Beef Enchilada Recipe
This beef enchilada recipe is a hearty, flavor-packed Mexican classic featuring seasoned ground beef wrapped in soft tortillas, smothered in a rich red enchilada sauce, and topped with melted cheese. It's a perfect dish for a family dinner, meal prep, or even a festive gathering. Serve it with rice, beans, or a fresh salad for a complete meal!
Equipment
- Large skillet
- Wooden spoon
- Cutting board
- Knife
- Measuring cups and spoons
- Baking dish (9x13 inches)
- Mixing bowl
- Aluminum foil (optional)
Ingredients
- For the Enchiladas
- 1 lb ground beef 80/20 or leaner
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional, for heat
- 1 10 oz can red enchilada sauce (or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small flour or corn tortillas
- For Topping & Garnish
- ½ cup chopped fresh cilantro
- ½ cup sour cream
- ½ cup diced tomatoes
- ¼ cup sliced green onions
- 1 jalapeño sliced (optional)
Instructions
- Step 1: Prepare the Beef Filling
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned (about 5-7 minutes).
- Add the chopped onion and garlic to the beef and cook for another 2-3 minutes until softened.
- Season with salt, black pepper, chili powder, cumin, smoked paprika, and cayenne pepper. Stir well to coat the beef evenly.
- Pour in ½ cup of the enchilada sauce and stir to combine. Let it simmer for 2 minutes, then remove from heat.
- Step 2: Assemble the Enchiladas
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking dish. Spread ¼ cup of enchilada sauce over the bottom.
- Lay a tortilla flat, add about ¼ cup of the beef mixture in the center, and sprinkle with a little cheese. Roll it up tightly and place seam-side down in the baking dish. Repeat for all tortillas.
- Step 3: Bake the Enchiladas
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is fully melted and bubbly.
- Step 4: Garnish and Serve
- Remove from the oven and let it rest for 5 minutes.
- Garnish with chopped cilantro, diced tomatoes, green onions, and jalapeño slices. Serve with sour cream on the side.
Notes
Tortilla Choice: Corn tortillas give a more authentic texture, but flour tortillas are softer and easier to roll.
Make It Spicier: Add extra cayenne or use a spicy enchilada sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Freezing: Freeze assembled (unbaked) enchiladas for up to 2 months. Thaw overnight and bake as directed.
Serving Ideas: Serve with Mexican rice, refried beans, guacamole, or a fresh salad.
Make It Spicier: Add extra cayenne or use a spicy enchilada sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Freezing: Freeze assembled (unbaked) enchiladas for up to 2 months. Thaw overnight and bake as directed.
Serving Ideas: Serve with Mexican rice, refried beans, guacamole, or a fresh salad.