Do you crave those comforting, cheesy Mexican-inspired meals that bring everyone together? Get ready to make incredible beef enchiladas with red sauce right in your own kitchen! This classic Tex-Mex favorite features a rich, savory beef filling smothered in a zesty red sauce and bubbly cheese. To learn more about the origins of this distinct culinary style, explore the fascinating history of Tex-Mex cuisine. Our easy-to-follow recipe helps you prepare a crowd-pleasing dinner with simple steps, making it perfect for any home cook. Plus, we share tips for customizing these delicious beef enchiladas to suit various dietary needs.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
You will adore making these beef enchiladas with red sauce for so many reasons.
- Simple & Accessible: This recipe breaks down complex flavors into easy steps, perfect for any skill level.
- Homemade Red Sauce: Experience the vibrant, rich taste of our zesty red enchilada sauce that truly elevates the dish.
- Versatile Meal: Ideal for a quick weeknight dinner or scaling up to impress guests.
- Prep-Ahead & Freezer-Friendly: Save time by preparing these enchiladas in advance or freezing for later.
- Adaptable: Easily adjust ingredients to fit gluten-free, dairy-free, or plant-based preferences.
- Ultimate Comfort Food: Enjoy the satisfying, cheesy, and deeply flavorful Tex-Mex experience at home. These classic beef enchiladas are sure to become a cherished recipe in your kitchen.
Ingredients
For the best beef enchiladas with red sauce, you’ll need simple, fresh ingredients. Here’s what you’ll gather for the sauce, filling, and assembly:
- For the Red Enchilada Sauce:
- 1 batch homemade red enchilada sauce (or 15 ounces store-bought).
- For the Beef Filling:
- 1 tablespoon olive oil.
- 1 small white onion, diced.
- 4 cloves garlic, minced.
- 1 1/2 pounds (24 ounces) lean ground beef.
- 1 teaspoon ground cumin.
- 1 (15-ounce) can pinto beans, rinsed and drained.
- 1 (4-ounce) can diced green chiles.
- Fine sea salt and freshly-cracked black pepper.
- For Assembly:
- 8 large flour tortillas.
- 3 cups Mexican-blend shredded cheese.
- Toppings: Fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese.
Notes & Substitutions
Make these beef enchiladas with red sauce your own!
- Beef options: Substitute cooked shredded beef or a plant-based ground meat for a different twist.
- Bean alternatives: Try white beans, lentils, or chickpeas for added texture and nutrition.
- Tortilla choices: Corn tortillas offer a traditional flavor. Briefly warm them or dip in sauce to prevent tearing.
- Cheese variations: Pepper Jack, Monterey Jack, or a vegan cheese substitute work wonderfully.
- Enchilada sauce: Experiment with green enchilada sauce for a distinct flavor profile.
- Dietary considerations: Use gluten-free flour for homemade sauce and gluten-free tortillas for a celiac-friendly option.
- Heat level: For extra spice, add diced jalapeño to the beef filling.
Equipment
You likely have most of these essential kitchen tools on hand for preparing our delicious beef enchiladas, ensuring a smooth and enjoyable cooking experience. A large sauté pan is crucial for browning your flavorful beef filling, while a sturdy 9×13 inch baking dish will hold all your assembled enchiladas perfectly. Don’t forget a wooden spoon for stirring and a wire rack for resting your hot dish.
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes | Yield: 8 servings
Instructions
Let’s get cooking! Follow these simple steps to create amazing beef enchiladas with red sauce that will become a true family favorite.
- Prepare the Enchilada Sauce: First, prepare your rich red enchilada sauce. You can make our flavorful homemade recipe from scratch or opt for a convenient canned store-bought version if you’re short on time. Ensure you have about 15 ounces total for this recipe. Set it aside.
