Tex-Mex Beef Enchiladas Recipe

Savory, saucy, and downright irresistible, Tex-Mex Beef Enchiladas are a family-favorite dinner that packs bold flavors into every bite. Each enchilada is filled with seasoned ground beef, wrapped in tender corn tortillas, then smothered in a rich red enchilada sauce and a generous layer of melted cheese. The final touch? A sprinkle of fresh cilantro that ties it all together with a pop of brightness.

This classic dish is the ultimate comfort food for a cozy night in. It delivers everything you want in a satisfying meal—hearty protein, robust spices, and that melty, cheesy finish. Whether it’s Taco Tuesday or just a craving for something saucy and satisfying, these beef enchiladas are ready to shine.

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Ingredients for this recipe

• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 corn tortillas
• 2 cups red enchilada sauce
• 1 1/2 cups shredded Mexican cheese blend
• Fresh cilantro, chopped (for garnish)
• 1 tbsp vegetable oil (for softening tortillas)
• Sour cream (optional, for serving)

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Step 1: Cook the Beef Filling

Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s browned and mostly cooked through. Add the chopped onion and cook for another 3–4 minutes until softened. Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1–2 more minutes, until fragrant. Remove from heat and set aside.

Step 2: Soften the Tortillas

In a separate skillet, heat the vegetable oil over medium heat. Lightly fry each tortilla for about 10 seconds per side—just until soft and pliable. Drain on paper towels to remove excess oil.

Step 3: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish. Spoon 2 to 3 tablespoons of the beef filling onto each tortilla, roll it up, and place seam-side down in the dish. Repeat until all the tortillas are filled and placed snugly in the dish.

Step 4: Top and Bake

Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the shredded cheese generously over everything. Bake for 20–25 minutes, until the cheese is melted and bubbly.

Step 5: Garnish and Serve

Remove from the oven and let cool slightly. Garnish with chopped cilantro and serve warm with a dollop of sour cream, if desired.

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Frequently Asked Questions

How do I keep corn tortillas from cracking when rolling?

Lightly frying them in oil or warming them in the microwave wrapped in a damp towel helps make them flexible and less likely to tear.

Can I make these enchiladas ahead of time?

Yes, assemble them ahead and refrigerate up to 24 hours before baking. Add a few minutes to the baking time if they’re going in cold.

What kind of beef is best?

Lean ground beef (80–85%) works great, but you can also use ground chuck for extra richness.

Are there other topping options?

Absolutely. Try diced avocados, sliced jalapeños, chopped green onions, or even shredded lettuce for a crunch.

Can I make this dish spicy?

Yes! Add cayenne pepper to the beef mixture or use a spicy enchilada sauce.

What’s the best way to reheat leftovers?

Reheat in the oven at 350°F (175°C) or in the microwave in 30-second intervals until warmed through.

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