Baked Beef Enchiladas with Smoky Red Sauce
Tender shredded beef wrapped in corn tortillas and baked under a rich, smoky red enchilada sauce with melted cheese. This mexican-inspired beef ready in about 50 minutes pairs shredded cooked beef, corn tortillas, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 cups shredded cooked beef
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp cumin
- 3 tbsp tomato paste
- 1 1/2 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped onion and sauté for 4-5 minutes until translucent.
- Step 2: Add 3 minced garlic cloves, 2 tbsp chili powder, 1 tbsp smoked paprika, 1 tsp cumin, and cook for 1 minute until fragrant.
- Step 3: Stir in 3 tbsp tomato paste and 1 1/2 cups beef broth; simmer for 10 minutes until sauce thickens slightly. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Dip each of the 8 corn tortillas briefly in the sauce to soften. Fill each tortilla with about 1/4 cup shredded cooked beef and a sprinkle of shredded cheddar cheese. Roll tightly and place seam-side down in a 9x13-inch baking dish.
- Step 5: Pour remaining sauce evenly over the rolled enchiladas and top with remaining shredded cheddar cheese.
- Step 6: Bake uncovered for 20 minutes until cheese is melted and bubbly. Garnish with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Baked Beef Enchiladas with Smoky Red Sauce take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Beef Enchiladas with Smoky Red Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded cooked beef from drying out.
Can I substitute ingredients in Baked Beef Enchiladas with Smoky Red Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Beef Enchiladas with Smoky Red Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Beef Enchiladas with Smoky Red Sauce?
Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
