Mouthwatering Ground Beef Enchiladas with Spicy Red Sauce Recipe

There’s a certain kind of comfort that only a dish like ground beef enchiladas with red sauce can bring — a warm hug from the inside, just like the ones Mama Lu used to give on chilly Blue Ridge evenings. I remember sitting on the porch swing, the scent of simmering tomatoes and spices wafting through the air, waiting for those enchiladas that felt like a little taste of home, no matter where life had taken me. These enchiladas are more than just a dinner; they’re a bridge between my mountain roots and my Pacific Northwest kitchen, a way to share a bit of that farmhouse love with you.

Why You’ll Love This ground beef enchiladas with red sauce

If you grew up around a kitchen like mine, where every meal told a story, you know the magic of simple ingredients transformed by care and tradition. These ground beef enchiladas with red sauce are just that — humble, hearty, and bursting with flavor that’s both familiar and deeply satisfying. The rich, savory filling wrapped in tender tortillas, all smothered in a tangy, homemade red sauce, is the kind of meal that brings people together. It’s the kind of food that Mama Lu would’ve smiled over, passing down not just a recipe, but a memory.

What makes this recipe special is its balance — the meat is seasoned just right, the sauce is vibrant but never overpowering, and the cheese melts into every nook and cranny. It’s a dish you can make from pantry staples, yet it feels like a celebration. Plus, it’s perfect for feeding a crowd or saving leftovers for those days when you need a little extra comfort.

And let me tell you, the smell of these enchiladas baking is enough to bring the whole house together in a way that feels like Sunday dinner, even if it’s a random Tuesday night. That’s the kind of warmth I hope you find here.

Ingredients You’ll Need for This ground beef enchiladas with red sauce

• 1 pound ground beef (80/20 for flavor and juiciness)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or regular paprika if that’s what you have)
• 1/2 teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• 2 cups canned crushed tomatoes (or tomato puree for smoother sauce)
• 1 cup beef broth or water
• 1 tablespoon olive oil
• 8 to 10 small flour or corn tortillas (soft, pliable ones work best)
• 2 cups shredded sharp cheddar cheese (or a blend with Monterey Jack for creaminess)
• 1/4 cup chopped fresh cilantro (optional, for garnish)
• 1 tablespoon apple cider vinegar or a squeeze of fresh lime juice (to brighten the sauce)
• Optional: 1 small jalapeño, seeded and finely chopped, if you like a little kick

Substitution notes: If you prefer, ground turkey or chicken can replace the beef for a lighter version. For a vegetarian spin, swap the meat with sautéed mushrooms and black beans. Corn tortillas add a traditional touch, but flour tortillas are easier to roll and less likely to tear if your pantry is low.

Nutrition Facts

• Calories: Approximately 450 per serving (based on 6 servings)
• Protein: 28g
• Fat: 22g (with about 9g saturated fat)
• Carbohydrates: 32g
• Fiber: 4g
• Sugar: 6g (mostly from tomatoes and onions)
• Sodium: Around 700mg (varies with broth and cheese)

These numbers reflect a hearty, soul-satisfying meal that balances protein and carbs, with enough fat to keep things rich and comforting. If you’re watching sodium, try low-sodium broth and use less cheese or a lower-sodium variety. Learn more: The Ultimate Ground Beef Burrito Bowl Recipe You Need to Try

Print

Steps to Create Your ground beef enchiladas with red sauce

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes, stirring often so it doesn’t brown too quickly.
3. Add the garlic and jalapeño (if using), cooking for another minute until fragrant.
4. Increase heat to medium-high and add the ground beef to the skillet. Break it apart with a wooden spoon and cook until browned and no longer pink, about 6-8 minutes.
5. Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Let the spices toast with the meat for a minute or two — this step brings out the deep, smoky flavors that remind me of those Blue Ridge mountain evenings.
6. Pour in the crushed tomatoes and beef broth. Add the apple cider vinegar or lime juice to brighten the sauce. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and all those flavors meld together.
7. Remove skillet from heat. Taste and adjust seasoning if needed. This filling should feel rich and balanced, with a little tang and warmth in every bite.
8. Warm the tortillas in a dry skillet or microwave just enough to make them pliable — this prevents cracking when you roll them up.
9. Spread a thin layer of the red sauce on the bottom of your prepared baking dish to keep the enchiladas from sticking.
10. To assemble, spoon about 1/4 cup of the meat mixture onto each tortilla. Sprinkle a little shredded cheese on top of the filling, then roll up tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled.
11. Pour the remaining red sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top for that golden, bubbly finish.
12. Cover the dish loosely with foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes, or until cheese is melted and bubbly, and the sauce is bubbling around the edges.
13. Let the enchiladas rest for 5 minutes before serving — this helps the flavors settle and makes them easier to slice.

