Today we're bringing the Tex-Mex home with a killer Beef Enchilada Recipe. This thing is perfectly spiced and maxed out with savory vibes. We're talking taco-seasoned ground beef, smothered in a quick-fix red enchilada sauce that's so much better than anything you could pour from a can.
Kids and grown-ups alike go crazy for this Ground Beef Enchiladas recipe that is bound to cure all your Tex-Mex cravings. If you're looking for more easy, family-friendly recipes be sure to check out our beef enchilada casserole, sour cream enchiladas, crockpot enchiladas, green enchiladas, and homemade green enchilada sauce!
HOW TO MAKE BEEF ENCHILADAS
- Make the enchilada sauce
- Ready the beef filling
- Prep the tortillas for rolling
- Stuff and roll the enchiladas
- Top and bake
MAKE THE ENCHILADA SAUCE
Don't let the thought of making a homemade enchilada sauce scare you! This sauce comes together super fast, with five minutes of prep and only a 10-minute cook time! Plus, it is so much better than anything you would ever pour from a store-bought can of enchilada sauce!
For the enchilada sauce, you'll need tomato sauce, tomato paste, chipotles (from a can of chipotles in adobo), chili powder, salt, garlic powder, cumin, onion powder, and oregano! It's quite the list of spices, but they enable us to do less chopping and add tons of flavor!
You will add all of those ingredients to a food processor fitted with a blade attachment and process until smooth. Set that mixer side, and move it over to the stovetop!
Add either canola oil or avocado oil to a large sauté pan over medium-high heat and allow the oil to come to temperature. Then, you'll sprinkle in all-purpose flour and whisk to combine. The flour is what is going to help thicken your enchilada sauce!
After about one minute of whisking, you'll begin adding unsalted chicken broth (you could also use vegetable or beef broth if that's what you have on hand). You'll want to add your broth just one big splash at a time, whisking well after each addition.
Continue on like this until all of your broth has been incorporated. Adding the broth a splash of the time will help your Beef Enchiladas sauce stay silky smooth!
Now, you're going to add the tomato spice mixture from your food processor. Whisk until everything is combined, and then you're going to allow the mixture to reach a simmer.
You'll reduce the heat as necessary to maintain a simmer. Allow the enchilada sauce to bubble for about 5 to 7 minutes, stirring occasionally. After about five minutes, your sauce should have slightly thickened and is ready to go. Time to move on to the enchiladas!
READY THE BEEF ENCHILADAS FILLING
Place a large skillet over medium-high heat, add oil, and allow it to come to temperature. Once hot, add in your diced onion. Allow it to cook, stirring occasionally, until softened.
The next step is to brown your meat! Add the ground beef straight to the pan. Next, you'll season the ground beef with chili powder, garlic powder, cumin, and kosher salt. Break the meat apart, mixing in the spices with a spatula. Cook for about 10 minutes, stirring often until the beef is completely cooked through.
Transfer the meat to a heatproof bowl and add about ⅔ cup of the enchilada sauce to the ground beef. Start to combine and set the mix aside to cool slightly. Once the meat mixture has cooled, you'll add ¼ cup of Monterey Jack cheese and ¼ cup of shredded cheddar cheese. Mix to combine, and we're off to the tortillas!
PREP THE TORTILLAS FOR ROLLING
Rolling Beef Enchiladas can be tricky, especially when you're working with corn tortillas that tend to break easily. If you prefer flour tortillas for this recipe, that is fine; however, they might become a bit soggy after baking in the sauce!
The easiest way to soften your corn tortillas is to lay a damp paper towel on a microwave-safe plate, place a stack of 4 to 5 tortillas in the center of the paper towel, and bring the sides of the paper towels up and over the tortillas.
This step helps to create a steamy environment for the tortillas as they heat up in the microwave. Adding moisture to the tortillas makes them easier to roll! Transfer the plate to your microwave and microwave for about 30 to 45 seconds just until the tortillas are warm.
