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Ground Beef Enchiladas With Homemade Red Enchilada Sauce
These ground beef enchiladas are the Tex-Mex family dinner at its best: soft corn tortillas rolled around a seasoned beef, bean and green chile filling, smothered in a homemade red enchilada sauce and baked under a blanket of melted cheese. The sauce takes 10 minutes and tastes far better than the canned kind, and the whole pan is ready in about an hour.
Below you’ll find the 10-minute red enchilada sauce, how to keep corn tortillas from cracking, the step-by-step method, corn vs. flour tortillas, make-ahead and freezer directions, variations (sour cream, green sauce, cheese-only), ground beef food safety, what to serve with them, a fix-it table and answers to common questions. The recipe card makes 12 enchiladas in a 9×13-inch dish, enough for 6 people.
What Makes Great Ground Beef Enchiladas
Good beef enchiladas come down to three things, and none of them is hard.
- A real sauce. Red enchilada sauce is a quick chili gravy: chili powder and cumin toasted in oil with a little flour, then simmered with broth and tomato paste. It’s smoky and rich, with none of the tinny taste of some canned sauces.
- A well-seasoned filling. Ground beef browned hard with onion, garlic and spices, then loosened with some of the sauce so it stays juicy inside the tortilla. Beans stretch the filling and add body.
- Warm, pliable tortillas. Cold corn tortillas split when you roll them. A quick warm-up in the microwave or a few seconds in hot oil makes them soft and keeps them from turning to mush in the sauce.
This style, with chili powder sauce, ground beef and plenty of cheddar or a Mexican cheese blend, is the Tex-Mex enchilada most Americans grew up with. It’s different from many dishes in Mexico, where enchiladas are often filled with chicken or cheese and sauced with a purée of dried chiles. Both are excellent; this one is built for a weeknight with pantry ingredients.
Homemade Enchilada Sauce in 10 Minutes
This makes about 2½ cups of enchilada sauce, enough for the filling and for a generous coat on top.
- Heat 3 tablespoons of neutral oil in a saucepan over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook 1 minute, until it smells toasty.
- Add 3 tablespoons of chili powder, 1 teaspoon of ground cumin, ½ teaspoon of garlic powder and ½ teaspoon of dried oregano (Mexican oregano if you have it). Whisk 30 seconds, until fragrant. Don’t let the spices scorch.
- Whisk in 2 tablespoons of tomato paste, then slowly pour in 2 cups of beef or chicken broth, whisking so no lumps form.
- Simmer 5 to 7 minutes, until it coats a spoon. Season with ½ teaspoon of salt and, if you like, 1 teaspoon of vinegar or a pinch of sugar to balance it.
- Chili powder matters. American chili powder is a blend of ground chiles, cumin, garlic and oregano. A fresh jar makes a deep red, smoky sauce; an old one tastes dusty.
- Want more heat? Add ¼ to ½ teaspoon of cayenne or 1 minced chipotle in adobo.
- Short on time? Two 10-ounce cans of red enchilada sauce work in place of homemade. Taste first, since brands vary a lot in salt and heat.
Ingredients for Beef Enchiladas
- Ground beef (1½ lb / 680 g). 85% lean has enough fat for flavor. Drain off most of the fat after browning. 90% lean or ground turkey also works; add 1 tablespoon of oil to the pan.
- Onion and garlic. One medium onion, diced, and 3 cloves of garlic.
- Diced green chiles (one 4-oz can). Mild and tangy; they add flavor without much heat.
- Pinto or black beans (one 15-oz can), drained and rinsed. Optional, but they stretch the filling to 12 enchiladas. Leave them out and add another ½ lb of beef if you prefer.
- Spices. 1 teaspoon each of chili powder and cumin and ½ teaspoon of salt for the filling, on top of what’s in the sauce.
- Corn tortillas (12, 6-inch). The classic. Flour tortillas work too; see the comparison below.
- Shredded cheese (3 cups / 340 g). A Mexican blend, sharp cheddar, Monterey Jack or a mix. Shred it from a block if you can: it melts smoother than pre-shredded cheese, which is coated to stop clumping.
