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A plate of cheesy beef enchiladas topped with red sauce

Beef Enchiladas

This recipe provides a proven method for making delicious beef enchiladas from scratch, offering a satisfying and flavorful meal for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 lb ground beef
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 8 oz tomato sauce
  • 1 cup shredded cheddar cheese
For the Enchiladas
  • 12 corn tortillas
  • 19 oz red enchilada sauce
  • 1.5 cups shredded Monterey Jack cheese for topping
Optional Toppings
  • sour cream
  • fresh cilantro chopped
  • diced green onions

Equipment

  • large skillet
  • 9x13 inch baking dish

Method
 

Prepare the Filling
  1. In a large skillet, brown the ground beef over medium heat, then drain any excess fat.
  2. Add the chopped onion and minced garlic to the skillet and cook until softened.
  3. Stir in the chili powder, cumin, salt, and black pepper, cooking for another minute.
  4. Pour in the tomato sauce and simmer for 5-7 minutes, allowing the flavors to meld.
  5. Remove from heat and stir in the cheddar cheese until melted and combined.
Assemble the Enchiladas
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Warm the corn tortillas slightly to make them pliable, either in the microwave or by quickly dipping them in warm enchilada sauce.
  3. Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
  4. Fill each tortilla with a portion of the beef mixture, roll it up, and place it seam-down in the baking dish.
  5. Continue with the remaining tortillas, arranging them in a single layer.
  6. Pour the remaining enchilada sauce evenly over the rolled enchiladas.
  7. Sprinkle the Monterey Jack cheese generously over the top of the enchiladas.
Bake and Serve
  1. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  2. Let the enchiladas rest for a few minutes before serving.
  3. Garnish with optional toppings like sour cream, cilantro, and green onions, then serve hot.

Notes

For an extra kick, add a pinch of cayenne pepper to the beef filling. You can also use a blend of cheeses for the topping, such as cheddar and Oaxaca cheese. Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.