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Homemade Beef Enchiladas with Red Sauce

Homemade Beef Enchiladas with Red Sauce: seasoned ground beef, peppers, and onions rolled in corn tortillas, smothered in enchilada sauce, and baked with melted cheddar. A cozy, flavorful Tex-Mex favorite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 7
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb ground beef
  • 2 tbsp olive oil divided
  • 2 jalapeños or serrano peppers finely diced
  • ⅓ yellow onion diced
  • 1 garlic clove minced
  • 1 packet taco or fajita seasoning mix
  • ½ cup water to mix with seasoning
For Assembly & Baking
  • 8 corn tortillas
  • 1 large 15 oz can red enchilada sauce
  • 1⅔ cups sharp yellow cheddar cheese shredded
  • ⅓ yellow onion finely diced (for topping)
Optional Toppings
  • Sour cream
  • Chopped cilantro
  • Sliced avocado

Method
 

Brown the Beef
  1. Heat 1 tbsp olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking up into crumbles. Drain excess fat; set beef aside.
  2. Sauté Vegetables
  3. Add the remaining olive oil to the skillet. Sauté diced peppers, onion, and garlic ~4–5 minutes until softened. Transfer to a bowl with minimal oil.
Season & Combine
  1. Return the skillet to low heat. Add back the cooked beef. Stir taco seasoning mixed with water into the beef. Then fold in the sautéed pepper mixture. Simmer until thickened and well-coated.
Prepare Tortillas
  1. Warm a small skillet over low heat. Lightly brush one side of each tortilla with oil and warm briefly on both sides until pliable. Stack tortillas with oil side down to prevent sticking.
Assemble Enchiladas
  1. Preheat oven to 350°F (175°C). Lightly brush the bottom of a 9×12 (or similar deep) baking dish with oil.
  2. Pour a thin layer of enchilada sauce in the bottom.
  3. For each tortilla: place ~3 tbsp of beef filling in its center, top with diced onion and a portion of cheese, roll tightly, and place seam-side down in the dish.
Top & Bake
  1. Once all enchiladas are in the dish, pour the remaining red sauce over them, ensuring full coverage. Sprinkle remaining shredded cheddar cheese evenly.
  2. Bake uncovered at 350°F for ~30 minutes, until bubbly and cheese is melted and lightly golden.
Serve
  1. Let rest 5 minutes. Serve warm with optional sour cream, cilantro, avocado, or extra sauce.

Notes

Tortilla flexibility: Corn tortillas are traditional; warming and oiling them prevents cracking. Flour tortillas may be substituted, but texture shifts.
Sauce quality matters: Use a good enchilada sauce (or homemade) — it’s the backbone of the flavor.
Don’t overfill: ~3 tbsp filling per tortilla ensures they roll cleanly without bursting.
Make ahead: You can assemble enchiladas and refrigerate (covered) for up to 24 hours. Add additional baking time if cold.
Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in oven or microwave; add moisture (sauce or water) if they dry out.
Freezing: Assemble but don’t bake, cover tightly, and freeze up to 2 months. Bake from frozen at 350°F ~45–50 minutes, adding extra sauce if needed.
Spice control: Start with fewer jalapeño seeds, then add more if you prefer extra heat without overpowering other flavors.