Description
This Homemade Beef Enchiladas recipe features a flavorful ground beef filling seasoned with taco spices and sautéed peppers, wrapped in warm corn tortillas, and baked with rich red enchilada sauce and melted sharp cheddar cheese. Topped with diced onions and optional garnishes like sour cream, cilantro, and avocado, this comforting Mexican-inspired dish is perfect for a satisfying family dinner.
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 tablespoon olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles as it cooks. Once browned, drain any excess fat and set the beef aside.
- Sauté Vegetables: Add the remaining 1 tablespoon olive oil to the skillet. Sauté the diced jalapeños or serrano peppers, ⅓ diced yellow onion, and minced garlic for 4 to 5 minutes until they soften. Transfer this mixture to a bowl, leaving behind any excess oil.
- Season & Combine: Return the skillet to low heat and add the cooked beef back in. Stir in the taco or fajita seasoning mixed with ½ cup water. Fold in the sautéed pepper and onion mixture, then simmer until the mixture thickens and the beef is well-coated with the seasoning.
- Prepare Tortillas: Warm a small skillet over low heat. Lightly brush one side of each corn tortilla with olive oil and briefly warm both sides until the tortillas become pliable. Stack them 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 red enchilada sauce in the bottom of the dish. For each tortilla, place about 3 tablespoons 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 baking dish.
- Top & Bake: Once all tortillas are assembled, pour the remaining red enchilada sauce evenly over them, ensuring full coverage. Sprinkle the remaining shredded cheddar cheese on top. Bake uncovered at 350°F for about 30 minutes until the sauce is bubbly and the cheese has melted and turned lightly golden.
- Serve: Allow the enchiladas to rest for 5 minutes after baking. Serve warm with optional toppings such as sour cream, chopped cilantro, and sliced avocado, or extra enchilada sauce as desired.
Notes
- Make sure to warm the tortillas to prevent cracking when rolling.
- Adjust the number of peppers according to your preferred heat level.
- For a spicier dish, add more jalapeños or serrano peppers.
- Use freshly shredded cheese for better melting and taste compared to pre-shredded varieties.
- The dish can be made ahead and refrigerated before baking; add a few extra minutes to the bake time if cooking from cold.
- Leftovers store well refrigerated for up to 3 days and reheat in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: beef enchiladas, homemade enchiladas, red sauce enchiladas, Mexican dinner, baked enchiladas, ground beef recipe
