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Pioneer Woman Beef Enchiladas

Pioneer Woman Beef Enchiladas - recipe card
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These hearty beef enchiladas feature seasoned ground beef wrapped in soft corn tortillas, smothered in a rich, tangy red enchilada sauce, and topped with melted cheese. Baked until bubbly and golden, each bite offers a comforting blend of savory meat, earthy tortilla, and vibrant sauce.

Ingredients

Scale
  • 1 lb ground beef (80/20 lean)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 2 tbsp tomato paste
  • 1/2 cup water
  • 1 can (10 oz) red enchilada sauce
  • 8 (6-inch) corn tortillas
  • 2 cups shredded sharp cheddar cheese (8 oz)
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1/4 cup sour cream, for serving (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a thin layer of olive oil. Ensure the rack is in the center of the oven.
  2. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan for flavor.
  3. Reduce heat to medium. Add the finely diced onion and cook until translucent and soft, about 3-4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
  4. Sprinkle the beef mixture with kosher salt, cumin, smoked paprika, oregano, and black pepper. Stir to coat the meat evenly with the spices.
  5. Add the tomato paste and water, stirring to combine. Simmer the mixture for 3-4 minutes until it thickens slightly. Taste and adjust seasoning if needed. Remove from heat and let cool slightly while you prepare the tortillas.
  6. Warm the corn tortillas in a dry skillet over medium heat for about 20 seconds per side, until pliable. Alternatively, stack them on a plate and cover with a damp paper towel, then microwave for 30-45 seconds. This step prevents cracking when rolling.
  7. Spread 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish. Reserve the remaining sauce for the top.
  8. To assemble each enchilada, place a warm tortilla on a flat surface. Spoon about 1/4 cup of the beef mixture down the center of each tortilla. Sprinkle with about 2 tablespoons of shredded cheese over the meat.
  9. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in a single layer.
  10. Pour the remaining enchilada sauce evenly over the rolled tortillas, spreading it to cover the tops and edges. Sprinkle the remaining shredded cheese over the sauce.
  11. Bake the enchiladas uncovered for 20 minutes, until the sauce is bubbly and the cheese is melted and lightly golden on top. If you prefer a golden-brown crust, switch to broil for the last 1-2 minutes, watching closely to avoid burning.
  12. Remove the enchiladas from the oven and let them rest for 5 minutes. This allows the filling to set and makes serving easier. Garnish with chopped cilantro and serve with a dollop of sour cream if desired.

Notes

Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave at 50% power for 1-2 minutes, or in the oven at 350°F (177°C) covered with foil for about 15 minutes. Freezing: To freeze, assemble the enchiladas but do not bake. Wrap tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. To bake a frozen casserole, add an extra 10-15 minutes to the baking time and check for an internal temperature of 165°F (74°C) in the center.

Nutrition

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