Beef Enchilada Recipe
Easy beef enchilada recipe with ground beef, rich red sauce, and melty cheese. A flavorful, family-friendly Mexican dinner.
Equipment
- Large skillet
- Medium saucepan
- 9x13-inch baking dish
- Mixing spoon or spatula
- Measuring cups and spoons
- Oven-safe foil
Ingredients
For the Beef Filling:
- 1 lb 450g ground beef (85% lean)
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil
For the Enchilada Sauce:
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 1/4 cup chili powder
- 2 cups low-sodium chicken broth
- 1/2 tsp garlic powder
- Salt to taste
Other:
- 8 –10 corn tortillas or flour if preferred
- 2 cups shredded cheese cheddar + Monterey Jack mix
- Fresh cilantro optional, for garnish
- Lime wedges optional, for serving
Instructions
Make the Beef Filling
- In a skillet over medium heat, add olive oil and sautu00e9 the chopped onion until softened. Add the ground beef and cook until browned. Drain any excess fat. Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 2–3 minutes, then remove from heat.
Prepare the Enchilada Sauce
- In a saucepan, heat oil over medium. Whisk in flour and cook for 1 minute to form a roux. Stir in chili powder. Slowly add chicken broth while whisking. Add garlic powder and salt. Simmer for 10 minutes until thickened.
Preheat Oven
- Set oven to 375u00b0F (190u00b0C).
Assemble the Enchiladas
- Lightly fry tortillas in oil for 10 seconds per side or warm them until pliable. Add a spoonful of beef and cheese to each tortilla. Roll and place seam-side down in a greased baking dish. Pour enchilada sauce over the top. Sprinkle with remaining cheese.
Bake
- Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
Serve
- Garnish with cilantro and serve with lime wedges if desired.
Notes
Corn tortillas are traditional but flour tortillas are easier to roll.
For extra spice, add chopped jalapeños or a dash of cayenne.
To freeze: Assemble and cover tightly before baking. Freeze for up to 3 months.
Reheat at 350°F until heated through.