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Beef Enchiladas

Beef enchiladas with tightly rolled corn tortillas baked in vivid red enchilada sauce until the cheese is melted and bubbly. This easy Tex-Mex enchilada recipe layers a seasoned ground beef filling and finishes with cilantro, sour cream, and jalapeños.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef Enchiladas
  • 1.5 lb ground beef
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 packet taco seasoning
  • 0.5 cup water
  • 12 corn tortillas
  • 2 can (10 oz) red enchilada sauce
  • 2 cup Mexican cheese blend, shredded
  • Sour cream for serving
  • cilantro for serving
  • jalapeños for serving

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and start the casserole
  1. Preheat the oven to 375°F and spread 1/2 cup enchilada sauce in the bottom of a 9x13 dish so the tortillas bake evenly.
  2. Brown the ground beef with the diced onion over medium-high heat, then drain excess fat to prevent a greasy filling.
  3. Add the minced garlic, taco seasoning, and water, then simmer for 5 minutes to thicken the beef mixture slightly.
  4. Warm the corn tortillas wrapped in a damp paper towel in the microwave for 1 minute to make them pliable for rolling.
  5. Fill each tortilla with the beef mixture and a sprinkle of cheese, roll up, and place seam-side down in the prepared dish.
  6. Pour the remaining enchilada sauce evenly over the rolled enchiladas and top with the remaining cheese for a melty, cheesy top layer.
Bake and serve
  1. Bake uncovered for 20–25 minutes at 375°F until the cheese is bubbly and lightly melted across the casserole.
  2. Serve immediately with sour cream, cilantro, and jalapeños so each bite gets fresh, tangy heat.

Notes

Pro tip: warm tortillas in batches and keep them covered with the damp paper towel so they don’t crack when you roll. Store leftovers covered in the refrigerator up to 3–4 days; reheat in the oven at 350°F until hot and bubbly. Freezing is yes—freeze baked portions (tightly wrapped) up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat Mexican cheese blend and choose a leaner ground beef (or ground turkey) while keeping the sauce and seasonings the same.