Description
These Tex-Mex Beef Enchiladas deliver bold flavor and rich heritage in every bite. Featuring seasoned ground beef wrapped in soft corn tortillas, smothered in a zesty enchilada sauce, and baked with melted cheese, this recipe brings the essence of Tex-Mex comfort food straight to your kitchen.
Ingredients
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1 lb ground beef (80/20)
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1 small onion, diced
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2 garlic cloves, minced
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1 tsp cumin
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2 tbsp chili powder
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½ tsp smoked paprika
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Salt and pepper to taste
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8–10 corn tortillas
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2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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1½ cups enchilada sauce (homemade or store-bought)
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1 tbsp oil (for sautéing)
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Optional toppings: chopped cilantro, diced onions, sour cream, avocado slices
Instructions
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Prepare the beef filling:
In a skillet over medium heat, warm oil and sauté diced onion until soft. Add garlic and cook for 1 minute. Add ground beef and cook until browned. Drain excess fat. Stir in cumin, chili powder, paprika, salt, and pepper. Remove from heat. -
Warm the tortillas:
Heat tortillas in a skillet or microwave until pliable to prevent cracking. -
Assemble the enchiladas:
Spoon beef filling into each tortilla, sprinkle with cheese, and roll tightly. Place the seam side down in a baking dish coated with a thin layer of enchilada sauce. -
Top and bake:
Pour the remaining enchilada sauce over the rolled tortillas. Top with the remaining cheese. Cover with foil and bake at 350°F (175°C) for 20 minutes. Uncover and bake 5–10 more minutes until the cheese is melted and bubbly. -
Serve:
Let rest for 5 minutes. Garnish with desired toppings and serve hot.
Notes
Use flour if preferred, but corn tortillas offer a more authentic texture.
Make ahead: assemble and refrigerate for up to 24 hours or freeze up to 3 months.
For a milder flavor, reduce chili powder or serve with sour cream.
Vegetarian option: swap beef for black beans or sautéed mushrooms.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex