Name: Homemade Beef Enchiladas with Red Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 2 tbsp olive oil, divided; 2 jalapeños or serrano peppers, finely diced; ⅓ yellow onion, diced; 1 garlic clove, minced; 1 packet taco or fajita seasoning mix; ½ cup water (to mix with seasoning); 8 corn tortillas; 1 large 15 oz can red enchilada sauce; 1⅔ cups sharp yellow cheddar cheese, shredded; ⅓ yellow onion, finely diced (for topping); Sour cream; Chopped cilantro; Sliced avocado

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Introduction

These homemade beef enchiladas with red sauce are a comforting and flavorful meal that’s perfect for any night of the week. Packed with seasoned ground beef, melted cheddar, and a rich enchilada sauce, they bring a taste of Mexico right to your kitchen.

Homemade Beef Enchiladas with Red Sauce Recipe - Recipe Image

Ingredients

1 lb ground beef
2 tbsp olive oil, divided
2 jalapeños or serrano peppers, finely diced
⅓ yellow onion, diced
1 garlic clove, minced
1 packet taco or fajita seasoning mix
½ cup water (to mix with seasoning)
8 corn tortillas
1 large 15 oz can red enchilada sauce
1⅔ cups sharp yellow cheddar cheese, shredded
⅓ yellow onion, finely diced (for topping)
Optional toppings: sour cream, chopped cilantro, sliced avocado

Instructions

Step 1: Heat 1 tablespoon olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it into crumbles. Drain excess fat and set the beef aside.
Step 2: In the same skillet, add the remaining olive oil. Sauté diced peppers, onion, and garlic for 4–5 minutes until softened. Transfer this mixture to a bowl with minimal oil.
Step 3: Return the skillet to low heat and add the cooked beef back in. Stir in the taco seasoning mixed with water. Then fold in the sautéed pepper mixture and simmer until thickened and well-coated.
Step 4: Warm a small skillet over low heat. Lightly brush one side of each tortilla with oil and warm briefly on both sides until pliable. Stack them with the oiled side down to prevent sticking.
Step 5: Preheat the oven to 350°F (175°C). Lightly brush the bottom of a 9×12-inch baking dish with oil, then pour a thin layer of enchilada sauce to cover.
Step 6: For each tortilla, place about 3 tablespoons of the beef filling in the center, top with diced onion and a portion of shredded cheese, then roll tightly and place seam-side down in the dish.
Step 7: Pour the remaining red sauce evenly over the rolled enchiladas. Sprinkle the rest of the shredded cheddar cheese on top.
Step 8: Bake uncovered at 350°F for about 30 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
Step 9: Let the enchiladas rest for 5 minutes before serving. Serve warm with optional sour cream, cilantro, avocado, or extra sauce.

Tips & Variations

For extra flavor, add a splash of lime juice or chopped fresh cilantro to the beef filling before assembling.
Substitute ground turkey or chicken for a lighter version.
Use flour tortillas if you prefer a softer texture, but warm them gently to avoid tearing.
To make it spicier, leave the seeds in the peppers or add a pinch of cayenne pepper to the filling.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave covered on medium power to retain moisture. To freeze, wrap tightly and freeze for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble them and refrigerate for a few hours or overnight before baking. Just add a few extra minutes to the baking time if chilled.

What if I don’t have red enchilada sauce?

You can substitute with store-bought salsa or make a quick sauce using tomato sauce mixed with chili powder and cumin for a similar flavor.