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Red Beef Enchiladas Recipe

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4.3 from 66 reviews

These Red Beef Enchiladas feature seasoned ground beef, melted cheese, and a rich red enchilada sauce wrapped in soft corn tortillas, baked to perfection for a comforting Mexican-inspired meal perfect for family dinners or gatherings.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Meat and Vegetables

  • 1½ pounds 90/10 ground beef
  • 1 medium yellow onion, diced
  • 1 jalapeño, seeded and minced
  • 3 cloves garlic, minced

Dairy

  • 2½ cups shredded cheese (mozzarella and colby Jack blend), divided
  • ¾ cup sour cream, plus more for serving

Other

  • 2 tablespoons taco seasoning (homemade or store bought)
  • 10 (6 inch) corn tortillas
  • 1 (19 ounce) can mild red enchilada sauce
  • Finely chopped cilantro, for serving (optional)

Instructions

  1. Preheat the oven: Preheat the oven to 375°F with a rack in the center position to prepare for baking the assembled enchiladas.
  2. Brown the beef: In a large skillet over medium-high heat, combine ground beef, diced onion, minced jalapeño, and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the beef is browned and the onions are tender, about 8 minutes. Remove from heat.
  3. Mix up the filling: Stir 1½ cups of the shredded cheese, sour cream, and taco seasoning into the cooked beef mixture to create a creamy, flavorful filling.
  4. Warm the tortillas: Wrap the corn tortillas in a damp paper towel or tea towel and microwave for 1 minute to soften and make them pliable for rolling.
  5. Roll the enchiladas: Heat the enchilada sauce in a small skillet over medium-low heat. Dip each tortilla briefly in the warm sauce to coat both sides. Place about ¼ cup of the beef filling onto each tortilla, roll tightly, and arrange seam-side down in a 9×13 inch baking dish. Repeat with remaining tortillas and filling.
  6. Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle evenly with the remaining shredded mozzarella and Colby Jack cheese.
  7. Bake: Bake the enchiladas in the preheated oven for 25-30 minutes, or until the sauce is bubbling and the cheese is fully melted. Remove from oven and let rest for 5 minutes.
  8. Serve: Garnish with finely chopped cilantro, if desired, and serve with extra sour cream on the side.

Notes

  • For extra heat, leave some jalapeño seeds in or add sliced fresh jalapeños as a topping.
  • Make sure to warm the tortillas properly to avoid cracking when rolling.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
  • Use lactose-free cheese and sour cream for a low lactose version.
  • Customize with different cheese blends or add beans to the filling for a twist.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/red-beef-enchiladas-recipe/