One of Mama Lu’s little tricks was always to let her dishes rest just a bit before eating. It’s like letting the stories simmer a little longer, so they come out richer and more meaningful. I find the same is true here.

Tips for Making the Best ground beef enchiladas with red sauce

• Don’t rush the sauce: Letting the tomato and spices simmer together really deepens the flavor. It’s worth the ten extra minutes.
• Use fresh garlic and spices: I always keep my spices fresh and garlic minced by hand — it makes a noticeable difference compared to jarred or pre-minced.
• Warm your tortillas: Cold tortillas crack and tear when you roll them. I like to warm mine wrapped in a damp towel in the microwave for 30 seconds.
• Skimping on cheese is not recommended: Cheese is the glue that holds these enchiladas together and adds that gooey, melty magic Mama Lu’s skillet cornbread always had.
• Customize your heat level: Add fresh jalapeños or a pinch of cayenne if you want a little extra kick, or leave it out for a milder, kid-friendly version.
• Make ahead: You can assemble the enchiladas a day in advance, cover tightly, and refrigerate. Just add a few extra minutes to the baking time when ready.

Serving Suggestions and Pairings

When I think about serving these ground beef enchiladas with red sauce, I’m instantly reminded of Mama Lu’s simple sides that rounded out every meal — fresh, straightforward, and made with love. Here are some of my favorite ways to bring this meal together:

• Simple green salad: Toss mixed greens with a light vinaigrette to cut through the richness of the enchiladas.
• Refried beans or black beans: Either on the side or spooned over the top for extra heartiness.
• Mexican rice: Fluffy, seasoned rice complements the sauce and soaks up every last bit.
• Fresh avocado slices or guacamole: Creamy avocado adds a cooling contrast to the warm spices.
• Pico de gallo or fresh salsa: Bright, fresh, and a little zesty — just like the stories told on the porch swing.
• Sour cream or Mexican crema: A dollop on top adds richness and balances the tang of the sauce.

When I serve this meal to friends, I like to keep the table simple — a pitcher of iced tea, some crusty bread if you’re feeling indulgent, and plenty of laughter. That’s the real secret ingredient.

Storage and Reheating Tips

Leftovers from these enchiladas are just as good — sometimes even better — after a day or two. Here’s how I keep them tasting fresh and delicious:

• To store: Cover the baking dish tightly with foil or transfer leftovers to an airtight container. Keep refrigerated for up to 3 days.
• To freeze: Assemble the enchiladas but don’t bake. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Bake from frozen, adding about 20 extra minutes to the cooking time.
• To reheat: For best results, reheat covered in a 350°F oven for 20-25 minutes until warmed through. You can also microwave individual portions, but the oven keeps the sauce and cheese from drying out.

Whenever I reheat these, I remember Mama Lu’s advice to “treat leftovers like new meals.” Add a fresh garnish or a squeeze of lime, and suddenly it feels like you’re sitting down to dinner all over again.

Frequently Asked Questions

What are the main ingredients for ground beef enchiladas with red sauce?

The main ingredients for ground beef enchiladas with red sauce include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make ground beef enchiladas with red sauce?

The total time to make ground beef enchiladas with red sauce includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make ground beef enchiladas with red sauce ahead of time?

Yes, ground beef enchiladas with red sauce can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with ground beef enchiladas with red sauce?

ground beef enchiladas with red sauce pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is ground beef enchiladas with red sauce suitable for special diets?

Depending on the ingredients used, ground beef enchiladas with red sauce may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Ground beef enchiladas with red sauce are more than just a recipe to me — they’re a link to my past, a way to carry Mama Lu’s quiet, steady love into the present. Every time I make this dish, I’m reminded of those mountain kitchens where food was never just about filling bellies, but about nurturing souls. I hope that when you make these enchiladas, you feel that same warmth and connection, whether you’re cooking for family, friends, or just yourself on a slow evening.

Cooking is a kind of storytelling, and each meal we share adds a new chapter. So roll up those tortillas, pour on that red sauce, sprinkle on the cheese, and invite a little bit of that farmhouse comfort into your home. I promise, it’ll taste like coming home.