Beef Enchilada Recipe
My easy Beef Enchilada Recipe is a hearty Mexican dish that turns any weeknight into a festive, comforting feast.
Ingredients
- 1 pound 90% lean ground beef
- 1 small yellow onion, finely diced about ¾ cup
- 2 cloves garlic, minced use jarred garlic in a pinch
- 1 bell pepper diced any color; sweet red adds a pop
- 1 (14-oz) can diced tomatoes, drained or 1½ cups fresh
- 2 tablespoons chili powder adjust for heat level
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 8–10 corn tortillas 6-inch; warm on a griddle for pliability
- 2 cups enchilada sauce recipe below or your favorite store-bought
- 1½ cups shredded Monterey Jack or cheddar cheese plus extra for topping
- Fresh cilantro, chopped for garnish
- Sour cream or Greek yogurt for serving
Instructions
- In a large skillet over medium-high heat, cook ground beef, onion, and garlic until beef is no longer pink. Drain excess fat if needed.
- Stir in bell pepper, drained tomatoes, chili powder, cumin, oregano, salt and pepper. Cook 3–4 minutes until peppers soften and spices bloom.
- Pour in 1 cup enchilada sauce, reduce heat, and let the filling simmer for 5 minutes—this melds the flavors.
- Wrap tortillas in a damp paper towel and microwave 30 seconds so they don’t crack when you roll them.
- Spread ½ cup sauce on the bottom of a 9×13-inch baking dish. Spoon ½ cup beef mixture into each tortilla, roll up snugly, and place seam-side down in the dish.
- Drizzle remaining sauce over the rolled enchiladas, sprinkle with cheese, and cover loosely with foil. Bake at 375°F for 20 minutes, then uncover and bake 5–7 more minutes until cheese is melted and bubbly.
- Let cool for 5 minutes, then sprinkle with cilantro and serve with sour cream or Greek yogurt on the side.
Notes
I found that browning the beef and onions until golden—rather than simply soft—adds an extra layer of flavor. For extra saucy enchiladas, stir in ¼ cup broth when simmering the filling. If your tortillas tear, gently warm them in a skillet with a drop of oil; they’ll seal up nicely when rolling. Taste and adjust salt as you go; tomato brands vary in sodium.
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