Classic ground beef enchiladas smothered in melty cheese and traditional red sauce, this Tex-Mex Enchilada recipe has been a favorite in our family for decades!
The Best Tex-Mex Enchiladas: Where We Got the Recipe
50 years ago, this summer, my mom and dad, along with my younger sister and I, did an across the country drive to San Antonio to take my older sister to college.
In a car with no air conditioning.
That was my first experience with Texas and the first time I had Tex-Mex food.
When my sister finished college and came back home, she brought this recipe with her. It was immediately a family favorite.
The original recipe calls for Velveeta as the cheese mixed with ground beef. I haven’t eaten Velveeta for years, so I substituted a Mexican cheese mix.
You can adjust the cheese you put on top from a little to a lot like we did in these pictures.
Other than that, the recipe is exactly the way I have written down. It’s just as delicious as I remember!
What is the Difference between Tex Mex and Mexican Enchiladas?
Our recipe is a traditional Tex Mex version of enchiladas and what is probably most widely served at restaurants in the US. Ground beef (or chicken) is mixed with cheese and wrapped in tortillas. These are placed in a baking dish and covered in gravy or rich red enchilada sauce…and of course, more cheese!
When I lived in Mexico, the enchiladas you’d find locally were quite different. My favorite were enchiladas verdes (green enchiladas), which were chicken enchiladas topped with a light tomatillo sauce, a touch of crema (similar to sour cream), white cheese, and sliced onions.
Both are fabulous and perhaps I’ll share our version of green enchiladas next! However, I have to admit that while not 100% authentic Mexican food, these Tex Mex enchiladas are absolutely amazing! They’re incredibly flavorful and the perfect comfort food.
Red Enchiladas Ingredients
For your convenience in re-creating this recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
- Corn tortillas
- Ground beef
- Chopped Onion
- Grated cheese: Mexican mix, cheddar, or Velveeta
- Red enchilada sauce mix (1 packet)
- Canned tomato sauce (8oz can)
Kitchen Supplies Used
How to Make Ground Beef Enchiladas
Preheat oven to 350°F. While oven heats, brown your meat along with the chopped onion. Once meat is cooked, drain and mix with shredded cheese in a large bowl.
Mix tomato sauce with ½ cup of water and enchilada sauce mix. You’ll want to do this in a shallow bowl that is big enough to dip the tortillas in.
Heat the oil in a 10″ skillet. Place tortillas in oil (one at a time) and cook for about 20 seconds. Remove from oil and dip in enchilada sauce. Carefully remove to a plate.
Scoop a couple Tablespoons of the meat and cheese mix onto each tortilla. Roll meat mixture into each tortilla and line up the enchiladas in a casserole dish.
When the dish is full, pour the remaining red enchilada sauce/tomato sauce mixture on top. Our dish held about 10 enchiladas.
Cover with grated cheddar cheese and bake for 20 minutes.
What to Serve with Tex Mex Enchiladas
Enchiladas are a meal in themselves, but they pair perfectly with Mexican Rice and refried beans. Other toppings that taste amazing with red enchiladas are sour cream, guacamole, and ranch.
We also served ours with Chicken Flautas, another recipe my sister brought home from college in San Antonio.
Tex Mex Enchilada Recipe (Printable Copy)
If you tried this recipe and loved it, please rate it! We’d also love to hear your thoughts in the comments!
- frying pan
- 9X13 baking dish
- shallow bowl for tomato sauce
- plate for rolling tortillas
- 1 pound ground beef
- 1 onion chopped
- 10 corn tortillas
- 1/2 pound grated cheese
- 1 packet enchilada sauce mix
- 8 oz. tomato sauce
- grated cheddar cheese
- Preheat oven to 350°F.
- Brown your meat with chopped onion. Drain. Mix with shredded cheese in a mixing bowl.
- Mix tomato sauce with ½ cup of water and enchilada sauce mix. Put in a shallow bowl that is big enough to dip the tortillas in.
- Heat the oil in a skillet. In oil, cook each tortilla about 20 seconds. Remove from oil and dip in enchilada sauce. Carefully remove to a plate.
- Place a couple of tablespoons of meat and cheese mix onto the tortilla.
- Roll meat mixture into each tortilla. Place the enchilada into the casserole pan.
- When dish is full, pour remaining sauce on top of enchiladas.
- Top with grated cheddar cheese.
- Bake for 20 minutes in 350-degree oven.
Be sure to pin our red enchilada recipe on Pinterest:
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