Homemade Beef Enchiladas with Red Sauce

These homemade beef enchiladas are the perfect comfort food—warm, cheesy, and full of bold flavors.

They’re made with seasoned ground beef, sautéed peppers and onions, melty cheddar, and your favorite red enchilada sauce, all wrapped in tender corn tortillas and baked until golden. This recipe brings the feel of a classic family-style Mexican dinner right to your table.

Why You’ll Love This Recipe

Incredibly flavorful thanks to the sautéed veggies and spice blend.

Customizable with different meats, cheese, or spice levels.

Perfectly soft tortillas that won’t crack, thanks to the pre-oil method.

Great for meal prep or gatherings—feeds a crowd and reheats well.

That golden, cheesy finish is pure comfort food perfection.

Key Ingredients

Ground Beef – A classic filling choice that’s juicy, flavorful, and hearty.

Jalapeños or Serranos – Bring the heat and depth of flavor.

Yellow Onion & Garlic – Aromatics that create a flavorful base.

Taco or Fajita Seasoning – Keeps the prep easy while delivering bold taste.

Corn Tortillas – Lightly oiled and warmed for flexibility and flavor.

Cheddar Cheese – Melty, sharp, and delicious inside and out.

Red Enchilada Sauce – Your favorite brand brings it all together.

Homemade Beef Enchiladas with Red Sauce

Ingredients:

For the Filling:

1 lb ground beef

2 tablespoons olive oil (divided)

2 jalapeño or serrano peppers, finely diced

1/3 yellow onion, diced

1 garlic clove, minced

1 packet taco or fajita seasoning mix

1/2 cup water (for seasoning mix)

For Assembly:

8 corn tortillas

1/3 yellow onion, finely diced (fresh, for topping)

1 ½ cups extra sharp yellow cheddar cheese, shredded

1 (15 oz) can red enchilada sauce (your favorite brand)

Instructions:

1. Cook the Ground Beef

Heat 1 tablespoon olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease and transfer the cooked meat to a bowl. Set aside.

2. Sauté the Veggies

In the same skillet, add another tablespoon of olive oil. Sauté the diced peppers, onion, and garlic for 4–5 minutes until soft and fragrant. Pour both the oil and vegetables into a bowl and set aside.

3. Season the Beef

Return the skillet to low heat. Add a bit of the sautéed oil back to the pan, then add the cooked beef. Mix the taco/fajita seasoning packet with water and pour over the meat. Stir to combine. Add in the sautéed pepper mixture (without excess oil), and cook until the beef is well-coated and thickened. Set aside.

4. Prepare the Tortillas

Using a small skillet on low heat, lightly brush one side of each tortilla with the sautéed oil. Warm briefly on both sides to soften (this helps prevent cracking when rolling). Place warmed tortillas on a paper towel-lined plate to avoid sticking.

5. Assemble the Enchiladas

Preheat oven to 350°F (175°C).

Lightly brush the bottom of a 9×12-inch deep baking dish with oil. Pour a thin layer of enchilada sauce into the bottom.

Working one at a time, fill each tortilla with about 3 tablespoons of seasoned beef, a sprinkle of fresh diced onion, and shredded cheese. Roll tightly and place seam-side down in the pan.

6. Top and Bake

Once all enchiladas are rolled and in the pan, pour the remaining enchilada sauce over the top, fully coating them. Sprinkle generously with the rest of the shredded cheese.

Bake uncovered at 350°F for 30 minutes, until bubbly and golden on top.

Serve Warm and Enjoy!

Top with sour cream, chopped cilantro, or sliced avocado if desired.

Notes:

Use freshly grated cheese for best meltability and flavor.

Lightly oiling and warming the tortillas helps them roll easily and prevents cracking.

Drain excess fat from the beef before seasoning to avoid greasy enchiladas.

Don’t overstuff tortillas—3 tablespoons of filling is just right.

Rest 5 minutes after baking for easier serving and better texture.

Nutrition Information

YIELDS: 8 enchiladas | SERVING SIZE: 1

Calories: 310 | Protein: 18g | Carbohydrates: 22g | Fat: 17g | Saturated Fat: 7g | Fiber: 3g | Sodium: 520mg

Kitchen Equipment Needed

Large skillet

Medium skillet (for tortillas)

Mixing bowls

Cutting board & knife

9×12 deep baking dish

Cheese grater

Spoon or spatula

Oven

Recipe Swaps & Variations

Swap ground beef for ground turkey, shredded chicken, or black beans for a lighter or vegetarian version.

Use green enchilada sauce for a tangier twist.

Try flour tortillas for a softer texture (reduce baking time slightly).

Add extras like corn, black olives, or diced green chiles to the meat.

Top with sour cream, avocado, or cilantro for added freshness.

How to Store Leftovers

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Wrap individual enchiladas in foil and freeze for up to 2 months.

Reheat: Bake at 350°F until warm or microwave in short bursts. Add a splash of sauce or water if needed to keep moist.

Food & Drink Pairings

Sides: Mexican rice, refried beans, or a fresh tomato-cucumber salad.

Drinks: Classic margaritas, chilled cerveza (Mexican beer), or agua fresca.

Desserts: Flan, churros, or tres leches cake for a sweet finish.

Frequently Asked Questions:

Can I use a different type of meat?

Yes! Ground turkey, chicken, or even lentils work great as alternatives.

Is this recipe spicy?

It depends on your peppers—jalapeños are milder, serranos hotter. You can always remove seeds or skip the peppers for less heat.

What kind of enchilada sauce works best?

Any canned or homemade red enchilada sauce you love will work. Medium heat and slightly smoky varieties are especially tasty.

Can I prepare these enchiladas ahead of time?

Yes, assemble them up to a day ahead and refrigerate. Add sauce and cheese just before baking for best texture.

Can I double the recipe?

Absolutely! Just use a second baking dish and scale up the ingredients accordingly.

Why should I oil and warm the tortillas?

It softens them, adds flavor, and prevents cracking during rolling and baking.

Do I need to cover the enchiladas while baking?

No need—baking uncovered helps the cheese brown and the edges crisp slightly.

Can I make my own seasoning instead of using a packet?

Yes! Use a mix of cumin, chili powder, paprika, oregano, garlic powder, and a pinch of salt.

What’s the best way to grate cheese for this recipe?

Use a coarse grater and grate your own block—pre-shredded cheese often contains anti-caking agents that affect melting.

How do I keep the enchiladas from getting soggy?

Don’t overload with sauce. Lightly coat the base and top, and avoid watery fillings.