- Toppings. Sour cream, chopped cilantro, sliced green onions, diced tomato, sliced jalapeño, avocado or shredded lettuce.
How to Make Ground Beef Enchiladas
- Make the sauce. Prepare the enchilada sauce above and set it aside. Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Brown the beef. In a large skillet over medium-high heat, cook the ground beef and onion, breaking the meat into small crumbles, for 8 to 10 minutes, until no pink remains and the beef is browned in spots. Ground beef should reach 160°F (71°C), the safe minimum on the FoodSafety.gov temperature chart. Tilt the pan and spoon off most of the fat.
- Season the filling. Add the garlic, chili powder, cumin and salt and cook 1 minute. Stir in the green chiles, beans and ¾ cup of the enchilada sauce. Simmer 2 to 3 minutes, until thick and juicy, not wet. Take it off the heat and stir in 1 cup of the cheese.
- Sauce the dish. Spread ½ cup of sauce over the bottom of the baking dish.
- Warm the tortillas. Wrap the tortillas in a damp paper towel and microwave 45 to 60 seconds, until soft and steamy. Keep them covered as you work.
- Fill and roll. Spoon a heaping â…“ cup of filling in a line down the center of each tortilla, roll it up snugly and set it seam-side down in the dish. Pack them in two rows of six.
- Top. Pour the remaining sauce over the enchiladas, covering the edges so they don’t dry out, and scatter the remaining 2 cups of cheese on top.
- Bake. Bake uncovered for 20 to 25 minutes, until the sauce bubbles at the edges and the cheese is melted and starting to brown in spots. For browner cheese, broil 1 to 2 minutes and watch closely.
- Rest and serve. Let the enchiladas rest 5 to 10 minutes so they hold together when you lift them out. Top with sour cream, cilantro and green onions.
How to keep corn tortillas from cracking
- Microwave in a damp towel (above) for the quickest, lowest-fat method.
- Flash-fry them. Heat ¼ inch of oil in a small skillet and dip each tortilla for 3 to 5 seconds per side, just until soft, then drain on paper towels. This is the traditional method: it seals the tortilla so it holds its shape in the sauce and adds flavor.
- Dip them in warm sauce. Some cooks run each tortilla through warm enchilada sauce before filling. It’s messy but gives very saucy enchiladas.
- Use fresh tortillas. Old, dry corn tortillas crack no matter what. White corn or “yellow and white” blends are usually softer than pure yellow corn.
Corn vs. Flour Tortillas for Enchiladas
| Corn tortillas | Flour tortillas | |
|---|---|---|
| Flavor | Toasty, earthy corn flavor; the traditional choice | Mild, slightly buttery |
| Texture after baking | Soft but holds shape, especially if flash-fried | Very soft, a bit doughy; can turn gummy under lots of sauce |
| Size and count | 12 six-inch tortillas, ⅓ cup filling each | 8 to 10 eight-inch tortillas, ½ cup filling each |
| Rolling | Must be warmed first or they crack | Rolls easily straight from the bag |
| Gluten | Naturally gluten-free (check the label) | Contains wheat |
If you go with flour tortillas, use a little less sauce on top so they don’t go soggy, and bake for the shorter time.
Beef Enchiladas Variations
Sour cream beef enchiladas
Whisk 1 cup of sour cream into the finished red sauce off the heat (or stir ½ cup into the filling) for a creamier, milder pan. Top with Monterey Jack instead of cheddar.
Green enchilada beef enchiladas
Swap the red sauce for 2½ cups of salsa verde or green enchilada sauce. The tangy tomatillo flavor pairs well with the rich beef. Use Monterey Jack and top with cilantro and lime.
Ground beef enchilada casserole
Skip the rolling: layer sauce, 4 tortillas, a third of the filling and a third of the cheese, and repeat three times, ending with sauce and cheese. Bake 25 to 30 minutes. It tastes the same and is faster to put together. For more one-dish dinners, see our ground beef casserole recipes.
Cheesy beef and potato enchiladas
Fold 1 cup of small diced, cooked potatoes into the filling in place of the beans. It’s a hearty, kid-friendly version.
