde with cool fresh avocado. It is the perfect combination! But you can serve with any of your favorite Tex-Mex toppings like Creamy Jalapeno Dip, restaurant style Pico De Gallo, sour cream or easy Cowboy Caviar.
📖 Recipe
Beef Enchiladas Verde
Filled with ground beef, flavorful peppers and a warm creamy salsa, these enchiladas are savory and filling.
Ingredients
- 4 tablespoons olive oil
- 2 poblano peppers
- 1½ pounds ground beef
- 2 tablespoons taco seasoning
- ½ cup sour cream
- 2 teaspoons hot sauce
- 16 ounces salsa verde
- 7-8 large flour tortillas
- 1 cup shredded cheese
- salt and pepper to taste
Instructions
- In a large pan on the stove begin heating 2 tablespoons of olive oil.
- Thinly slice the peppers and add to oil in the pan over medium to high heat. Season with salt and pepper.
- Sauté the peppers until softened and little blisters start to appear on the outer skin. Usually about 5-7 minutes.
- Drizzle another 2 tablespoons of olive oil into the pan and add ground beef, taco seasoning, salt and pepper.
- Brown the ground beef, breaking it up until it is fully cooked or no longer pink.
- Place top rack of the oven in the highest position. Close oven and set to a high broil. Spray a 9x13 casserole dish with non-stick spray and set aside.
- In a small bowl combine sour cream and hot sauce. Add mixture to the pan with peppers and meat. Add half of the salsa verde to the pan and stir over low heat till everything is combined.
- Fill each tortilla with ⅓ cup of the beef mixture. Roll the tortilla placing the seam side down into the prepared baking dish.
- Once all tortillas are filled spread the remaining salsa verde over the enchiladas. Sprinkle entire dish with cheese.
- Place dish in the oven to broil the enchiladas for 3-4 minutes. Be sure to keep a close eye on the dish as you are just melting the cheese to a golden brown.
- When golden brown remove the dish from the oven and serve while hot with favorite Tex-Mex toppings. °
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 568Total Fat: 33gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 98mgSodium: 940mgCarbohydrates: 34gFiber: 3gSugar: 3gProtein: 32g