These ground beef enchiladas with red sauce are an easy, cheesy dinner made with seasoned beef, soft tortillas, and a quick homemade sauce—baked until hot and bubbly and perfect for weeknights.
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If you’re looking for a reliable, no-fuss dinner, these ground beef enchiladas with red sauce deliver every time.
Seasoned beef, melty cheese, and soft tortillas are baked in a quick homemade red sauce that’s rich, flavorful, and far better than anything from a can. It’s simple, satisfying, and exactly the kind of easy dinner that works just as well on a busy weeknight as it does for a cozy weekend meal.
Why These Ground Beef Enchiladas Work
- Quick homemade red sauce – Made with pantry staples and packed with flavor in just minutes.
- Hearty, reliable filling – Seasoned ground beef keeps things simple and satisfying.
- Cheese in every layer – Melted inside and on top for that classic, cheesy finish.
- Easy weeknight dinner – Straightforward steps and simple ingredients make this doable anytime.
- Flexible tortillas – Corn or flour both work depending on what you have on hand.
What You'll Need & Why
Red Enchilada Sauce
• Dry spices: chili powder, granulated garlic, granulated onion, cumin, ground coriander, dried oregano, kosher salt, black pepper, and a pinch of cinnamon
• Tomato paste: brings the depth and that classic red enchilada flavor
• Avocado oil + all-purpose flour: to create a smooth, flavorful roux
• Chicken broth: for the perfect pourable, silky sauce
• Red wine vinegar: a splash of brightness to finish
The Ground Beef Enchiladas
• Ground beef: seasoned, browned, and ready to tuck into those tortillas
• Taco seasoning: homemade or store-bought — whatever weeknight you’re living
• Cheese: cheddar or Monterey Jack (or both!) — measure with your heart
• Tortillas: 12 street-taco size, corn or flour
• Garnishes: sour cream, fresh cilantro, diced red onion, jalapeño slices, avocado
Swaps & Variations
This ground beef enchiladas with red sauce recipe is easy to customize based on what you have or how you want to serve it.
- Switch the sauce – Use green enchilada sauce or salsa verde for a brighter, tangier version.
- Add beans or corn – Stir in black beans, corn, or both to stretch the filling and add texture.
- Make it a casserole – Skip rolling and layer everything like a lasagna for an easier, family-style version.
- Change the protein – Swap ground beef for shredded beef, chicken, or even a meatless filling.
- Adjust the heat – Keep it mild or add cayenne, chipotle, or hot sauce for extra spice.
- Use your favorite tortillas – Corn for a more traditional texture, flour for a softer, heartier bite.
Tips For The Best Ground Beef Enchiladas
A few simple tips make these enchiladas easier to roll and better to eat.
- Warm the tortillas first – Keeps them soft and prevents cracking, especially with corn tortillas.
- Don’t overfill – A smaller amount rolls tighter and holds together better.
- Use a layer of sauce on the bottom – Prevents sticking and adds extra flavor.
- Place seam-side down – Keeps everything secure while baking.
- Shred your own cheese – Melts smoother and gives you that classic gooey texture.
- Let them rest before serving – 5–10 minutes helps everything set so they don’t fall apart.
Ground Beef Enchiladas Recipe
Equipment
Ingredients
Red Enchilada Sauce
- 3 tablespoon avocado oil
- 3 tablespoon all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon granulated garlic
- 1 tsp granulated onion
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- ⅛ teaspoon ground cinnamon optional
- 2 tablespoon tomato paste
- 2 cups chicken broth
- 1 teaspoon red wine vinegar
The Beef Enchiladas
- 1 lb ground beef
- 1-2 tablespoon taco seasoning
- 2-3 cups cheddar or Monterey Jack cheese, shredded This is a suggestion. Measure cheese with your heart.
- 12 corn or flour tortillas street taco size
- sour cream, cilantro leaves, diced red onion, jalapeño slices, avocado for garnish
Instructions
Red Enchilada Sauce
- In a large skillet over medium heat, add the avocado oil. When the oil starts to become hot, sprinkle in the flour - it should sizzle. Whisk the flour and oil together for 3-4 minutes so the raw flour taste cooks out.