- Sauté the Beef Filling: Heat the olive oil in a large sauté pan over medium-high heat. Add the diced white onion and minced garlic, sautéing for about 3 minutes until softened and fragrant. Next, add the lean ground beef and ground cumin. Cook for approximately 5 minutes, diligently breaking up the beef with a wooden spoon as it browns completely. This seasoned ground beef will become the savory heart of your incredible beef enchiladas. Once browned, stir in the rinsed and drained pinto beans and diced green chiles until well combined. Season generously with fine sea salt and freshly-cracked black pepper, to taste. Remove from heat.
- Preheat Oven & Prep Dish: Preheat your oven to 350°F (180°C). Pour and spread about 1/2 cup of the prepared red enchilada sauce evenly along the bottom of your 9 x 13-inch baking dish. This helps prevent sticking and adds foundational flavor.
- Assemble the Enchiladas: Set up an efficient assembly line: tortillas, remaining enchilada sauce, beef filling, and shredded cheese. Lay one large flour tortilla flat. Spread two tablespoons of sauce over its surface. Spoon a generous line of the beef filling down the center, then sprinkle with 1/3 cup cheese. Roll up tightly and place seam-down in the prepared baking dish. Assemble the remaining mouthwatering beef enchiladas with red sauce.
- Sauce & Cheese Topping: Spread any remaining sauce evenly over the top of the assembled enchiladas, followed by any extra shredded cheese. This creates a bubbly, golden finish.
- Bake: Bake uncovered for 20 minutes, or until the enchiladas are thoroughly cooked through and the cheese is melted, bubbly, and slightly golden. The tortillas should have slightly crispy edges.
- Rest & Serve: Carefully remove the baking dish from the oven and transfer to a wire rack. Let the beef enchiladas rest for 5-10 minutes. Serve hot, garnished with your favorite toppings immediately! Enjoy.
Pro Tips & Troubleshooting
Here are some expert tips to enhance your delicious homemade beef enchiladas with red sauce experience and avoid common pitfalls, ensuring your dish turns out perfectly every time. These insights will help you master every aspect of the recipe and build confidence.
- Preventing Soggy Tortillas: For corn tortillas, briefly warm them in a dry skillet or microwave, or dip them quickly in warm enchilada sauce before filling. This makes them pliable and less likely to tear.
- Achieving Perfect Browning: When cooking the beef, avoid overcrowding the pan. Cook in batches if necessary to ensure it browns properly and doesn’t steam.
- Flavor Boost: Always opt for homemade enchilada sauce if time permits; it makes a significant difference in taste.
- Spice Adjustment: For more heat, add an extra pinch of chili powder or a dash of cayenne pepper to the beef filling.
- Even Baking: Rotate your baking dish halfway through the baking time to ensure all enchiladas cook evenly.
- Preventing Dryness: If your enchiladas seem to be browning too quickly, loosely tent the dish with foil for part of the baking time.
Serving Suggestions & Make-Ahead
Enjoying your homemade beef enchiladas with red sauce is all about the perfect accompaniments and smart preparation.
- Favorite Toppings: Elevate your dish with fresh cilantro, finely diced red onion, creamy avocado slices, a dollop of sour cream or Greek yogurt, and crumbled cotija cheese.
- Perfect Pairings: Serve your enchiladas alongside fluffy Mexican rice, savory refried beans, or a crisp side salad with a lime vinaigrette.
Make-Ahead Instructions
Preparing your beef enchiladas with red sauce in advance is a fantastic time-saver.
- Assemble the enchiladas through Step 4. Cover tightly and refrigerate for up to 2 days. Bake as directed, adding 5-10 minutes to the cook time if cold.
Freezing Instructions
Freeze these amazing beef enchiladas for convenient future meals!
- Unbaked Enchiladas: Assemble in a freezer-safe dish. Wrap tightly with foil. Freeze up to 3 months. Bake from frozen, covered, then uncovered, adjusting time until bubbly.
- Baked Enchiladas: Bake, cool completely, then wrap tightly and freeze up to 3 months.