Add a thin layer of enchilada sauce to the bottom of a 9 x 13" baking dish, and you can officially get rolling!
STUFF AND ROLL THE BEEF ENCHILADAS
Add about 2 tablespoons of the beef mixture to the center of a tortilla and roll tightly. Then, place the tortilla seam-side down in the prepared casserole dish. Continue rolling your enchiladas until you have filled the pan, and pour about 2 cups of the enchilada sauce evenly over the top of the enchiladas.
TOP AND BAKE
Sprinkle the remaining Monterey Jack and cheddar cheese over the beef enchiladas and transfer to a preheated 350° oven to bake for about 20 to 25 minutes. Everything is already cooked through, so as soon as the cheese has melted and the sauce looks perfectly bubbly along the sides, you can pull your enchiladas from the oven.
We recommend serving this dish with refried black beans on the side, and lettuce, diced tomatoes, and diced white onion for topping if desired. If you want to make it extra pretty, feel free to garnish with chopped cilantro as well!
6 MORE ENCHILADA RECIPES TO TRY
- Enchiladas Rojas
- Shrimp Enchiladas
- Cheese Enchiladas
- Enchiladas Verde
- Tex-Mex Enchiladas
These easy Tex-Mex Beef Enchiladas come together with minimal hassle, but provide maximum flavor results! Can't beat that!
- 1 8-ounce can tomato sauce
- 2 tablespoons tomato paste
- 1-2 chipotles from a can of chipotle in adobo
- 2 tablespoons chili powder
- 1 ½ teaspoons Kosher salt
- 1 ½ teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- 2 tablespoons canola or avocado oil
- 2 tablespoons all-purpose flour
- 3 cups unsalted chicken broth
- 2 tablespoons avocado or canola oil
- 1 white onion, diced
- 1 pound 80/20 ground beef
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon Kosher salt
- 1 cup Monterrey Jack cheese, freshly grated
- 1 cup Cheddar cheese, freshly grated
- 16-20 corn tortillas do not use tortillas labeled “super soft”
Add the tomato sauce, paste, chipotles, chili powder, salt, garlic powder, cumin, onion powder, and oregano to a food processor fitted with a blade attachment or blender. Process until smooth and set aside.
Add the oil to a large sauté or fry pan over medium heat and allow to come to temperature. Once the oil is hot, sprinkle over the flour and whisk until the flour has moistened.
Add the chicken broth one big splash at a time, whisking well after each addition. Add the tomato-spice mixture and whisk to combine.
Allow the mixture to come to a simmer, and reduce the heat (as necessary) to maintain a simmer. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Set aside until ready to use.
Preheat oven to 350° and have ready a 9x13” greased casserole dish.
Add the oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the diced onion and saute about 4-5 minutes, stirring often.
Add the ground beef, chili powder, garlic powder, cumin, and Kosher salt, and mix in the spices while breaking the meat apart with a spatula. Cook for 10 minutes or until completely cooked through.
Remove from the heat and transfer the meat mixture to a bowl. Add ⅔ cup of enchilada sauce to the ground beef, stir, and set aside to cool slightly. Then, add a ¼ cup each Monterrey Jack and Cheddar to the beef mixture and stir to evenly distribute.
Dampen 2 paper towels and wrap half of the tortillas in the towels. Heat in a microwave for thirty seconds to 1 minute, until warmed and pliable. Repeat with additional paper towels and the remaining tortillas.
Add enchilada sauce to the casserole dish to thinly coat the bottom. Then, one at a time, add 2 tbsp of beef filling to a tortilla and roll tightly. Place seam-side down in the dish. Continue to roll enchiladas, placing them side-by-side until you can no longer fit any more in the dish.
Pour about 2 cups of enchilada sauce evenly over the enchiladas and sprinkle with the remaining cheese. Reserve any remaining enchilada sauce for another use.
Bake, uncovered for 20-25 minutes. Allow to cool, serve, and enjoy.