I’m excited to share with you my go-to recipe for Tex-Mex Beef Enchiladas. These enchiladas are a guaranteed crowd-pleaser, packed with flavor and just the right amount of spice. Perfect for a cozy dinner or a get-together with friends, they’re not only delicious but also fun to make.

This recipe embraces the essence of Tex-Mex cuisine, blending robust spices with tender beef and melty cheese, all rolled up in soft, warm tortillas. It’s a versatile dish that allows for customization to cater to different taste preferences, ensuring everyone at your table is satisfied and eager for seconds.

Ingredients Needed for This Recipe

For this recipe, designed to serve 4 to 6 people, you’ll need:

1 lb. ground beef: The star of our enchiladas, providing rich, meaty goodness.
1 medium onion, finely chopped: It adds a subtle sweetness and texture.

2 cloves garlic, minced: For that aromatic kick we all love.
2 cups enchilada sauce: You can use store-bought or homemade, depending on your preference.
12 corn tortillas: They have the perfect texture and don’t get soggy too quickly.

2 cups shredded cheddar cheese: Because everything is better with cheese, right?
1/2 cup vegetable oil: For frying the tortillas to pliable perfection.
Salt and pepper to taste: For seasoning our beef mixture just right.

Optional garnishes: Chopped cilantro, sour cream, diced tomatoes, and sliced avocados for serving.

Instructions for Making Tex-Mex Beef Enchiladas

Preheat your oven to 375°F (190°C). This ensures it’s ready for baking our enchiladas to bubbly perfection.
Cook the ground beef: In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon until it’s browned and cooked through. This usually takes about 5-7 minutes.

Add onion and garlic: Once the beef is browned, add the chopped onion and minced garlic to the skillet. Cook for another 3-5 minutes, or until the onion is soft and translucent. Season the mixture with salt and pepper to your liking. Then, remove the skillet from the heat and set it aside.
Prepare the tortillas: Heat the vegetable oil in a small skillet over medium heat. Once hot, briefly fry each tortilla for about 10 seconds on each side to make them pliable. Be careful not to overcook; they shouldn’t become crispy. Drain the tortillas on paper towels to remove excess oil.
Assemble the enchiladas: Dip each fried tortilla in the enchilada sauce, ensuring both sides are coated. Spoon a portion of the beef mixture into the center of each tortilla, sprinkle with a bit of cheese, and roll it up tightly. Place the rolled enchiladas seam side down in a baking dish.

Top and bake: Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Let the enchiladas cool for a few minutes before serving. Garnish with your chosen toppings like chopped cilantro, sour cream, diced tomatoes, or sliced avocados.

Tips for Perfecting the Recipe

Choosing the Right Ingredients: The quality of ingredients significantly affects the flavor of your enchiladas. Opt for lean ground beef for a less greasy filling, and use fresh garlic and onions for the best aromatics. When it comes to enchilada sauce, homemade can make a big difference, allowing you to adjust the spices to your taste.

Tortilla Prep is Key: The texture of your enchiladas depends a lot on how you prepare the tortillas. Lightly frying them not only makes them pliable but also prevents them from breaking when rolled. It’s a crucial step that also adds a subtle flavor depth. Make sure to drain them well on paper towels to avoid excess oil.

Layering Flavors: Build layers of flavor by seasoning the beef as it cooks and adding herbs and spices that complement your enchilada sauce. A dash of cumin, chili powder, or even a pinch of cinnamon can add complexity to your filling.

Cheese Matters: While cheddar cheese is traditional, don’t be afraid to mix in other types like Monterey Jack or Colby for a more nuanced flavor and gooey texture. Cheese both inside and on top of the enchiladas ensures every bite is deliciously rich.

Sauce Coverage: Ensuring your enchiladas are well-coated in sauce prevents them from drying out in the oven. It’s also a good idea to cover the baking dish with aluminum foil for the first half of baking, then remove it to allow the cheese to beautifully brown and bubble.

