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When it comes to the rich tapestry of Mexican cuisine, few dishes resonate as deeply as enchiladas. These delightful rolled tortillas, filled with savory ingredients and smothered in a zesty sauce, have captured the hearts of food lovers around the globe. The Spicy Beef Enchiladas Delight takes this cherished classic and elevates it with a harmonious blend of spices and flavors that bring just the right amount of heat, making it a favorite among families and friends alike. Whether you’re preparing for a bustling family dinner or looking for a dish to impress at your next gathering, these enchiladas offer an irresistible combination of warmth and richness that’s perfect for any occasion.

Beef Enchiladas with Red Sauce

Discover the mouthwatering world of Spicy Beef Enchiladas Delight, a beloved Mexican classic that will tantalize your taste buds. These rolled tortillas, filled with seasoned ground beef and smothered in a rich red sauce, deliver a perfect balance of flavors and a little kick. Ideal for family dinners or gatherings, this versatile dish can be customized to suit everyone's preferences. Bring warmth and comfort to your table with this delicious recipe that celebrates the rich culinary heritage of Mexico. Enjoy every savory bite!
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Ingredients
  

For the filling:

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

Salt and pepper, to taste

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, canned, or frozen)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

For the red sauce:

1 can (15 oz) tomato sauce

1 can (10 oz) diced tomatoes with green chilies

1 tsp chili powder

1 tsp ground cumin

½ tsp onion powder

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

Juice of 1 lime

For assembly:

8-10 corn tortillas

Additional shredded cheese for topping

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Prepare the filling: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.

    Add vegetables: Stir in the diced onion and garlic. Sauté until the onion becomes translucent, about 4-5 minutes.

      Season: Add ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 2 minutes to let the spices meld.

        Mix in the beans and corn: Fold in the black beans and corn, followed by half of each type of cheese. It should be a hearty, combined mixture. Remove from heat.

          Prepare the red sauce: In a separate bowl, combine the tomato sauce, diced tomatoes with green chilies, chili powder, cumin, onion powder, garlic powder, salt, black pepper, and lime juice. Mix well.

            Assemble the enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Warm the corn tortillas in a dry skillet or microwave to make them pliable.

              Fill the tortillas: Spoon about ¼ cup of the beef mixture onto the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.

                Pour the sauce: Once all tortillas are in the dish, pour the prepared red sauce evenly over the top. Sprinkle the remaining shredded cheese on top.

                  Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and slightly golden.

                    Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro and serve with sour cream on the side.

                      Prep Time, Total Time, Servings: 30 min | 1 hr | 4-6 servings