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Beef Enchiladas with Red Sauce for a Quick Dinner

Beef Enchiladas with Red Sauce for a Quick Dinner

Looking for a quick and satisfying dinner that packs a flavor punch? These Beef Enchiladas with Red Sauce are the perfect solution! With seasoned ground beef wrapped in soft corn tortillas and smothered in a rich, zesty red sauce, this dish is sure to become a weeknight favorite. It’s easy to make, and the result is a hearty meal that will leave everyone asking for seconds.

Why You’ll Love This Recipe

This beef enchiladas recipe is a crowd-pleaser that brings the vibrant flavors of Mexican cuisine to your dinner table. With simple ingredients and straightforward steps, you’ll have a delicious meal ready in no time.

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  • Quick and Easy: Perfect for busy weeknights.
  • Flavorful: The combination of spices and sauce elevates the dish.
  • Customizable: Adjust ingredients to suit your taste.
  • Family-Friendly: A dish that everyone will enjoy.
  • Leftovers: Delicious the next day!

Ingredients

  • 1 pound ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup red enchilada sauce
  • 8 corn tortillas
  • 1 cup shredded cheddar cheese
  • 1/4 cup sour cream (for serving)
  • Fresh cilantro, chopped (for garnish)

How to Make Beef Enchiladas with Red Sauce

  1. In a large skillet over medium heat, brown the ground beef with the diced onion and minced garlic, breaking it apart with a spatula until fully cooked, about 5-7 minutes. Drain excess fat.
  2. Add chili powder, cumin, salt, and black pepper to the beef mixture. Stir to combine and cook for another 2-3 minutes to let the flavors meld.
  3. Preheat your oven to 350°F (175°C).
  4. Warm the corn tortillas in a dry skillet or microwave until pliable, about 30 seconds. This will make them easier to roll.
  5. Spread 1/4 cup of the red enchilada sauce in the bottom of a 9×13 inch baking dish.
  6. Fill each tortilla with a generous spoonful of the beef mixture, roll them up tightly, and place seam-side down in the baking dish.
  7. Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with shredded cheddar cheese.
  8. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.
  9. Remove from the oven and let cool slightly. Serve with a dollop of sour cream and a sprinkle of fresh cilantro.

Tips for the Best Results

  • For extra flavor, consider adding a can of black beans or corn to the beef mixture.
  • If you like it spicy, add diced jalapeños or a dash of hot sauce to the beef.
  • Don’t skip warming the tortillas; it helps prevent them from cracking when rolling.

Easy Variations

  • Substitute ground turkey or chicken for a leaner option.
  • Make it vegetarian by using beans or sautéed vegetables instead of meat.
  • Try different types of cheese, like Monterey Jack or Pepper Jack, for a unique twist.

What to Serve With It

  • Mexican rice or cilantro-lime rice for a filling side.
  • Refried beans for a classic pairing.
  • Fresh avocado or guacamole to complement the flavors.
  • A simple side salad with lime vinaigrette for a refreshing contrast.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place enchiladas in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through.

Recipe Card

Beef Enchiladas with Red Sauce
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Ingredients:

  • 1 pound ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup red enchilada sauce
  • 8 corn tortillas
  • 1 cup shredded cheddar cheese
  • 1/4 cup sour cream (for serving)
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. In a large skillet over medium heat, brown the ground beef with the diced onion and minced garlic, breaking it apart with a spatula until fully cooked, about 5-7 minutes. Drain excess fat.
  2. Add chili powder, cumin, salt, and black pepper to the beef mixture. Stir to combine and cook for another 2-3 minutes to let the flavors meld.
  3. Preheat your oven to 350°F (175°C).
  4. Warm the corn tortillas in a dry skillet or microwave until pliable, about 30 seconds.
  5. Spread 1/4 cup of the red enchilada sauce in the bottom of a 9×13 inch baking dish.
  6. Fill each tortilla with a generous spoonful of the beef mixture, roll them up tightly, and place seam-side down in the baking dish.
  7. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheddar cheese.
  8. Bake for 20-25 minutes, until the cheese is bubbly and golden.
  9. Serve with sour cream and cilantro.

Notes:
For extra flavor, consider adding black beans or corn to the beef mixture.

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