Ground Beef Enchiladas With Red Chili Sauce
Homemade enchiladas filled with seasoned ground beef and black beans, smothered in a rich red sauce made from tomato paste, green chilies, and warm spices. The beef mixture is bound with enchilada sauce, then layered in a baking dish and topped with melted cheddar cheese. Perfect for weeknight dinners or casual entertaining, this version offers a from-scratch sauce that balances heat and depth over store-bought alternatives. Serve with salsa and sour cream on the side.
Ingredients
- 2 tablespoon olive oil
- 2 clove garlic, minced
- ¼ cup onion, chopped
- 4 ounce green chilies, chopped
- 24 ounce tomato sauce
- 6 ounce tomato paste
- 1 ½ cup water
- 6 teaspoon chili powder
- ⅛ teaspoon cayenne pepper
- 4 teaspoon cumin
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- 1 lb ground beef
- 1 cup black beans, drained and rinsed
- ½ cup onion, chopped
- 2 cup cheddar cheese, shredded
- 8 flour tortillas, large
Instructions
- 1
Heat olive oil in a large saucepan and saute onion and garlic for 5 minutes.
- 2
Add green chilies, tomato sauce, tomato paste, water, chili powder, cayenne, cumin, black pepper, and salt. Bring to a low boil and simmer covered for 30 minutes. Cool to room temperature.
- 3
In another pan, saute ground beef with onion until cooked through. Drain excess fat.
- 4
Stir beans and 2/3 cup enchilada sauce into the beef mixture.
- 5
Spread 1 cup enchilada sauce in a 9x13 baking dish.
- 6
Fill each tortilla with 1/2 cup beef mixture and place seam-side down in the dish.
- 7
Pour remaining sauce over tortillas.
- 8
Cover with foil and bake at 350 degrees for 20 minutes.
- 9
Remove foil, top with shredded cheddar cheese, and bake uncovered for 10 minutes until cheese melts.
Tips
Make the sauce up to 2 days ahead and refrigerate. It actually improves as flavors meld. Reheat gently before assembling enchiladas.
For deeper flavor, toast the cumin and chili powder in a dry skillet for 1 minute before adding to the sauce.
If sauce is too thick after cooling, thin with a splash of water. It should coat a spoon but still pour easily.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat covered at 350F for 15-20 minutes.
Assemble enchiladas through step 7 (before baking) and refrigerate up to overnight. Add 5-10 minutes to baking time if baking from cold.
Serve hot with salsa, sour cream, and lime wedges. Garnish with fresh cilantro if desired.
Common Mistakes
Don't skip cooling the sauce to room temperature; it prevents the tortillas from falling apart during assembly.
Don't overbake after adding cheese; 10 minutes is sufficient to melt without browning the edges.
Don't skip draining the cooked ground beef; excess fat makes the filling greasy.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead?
Yes, assemble the enchiladas through step 7 and refrigerate up to overnight. Bake directly from the fridge, adding 5-10 minutes to the total baking time. You can also freeze the assembled (unbaked) enchiladas for up to 1 month.
What if I don't have green chilies?
Substitute fresh poblano or Anaheim peppers, roasted and chopped. Or use 1/2 teaspoon red pepper flakes mixed into the sauce for heat without the vegetable texture. Adjust quantities to taste.
How long can I keep leftovers?
Store covered in the refrigerator up to 3 days. Reheat covered at 350F for 15-20 minutes. The enchiladas also freeze well for up to 1 month; thaw overnight in the fridge before reheating.