Cheesy, savory, and smothered in rich red sauce—this comforting beef enchilada recipe is a crowd-pleaser the whole family will love.

1 pound ground beef

1 onion, chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (15 ounce) can red enchilada sauce

12 corn tortillas

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

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Preheat oven to 350°F (175°C).

In a large skillet, cook ground beef, onion, and garlic over medium heat until browned. Drain excess fat.

Stir in chili powder, cumin, salt, and pepper.

Add enchilada sauce and simmer for 5 minutes.

Warm tortillas to make them flexible (microwave with damp paper towel for 30 seconds or heat in a dry skillet).

Spoon 2–3 tablespoons of beef mixture into each tortilla and roll tightly.

Place enchiladas seam-side down in a 9×13-inch baking dish.

Pour remaining sauce over enchiladas.

Sprinkle evenly with cheddar and Monterey Jack cheese.

Bake for 20–25 minutes until cheese is melted and bubbly.

Add a pinch of cayenne pepper to the beef for extra heat.

Top with sour cream, cilantro, or jalapeños.

Use hot enchilada sauce for a spicier version.