Ground Beef Enchiladas with Homemade Red Sauce and Golden Cheese
By Lucas Morgan
Plan this as a two-part prep: cook and cool the homemade red enchilada sauce, then roll the beef-filled tortillas ahead and bake when needed. This four-serving dish layers Mexican-spiced ground beef, refried beans, and cheese, finishing with a bubbling, golden top.
The sauce begins with vegetable oil and flour, then tomato puree fried briefly before stock is whisked in. Chilli powder, cumin, oregano, garlic powder, and onion powder season it, while the beef filling uses softened red pepper, onion, garlic, paprika, and a measured portion of sauce. Refried beans in each wrap help keep the filling from drying out and hold the rolls together during assembly for a compact center.
Simmer the sauce only until it coats the back of a spoon; it continues thickening as it rests, which makes it practical to prepare earlier. Whisk stock in gradually to avoid lumps, and fry the tomato puree first to soften its bite. For the filling, brown and break up the beef before seasoning. Bake until the cheese is golden and gooey and sauce bubbles at the edges in the dish.
Serve portions with coriander plus sour cream, avocado, tomato, spring onion, or lime wedges if wanted. For advance work, keep those toppings separate and add them at the table, while the baked enchiladas remain the main prepared component. The source advises assembling and baking after refrigerated prep rather than fully preparing the finished dish.
Why you'll love this recipe
- The sauce and rolled enchiladas can be prepared separately ahead, so final assembly stays quick without letting the tortillas sit in sauce.
- A full 11-by-14-inch dish makes four substantial portions, with eight wraps arranged together for planned dinners rather than cooking individual servings nightly.
- Cooled sauce holds well covered in the refrigerator and can be loosened with water, helping batch prep retain its spoon-coating consistency.
- Rolling the bean-spread tortillas in advance concentrates most prep work earlier, while baking remains a single pan task when dinner is needed.
- Leftover portions retain juicy beef and melted cheese because sauce surrounds the rolls, though fresh coriander and toppings are best added when serving.
- The recipe specifies extra oven time for chilled components, giving a practical path from refrigerated prep to bubbling edges and golden cheese.
Ingredients
- •3 tbsp vegetable oil (plus a drizzle for the beef filling)
- •3 tbsp flour
- •3 tbsp tomato puree (tomato paste in the US)
- •3 cups chicken stock (720 ml)
- •1 tbsp hot chilli powder (or to spice preference)
- •1 tsp cumin
- •0.5 tsp oregano
- •0.25 tsp garlic powder
- •0.25 tsp onion powder
- •salt and pepper (to taste)
- •1 large red pepper (finely diced)
- •1 medium white onion (finely diced)
- •2 cloves garlic (finely diced)
- •1 lb lean ground beef (500 g; 5-10% fat)
- •2 tsp paprika
- •2 tsp cumin (for the beef filling)
- •1 tsp oregano (for the beef filling)
- •0.5 tsp salt (for the beef filling)
- •0.25 tsp black pepper (for the beef filling)
- •8 6-7-inch flour tortilla wraps
- •0.5 435 g can refried beans
- •200 g cheddar (200-250 g; 2-2.5 cups; for topping)
- •100 g Mexican or spicy cheese blend (100-150 g; 1-1.5 cups; for filling, or use more cheddar)
- •sour cream (optional, recommended for serving)
- •avocado (diced; optional for serving)
- •fresh tomato (diced; optional for serving)
- •green or spring onion (finely sliced; optional for serving)
- •fresh coriander or cilantro (finely diced; optional for serving)
- •lime wedges (optional for serving)
Instructions
- 1
Heat 3 tablespoons of vegetable oil in a large pot or pan over medium heat.
- 2
Stir in the flour until blended, then stir in the tomato puree.
- 3
Fry the tomato puree for about 1 minute, then gradually whisk in the chicken stock to avoid lumps.
- 4
Season the sauce with chilli powder, cumin, oregano, onion powder, garlic powder, and salt and pepper to taste.
- 5
Simmer for a few minutes until thickened, then remove from the heat; the sauce will thicken more as it rests.
- 6
Heat a drizzle of oil in a large pan over medium heat, then add the onion, red pepper, and garlic.
- 7
Fry until softened and beginning to take on colour, then add the ground beef.
- 8
Break up the beef with a wooden spoon and fry until browned.
- 9
Stir in the paprika, cumin, oregano, salt, and black pepper, then stir in 1/4 cup or 60 ml of the enchilada sauce. Remove from the heat.
- 10
Preheat the oven to 180C/350F.
- 11
Lay out the tortilla wraps and spread each with a dollop of refried beans across the bottom third.
- 12
Top each wrap with beef and cheese, then roll tightly.
- 13
Spread one quarter of the remaining enchilada sauce in an 11-by-14-inch baking dish, then place the enchiladas seam-side-down in the dish.
- 14
Pour over the remaining sauce, sprinkle with cheddar, and bake for 25-30 minutes until the cheese is golden and gooey and the sauce bubbles around the edges.
- 15
Sprinkle with coriander or cilantro and serve with desired toppings.
FAQ
Nutrition (per serving)
Calories
942
Protein
57.77g
Fat
54.01g
Carbs
58.43g
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