Savory Beef Enchiladas with Homemade Red Sauce

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Savory beef enchiladas are a hearty and satisfying dish that’s perfect for any weeknight dinner. With flavorful ground beef wrapped in soft corn tortillas and topped with a rich homemade red sauce, these enchiladas are sure to become a family favorite. They are easy to prepare and packed with deliciousness that will keep everyone coming back for seconds.

Why You’ll Love This Recipe

These savory beef enchiladas are not only delicious but also incredibly easy to make. The homemade red sauce adds a depth of flavor that store-bought alternatives simply can’t match. Plus, they come together quickly, making them perfect for busy weeknights.

• Quick and easy to prepare
• Rich and flavorful homemade red sauce
• Customizable to suit your taste
• Perfect for meal prep or feeding a crowd
• Comfort food that satisfies

Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup shredded cheddar cheese
• Cilantro for garnish
• For the Red Sauce:
• 1 can (15 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 cup water
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt to taste

How to Make Beef Enchiladas with Red Sauce

1. Preheat your oven to 350°F (175°C).
2. In a skillet over medium heat, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
3. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Season with cumin, chili powder, salt, and pepper. Remove from heat.
4. In a separate saucepan, combine the tomato sauce, tomato paste, water, cumin, chili powder, garlic powder, and salt. Simmer over low heat for about 10 minutes, stirring occasionally.
5. Spread a thin layer of the red sauce on the bottom of a baking dish.
6. To assemble the enchiladas, take a corn tortilla, spoon some of the beef mixture onto the center, and sprinkle with a little cheddar cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas.
7. Pour the remaining red sauce over the rolled enchiladas and sprinkle with the remaining cheddar cheese.
8. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.
9. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

Tips for the Best Results

• For extra flavor, consider adding chopped bell peppers or jalapeños to the beef mixture.
• If you prefer a spicier sauce, add a pinch of cayenne pepper or some diced green chilies to the red sauce.
• Warm the tortillas slightly before filling them to make them more pliable and easier to roll.

Easy Variations

• Substitute ground turkey or chicken for a lighter option.
• Try using black beans or lentils for a vegetarian version.
• Experiment with different cheeses, such as Monterey Jack or pepper jack, for a unique twist.

What to Serve With It

• Mexican rice or cilantro lime rice
• Refried beans or black beans
• A fresh green salad with avocado and lime dressing
• Chips and salsa for a crunchy side

Storage and Reheating

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Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.

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