These beef enchiladas are the ultimate comfort food — filled with seasoned ground beef, wrapped in soft corn tortillas, smothered in rich homemade enchilada sauce, and topped with a generous layer of gooey melted cheese. They’re everything you want in a classic Tex-Mex dish: savory, cheesy, saucy, and satisfying.
Perfect for a family dinner, a weekend gathering, or a weeknight treat, this recipe hits all the right notes. The homemade enchilada sauce adds depth and warmth, while pan-fried tortillas ensure each bite is soft yet flavorful. And of course, you can never go wrong with extra cheese on top!
Table of Contents
Why You’ll Love This Recipe
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Packed with rich, bold Tex-Mex flavor
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Homemade enchilada sauce — no canned shortcuts
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Soft, pan-fried tortillas with the perfect bite
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Great for leftovers — reheats beautifully
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Comfort food that satisfies every time
Ingredients
Ground Beef Filling
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1 pound ground beef
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1 tablespoon chili powder
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1/2 teaspoon salt
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3/4 teaspoon cumin
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1/2 teaspoon dried oregano
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 cup tomato sauce
Homemade Enchilada Sauce
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1/4 cup oil or butter (canola, vegetable, or avocado oil)
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1/4 cup all-purpose flour
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1/2 teaspoon ground black pepper
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3/4 teaspoon salt
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1 teaspoon garlic powder
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1 teaspoon onion powder
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2 teaspoons ground cumin
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1/2 teaspoon dried oregano
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1 tablespoon chili powder
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2 cups low or no sodium beef broth
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1 tablespoon tomato paste
Enchiladas
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1/4 cup canola oil (for frying)
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12–15 white corn tortillas
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1 cup Monterey Jack cheese, shredded (or more to taste)
Instructions
Step 1: Cook the Ground Beef
In a skillet over medium heat, cook the ground beef, breaking it apart as it browns. Once fully cooked and no longer pink, drain excess grease.
Add chili powder, salt, cumin, oregano, garlic powder, and onion powder. Stir in the tomato sauce and mix well. Set aside.
Step 2: Make the Enchilada Sauce
In a medium skillet, heat the oil or butter over medium heat. Stir in flour and cook for 1–2 minutes until it forms a thick roux.
Add pepper, salt, garlic powder, onion powder, cumin, oregano, and chili powder. Stir into a paste.
Gradually whisk in beef broth and tomato paste. Stir until smooth. Simmer until sauce thickens slightly. Remove from heat.
Step 3: Prepare the Tortillas
Preheat oven to 350°F (175°C).
Heat 1/4 cup oil in a skillet over medium heat. One at a time, dip tortillas into hot oil using tongs. Fry for 10–15 seconds per side — just enough to make them pliable.
Set aside on a paper towel-lined plate.
Step 4: Assemble the Enchiladas
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
Brush each tortilla with sauce or dip it briefly in the sauce.
Spoon beef mixture down the center of each tortilla, sprinkle with a bit of cheese, roll tightly, and place seam-side down in the baking dish.
Repeat until all tortillas are filled and arranged snugly in the dish.
Step 5: Bake
Pour remaining sauce over the top of the enchiladas. Sprinkle generously with the remaining shredded cheese.
Bake uncovered for about 10 minutes, or until the cheese is fully melted and bubbling.
Step 6: Serve and Enjoy
Serve hot with sour cream, chopped cilantro, avocado, or a fresh green salad.
Tips for Success
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Frying the tortillas helps prevent cracking during rolling and adds flavor
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Use freshly shredded cheese for better melt and flavor
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Want a spicy kick? Add diced jalapeños to the beef or sauce
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Can be made ahead and baked just before serving
Final Thoughts
Beef enchiladas are a timeless classic, and this recipe delivers every time. The combination of deeply seasoned meat, homemade sauce, and melty cheese creates a meal that’s comforting and crave-worthy. Whether you’re hosting a casual dinner or craving a solo indulgence, these enchiladas will be your new go-to.
They also make fantastic leftovers — just reheat and enjoy! Add rice, beans, or even a fried egg on top for a twist.
Share Your Creations
Made these cheesy beef enchiladas?
Tell me how they turned out in the comments!
Snap a pic and tag your version — did you go spicy, add veggies, or change up the cheese?
Beef Enchiladas With Extra Cheese On Top
Ingredients
Method
- In a skillet over medium heat, cook the ground beef, breaking it apart as it browns. Once fully cooked and no longer pink, drain excess grease.
- Add chili powder, salt, cumin, oregano, garlic powder, and onion powder. Stir in the tomato sauce and mix well. Set aside.
- In a medium skillet, heat the oil or butter over medium heat. Stir in flour and cook for 1–2 minutes until it forms a thick roux.
- Add pepper, salt, garlic powder, onion powder, cumin, oregano, and chili powder. Stir into a paste.
- Gradually whisk in beef broth and tomato paste. Stir until smooth. Simmer until sauce thickens slightly. Remove from heat.
- Preheat oven to 350°F (175°C).
- Heat 1/4 cup oil in a skillet over medium heat. One at a time, dip tortillas into hot oil using tongs. Fry for 10–15 seconds per side — just enough to make them pliable.
- Set aside on a paper towel-lined plate.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Brush each tortilla with sauce or dip it briefly in the sauce.
- Spoon beef mixture down the center of each tortilla, sprinkle with a bit of cheese, roll tightly, and place seam-side down in the baking dish.
- Repeat until all tortillas are filled and arranged snugly in the dish.
- Pour remaining sauce over the top of the enchiladas. Sprinkle generously with the remaining shredded cheese.
- Bake uncovered for about 10 minutes, or until the cheese is fully melted and bubbling.
- Serve hot with sour cream, chopped cilantro, avocado, or a fresh green salad.