Leaner enchiladas
Use 93% lean ground beef or ground turkey, double the beans, use 2 cups of a reduced-fat cheese and top with plain Greek yogurt. For more ideas, browse our healthy ground beef recipes.
Prefer chicken? Our chicken enchilada tips cover the classic chicken version, and the chicken enchilada soup turns the same flavors into a creamy soup.
Enchilada Sauce Heat and Flavor Guide
The homemade enchilada sauce is mild to medium as written. Small changes let you set the heat for your family, or make it taste closer to a restaurant sauce.
| Change | Heat | What it does |
|---|---|---|
| As written (American chili powder) | Mild to medium | Classic Tex-Mex red sauce, smoky and savory |
| Use 1 tbsp ancho chili powder in place of 1 tbsp chili powder | Mild | Deeper, slightly sweet, raisin-like chile flavor |
| Add ½ tsp smoked paprika | Mild | More smokiness without more heat |
| Add 1 minced chipotle in adobo plus 1 tsp of the sauce | Medium-hot | Smoky heat; the most popular upgrade |
| Add ¼ to ½ tsp cayenne | Hot | Clean, sharp heat |
| Add 1 tsp cocoa powder and a pinch of cinnamon | Mild | A rich, mole-like depth that suits beef |
For kids or anyone sensitive to heat, make the sauce as written and put sliced jalapeños and hot sauce on the table so everyone can add their own.
How to Scale Beef Enchiladas for a Crowd
Enchiladas are easy to scale for a party or potluck, because each pan bakes in the same time. Make one batch of filling per pan and bake two pans side by side, rotating them halfway.
| People | Ground beef | Tortillas | Cheese | Sauce | Pans |
|---|---|---|---|---|---|
| 3 to 4 | ¾ lb | 6 | 1½ cups | 1¼ cups (half batch) | One 8-inch square |
| 6 | 1½ lb | 12 | 3 cups | 2½ cups (1 batch) | One 9×13 |
| 12 | 3 lb | 24 | 6 cups | 5 cups (2 batches) | Two 9×13 |
| 18 to 20 | 4½ lb | 36 | 9 cups | 7½ cups (3 batches) | Three 9×13 or one full hotel pan |
Brown large amounts of beef in batches so it browns instead of steaming, and keep the cooked filling refrigerated until you assemble.
Make-Ahead and Freezer Enchiladas
Ground beef enchiladas are one of the best make-ahead dinners, because the flavors deepen as they sit.
- Make ahead (up to 24 hours). Assemble the enchiladas with sauce and cheese, cover tightly and refrigerate. Bake straight from the fridge, covered with foil for 15 minutes, then uncovered for 15 to 20 minutes, until bubbling and 165°F (74°C) in the center.
- Freeze unbaked (up to 3 months). Assemble in a freezer-safe or foil pan, but hold back the top cheese. Wrap in plastic wrap and foil, label and freeze. Thaw in the refrigerator for 24 hours, top with cheese and bake as above.
- Freeze baked leftovers (up to 2 months). Cool, portion into containers and freeze. Reheat from thawed in the oven or microwave until steaming.
- Prep the parts. The sauce keeps 5 days in the fridge and the cooked filling 3 to 4 days, so you can make both on the weekend and roll the enchiladas on a busy night.
Ground Beef Food Safety
Ground beef needs a little more care than whole cuts, because grinding mixes any surface bacteria all the way through the meat.
- Cook it to 160°F (71°C). Color isn’t a reliable sign; check a thick clump with an instant-read thermometer.
- Use it within 1 to 2 days of buying, or freeze it. Our guide on how long ground beef lasts in the fridge has the details, and how to tell if ground beef is bad covers smell, color and texture.
- Cool leftovers fast. Refrigerate baked enchiladas within 2 hours and eat them within 3 to 4 days, as the FoodSafety.gov cold storage chart advises for cooked dishes.
- Reheat to 165°F (74°C) until steaming in the center.
What to Serve With Ground Beef Enchiladas
- Mexican-style rice or cilantro-lime rice.
- Refried or charro beans, if you didn’t put beans in the filling.
