If you’re looking for an easy way to use leftover taco meat, these taco enchiladas are the perfect dinner. They’re filled with seasoned taco meat, beans, corn, homemade enchilada sauce, and lots of melted cheese for a delicious Mexican inspired meal that’s ready with very little prep.
This simple taco enchilada dinner is so easy to make using ingredients leftovers from taco night. Like these stuffed peppers this dinner comes together quickly, but that doesn’t mean it lacks flavor. Simply combine your leftover taco meat, corn, and beans in a sauce pan. Then add some enchilada sauce. Spoon the mixture into flour tortillas, top with cheese, and bake until the cheese is bubbly and melty.
Do you love getting making one meal into something different?
Why You’ll Love Taco Enchiladas
- You can make this dinner using taco left overs. It’s a great way to stretch the leftovers and create a different dinner that your family will love.
- The taco enchilada filling is so flavorful with taco meat combined with enchilada sauce.
- This recipe is customizable. The filling can be made with ground beef, ground turkey, shredded chicken. Really whatever meat you used in your tacos.
- The spice level is up to you. You can make a less (or more) spicy enchilada sauce, or add hot sauce if you want.
- You can totally make this recipe using new taco meat, it’s not just for leftovers.
Ingredients in Easy Taco Enchilada Dinner
- taco meat: I like to use leftover taco meat, but if you don’t have any on hand you can make a fresh batch
- corn: whatever you have leftover from taco night. It can be fresh, canned or frozen. I have used all types of corn
- black beans: simple canned black beans. I drain mine, but don’t bother with rinsing
- onions: diced white or yellow onions.
- enchilada sauce: homemade (see recipe below) or store bought
- tortillas: I like flour tortillas, as I think they are easier to roll up, but you can use corn too.
- shredded cheddar cheese: you will be putting a little in each enchilada, then topping them with more
Steps to make Taco Enchiladas
Make your Enchilada Sauce
First up is to make your enchilada sauce if not using store bought. Melt your butter in a sauce pan. Add the flour and cook for about a minute. Add the spices, then slowly add the water and beef base. Cook for about 15 minutes until the sauce has thickened slightly.
Mix your taco enchilada filling ingredients
Mix the taco meat, corn, beans, and onions in a pot. Add 1/4-1/2 cup of enchilada sauce and cook until heated through.
Assemble the enchiladas
Start by putting some enchilada sauce on the bottom of a 9X13″ pan.
Put some sauce on a plate, then put a tortilla on top. Add some more sauce on top of the tortilla, then spoon some filling in the center and top with cheese. Roll it up and place in prepared baking dish.
Finish filling the rest of the enchiladas then top all with more cheese. I top with a heavy amount since I like cheese.
Bake and serve!
Bake the enchiladas at 350℉ for 30 minutes. Check the enchiladas after 20 minutes, if the cheese is getting too brown, cover with tin foil for the last 10 minutes.
We usually get about two meals out of this dish, which I love since it means less time in the kitchen and spending less money at the grocery store. Also, my parents are probably in shock this is a normal part of our meal rotation. Growing up I was quite the picky eater (I’m so sorry mom and dad), and tacos were not a favorite or mine. I’m glad that I have expanded my taste buds!
Ingredients
Method
- Preheat oven to 350℉.
- Start by making the enchilada sauce. You could also buy this.
- Melt butter in a pot. Add flour and cook for a few minutes.
- Add the spices and stir.
- Slowly add the water and beef base. Allow to come to a simmer and cook for about 15 minutes until sacue is slightly thickened.
- Combine the taco meat, beans, corn, and onion in a stock pot. Add 1/4-1/2 cup of enchilada sauce and heat up.
- Pour a little of the enchilada sauce on the bottom of a 9 X 13 pan.
- Pour a little enchilada sauce on a plate, and use it to coat a corn tortilla.
- Spoon filling onto the tortilla, sprinkle with cheese , and roll up. Then place in the pan. Continue until all meat has been used up.
- Top with the remaining enchilada sauce, and then sprinkle with cheese. Cover with tin foil, and cook for about 30 minutes.
How to store leftover Taco Enchiladas
You can store taco enchiladas in the fridge for 3-4 days. Simply put some tin foil over the top of the dish you baked them in and put it in the fridge. You could also transfer the enchiladas to a container with a lid, but I try to not dirty another dish if possible.
To reheat you can either:
- Place enchiladas on a microwave safe dish and heat for 1-2 minutes per enchilada. Time depends on the strength of your microwave.
- Use the oven. Cover the dish with tin foil, put it in the oven (yes before you preheat), preheat to 350℉, and bake for 30 minutes.
Can I Freeze Taco Enchiladas?
While I have not attempted to freeze this recipe, it is possible. There are two schools of thought when it comes to freezing enchiladas. Once calls for freezing the enchiladas before they are baked, and the other calls for freezing them after. I do think the preferred method is to freeze them before they are baked. For more information you can check Good Life Eats or Damn Delicious.
FAQS About Taco Enchiladas
What tortillas can I use?
You can use corn or flour tortillas. To help tortillas stay flexible you can keep them warm before filling.
Can I use shredded chicken in place of ground beef?
Absolutely! You can use whatever meat your family loves for the filling.
Can these be made spicier?
For sue they can. You could add crushed red pepper flakes to you enchilada sauce, or add diced peppers to your filling. You can also add your favorite hot sauce.