- After you've cooked the roux a few minutes, add in the tomato paste and spices. Whisk and cook for a few more minutes or until the tomato paste becomes a very deep red color and the spices become very fragrant.
- Slowly pour in the chicken broth a little at a time. This helps prevent any lumps in the enchilada sauce. Add a little broth, whisk it until its incorporated. Add a little more broth and whisk some more. Repeat this until all of the broth is incorporated into the roux and tomato/spice mixture.
- Add a teaspoon of red wine vinegar, stirring to combine. Give the enchilada sauce a taste. If it needs more, salt and/or pepper, add a little.
The Beef Enchiladas
- Brown the ground beef with your favorite taco seasoning.
- Spoon about 2 tablespoons of enchilada sauce into a warm tortilla, spreading it to the edges. Next, spoon about 2 tablespoons of your ground beef mixture into the middle of the tortilla followed by a sprinkle of shredded cheese.
- Roll the tortilla and place it seam-side down into a lightly greased 9x13 baking dish. Repeat until you run out of filling and tortillas. Pour the remaining enchilada sauce over the top of the enchiladas and top with as much shredded cheese as your heart tells you.
- Bake in a preheated 350° oven for 20 minutes or until the cheese is melted and everything is nice and bubbly.
- Enjoy!
Notes
Nutrition
Make It A Meal
Turn these ground beef enchiladas with red sauce into a full, easy dinner with a few simple sides.
- Add a classic side – Pinto beans are an easy, hearty addition that rounds out the plate.
- Keep it fresh – Pico de gallo or salsa verde adds brightness and balances the rich, cheesy enchiladas.
- Serve with rice – Mexican rice or cilantro-lime rice soaks up all that extra sauce.
- Start with chips and dip – Chips with queso or guacamole make it feel like a full spread without extra work.
Storage & Reheating
- Refrigerate: Store leftover enchiladas in an airtight container for up to 3 days. They reheat beautifully and somehow taste even better the next day.
- Reheat: Warm in the microwave for quick leftover magic or bake at 350°F until heated through. Add a splash of extra sauce if things look dry.
- Freeze: Assemble the enchiladas but don’t bake. Wrap tightly and freeze for up to 3 months. Thaw overnight, top with sauce and cheese, and bake as directed.
- Freeze leftovers: Already-baked enchiladas also freeze well. Just cool completely, portion, wrap, and freeze. Reheat in the oven for the best texture.
You Asked, I Answered
Can I use store-bought enchilada sauce instead of homemade?
Yes. Store-bought works great if you’re short on time, but homemade gives the best flavor.
How do I keep my tortillas from tearing?
Warm them before rolling. A quick microwave or light toast makes them flexible and easier to work with.
Can I make these ahead of time?
Yes. Assemble the enchiladas, cover, and refrigerate up to 24 hours before baking.
Can I make them spicier or milder?
Absolutely. Add cayenne, chipotle, or jalapeños for heat, or use mild chili powder for a milder version.
Can you make the red enchilada sauce gluten-free?
Yes. Use gluten-free tortillas and swap the flour in the sauce for a gluten-free alternative.
You'll Also Love
If enchiladas are already on your mind, here are a few more easy dinners that stay in that same comfort-food lane.
- Mexican Chicken Soup: Cozy, brothy, and packed with bold, warming flavor.
- Skillet Chicken Enchiladas: All the enchilada flavor you love in an easier one-pan version.
- Crispy Taco Bake: Layers of beef, cheese, tortillas, and weeknight comfort.
- Creamy Chicken Poblano Enchiladas: Rich, creamy, and full of roasted poblano flavor.
- Easy Baked Chicken Taquitos: Crispy, cheesy, and always a crowd favorite.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Imelda says
These turned out so good. The sauce is so much better than what I used to use. I’ll never use canned again! Thank you!
Rufus says
I'm so glad to hear it! Thank you very much for letting me know!
Jessica W says
great beef enchiladas and great sauce to go with it! very tasty!
Rufus says
Thank you, Jessica!