Description
A quick, comforting weeknight dinner featuring tender ground beef and rich red chili sauce baked under melted cheese. This recipe comes together in about 30 minutes and is perfect for feeding a family.
Ingredients
Scale
- 1 pound (450g) ground beef (80/20 fat ratio)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder (pure, not blend)
- Salt and black pepper to taste
- 2 cups (480ml) red enchilada sauce
- 2 tablespoons tomato paste
- 1/2 cup (120ml) beef broth (low-sodium)
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil (divided)
- 8–10 large flour tortillas (10-inch)
- 2 cups (200g) shredded Mexican cheese blend
- Optional toppings: sliced black olives, diced avocado, fresh cilantro, sour cream, diced tomatoes
Instructions
- Preheat oven to 375°F (190°C).
- Dice onion, mince garlic, and measure spices. Grate cheese if not pre-shredded.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and cook for 2-3 minutes until softened.
- Add ground beef, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned. Drain excess fat if necessary, leaving some for flavor.
- Stir in cumin, chili powder, salt, and pepper. Cook for 1 minute to toast spices.
- Add minced garlic and cook for 30 seconds until fragrant. Remove beef from heat and set aside.
- In a medium saucepan, heat remaining olive oil over medium heat. Add tomato paste and stir constantly for 1-2 minutes until it darkens slightly.
- Pour in red enchilada sauce and beef broth. Whisk until smooth.
- Add smoked paprika and simmer for 3-4 minutes until sauce thickens slightly. Taste and adjust seasoning. Remove from heat.
- Spread about 1/2 cup of sauce on the bottom of a 9×13 inch baking dish.
- Spoon about 1/4 cup of beef mixture down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
- Pour remaining sauce over the enchiladas, ensuring gaps are filled. Sprinkle shredded cheese evenly over the top.
- Cover with aluminum foil and bake for 10 minutes.
- Remove foil and bake for another 5 minutes until cheese is bubbly and slightly browned.
- Let rest for 5 minutes before serving to allow enchiladas to set.
Notes
Warm tortillas in the microwave (10-15 seconds wrapped in a damp paper towel) or in a dry skillet before rolling to prevent cracking. If using corn tortillas, warming is essential. For leftovers, reheat in a skillet with a splash of milk or cream to maintain creaminess. This recipe does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx.
- Calories: 450
- Sugar: 4
- Sodium: 680
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
Keywords: beef enchiladas, red chili sauce, easy dinner, weeknight meals, comfort food, 30 minute meals, ground beef recipes, cheesy enchiladas