Serving Suggestions

Enchiladas are a hearty meal on their own, but pairing them with the right side dishes can turn a simple dinner into a feast. Here are a few ideas:

Rice and Beans: A classic pairing, Spanish rice or cilantro lime rice alongside black or refried beans, complements the flavors in enchiladas and adds texture to your plate.

Salads: Lighten the meal with a fresh salad. A simple avocado salad or a tangy coleslaw can add a refreshing contrast to the rich and spicy enchiladas.

Vegetable Sides: Consider serving grilled vegetables, such as bell peppers, onions, and zucchini, for a healthy and colorful addition to your meal.

Dips and Chips: Offer a variety of dips, such as guacamole, salsa, and queso, with a side of crunchy tortilla chips for added texture and flavor.

Beverages: Complement your meal with traditional Mexican beverages like margaritas, sangria, or horchata. For a non-alcoholic option, limeade or flavored sparkling water can be refreshing.

Frequently Asked Questions

Can I make enchiladas ahead of time? Yes, enchiladas are a great make-ahead meal. You can assemble them a day in advance and refrigerate until ready to bake. Just add a few minutes to the baking time if you’re starting from cold.

How can I make my enchiladas less/more spicy? The spice level can be adjusted by choosing a milder or hotter enchilada sauce. Additionally, adding diced jalapeños or green chiles to the beef mixture can increase the heat, while removing seeds from peppers or using less chili powder can make it milder.

What’s the best way to store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven covered with foil until warmed through, about 20 minutes. Microwaving is also an option, although the tortillas may become a bit soggy.

Can I use flour tortillas instead of corn? Absolutely, though the texture and flavor will be slightly different. Flour tortillas are softer and may not hold up as well to the sauce, leading to a less traditional but still tasty dish.

Are enchiladas freezer-friendly? Yes, enchiladas freeze well. Assemble the enchiladas in a freezer-safe dish without baking, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed, adding a little extra time if needed.

Tex-Mex Beef Enchiladas

5 from 1 vote

I'm excited to share with you my go-to recipe for Tex-Mex Beef Enchiladas. These enchiladas are a guaranteed crowd-pleaser, packed with flavor and just the right amount of spice.

Ingredients

1 lb. ground beef: The star of our enchiladas providing rich, meaty goodness.
1 medium onion finely chopped: It adds a subtle sweetness and texture.
2 cloves garlic minced: For that aromatic kick we all love.
2 cups enchilada sauce: You can use store-bought or homemade depending on your preference.
12 corn tortillas: They have the perfect texture and don’t get soggy too quickly.
2 cups shredded cheddar cheese: Because everything is better with cheese right?
1/2 cup vegetable oil: For frying the tortillas to pliable perfection.

Salt and pepper to taste: For seasoning our beef mixture just right.
Optional garnishes: Chopped cilantro sour cream, diced tomatoes, and sliced avocados for serving.

Instructions

Preheat your oven to 375°F (190°C). This ensures it’s ready for baking our enchiladas to bubbly perfection.

Cook the ground beef: In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon until it’s browned and cooked through. This usually takes about 5-7 minutes.
Add onion and garlic: Once the beef is browned, add the chopped onion and minced garlic to the skillet. Cook for another 3-5 minutes, or until the onion is soft and translucent. Season the mixture with salt and pepper to your liking. Then, remove the skillet from the heat and set it aside.
Prepare the tortillas: Heat the vegetable oil in a small skillet over medium heat. Once hot, briefly fry each tortilla for about 10 seconds on each side to make them pliable. Be careful not to overcook; they shouldn’t become crispy. Drain the tortillas on paper towels to remove excess oil.

Assemble the enchiladas: Dip each fried tortilla in the enchilada sauce, ensuring both sides are coated. Spoon a portion of the beef mixture into the center of each tortilla, sprinkle with a bit of cheese, and roll it up tightly. Place the rolled enchiladas seam side down in a baking dish.
Top and bake: Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Let the enchiladas cool for a few minutes before serving. Garnish with your chosen toppings like chopped cilantro, sour cream, diced tomatoes, or sliced avocados.