These Beef Enchiladas wrap a savory ground-beef filling and Mexican-blend cheese in corn tortillas, then bake under red enchilada sauce and another layer of cheese. Green chiles, tomato paste, garlic, onion, and taco seasoning give the filling depth without adding beans or rice.
The recipe makes 8 enchiladas and serves 4. Allow 25 minutes to prepare and 20 minutes to bake, for 45 minutes total.
Beef Enchilada Ingredients
Use 1 pound ground beef, 1/2 yellow onion diced, 2 minced garlic cloves, one 1-ounce packet taco seasoning, 1 tablespoon tomato paste, one 4-ounce can diced green chiles, and one 15-ounce can red enchilada sauce.
For assembly, have exactly 8 corn tortillas and 3 cups shredded Mexican cheese blend, divided. Optional toppings may be added after baking, but they do not replace or change the measured filling, sauce, tortillas, or cheese.
If you enjoy this recipe, you may also like Hot Honey Pepperoni Ricotta Pizza.
How to Make Beef Enchiladas
- Brown the ground beef in a large skillet over medium-high heat. Remove it from the skillet and drain away excess fat.
- Add a little oil if the pan is dry, then sauté the diced half onion until softened. Add the 2 minced garlic cloves and cook for 30 seconds.
- Return the beef. Add the taco seasoning, tomato paste, diced green chiles, and the amount of water directed on the seasoning packet.
- Simmer until the liquid reduces, then taste and adjust seasoning if needed.
- Preheat the oven to 350°F. Spread 1/2 cup enchilada sauce across the bottom of a 9-by-13-inch baking dish.
- Fill each corn tortilla with about 1/3 cup beef mixture and 1/4 cup cheese. Roll and place seam-side down, making exactly 8 enchiladas.
- Pour over the remaining enchilada sauce and top with the remaining 1 cup cheese.
- Bake uncovered for 20 minutes.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Brown and Drain the Beef First
Soften Half an Onion, Then Add Garlic
Reduce the Filling before Rolling
Start with Half a Cup of Red Sauce
Portion Eight Corn Tortillas Evenly
Account for the Three Cups of Cheese
Sauce, Cheese, and Bake Uncovered
Serve Four Portions
Prepare the Components Efficiently
Store and Reheat Carefully
The Exact Forty-Five-Minute Plan
Conclusion
Brown and drain 1 pound beef, soften half an onion, and cook 2 minced garlic cloves for 30 seconds. Return the beef with taco seasoning, tomato paste, green chiles, and packet-directed water; simmer to reduce. Spread 1/2 cup red sauce in a 9-by-13-inch dish, fill 8 corn tortillas with about 1/3 cup beef and 1/4 cup cheese each, roll seam-side down, add remaining sauce and 1 cup cheese, and bake uncovered at 350°F for 20 minutes.
Frequently Asked Questions
- → How many enchiladas does the recipe make?
It makes exactly 8 beef enchiladas and serves 4 people.
- → How much cheese goes inside each tortilla?
Use about 1/4 cup shredded Mexican cheese blend inside each tortilla, then reserve 1 cup for the top.
- → How much enchilada sauce goes under the rolls?
Spread 1/2 cup red enchilada sauce in the baking dish and use the remainder on top.
- → Are the beef enchiladas covered while baking?
No. Bake them uncovered at 350°F for 20 minutes.