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Ground Beef Enchiladas With Red Sauce

The aroma of simmering chili powder and cumin always takes me back to my grandmother’s kitchen. She wasn’t a fancy chef by any means, but her enchiladas were legendary. Every family gathering felt incomplete without that bubbling, cheesy casserole gracing the table. It was the ultimate comfort food, a warm embrace in every bite, and the reason I learned to make my own red sauce from scratch.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8
Yield: 1 (9×13 inch) pan of enchiladas
Dietary Type: Not Gluten-Free

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup onion, chopped
4 ounces green chilies, chopped
24 ounces tomato sauce
6 ounces tomato paste
1 1/2 cups water
6 teaspoons chili powder
1/8 teaspoon cayenne pepper
4 teaspoons cumin
1/8 teaspoon black pepper
1/8 teaspoon salt
1 lb ground beef
1 cup black beans, drained and rinsed
1/2 cup onion, chopped
2 cups cheddar cheese, shredded
8 large flour tortillas

Equipment Needed

Large saucepan
9×13 inch baking pan
Skillet
Measuring cups and spoons
Aluminum foil

Instructions

First, let’s prepare the enchilada sauce. In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for about 5 minutes, until the onion is softened and fragrant.
Add the chopped green chilies, tomato sauce, tomato paste, water, chili powder, cayenne pepper, cumin, black pepper, and salt to the saucepan. Stir well to combine.
Bring the sauce to a low boil, then reduce the heat to low, cover the saucepan, and simmer for 30 minutes. This allows the flavors to meld together beautifully. Once simmered, remove from heat and let the sauce cool to room temperature. Letting the sauce cool slightly helps prevent the tortillas from becoming too soggy later.
Now, let’s prepare the beef filling. In a skillet, brown the ground beef with the chopped onion over medium heat. Cook until the beef is fully cooked through and no longer pink. Drain off any excess grease.
Add the drained and rinsed black beans to the cooked beef mixture.
Pour 2/3 cup of the prepared enchilada sauce into the beef mixture and stir to combine thoroughly. This infuses the beef with the rich flavor of the sauce.
Preheat your oven to 350 degrees F (175 degrees C).
To assemble the enchiladas, take each flour tortilla and add about 1/2 cup of the ground beef mixture to the center.
Roll up the tortilla tightly and place it seam-side down in a 9×13 inch baking pan.
Before placing the rolled tortillas, add 1 cup of enchilada sauce to the bottom of the 9×13 baking dish. This will help to keep the enchiladas from sticking.
Continue filling and rolling the remaining tortillas, placing them snugly in the baking pan.
Pour the remaining enchilada sauce evenly over the rolled tortillas in the pan.
Cover the baking pan tightly with aluminum foil.
Bake in the preheated oven for 20 minutes, covered.
Remove the foil from the baking pan. Sprinkle the shredded cheddar cheese evenly over the top of the enchiladas.
Return the baking pan to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Remove from the oven and let cool slightly before serving.

Expert Tips & Tricks

For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to the enchilada sauce.
Don’t overfill the tortillas. Overfilling can cause them to tear during rolling or become soggy during baking.
If you prefer a spicier enchilada sauce, add more cayenne pepper or a few chopped jalapeños to the sauce.
To prevent the tortillas from tearing, you can lightly warm them in a dry skillet or microwave before filling and rolling.
Feel free to substitute other types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
For a vegetarian version, substitute the ground beef with cooked lentils, crumbled tofu, or a mixture of vegetables.
You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.

Serving & Storage Suggestions

Serve these delicious ground beef enchiladas hot, straight from the oven. Garnish with your favorite toppings, such as salsa, sour cream, guacamole, chopped cilantro, or sliced green onions.

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350 degrees F (175 degrees C) until heated through, or microwave in short intervals until warmed.

For longer storage, you can freeze the enchiladas. Let them cool completely, then wrap them tightly in plastic wrap and aluminum foil or place them in a freezer-safe container. Frozen enchiladas can be stored for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	480 kcal	24%
Total Fat	25g	38%
Saturated Fat	12g	60%
Cholesterol	70mg	23%
Sodium	800mg	33%
Total Carbohydrate	40g	13%
Dietary Fiber	5g	20%
Sugars	6g
Protein	30g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spicy Enchiladas: Add a finely diced jalapeño pepper to the beef mixture for extra heat.
Creamy Enchiladas: Stir in 1/2 cup of sour cream or Mexican crema to the enchilada sauce for a richer, creamier texture.
Chicken Enchiladas: Substitute shredded cooked chicken for the ground beef.
Vegetarian Enchiladas: Use a combination of black beans, corn, bell peppers, and zucchini for a hearty vegetarian filling. You could also add some crumbled queso fresco for extra flavor.
Gluten-Free Enchiladas: Use corn tortillas instead of flour tortillas to make this recipe gluten-free. Be sure to check the labels of all other ingredients to ensure they are also gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I make the enchilada sauce ahead of time?
A: Absolutely! The enchilada sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. In fact, the flavors meld together even more beautifully over time.

Q: Can I use different types of beans?
A: Yes, feel free to experiment with different beans such as pinto beans, kidney beans, or chili beans.

Q: How can I prevent the tortillas from getting soggy?
A: Don’t overfill the tortillas, and be sure to let the enchilada sauce cool slightly before assembling the enchiladas. You can also lightly warm the tortillas before filling them to make them more pliable.

Q: Can I freeze these enchiladas?
A: Yes, enchiladas freeze very well. Assemble the enchiladas, let them cool completely, then wrap them tightly in plastic wrap and aluminum foil or place them in a freezer-safe container. Thaw them in the refrigerator overnight before reheating.

Q: What are some good toppings for enchiladas?
A: The possibilities are endless! Some popular toppings include salsa, sour cream, guacamole, chopped cilantro, sliced green onions, shredded lettuce, and diced tomatoes.

Final Thoughts

These Ground Beef Enchiladas with Red Sauce are more than just a meal; they’re a celebration of flavor and a tribute to tradition. I encourage you to gather your loved ones, roll up your sleeves, and create a pan of these comforting enchiladas. Don’t be afraid to add your own personal touch, whether it’s a sprinkle of extra cheese, a dash of hot sauce, or a secret ingredient passed down through your family. Share your creations and your stories, and let the aroma of warm enchiladas fill your home with joy and laughter. Serve with a refreshing Mexican beer or a homemade margarita for the perfect fiesta!

Ground Beef Enchiladas With Red Sauce Recipe