Description
Homemade Beef Enchiladas with Red Sauce combines seasoned ground beef and sautéed peppers wrapped in warm corn tortillas, smothered in a rich red enchilada sauce and melted sharp cheddar cheese. Baked to perfection, this comforting Mexican-inspired dish is garnished with fresh onions and optional toppings like sour cream, cilantro, and avocado for a satisfying meal.
Ingredients
Scale
For the Filling
- 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)
For Assembly & Baking
- 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
- Brown the Beef: Heat 1 tbsp olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up into crumbles. Drain excess fat and set the beef aside.
- Sauté Vegetables: Add the remaining 1 tbsp olive oil to the skillet. Sauté the diced jalapeños or serrano peppers, onion, and garlic for about 4–5 minutes until softened. Transfer this mixture to a bowl, leaving minimal oil behind.
- Season & Combine: Return the skillet to low heat and add the cooked ground beef back in. Stir in the taco seasoning mixed with ½ cup water. Then fold in the sautéed pepper mixture. Simmer until the mixture thickens and the beef is well-coated with seasoning.
- Prepare Tortillas: Warm a small skillet over low heat. Lightly brush one side of each corn tortilla with oil and warm briefly on both sides until pliable. Stack tortillas with the oiled side down to prevent sticking.
- Assemble Enchiladas: Preheat the oven to 350°F (175°C). Lightly brush the bottom of a 9×12-inch or similar deep baking dish with oil. Pour a thin layer of the red enchilada sauce in the bottom. For each tortilla, place about 3 tbsp of the beef filling in the center, top with diced onion and a portion of shredded cheddar cheese, then roll tightly and place seam-side down in the dish.
- Top & Bake: After placing all enchiladas in the dish, pour the remaining enchilada sauce evenly over them, ensuring full coverage. Sprinkle the remaining shredded cheddar cheese on top. Bake uncovered for about 30 minutes at 350°F until the sauce is bubbly and the cheese is melted and lightly golden.
- Serve: Let the enchiladas rest for 5 minutes before serving. Serve warm with optional toppings such as sour cream, chopped cilantro, sliced avocado, or extra sauce.
Notes
- Use fresh jalapeños or serrano peppers according to desired spice level, removing seeds for a milder flavor.
- Warm tortillas carefully to prevent cracking when rolling.
- Drain excess fat from beef to avoid greasy enchiladas.
- For a spicier sauce, add extra chili powder or hot sauce to the enchilada sauce.
- These enchiladas can be assembled in advance and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: beef enchiladas, homemade enchiladas, red sauce enchiladas, Mexican casserole, baked enchiladas, ground beef recipe, cheese enchiladas
