These Entomatadas de Carne Molida (ground beef entomatadas) are a comforting Mexican favorite: lightly fried corn tortillas rolled around a savory ground beef filling and smothered in a smooth tomato sauce. They are hearty, economical, and loved by both adults and kids. If you enjoy classic Mexican home cooking, this recipe is a must-try.
Entomatadas were a regular dish in my childhood home, and my younger brother Javier was always the biggest fan. He would ask our mother to make them often, even into adulthood. Now I make this version for my own family, and it has become one of our favorite weeknight dinners. The ingredients are simple, but the result is full of flavor—perfect if you like lightly fried tortillas drenched in a rich tomato sauce.
Below you’ll find an easy, reliable method to make entomatadas with a flavorful ground beef filling and a silky tomato sauce.
What are Entomatadas?
Entomatadas are a traditional Mexican dish made by coating corn tortillas in a tomato-based sauce and filling them before rolling and baking or serving. They differ from enchiladas, which typically use chile-based sauces; entomatadas emphasize a tomato-forward sauce. Common fillings include cheese, beans, chicken, or beef—here we use seasoned ground beef.
Ingredients & Substitutions
This recipe uses everyday ingredients: corn tortillas, ground beef, fresh tomatoes plus tomato sauce, onion, garlic, chicken broth, oil for frying, and shredded melting cheese. For the cheese, choose a white melting cheese such as asadero, Chihuahua, or Oaxaca for an authentic result; mozzarella or Monterey Jack are acceptable alternatives. Low-sodium tomato sauce helps control salt, and chicken broth adds body to the sauce.
Step-by-Step Instructions
- Make the ground beef filling: In a medium skillet over medium heat, brown 1 lb ground beef until it is almost cooked through. Add 1 diced garlic clove, 1/4 cup diced onion, about 1/8 teaspoon cumin, and salt and pepper to taste. Continue to cook until the beef is fully browned. Taste and adjust seasoning, then remove from heat and set aside.
- Prepare the tomatoes: Boil three medium Roma tomatoes in water, covered, until soft—about 10 minutes. Drain and transfer to a blender.
- Blend the sauce: In the blender combine the softened tomatoes, 8 oz tomato sauce, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon oregano, and 1/2 cup chicken broth. Blend until smooth.
- Simmer: Heat 1 tablespoon oil in a saucepan. Add the blended tomato mixture and simmer 5–7 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and keep warm.
- Fry the tortillas: Pour about 1/4 cup oil into a skillet to a depth of roughly 1/2 inch. Heat over medium until hot but not smoking. Fry each corn tortilla 30–45 seconds per side until soft and pliable. Drain on paper towels.
- Dip and fill: Dip each fried tortilla in the warm tomato sauce, spoon 1–2 tablespoons of the ground beef filling onto the tortilla, and roll it tightly.
- Arrange in baking dish: Place the entomatadas seam-side down, snugly, in a 9×13 baking dish.
- Finish and bake: Pour the remaining tomato sauce over the entomatadas and sprinkle 1 cup shredded white Mexican cheese evenly on top. Bake at 350°F for about 15 minutes, until the cheese melts and becomes bubbly.
How to Serve
Serve entomatadas hot with a side of Mexican-style rice, refried beans, or a simple green salad. Popular pairing ideas include Mexican red rice, white rice with corn, or arroz verde. A squeeze of fresh lime and a sprinkle of chopped cilantro or diced onion adds brightness.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in the microwave or bake at 350°F until heated through. You can also reheat on the stovetop in a covered skillet over low heat until warmed evenly.
Recipe
Entomatadas de Carne Molida (Entomatadas with Ground Beef)
By: Gemma Aguayo-Murphy
These entomatadas are a comforting family recipe featuring lightly fried corn tortillas filled with seasoned ground beef and covered with a silky tomato sauce and melted cheese.
Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins
Servings: 7 | Calories (per serving): 349 kcal
Equipment
- Skillet or pan
- Wooden spoon or spatula
- Saucepan
- Blender
- 9×13 baking dish
Ingredients
Ground Beef Filling
- 1 lb ground beef
- 1 garlic clove, diced
- 1/4 cup diced onion
- 1/8 teaspoon ground cumin
- Salt and pepper to taste
Tomato Sauce
- 3 medium Roma tomatoes
- 8 oz low-sodium tomato sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/2 cup chicken broth
- 1 tablespoon avocado oil or light olive oil
Entomatadas
- 14 corn tortillas
- 1/4 cup oil for frying (about 1/2 inch depth in pan), such as avocado oil
- 1 cup shredded white Mexican cheese (asadero, Chihuahua, or Oaxaca)
Instructions
Ground Beef Filling
- In a medium skillet over medium heat, cook the ground beef until almost browned.
- Add the diced garlic and onion, cumin, and salt and pepper to taste. Continue cooking until beef is fully browned. Set aside.
Tomato Sauce
- While the beef cooks, boil the whole tomatoes in a covered pot with water until soft, about 10 minutes. Drain.
- Blend the tomatoes with the tomato sauce, salt, pepper, oregano, and chicken broth until smooth.
- Heat 1 tablespoon oil in a saucepan, add the blended sauce, and simmer 5–7 minutes until slightly thickened. Remove from heat.
Assembling Entomatadas
- Preheat oven to 350°F (175°C).
- Pour about 1/2 inch oil into a skillet and heat over medium until hot but not smoking. Fry each tortilla 30–45 seconds per side until pliable, then drain on paper towels.
- Dip each fried tortilla in the tomato sauce, add about 1–2 tablespoons of beef filling, and roll. Place seam-side down in the baking dish.
- Pour any remaining sauce over the rolled entomatadas and top with the shredded cheese.
- Bake about 15 minutes until the cheese is melted and bubbly. Serve warm with rice or beans.
Notes
Dipping tortillas in the sauce before filling helps them absorb flavor and stay moist. If you prefer a simpler method: pour 1/4 cup sauce into the bottom of the baking dish, fill and roll the lightly fried tortillas without dipping, place them seam-side down, then pour remaining sauce on top and sprinkle with cheese.
Nutrition (per serving)
Calories: 349 kcal; Carbohydrates: 20.6 g; Protein: 15.5 g; Fat: 22 g; Saturated Fat: 6.7 g; Cholesterol: 43 mg; Sodium: 57 mg; Fiber: 2.4 g; Vitamin A: 336 IU; Vitamin C: 11.3 mg; Calcium: 71 mg; Iron: 0.4 mg.
Originally published April 14, 2020. Updated photos and post May 2025.