Cheesy Beef Enchiladas with Red Sauce Recipe – Quick & Delicious
Delicious Cheesy Beef Enchiladas with Red Sauce made with flavorful seasoned beef, pinto beans, green chiles, and lots of melted cheese all wrapped in soft flour tortillas and smothered in red enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 enchiladas
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican
Ingredients
For the beef filling:
- 1.5 tbsp olive oil
- 1 onion (finely chopped)
- 4 garlic cloves (minced)
- 1.5 lb ground beef (80/20 lean for flavor)
- 1 tsp cumin
- 1/2 tsp chili powder
- 15 oz pinto beans (drained and rinsed)
- 4 oz green chiles
- Salt
- Black pepper
For assembling:
- 15 oz red enchilada sauce (Las Palmas recommended)
- 8 flour tortillas (6-inch)
- 3.5 cups Mexican cheese (shredded)
Instructions
1. Preheat oven to 350°F (180°C). Prep all ingredients: chop onion, mince garlic, drain and rinse beans, shred cheese, and set aside sauce and chiles.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook about 3 minutes until fragrant and softened.
3. Add ground beef and cumin. Cook about 5 minutes, breaking up the meat, until browned with no pink remaining.
4. Stir in pinto beans and green chiles. Season with salt and pepper to taste. Mix well and remove from heat to cool slightly.
5. Spread 1/2 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
6. For each tortilla, spread 2 tablespoons enchilada sauce, add 3–4 tablespoons beef mixture, and sprinkle with 1/3 cup cheese. Roll tightly and place seam-side down in the dish.
7. Repeat with all tortillas, arranging them in two rows of 4.
8. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
9. Bake uncovered for 20 minutes, until cheese is bubbly and edges begin to brown.
10. Remove from oven and let rest 2–3 minutes before serving hot.
Notes
Use freshly shredded cheese for better melting and texture.
For a spicier version, add a dash of cayenne pepper or hot sauce to the filling.
Corn tortillas can be substituted, but lightly warm them first to prevent cracking.
These enchiladas can be assembled ahead and refrigerated before baking.
Serve with sour cream, chopped cilantro, avocado, or lime wedges for extra flavor.