Beef Enchiladas


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These enchiladas are from scratch (not the tortillas). You will need 2 skillets for the sauce and the filling.
Feel free to use commercial sauce, hot sauce or added chilies.
If you want beans on the side, get your favorite – refried or spicy, to heat and serve.


  • 12oz (360gr) ground beef 
  • 1 red pepper, chopped, divided
  • 1 onion, chopped, divided
  • 2 cloves garlic, minced, divided
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 2 cups (15oz, 450gr) tomatoes, peeled, chopped, juices reserved
  • 1 cup (4oz, 120gr) shredded cheese
  • 4 tsp olive oil, divided
  • olive oil for baking dish
  • 6 corn tortillas
  • Beans or refried beans as a side dish, your choice


  • In 1 skillet: heat 2 tsp oil.
  • Add 1/2 red pepper, 1/2 onion, 1/2 garlic, and sauté 5 minutes.
  • Add paprika, cumin, and sauté 2 minutes longer.
  • Add tomatoes with juices, 1/2 cup tomato sauce, oregano. 
  • Reduce heat and simmer 10 minutes to reduce and thicken.
  • In another skillet heat remaining 2 tsp oil. 
  • Add 1/2 red pepper, 1/2 onion, 1/2 garlic, and sauté 5 minutes.
  • Add chili powder and sauté 2 minutes longer.
  • Add beef and sauté, breaking it up as it browns.
  • Add 1/2 cup tomato sauce and stir to combine.
  • Lightly oil baking dish large enough to hold 6 enchiladas.
  • Divide the beef mixture into 6ths, spoon onto tortillas, add 2 tbs cheese to each, and roll up. 
  • Place each enchilada seam side down in the baking dish.
  • Pour the enchilada sauce over the finished enchiladas and sprinkle with remaining cheese.
  • Cover and bake at 400F (200C) for 15 minutes.
  • Uncover, bake 5 minutes longer.
  • Heat the beans if you are having some
  • Remove and serve.


The cooking time assumes you are using the 2 skillets concurrently.
Cook the enchilada sauce until it thickens – increasing the heat if needed.

Keywords: beef enchiladas, beef and cheese enchilada

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