Classic Tex-Mex Beef Enchiladas are a hearty and comforting dish that showcases the vibrant flavors of Tex-Mex cuisine. Savory ground beef is wrapped in soft corn tortillas, all smothered in a rich, red chili gravy and topped with gooey melted cheese. The combination of spices and the deep red sauce creates a satisfying and flavorful meal that is perfect for any occasion.
Cook with confidence
Cook's notes
For the best texture, ensure the tortillas are heated just enough to soften without becoming crispy. The sauce should be thick enough to coat the enchiladas but not too thick that it clumps. Keep an eye on the cheese while baking to avoid burning.
Substitutions
You can swap ground beef for ground turkey or chicken for a lighter option. If you prefer a vegetarian version, use black beans or lentils instead of meat. For a gluten-free option, use corn tortillas and gluten-free flour for the roux.
Storage & leftovers
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through, covering with foil to prevent drying out.
Common failures
If the enchiladas are too dry, ensure the sauce is generously poured over them before baking. If the tortillas tear, they may not have been heated enough; always warm them to make them pliable. If the cheese doesn't melt properly, consider covering the dish with foil during the first half of baking.
Why these ingredients
How each main ingredient earns its place in this recipe
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ground beef
Ground beef adds a rich, savory flavor and hearty texture that is essential for a satisfying filling in the enchiladas.
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chili powder
Chili powder provides the signature Tex-Mex flavor and vibrant color to the sauce, making it the star of the dish.
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corn tortillas
Corn tortillas are traditional for enchiladas, offering a slightly sweet flavor and a perfect texture that holds up well to the filling and sauce.
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shredded cheese
The melted cheese on top creates a deliciously gooey layer that enhances the overall richness and flavor of the enchiladas.
Preparation
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Step 1 7 min
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary and set aside.
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Step 2In the same skillet, add 1/4 cup of vegetable oil over medium heat. Once hot, add the chili powder and flour, stirring constantly for about 1 minute to create a roux.
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Step 3 10 min
Slowly whisk in the beef broth and tomato paste, ensuring there are no lumps. Add the cumin and garlic powder, and bring the mixture to a simmer. Cook for about 10 minutes until the sauce thickens slightly.
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Step 4
While the sauce simmers, heat the corn tortillas in a separate pan with a little vegetable oil until soft and pliable, about 30 seconds per side. Keep them warm in a clean kitchen towel.
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Step 5 5 min
Preheat your oven to 350°F (175°C). To assemble the enchiladas, take a tortilla, fill it with a portion of the cooked beef, and roll it up tightly. Place seam-side down in a baking dish. Repeat with remaining tortillas.
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Step 6Once all enchiladas are in the dish, pour the chili sauce over the top, ensuring they are well covered. Sprinkle the shredded cheese evenly over the sauce.
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Step 7 20 min
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool for a few minutes before serving.
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