Oven Classic Beef Enchiladas
Seasoned ground beef and melty cheddar rolled in corn tortillas, smothered in red enchilada sauce, and baked until bubbly and irresistible.
- Cook temp
- 375°F
- 190°C · preheat
- Total time
- 50 min
- 20 prep · 25 cook · 5 rest
- Pull at
- 160°F
- USDA safe minimum
- Rest
- 5 min
- Before slicing
Tex-Mex Ground Beef Enchiladas Recipe| Homemade Enchilada Sauce Recipe · Simply Mamá Cooks
Simply Mamá Cooks shows how to roll seasoned ground beef and cheese into warm tortillas, coat with red sauce, and bake until bubbly.
- Target //Cook at 375°F (190°C) for 45 mins.
- Doneness //Pull when internal temperature reaches 160°F (USDA safe minimum). Rest 5 mins before slicing.
- Golden Rule //Make a double batch and freeze the second pan uncooked. When you need dinner in a pinch, go straight from freezer to oven at 375°F for 45 minutes covered with foil, then 10 uncovered.
- Family Tweak //Skip the chili powder if your kids are spice-sensitive. Let them add their own toppings at the table: sour cream, shredded lettuce, and extra cheese always win.
Ingredients
- 1 lbGround Beef, 85/15
- 12 piecesCorn Tortillas, 6-inch
- 28 ozRed Enchilada Sauce, one can
- 2 cupsShredded Cheddar Cheese
- 1/2 cupYellow Onion, diced
- 2 clovesGarlic, minced
- 1 tspGround Cumin
- 1 tspChili Powder
- 1/2 tspKosher Salt
- 1/2 cupSour Cream, for serving
- 2 tbspFresh Cilantro, chopped, for garnish
Send to Kroger
Untick anything you already have. One click sends the rest to your own cart.
Adds to your own Kroger cart — you'll sign in with Kroger the first time. Prices and availability depend on your store. Nothing is ordered until you check out at Kroger.
Get to the point
- 1
Brown 1 lb ground beef with diced onion, garlic, cumin, and chili powder. Drain fat.
- 2
Warm corn tortillas, fill each with beef mixture and shredded cheddar, and roll tightly.
- 3
Arrange seam-side down in a greased 9x13 dish, pour enchilada sauce over top, and sprinkle with remaining cheese.
- 4
Bake at 375°F (190°C) for 25 minutes until sauce bubbles and cheese is golden. Rest 5 minutes.
Step by step
Tap a step to cross it offSeason and Brown the Beef
Heat a large skillet over medium-high heat. Add 1 lb ground beef and cook, breaking into small crumbles, for 6 to 8 minutes until no pink remains. Add 1/2 cup diced onion, 2 minced garlic cloves, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt. Cook 2 more minutes until fragrant. Drain excess fat.
WhyBreak the beef into tiny crumbles with a meat chopper so every tortilla gets an even fill without lumps.
Fill and Roll Tortillas
Warm 12 corn tortillas in the microwave wrapped in a damp paper towel for 30 seconds so they bend without cracking. Spoon 2 tablespoons beef mixture and a pinch of shredded cheddar into each tortilla, roll tightly, and place seam-side down in a greased 9x13 baking dish.
WhyThe damp paper towel trick makes corn tortillas pliable and prevents cracking when you roll them.
Sauce and Top with Cheese
Pour one 28 oz can of red enchilada sauce evenly over the rolled tortillas, making sure every edge is covered. Sprinkle 1 cup shredded cheddar cheese over the top.
WhyCover every exposed tortilla edge with sauce or it will dry out and turn crispy in the oven.
Bake Until Bubbly
Bake uncovered at 375°F (190°C) for 25 minutes until the sauce is bubbling around the edges and the cheese is melted and lightly golden. Let rest 5 minutes before serving. Top with sour cream and fresh cilantro.
WhyResting lets the sauce thicken slightly so enchiladas hold together when you plate them.
- Dad pro tip
- Make a double batch and freeze the second pan uncooked. When you need dinner in a pinch, go straight from freezer to oven at 375°F for 45 minutes covered with foil, then 10 uncovered.
- Kid & toddler adjustment
- Skip the chili powder if your kids are spice-sensitive. Let them add their own toppings at the table: sour cream, shredded lettuce, and extra cheese always win.
- Serve with
- Mexican rice · Refried beans · Tortilla chips with guacamole
- Reheating
- Cover with foil and reheat at 350°F (177°C) for 15 minutes. Add a splash of enchilada sauce to keep them from drying out.
- Calories
- 420
- Protein
- 28 g
- Carbs
- 32 g
- Fat
- 22 g
Nutrition source: USDA FoodData Central #174032. Cook-time basis: Standard oven at 375°F (190°C). USDA FSIS ground beef target 160°F.
Frequently Asked Questions
How do you reheat leftover oven classic beef enchiladas without ruining the texture?
Cover with foil and reheat at 350°F (177°C) for 15 minutes. Add a splash of enchilada sauce to keep them from drying out.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 160°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Skip the chili powder if your kids are spice-sensitive. Let them add their own toppings at the table: sour cream, shredded lettuce, and extra cheese always win.
What are the best side dishes to serve with this?
Recommended sides include Mexican rice, Refried beans, Tortilla chips with guacamole.