Spicy Meat Lover’s Enchiladas

We love Mexican food. Who doesn’t? As serious carnivores, we also like our meat, ALOT! These are easy enchiladas that are chock full of meat. Now, you can use whatever meat you like. I’ve made them with chicken and even pork in the past but we really like them best when made with ground beef. As with most of our recipes there is always room for substitution and changes to make it fit your taste. So feel free to experiment. After all, truly great meals are created by trying out a variety of combinations until you find that perfect one!


  • 1 Pound Ground Beef
  • 1 Red Pepper, Diced
  • 1 Yellow Pepper, Diced
  • 1/2 Onion, Diced
  • 2 Garlic Cloves, Minced
  • 2 Tablespoons Smoked Paprika
  • 1 Teaspoon Cumin
  • 3 Tablespoons Taco Seasoning Mix (We buy it in the large container rather than the packets. If you have taco seasoning packets you can just use one of them.)
  • 1 Can Refried Beans (Optional)
  • 1 Cup Water
  • Tortillas
  • 1 Can Enchilada Sauce
  • Shredded Cheese (Whatever you like best)
  • Sour Cream (Optional)

We love onions and for this dish we love them to be caramelized because it brings out the sweetness in them. So, put some oil in the pan and cook the onions until they are golden but not crispy. Then add the garlic, red peppers, and yellow peppers. Cook for one minute then remove from heat and set aside.

Next cook the ground beef until it is thoroughly cooked. Drain off any fat. Add the onion, pepper mixture and stir well. Continue cooking until the seasoning mix is dissolved and the water has cooked off. Remove from heat and allow to cool for about 10 minutes.

Open can of refried bean and spread one tablespoon of beans into each tortilla. Add meat and roll them. Place rolled enchiladas in baking pan. Cover with enchilada sauce and shredded cheese. Bake at 300° for 20 minutes or until cheese is slightly brown on top.

Serve enchiladas with a dollop of sour cream and your favorite hot sauce! Cumpravecho!

Special Note: When preparing this meal for a passage I put them in a baking dish with a lock tight lid. I do not bake them before freezing as that can make the tortillas a bit too soggy. When underway I take them out of the freezer in the morning to allow them to thaw and then I back them as described above.