Spicy Beef Enchiladas

Kim Biegacki


Beef enchiladas are another beloved Mexican dish. Aren't they beautiful???
My father John is always begging me to make enchiladas! So this year upon his return from being a snow bird in Florida I will attempt to have 12 Tasty Tuesday's of Homemade Enchiladas. I'm trying out what I want to make & my husband Anthony is lovin' it!! These will be one that my Dad will love because the hotter the better for him. I will have to make a small dish of these w/o the heat for my little Momma. Anyway, these turned out fantastic & really star ***** the "Jalapeno Pepper" making you go back for seconds!

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12 enchiladas serves 4 - 6 people


20 Min


15 Min




1 1/2 lb
beef, ground
1 pkg
cheese, shredded
1/3 c
jalapeno peppers, diced
1/3 c
jalapeno peppers, sliced
2 - 3 Tbsp
jalapeno juice from jar
1/4 c
onion, spanish diced (optional)
2 c
red enchilada sauce, homemade
1 tsp
complete seasoning (badia)
1 1/2 tsp
adobo seasoning
1 tsp
1/2 tsp
ancho chili pepper, ground

Directions Step-By-Step

You'll want to make a good enchilada sauce and here is a recipe to do so. It doesn't take very long and it's 10 times better than can sauce. I promise you!! Click on the blue link right here and it will take you to the recipe. Red Enchilada Sauce
You could make the sauce up the day before if you wanted. It's easy to make and I double the recipe because we like our enchiladas with lots of sauce.

Next, cook up your ground beef & onions in a pan. Add your 3 tbsp of jalapeno juice to the beef. Also add your seasonings to the meat. Drain if necessary and then put the meat in a bowl to cool down just a little.
Heat your oil for dipping your corn tortillas in. Dip & flip twice in the hot oil and then place on a plate w/a paper towel. Dip all the tortillas and then you'll fill them.
Now, add your jalapeno's to your ground meat and about 1/2 cup of cheese. You'll want to do this while the meat is still warm. It's just enough to help hold the meat together. Now, take a handful and place in the center of your tortilla. Once you have the meat in the center of the tortilla roll it up tightly but gently as you don't want to tear the tortilla.
Add sauce to your baking dish just enough to cover the bottom. I used a 9 by 13 baking dish and made 12 enchiladas. Lay your rolled beef enchiladas in dish. Once finished, pour sauce all over the top and make sure you cover the corn tortillas. Add about 1/2 cup shredded cheese on top and then your sliced jalapenos.
Bake at 375 degrees for 15 minutes.
Remove from oven and use a large spatula to plate your enchiladas with some yummy rice and a salad if you like. ----- These are packing some heat but they sure are good!!
Plated and ready to eat.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican