Beef Enchiladas
Warm, cheesy, and packed with bold Mexican flavor, these classic Beef Enchiladas are a family-favorite dinner that never disappoints. Seasoned ground beef is rolled in soft corn tortillas, smothered in rich red enchilada sauce, and baked under a blanket of melted cheese. Whether for weeknight meals or gatherings, this comforting dish is always a hit.
INGREDIENTS
For the Beef Filling:
1 lb ground beef
1 tbsp olive oil
½ small onion, finely chopped
2 cloves garlic, minced
1 tsp chili powder
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp oregano
Salt and pepper to taste
½ cup tomato sauce or enchilada sauce (to moisten the filling)
For Assembly:
8–10 corn or flour tortillas
2 cups red enchilada sauce (store-bought or homemade)
2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
Optional: chopped cilantro, sliced green onions, sour cream, avocado, lime wedges
INSTRUCTIONS
Preheat oven: Set to 375°F (190°C).
Cook the beef filling:
Heat olive oil in a skillet over medium heat. Add onion and cook until soft (about 3–4 minutes).
Add garlic and cook 30 seconds more.
Stir in ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
Season with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add tomato or enchilada sauce and simmer for 2–3 minutes. Remove from heat.
Warm the tortillas: Lightly warm the tortillas (microwave or skillet) to make them pliable and prevent tearing.
Assemble the enchiladas:
Spread ¼ cup enchilada sauce on the bottom of a 9x13-inch baking dish.
Spoon beef mixture into each tortilla, sprinkle with a little cheese, roll tightly, and place seam-side down in the dish.
Pour remaining enchilada sauce over the top and sprinkle generously with cheese.
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until the cheese is bubbly and slightly golden.
Serve: Let rest for 5 minutes before serving. Garnish with chopped cilantro, green onions, or sour cream. Serve with rice, beans, or a fresh salad.