These beef enchiladas are hearty, saucy, and full of bold flavor. Made with seasoned ground beef, rich red enchilada sauce, soft tortillas, and plenty of melty cheese, this classic comfort food bakes up perfectly—never dry or soggy. Ideal for weeknight dinners, meal prep, or feeding a crowd, this beef enchiladas recipe is reliable, filling, and always a hit.
Ingredients
- 1 pound ground beef 80/20 or 85/15
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 cups red enchilada sauce divided
- 8 –10 flour tortillas or corn tortillas, warmed
- 2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
- Optional add-ins: black beans corn, green chilies
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Warm tortillas briefly so they’re soft and flexible.
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and onion. Cook until beef is browned, breaking it apart as it cooks.
- Stir in garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- Add ½ cup enchilada sauce to the beef mixture and stir to combine. Remove from heat.
- Spoon beef filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce evenly over the tortillas.
- Sprinkle shredded cheese generously over the top.
- Bake uncovered for 20–25 minutes, until bubbly and cheese is melted and lightly golden.
- Rest for 5 minutes before serving.
Notes
- Warming tortillas prevents cracking and tearing.
- Adding sauce to the filling keeps enchiladas moist inside.
- For softer enchiladas, cover loosely with foil for the first 15 minutes.
- These enchiladas freeze well before or after baking.