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Beef Enchiladas Red Sauce

Category: Crowd-Pleasing Recipes for Gatherings Big and Small

Beef enchiladas feature seasoned ground beef sautéed with onion, garlic, pinto beans, and green chiles, then wrapped in flour tortillas with a generous layer of cheese and smothered in bold red enchilada sauce. After being baked until bubbling, the dish is finished with vibrant toppings like fresh cilantro, red onions, avocado, sour cream, or crumbled cotija. The result is a satisfying blend of tender tortillas, rich filling, and melty cheese, perfect for weeknight dinners or gatherings. Each bite offers a comforting combination of flavors and textures that’s sure to please a crowd.

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Updated on Sat, 31 May 2025 00:00:45 GMT
A dish of beef enchiladas. Pin
A dish of beef enchiladas. | lottirecipes.com

These beef enchiladas were born out of late-night cravings and have now firmly claimed their spot in my regular dinner rotation. A blanket of smoky, homemade red enchilada sauce wraps around a tender beef filling studded with beans, green chiles, and gooey cheese. All you need is a baking dish and a bit of prep before the oven takes over, rewarding you with a bubbling pan of pure comfort.

I first made these enchiladas when my fridge was looking bare and was amazed at how quickly they disappeared. Now it is my go-to for family get-togethers and Sunday suppers.

Ingredients

  • Red enchilada sauce: The heart of enchiladas. Homemade is rich and tangy but store-bought works for convenience. Choose one with smoky undertones and no added corn syrup
  • Olive oil: Helps the onions soften and bloom with flavor. Pick a fresh, mild oil for best results
  • White onion: Brings aromatic sweetness and a bit of crunch. Look for ones that feel firm and heavy
  • Garlic cloves: Essential for savory depth. Choose plump cloves without sprouting
  • Lean ground beef: The main filling. Leaner beef means less grease and a just-right texture
  • Ground cumin: Adds earthiness and warmth. Use freshly purchased cumin for the strongest aroma
  • Pinto beans: For extra texture and protein. Check the can label for low-sodium and no added sugars
  • Diced green chiles: Mild heat and tang. Opt for fire-roasted if you like a touch of smokiness
  • Fine sea salt and freshly cracked black pepper: Balances and sharpens the flavors. Always taste and season as you go
  • Large flour tortillas: Soft, pliable wraps that hold everything together. Look for flexible, fresh tortillas that roll easily
  • Mexican-blend shredded cheese: Melts beautifully. A combination of Monterey Jack and cheddar works best for creamy texture and flavor
  • Toppings: Fresh cilantro for brightness, chopped red onions for zing, diced avocado for creaminess, sour cream for coolness, or crumbled cotija cheese for a salty finish

Step-by-Step Instructions

Prepare the Enchilada Sauce:
Either make a homemade batch or open up your favorite store-bought jar. Warm it gently until smooth and pourable so it coats the enchiladas evenly in the pan.
Make the Beef Filling:
Heat olive oil in a large skillet over medium high heat. Toss in diced onions and minced garlic and cook for about three minutes until fragrant and soft. Add the ground beef and sprinkle in cumin. Cook and crumble with a wooden spoon until no pink remains and the beef is slightly crispy around the edges for maximum flavor. Stir in drained pinto beans and green chiles making sure everything is coated. Taste the filling and season well with sea salt and black pepper.
Prep the Oven and Dish:
Preheat your oven to three hundred fifty degrees Fahrenheit. Grab a large baking dish and cover the bottom with about half a cup of enchilada sauce so nothing sticks and every bite is loaded with flavor.
Assemble the Enchiladas:
Set up an assembly line with tortillas sauce beef filling and cheese within reach. Lay one tortilla flat and spread two tablespoons of sauce over its surface. Add a generous scoop of beef filling in a straight line down the middle then sprinkle with cheese. Roll up tight and tuck into the prepared dish seam side down. Repeat for the rest. Pour remaining sauce and extra cheese over the top so every inch gets melty and golden.
Bake Until Bubbling:
Slide the dish into the oven uncovered for twenty minutes. The cheese should be melted and the tortillas slightly crisp at the edges. Rest the pan on a wire rack for a few minutes to let the flavors settle.
Serve and Top:
Serve the enchiladas piping hot. Top with fresh cilantro diced avocado chopped onions sour cream or cotija cheese based on what you love. They are best enjoyed right away.
A dish of beef enchiladas with cheese and green onions. Pin
A dish of beef enchiladas with cheese and green onions. | lottirecipes.com

My favorite part is the fragrant cumin in the beef filling. It always reminds me of cozy Sunday evenings when the whole house smells like dinner and everyone comes running to the kitchen.

