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If you’re looking for a quick and satisfying dinner that packs a punch of flavor, these Cheesy Beef Enchiladas are just the ticket. Rolled corn tortillas filled with seasoned ground beef, smothered in rich enchilada sauce, and topped with melted cheese create a crave-worthy dish that’s perfect for any night of the week. Get ready to dig in!
Why You’ll Love This Recipe
These enchiladas are not only delicious but also incredibly easy to make. They come together quickly, making them a go-to option for busy weekdays. Plus, they’re customizable to suit your tastes!
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- Quick and easy: Perfect for weeknight dinners.
- Flavor-packed: A delightful combination of beef, cheese, and sauce.
- Customizable: Add your favorite toppings or fillings.
- Family-friendly: A hit with both kids and adults.
- Make-ahead friendly: Great for meal prep or freezing.
Ingredients
- 1 pound ground beef
- 1 teaspoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- Fresh cilantro, for garnish
How to Make Cheesy Beef Enchiladas
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- Season the beef mixture with cumin, chili powder, salt, and pepper. Stir to combine and remove from heat.
- In a 9×13-inch baking dish, spread a thin layer of enchilada sauce on the bottom.
- Warm the corn tortillas in a dry skillet or microwave until pliable, about 30 seconds.
- To assemble, place a generous scoop of the beef mixture in the center of each tortilla, sprinkle with a little cheese, and roll tightly. Place seam-side down in the baking dish.
- Once all tortillas are filled and arranged in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Tips for the Best Results
Make sure to warm the tortillas before filling to prevent them from cracking. For extra flavor, try adding some diced jalapeños or black beans to the beef mixture. Don’t skimp on the cheese—it’s what makes these enchiladas so indulgent!
Easy Variations
If you want to mix things up, consider these variations:
- Swap the ground beef for shredded chicken or turkey.
- Add beans or corn for extra texture and flavor.
- Use different types of cheese, like Monterey Jack or pepper jack, for a spicy kick.
- Top with avocado slices or sour cream for added creaminess.
What to Serve With It
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Pair your cheesy beef enchiladas with:
- Mexican rice for a hearty side.
- Refried beans for a traditional touch.
- A fresh green salad with a zesty vinaigrette.
- Guacamole and tortilla chips for a crunchy contrast.
Storage and Reheating
These enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also freeze them before baking for a quick meal later on!
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 pound ground beef
- 1 teaspoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- Fresh cilantro, for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
- Season the beef mixture with cumin, chili powder, salt, and pepper. Stir to combine and remove from heat.
- In a 9×13-inch baking dish, spread a thin layer of enchilada sauce on the bottom.
- Warm the corn tortillas in a dry skillet or microwave until pliable, about 30 seconds.
- To assemble, place a generous scoop of the beef mixture in the center of each tortilla, sprinkle with a little cheese, and roll tightly. Place seam-side down in the baking dish.
- Once all tortillas are filled and arranged in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Notes: For extra flavor, add diced jalapeños or black beans to the beef mixture. Enjoy!