- Reheating Frozen: Thaw unbaked overnight, then bake as directed. Reheat baked enchiladas (thawed or frozen) covered at 350°F until warmed through.
Nutrition
These beef enchiladas with red sauce offer a hearty and satisfying meal, providing a good source of protein from the lean ground beef and beneficial fiber from the pinto beans. For a deeper dive into its benefits, consider the comprehensive nutritional information for lean ground beef. The homemade red sauce adds depth of flavor with wholesome ingredients. Remember, the precise nutritional values can vary significantly based on your specific ingredient choices and substitutions, such as the fat content of your ground beef or the type of cheese you select.
| Nutrition Info | Value |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 60 minutes |
| Yield | 8 servings |
FAQ
- What are the best tortillas for beef enchiladas? For easy-to-roll beef enchiladas with red sauce, flour tortillas are perfect. Corn tortillas offer a more traditional flavor; just warm them briefly to make them pliable.
- Can I use store-bought red enchilada sauce? Absolutely! While homemade sauce offers superior flavor, quality store-bought red enchilada sauce is a convenient and perfectly acceptable option for busy days.
- How do I prevent my enchiladas from getting soggy? Briefly warming corn tortillas or dipping them in sauce before filling helps. Also, ensure your beef filling isn’t too watery, and don’t over-sauce the bottom of the dish.
- Can I make this recipe spicier? Yes! Amp up the heat by adding diced jalapeños or a pinch of cayenne pepper to the beef filling. You can also choose a spicier store-bought red enchilada sauce.
- What side dishes pair well with beef enchiladas? Mexican rice, refried beans, a crisp green salad, or a simple scoop of guacamole all make excellent accompaniments to complement the rich flavors.
Conclusion
You’ve just unlocked the secret to making truly delicious beef enchiladas with red sauce right in your own kitchen! This recipe brings together rich flavors, hearty beef, and a zesty homemade sauce for a comforting, satisfying Tex-Mex meal. Whether you’re cooking for your family or entertaining friends, these enchiladas are guaranteed to be a hit. We hope this guide empowers you to create amazing beef enchiladas with red sauce with confidence. We’d love to hear about your experience; please share your thoughts and rate the recipe below!
Classic Beef Enchiladas with Homemade Red Sauce
Equipment
- large sauté pan
- Wooden spoon
- 9×13-inch baking dish
- Wire Rack
Ingredients
Main Ingredients
- 1 batch red enchilada sauce (or 15 ounces store-bought red enchilada sauce)
- 1 tablespoon olive oil
- 1 small white onion diced
- 4 cloves garlic minced
- 1 1/2 pounds lean ground beef (24 ounces)
- 1 teaspoon ground cumin
- 1 can pinto beans rinsed and drained
- 1 can diced green chiles
- fine sea salt to taste
- freshly-cracked black pepper to taste
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
Toppings
- fresh cilantro
- chopped red onions
- diced avocado
- sour cream
- crumbled cotija cheese
Instructions
Enchilada Steps
- Prepare the red enchilada sauce according to its specific recipe instructions, or have your store-bought sauce ready.
- Heat oil in a large sauté pan, then cook diced onion and garlic for 3 minutes. Add ground beef and cumin, browning for 5 minutes, then stir in pinto beans and green chiles and season with salt and pepper.
- Preheat oven to 350°F (180°C) and spread 1/2 cup of enchilada sauce evenly in a 9×13-inch baking dish.
- Spread two tablespoons of sauce on a tortilla, add a generous spoonful of beef filling and 1/3 cup cheese. Roll it up and place in the prepared baking dish. Repeat for remaining tortillas, then top with any extra sauce and cheese.
- Bake uncovered for 20 minutes, or until the enchiladas are cooked through and the tortillas are slightly crispy. Transfer the baking dish to a wire rack.
- Serve the hot enchiladas immediately, garnished with lots of your favorite toppings.