Name: Cheesy Beef Enchiladas with Red Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 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, to taste; Black pepper, to taste; 15 oz red enchilada sauce (Las Palmas recommended); 8 flour tortillas (6-inch); 3.5 cups shredded Mexican cheese

Jump to Recipe· 3.9 from 47 reviews

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There’s something irresistibly comforting about these Cheesy Beef Enchiladas with Red Sauce Recipe that makes them an absolute favorite for any occasion. Imagine tender, spiced ground beef and creamy pinto beans wrapped tightly in soft flour tortillas, then smothered in vibrant red enchilada sauce and generous layers of melted Mexican cheese. Every bite delivers a delightful mix of savory, tangy, and cheesy flavors with a touch of mild heat from green chiles, creating a dish that warms both the soul and the senses. This recipe is a wonderful way to bring some joyful, homemade Tex-Mex magic to your dinner table.

Ingredients You’ll Need

The image shows a close-up of a serving of enchiladas on a white plate placed on a white marbled surface. The enchilada has three visible layers: a soft yellow tortilla wrapped around a filling of brown, cooked ground meat mixed with melted orange and white cheese. The top layer is covered with more melted cheese, some sour cream dolloped in the middle, and green chopped herbs sprinkled on top. A fork lifts a piece of the enchilada, with melted cheese stretching between the piece and the rest on the plate. In the background, there is a red baking dish filled with more enchiladas and a small white bowl with a white sauce. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward and accessible ingredients, each chosen to build bold flavor and perfect texture. From the rich ground beef to the bright enchilada sauce, every element plays a crucial role in making these enchiladas taste like a hug on a plate.

Olive oil: Essential for a golden sauté and adds a subtle fruity undertone to the dish.
Onion (finely chopped): Provides natural sweetness and depth to the beef mixture.
Garlic cloves (minced): Adds that unmistakable aromatic kick that wakes up the whole filling.
Ground beef (80/20 lean): The hearty backbone of the filling, its fat content ensures rich flavor and juicy texture.
Cumin: Brings smoky earthiness that’s signature in Mexican-inspired dishes.
Chili powder: Adds warmth and a gentle kick without overpowering the dish.
Pinto beans (drained and rinsed): These add creaminess and make the filling more substantial and fiber-rich.
Green chiles: Offer a subtle spice and a fresh pop of complex flavor.
Salt and black pepper: Simple seasonings that enhance and balance all the flavors.
Red enchilada sauce: The vibrant, tangy sauce that ties everything together beautifully.
Flour tortillas (6-inch): The soft, pliable wraps that cradle all the delicious filling.
Mexican cheese (shredded): The melty, gooey finish that makes these enchiladas truly decadent.

How to Make Cheesy Beef Enchiladas with Red Sauce Recipe

Step 1: Prep Your Ingredients

Before turning on the heat, it’s important to have all your ingredients ready to go. Chop the onions finely, mince the garlic, rinse and drain the pinto beans, shred the cheese if needed, and lay out the green chiles and enchilada sauce. This little effort upfront keeps the cooking flow smooth and makes the assembly process quick and joyful without the stress of last-minute chopping.

Step 2: Cook the Beef Filling

Heat olive oil in a large skillet over medium-high heat and sauté the onions and garlic until fragrant, about 3 minutes. Add the ground beef along with the cumin, stirring and breaking it apart as it cooks until beautifully browned and no pink remains. That deep browning is what infuses the mixture with rich, savory notes you just can’t skip.

Step 3: Mix in Beans and Chiles

Now, stir in the drained pinto beans and green chiles, seasoning generously with salt and fresh cracked black pepper. The beans soften the richness of the beef while the chiles add a mild but noticeable aromatic heat. Mix everything thoroughly and then remove from heat to cool slightly, which will help when filling the tortillas.

Step 4: Prepare the Baking Dish

Spread about half a cup of the red enchilada sauce evenly across the bottom of a 9×13 inch baking dish. This base layer prevents sticking and ensures every bite gets that wonderful saucy goodness.