Storage Tips

Beef enchiladas taste just as wonderful the next day. Let them cool to room temperature before covering and refrigerating. They will keep for up to four days. To reheat, simply pop individual servings in the microwave or cover the whole dish with foil and bake at three hundred fifty degrees until warmed through. For freezing, assemble but do not bake then wrap well and freeze for up to two months. Thaw before baking as usual.

Ingredient Substitutions

If you prefer ground turkey or chicken, they swap seamlessly for beef in this recipe. Black beans can take the place of pinto beans and if you are out of Mexican-blend cheese, a mix of cheddar and mozzarella stands in very nicely. For a gluten free version use corn tortillas and soften them in a hot pan before filling to prevent cracking.

Serving Suggestions

These enchiladas are hearty enough to stand alone but taste fantastic with sides like Spanish rice, refried beans, or a crisp green salad. For heat lovers, add a drizzle of hot sauce or extra diced green chiles over the top. If you have extra toppings, create a bar so everyone can build their own plate.

Cultural Context

Enchiladas have roots deep in Mexican cuisine and were once simply corn tortillas dipped in chili sauce. The Tex Mex adaptation adds baked elements and cheese for comfort food appeal while retaining those bold chili flavors. Every region has its own fillings and sauces but this beef and red sauce version is the ultimate crowd pleaser for family dinners.

Recipe Questions & Answers

→ What kind of tortillas work best?

Large flour tortillas are ideal, but corn tortillas can be used for a more traditional texture. Soften corn tortillas before assembling.

→ Can the cheese be substituted?

Yes, any melty cheese like Monterey Jack, cheddar, or a Mexican blend is suitable for a flavorful and bubbly topping.

→ Is it possible to prepare in advance?

Absolutely. Assemble and refrigerate the enchiladas ahead, then bake just before serving for optimal freshness.

→ What toppings pair well?

Fresh cilantro, chopped red onion, diced avocado, sour cream, and cotija cheese add freshness and flavor.

→ How do I store leftovers?

Cover and refrigerate leftovers for up to 3 days; reheat in the oven or microwave until warmed through.

Beef Enchiladas Red Sauce

Ground beef, cheese, beans, and red sauce baked in tortillas for a delicious family meal.

Preparation Time
15 mins
Cook Time
45 mins
Total Time
60 mins

Category: Family Meals

Difficulty Level: Intermediate

Cuisine Type: Mexican

Yield: 8 Servings

Dietary Preferences: ~

What You'll Need

→ Sauce and Filling

01 420 ml red enchilada sauce or 1 batch homemade
02 15 ml olive oil
03 1 small white onion, diced
04 4 cloves garlic, minced
05 680 g lean ground beef
06 1 teaspoon ground cumin
07 425 g canned pinto beans, rinsed and drained
08 115 g canned diced green chiles
09 fine sea salt, to taste
10 freshly-cracked black pepper, to taste

→ Assembly and Garnish

11 8 large flour tortillas
12 340 g Mexican-blend shredded cheese
13 fresh cilantro, for garnish
14 chopped red onions, for garnish
15 diced avocado, for garnish
16 sour cream, for garnish
17 crumbled cotija cheese, for garnish

Steps to Follow

Step 01

Prepare the red enchilada sauce according to homemade instructions or use 420 ml store-bought sauce.

Step 02

Heat olive oil in a large sauté pan over medium-high heat. Add diced onion and minced garlic; sauté for 3 minutes, stirring occasionally. Add ground beef and ground cumin; cook for 5 minutes or until fully browned, crumbling meat as it cooks. Stir in pinto beans and diced green chiles until well combined. Season with sea salt and black pepper to taste.

Step 03

Preheat oven to 180°C. Spread 120 ml enchilada sauce evenly along the bottom of a 23 x 33 cm baking dish.

Step 04

Arrange tortillas, enchilada sauce, beef filling, and cheese for assembly. On each tortilla, spread 2 tablespoons sauce, add a generous portion of beef filling down the center, and sprinkle with approximately 33 g cheese. Roll up tortilla and place seam-side down in the prepared baking dish. Repeat with remaining tortillas, then cover with reserved enchilada sauce and top with any remaining cheese.

Step 05

Bake uncovered for 20 minutes, or until heated through and tortillas are slightly crisp on the edges. Remove from oven and allow to rest briefly.

Step 06

Serve immediately, garnished with cilantro, chopped red onions, diced avocado, sour cream, and crumbled cotija cheese as desired.

Additional Notes

  1. For best results, use freshly grated cheese for optimal melting.

Tools You'll Need

  • Large sauté pan
  • Mixing spoon
  • 9 x 13 inch (23 x 33 cm) baking dish
  • Oven
  • Knife
  • Cutting board

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Contains dairy from cheese and sour cream.
  • Contains gluten from flour tortillas.

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 505
  • Fats: 24 g
  • Carbohydrates: 38 g
  • Proteins: 37 g