- A crisp salad of shredded lettuce, tomato, radish and avocado with lime dressing.
- Chips with salsa and guacamole to start.
- Elote or Mexican street corn on the side in summer.
Planning a Tex-Mex night? Our ground beef tacos use the same pantry spices, so you can make both from one shopping trip. For more weeknight ideas with the same pound of beef, see our ground beef and rice recipes.
Troubleshooting Beef Enchiladas
| Problem | Likely cause | Fix |
|---|---|---|
| Tortillas cracked when rolled | Cold or dry tortillas | Warm in a damp towel in the microwave or flash-fry in oil |
| Soggy, mushy enchiladas | Too much sauce inside, or tortillas soaked too long | Keep the filling thick; flash-fry corn tortillas to seal them |
| Dry, hard edges | Ends not covered with sauce | Pour sauce right to the edges, or cover with foil for the first 10 minutes |
| Greasy pan | Fat not drained from the beef | Spoon off the fat after browning, or use 90% lean beef |
| Bitter sauce | Spices scorched | Toast them only 30 seconds over medium heat before adding the broth |
| Bland filling | Not enough salt or old chili powder | Season the filling until it tastes slightly bold on its own; buy fresh chili powder |
| Cheese oily or grainy | Pre-shredded cheese or overbaking | Shred from a block; bake only until melted and bubbling |
Ground Beef Enchiladas FAQs
Do you cook the ground beef before making enchiladas?
Yes. Always brown the ground beef fully, to 160°F (71°C), and drain it before filling the tortillas. The enchiladas only bake for 20 to 25 minutes, which isn’t enough to cook raw meat safely or evenly.
Should I cover enchiladas with foil when baking?
Not for freshly made enchiladas: baking them uncovered melts and browns the cheese. Cover them with foil only for the first part of baking when they come from the fridge, or if the edges start to dry out.
What cheese is best for beef enchiladas?
Sharp cheddar gives the classic Tex-Mex flavor. Monterey Jack melts the creamiest. A Mexican blend, or half cheddar and half Jack, gives you both. For a more traditional finish, crumble a little queso fresco or cotija on top after baking.
How many enchiladas per person?
Plan on 2 enchiladas per adult with rice and beans on the side, or 3 for big appetites. This recipe makes 12, enough for 4 to 6 people.
Can I use canned enchilada sauce?
Yes. Use two 10-ounce cans of red enchilada sauce in place of the homemade sauce. For more beef dinners, from quick skillets to slow-cooked roasts, browse our beef recipes.
Ground Beef Enchiladas Recipe Card
Calories are an estimate per serving (2 enchiladas, one sixth of the pan, without toppings) based on USDA FoodData Central values for 85% lean ground beef (browned and drained), corn tortillas, Mexican-blend cheese, pinto beans, vegetable oil, flour, chili powder, tomato paste, onion and green chiles.
Ground Beef Enchiladas
Ingredients
Equipment
Method
- Heat the oil in a saucepan over medium heat, whisk in the flour and cook 1 minute.
- Whisk in the chili powder, cumin, garlic powder and oregano for 30 seconds, then the tomato paste.
- Slowly whisk in the broth and simmer 5 to 7 minutes until it coats a spoon. Season with salt.
- Heat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Brown the beef and onion in a large skillet over medium-high heat for 8 to 10 minutes, to 160°F (71°C). Spoon off most of the fat.
- Add the garlic, chili powder, cumin and salt for 1 minute, then the green chiles, beans and ¾ cup of sauce. Simmer 2 to 3 minutes until thick. Off the heat, stir in 1 cup of cheese.
- Spread ½ cup of sauce in the dish. Warm the tortillas in a damp paper towel in the microwave for 45 to 60 seconds.
- Fill each tortilla with a heaping â…“ cup of filling, roll and place seam-side down in two rows.
- Pour the remaining sauce over the top, covering the edges, and sprinkle with the remaining 2 cups of cheese.
- Bake uncovered 20 to 25 minutes, until bubbling and melted. Rest 5 to 10 minutes and serve with sour cream, cilantro and green onions.
