recipe for beef enchiladas with ground beef
The Best recipe for beef enchiladas with ground beef
I also appreciate how adaptable they are. You can make them a week ahead and reheat them easily, or serve them fresh for a quick weeknight dinner. And the best part? They’re packed with nutrients—lean beef provides iron and protein, while the tomatoes and onions add vitamins and fiber. It’s a dish that’s hearty enough for a big crowd but still easy to scale down for a family of four. Plus, the cheesy, saucy goodness is always a hit, whether it’s for a casual Sunday dinner or a make-ahead meal for a game night.
Classic Beef Enchiladas with Tomato Sauce
A hearty dish featuring tender ground beef rolled in a soft tortilla, smothered in rich tomato-based sauce, and topped with melted cheese for a comforting meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 6 large flour tortillas (8-inch)
- 1 cup shredded cheddar cheese
- 1 lb ground beef (80/20 blend)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 cup beef broth
- 2 cups tomato sauce
- 1 (15 oz) can diced tomatoes
- 1 tsp dried oregano
- ½ tsp black pepper
- Salt to taste
- ½ cup shredded Monterey Jack cheese
- 1 cup sour cream
- Fresh cilantro, chopped (optional)
👨🍳Directions
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1
Preheat oven to 375°F. In a skillet over medium heat, brown the ground beef with onion and garlic until fully cooked. Drain excess fat if needed. -
2
Add cumin, chili powder, smoked paprika, and beef broth to the skillet. Simmer for 5 minutes, then stir in diced tomatoes, tomato sauce, oregano, and black pepper. Cook for another 5 minutes. -
3
Heat tortillas in a dry skillet or microwave for 10–15 seconds per side to soften. -
4
Divide the beef mixture evenly among the tortillas. Roll each up tightly and place seam-side down in a greased baking dish. -
5
Pour the sauce over the enchiladas, spreading it evenly. Sprinkle half of the cheddar cheese on top. -
6
Bake for 15 minutes, then top each enchilada with remaining cheese. Return to oven for 10–12 minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Skillet
- Oven-safe baking dish
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Beef Enchiladas with Tomato Sauce Works
❓ Frequently Asked Questions About Beef Enchiladas with Tomato Sauce
1. What is the best way to prepare the ground beef for these enchiladas?
Cook the ground beef in a large skillet over medium heat until it’s browned and fully cooked through, breaking it up with a wooden spoon. Drain excess fat if needed, then season with salt and pepper. For extra flavor, add a pinch of garlic powder, onion powder, or a splash of tomato paste while cooking.
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2. Can I use pre-made enchilada sauce instead of making my own?
Yes! Pre-made enchilada sauce works perfectly—just stir it into the cooked beef along with the seasonings. If you prefer a homemade version, blend canned tomatoes, tomato paste, and spices like cumin, chili powder, and a pinch of oregano. Adjust thickness with a little water if needed.
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3. How do I keep the filling from spilling out when rolling the enchiladas?
To prevent filling from oozing out, roll the tortillas tightly, pressing gently as you go. For extra security, place a small piece of parchment paper between the tortilla and filling before sealing the edges. Alternatively, brush the tortillas lightly with melted butter or oil before filling.
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4. What’s the ideal temperature for baking the enchiladas?
Bake the enchiladas at 375°F (190°C) for 15–20 minutes, until the cheese is bubbly and the edges are lightly golden. If using a broiler, watch closely to avoid burning the top. Cover loosely with foil if the cheese gets too dark too soon.
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5. Can I make these enchiladas ahead of time and reheat them?
Yes! Assemble the enchiladas, wrap tightly in foil, and refrigerate for up to 24 hours. Reheat in a 350°F (175°C) oven for 20–25 minutes, until heated through. For a quicker method, microwave on high for 2–3 minutes, stirring halfway, but the oven method keeps them more tender.