Step 5: Assemble the Enchiladas

Take one tortilla at a time, spread a thin layer of enchilada sauce directly on it, then place 3-4 tablespoons of the beef filling down the center. Top with about one-third cup of shredded Mexican cheese. Roll the tortilla gently but firmly, placing it seam-side down in the baking dish. Repeat this process with all eight tortillas, arranging them snugly in two neat rows—this helps them hold their shape and cook evenly.

Step 6: Top and Bake

Pour the remaining enchilada sauce over the rolled tortillas, making sure every inch is covered, and then sprinkle the rest of the cheese generously on top. Bake uncovered at 350°F (180°C) for 20 minutes until the cheese is melted, bubbly, and beginning to brown lightly around the edges. The smell alone here is an absolute tease!

Step 7: Rest and Serve

Once out of the oven, allow the enchiladas to rest for 2-3 minutes. This little pause is key to letting the cheese set just enough so the enchiladas stay intact when you serve. Then dive right in and enjoy the layers of flavor and comforting textures you just created.

How to Serve Cheesy Beef Enchiladas with Red Sauce Recipe

A white baking dish filled with baked enchiladas is shown on a white marbled surface. The enchiladas are arranged in a single layer, each rolled tightly with a reddish sauce soaked into the tortillas. The top is covered by a bubbly layer of melted cheese that has both white and yellow shades, mixed with small green chopped herbs sprinkled evenly across. A woman's hand is lifting one enchilada slice out, with melted cheese stretching down from it to the rest in the dish. In the foreground, a small white bowl with shredded cheese sits on the white marbled surface beside the baking dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnish elevates this dish from delicious to show-stopping. Try a sprinkle of chopped cilantro for a bright herbal note, thinly sliced green onions for crunch, or a dollop of cool sour cream to balance the red sauce’s tang. For those who like a bit of extra texture, mild diced avocado or a few jalapeño slices bring freshness and zip.

Side Dishes

Pair these enchiladas with simple, fresh sides like Mexican rice to soak up the sauce or refried beans for a creamy contrast. A crisp green salad with lime vinaigrette adds a refreshing bite, while warm corn tortillas can be a bonus for mopping up every last drop on the plate.

Creative Ways to Present

For a fun twist, serve these enchiladas family-style in their baking dish right from the oven, letting everyone help themselves. You could also turn them into a layered casserole, using tortilla pieces, repeating filling and sauce in multiple layers to create a festive enchilada bake. Another idea is to prep mini enchiladas using smaller tortillas as bite-sized appetizers for your next gathering.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Beef Enchiladas with Red Sauce Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers often even better the next day.

Freezing

If you want to save some for future meals, these enchiladas freeze well either before or after baking. Wrap the assembled dish tightly with foil and plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, cover the enchiladas with foil to keep moisture in and bake at 350°F (180°C) for about 15-20 minutes until heated through. You can remove the foil for the last 5 minutes if you want to refresh that bubbly, golden cheese topping.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas add a traditional flavor and slightly firmer texture. Just make sure to warm them ahead of time to avoid cracking during rolling.

Is there a vegetarian option for this recipe?

Yes! Simply omit the beef and double up on the beans and vegetables like mushrooms or zucchini for a hearty vegetarian filling.

What type of cheese works best for these enchiladas?

A Mexican cheese blend is ideal for melting and flavor. Cheeses like Monterey Jack, cheddar, and queso quesadilla combine beautifully. You can also sprinkle in some sharp cheddar for extra tang.

How spicy is this recipe?

This version is mildly spicy thanks to the green chiles and chili powder, making it accessible to most palates. To increase heat, add diced jalapeños, cayenne, or a spicier enchilada sauce.

Can I make this recipe ahead of time and bake later?

Yes! Assemble the enchiladas, cover tightly, and refrigerate up to 24 hours before baking. This is great for prepping meals in advance or entertaining guests.

Final Thoughts

If you’re craving a dish that combines cheesy indulgence, hearty beef filling, and that signature tangy red sauce, the Cheesy Beef Enchiladas with Red Sauce Recipe is your new best friend. It’s satisfying, easy to make, and endlessly delicious—perfect for cozy weeknight dinners or impressing your friends. I hope you give it a try and find yourself coming back to it time and again!

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