While we love love love my Mom’s Chicken Enchiladas, long ago I found a beef recipe that my family loves. These Beef Enchiladas are simple to make but taste great. They can be made ahead and kept in the refrigerator until dinner time and put in the oven.
You don’t need much to make these and they are one of Josh’s favorites. I need to remember to make them more often for my family! They take a few more steps than my Cheater Beef Enchiladas but I think they are well worth the effort.
Looking for other easy main dishes?
Beef Enchiladas Recipe
Homemade Beef Enchiladas
- 3 tbsp chili powder
- 1 tbsp sugar
- 3 tbsp flour
- 2 tbsp vegetable oil
- 15 oz tomato sauce
- 2 c water
- 1 ½ tsp cumin
- ¾ tsp garlic powder
- 1 lb ground beef
- 8 oz shredded cheddar cheese or mexican cheese
- 8-12 corn tortillas
- Preheat oven to 325.
- Mix first 4 ingredients until smooth in pot.
- Add next 4 ingredients.
- Bring to boil then reduce heat to simmer; simmer while finishing other components.
- Brown the beef.
- Pour red sauce into bottom of 9x13 pan to cover.
- Spoon beef into corn tortillas. Add cheese and roll up.
- Place them seams down in the 9x13 pan.
- Then add remaining red sauce and top with more cheese.
- Bake at 325 for 45 mins or until cheese is bubbly.
I prepared these enchiladas for dinner recently and paired my all time favorite stick of butter rice with them. While normally the rice goes along with pot roast or a hearty all American meal, serving it with enchiladas was a nice change. Yum!
Food photography and styling courtesy of My Name is Snickerdoodle.