Imagine sinking your teeth into warm, cheesy beef enchiladas with red sauce, where each bite bursts with flavors that dance like a mariachi band on your taste buds. The savory aroma wafts through the kitchen, coaxing you to abandon all other plans and embrace this delicious temptation that’s perfect for Taco Tuesday or any night craving comfort food.
I remember the first time I tried making beef enchiladas with red sauce; it was a culinary disaster—or as I like to call it, a “kitchen adventure.” My family laughed when I accidentally set off the smoke alarm, but we all agreed that the end result was worth every misstep. Whether you’re hosting a lively family gathering or just wanting to indulge after a long day, these enchiladas promise to transport you straight to flavor town, leaving everyone eagerly asking for seconds!
Why You'll Love This Recipe
- Making beef enchiladas with red sauce is so easy, even your cat could supervise while lounging on the counter
- Bursting with rich, zesty flavors, these enchiladas are like a fiesta in your mouth
- The sight of gooey cheese melting under a blanket of vibrant red sauce will have everyone drooling before you even serve them
- Whether you’re hosting a taco night or just trying to impress your couch buddy, these enchiladas adapt like a chameleon to any occasion
I still remember the smiles around the table when I served these beef enchiladas with red sauce at my family reunion.
Essential Ingredients
Here’s what you’ll need to make these flavorful beef enchiladas with red sauce:
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Ground Beef: Choose high-quality ground beef for rich flavor; lean or extra-lean options work well for a healthier dish.
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Tortillas: Corn tortillas are traditional, but flour tortillas can be used for a softer texture and easier rolling.
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Red Enchilada Sauce: Look for a robust red sauce; homemade or store-bought both add incredible flavor.
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Shredded Cheese: A blend of cheddar and Monterey Jack melts beautifully, adding creaminess to each bite.
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Onion: Use finely chopped onions to enhance the filling; sauté them for sweetness before mixing with the beef.
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Garlic: Fresh minced garlic elevates the beef filling with aromatic flavor; opt for 2-3 cloves depending on preference.
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Cumin: This spice adds warmth and earthiness; freshly ground cumin provides the best flavor profile.
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Salt and Pepper: Essential seasonings that bring out all other flavors; adjust according to taste preferences.
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Cilantro (optional): Fresh cilantro adds a refreshing touch as a garnish; use sparingly if you’re not a fan of its strong taste.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Beef Filling: Begin by browning one pound of ground beef in a large skillet over medium heat. Use a wooden spoon to break it apart, cooking until it’s no longer pink, about 5 to 7 minutes. As you cook, season the beef with salt, pepper, and a teaspoon of cumin for added flavor. The beef should be lightly browned and fragrant when done.
Sauté the Vegetables: In the same skillet, add diced onions and minced garlic to the cooked beef. Sauté for another 3 to 4 minutes until the onions turn translucent and emit a sweet aroma. Stir occasionally to prevent sticking. This step builds a fantastic flavor base for your beef enchiladas with red sauce.
Assemble the Enchiladas: Take corn tortillas and warm them briefly in a hot pan or microwave for about 30 seconds; this makes them more pliable. Spoon some of the beef mixture onto each tortilla, roll them up tightly, and place seam-side down in a greased baking dish. For an extra touch, add shredded cheese inside before rolling.
Create the Red Sauce: In a separate saucepan, combine canned tomato sauce, chili powder, and a pinch of cinnamon over medium heat. Stir well and let it simmer for about 5 minutes until heated through. The sauce should be fragrant and slightly thickened; feel free to adjust seasoning to taste.
Bake Your Enchiladas: Pour the red sauce evenly over the assembled enchiladas in the baking dish. Sprinkle additional cheese on top if desired. Cover with foil and bake at 350°F for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden brown on top.
Enjoy your delicious homemade beef enchiladas with red sauce! Feel free to garnish with fresh cilantro or sour cream for added flavor before serving.
Chef's Helpful Tips
- Use high-quality beef for a richer flavor; chuck roast or brisket works beautifully in these enchiladas
- Don’t rush the sauce; simmering it enhances the depth of flavor
- For extra cheese pull, sprinkle some on top before baking and broil briefly at the end
Perfecting the Cooking Process
Start by preheating your oven to 350 degrees Fahrenheit. While it warms up, brown the ground beef in a skillet over medium heat for about 5-7 minutes. Once cooked, prepare the red sauce in a separate saucepan while assembling the enchiladas with tortillas and cheese. Finally, bake for 20-25 minutes until bubbly.
Add Your Touch
Feel free to make these beef enchiladas with red sauce your own! Swap ground beef for shredded chicken or even black beans for a vegetarian twist. Experiment with spices by adding cumin or smoked paprika, and don’t hesitate to include extra veggies like bell peppers or corn.
Storing & Reheating
To store beef enchiladas with red sauce, place them in an airtight container in the refrigerator for up to three days. For reheating, preheat your oven to 350°F and cover the enchiladas with foil. Heat for about 20 minutes or until warmed through.
FAQ
What ingredients are needed for beef enchiladas with red sauce?
You’ll need ground beef, tortillas, cheese, and a flavorful red sauce.
Can I make beef enchiladas with red sauce ahead of time?
Yes, assemble and refrigerate them before baking for up to 24 hours.
How do I store leftover beef enchiladas with red sauce?
Store leftovers in an airtight container in the refrigerator for up to three days.
Beef Enchiladas with Red Sauce
Ingredients
Method
- Brown one pound of ground beef in a large skillet over medium heat for 5 to 7 minutes, seasoning with salt, pepper, and cumin.
- Add diced onions and minced garlic to the cooked beef and sauté for another 3 to 4 minutes until onions are translucent.
- Warm corn tortillas briefly, spoon beef mixture onto each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
- Combine canned tomato sauce, chili powder, and a pinch of cinnamon in a saucepan over medium heat, simmering for about 5 minutes.
- Pour the red sauce over the assembled enchiladas and bake until heated through.