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Beef Enchiladas

Beef enchiladas with tightly rolled corn tortillas are baked in vivid red enchilada sauce until the cheese is golden and bubbly. This Tex-Mex dinner casserole is filled with savory ground beef and finished with sour cream, cilantro, and jalapeños.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Ground beef filling
  • 1.5 lb ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 packet taco seasoning
  • 0.5 cup water
Enchilada sauce and tortillas
  • 2 can (10 oz) red enchilada sauce divided
  • 12 corn tortillas
Cheese
  • 2 cup Mexican cheese blend shredded
Toppings
  • 0.25 sour cream for serving
  • 0.25 cilantro for serving
  • 0.25 jalapeños for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375°F and spread 1/2 cup enchilada sauce in the bottom of a 9x13 dish so it forms a saucy base.
Cook the beef filling
  1. Brown the ground beef with the diced onion over medium-high heat, then drain excess fat so the filling stays flavorful and not greasy.
  2. Add the minced garlic, taco seasoning, and water, and simmer for 5 minutes until thick enough to cling to the tortillas.
Warm tortillas for rolling
  1. Warm the corn tortillas wrapped in a damp paper towel in the microwave for 1 minute to make them pliable.
Assemble the enchiladas
  1. Fill each warmed tortilla with the beef mixture and a sprinkle of shredded cheese, then roll up and place seam-side down in the dish.
  2. Pour the remaining enchilada sauce evenly over the rolled enchiladas and top with the remaining cheese for a bubbly finish.
Bake and serve
  1. Bake uncovered for 20–25 minutes at 375°F until the cheese is bubbly and lightly golden.
  2. Serve immediately with sour cream, cilantro, and jalapeños for bright, cool contrast to the hot sauce.

Notes

For neater rolling, warm tortillas in the microwave just before filling and keep them covered with the damp paper towel. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat in a 350°F oven or microwave until hot and bubbly. Freezing is yes—freeze tightly wrapped before baking or after baking; thaw overnight in the fridge and reheat until warmed through. For a lighter swap, use reduced-fat Mexican cheese blend while keeping the same sauce and filling.