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Comforting Beef Enchiladas With Red Sauce

These beef enchiladas with red sauce are hearty, cheesy, and baked until bubbling. Made with seasoned ground beef, corn tortillas, and a rich enchilada sauce, they’re a reliable family dinner that delivers bold flavor without extra fuss.
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Ingredients
  

  • 1 lb ground beef
  • ½ medium yellow onion diced
  • 2 cloves garlic minced
  • 1 1 oz. packet taco seasoning
  • 1 tablespoon tomato paste
  • 1 4 oz. can diced green chiles
  • 1 15 oz. can red enchilada sauce
  • 8 corn tortillas
  • 3 cups Mexican cheese blend shredded and divided

Toppings

  • Sour cream
  • Fresh cilantro
  • Pico de gallo
  • Diced avocado
  • Shredded lettuce
  • Sliced green onions
  • Chopped red onions
  • Cotija cheese
  • Hot sauce

Instructions
 

  • Heat a large skillet over medium high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it apart as it browns, until no pink remains. Transfer the beef to a bowl and drain excess fat from the skillet if needed.
  • Add a small amount of oil to the same skillet. Sauté the diced onion over medium heat for 3 to 4 minutes, until soft and translucent. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  • Return the beef to the skillet. Add the taco seasoning, tomato paste, and diced green chiles. Pour in the amount of water listed on the taco seasoning packet.
  • Stir well and simmer for 5 to 7 minutes, until the liquid reduces and the mixture thickens. Taste and adjust seasoning if needed. The filling should be moist, not soupy.
  • Preheat the oven to 350°F. Spread ½ cup of enchilada sauce evenly over the bottom of a 9×13 casserole dish.
  • Place a corn tortilla on a clean surface. Spoon about ⅓ cup of the beef mixture down the center and top with ¼ cup shredded cheese. Roll tightly and place seam side down in the dish. Repeat with the remaining tortillas, arranging them snugly side by side.
  • Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle the remaining 1 cup of shredded cheese over the top, covering the edges to prevent drying.
  • Bake uncovered on the center rack for 20 minutes, until the cheese is fully melted and bubbling around the edges. If the top browns too quickly, loosely cover with foil.
  • Remove from the oven and let rest for 5 minutes. Serve hot with your favorite toppings.