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Cheesy Beef Enchiladas

These easy Cheesy Beef Enchiladas are filled with seasoned ground beef, red enchilada sauce, and plenty of melted cheese, then baked until hot and bubbly. Serve them with lettuce, tomatoes, sour cream, guacamole, or your favorite Mexican-inspired toppings for a comforting family dinner.
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Cooling Time 5 minutes
Servings: 8 enchiladas
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Beef Enchiladas
  • 1–1 1/2 pounds lean ground beef
  • 2 10-ounce cans red enchilada sauce mild or preferred heat level, divided
  • 2 cups mild cheddar cheese shredded and divided; Mexican-blend cheese may be substituted
  • 8–10 flour tortillas 6-inch soft taco size; corn tortillas may be substituted
Optional Toppings
  • shredded lettuce for serving
  • diced tomatoes for serving
  • jalapeños sliced, for serving
  • chopped onions for serving
  • hot sauce for serving
  • sour cream for serving
  • guacamole for serving
  • olives sliced, for serving
Optional Filling Additions
  • refried beans optional
  • black beans drained and rinsed, optional
  • green chiles optional

Equipment

  • 9×13-inch baking dish
  • Large nonstick skillet
  • Wooden spoon or spatula
  • Measuring cup
  • Nonstick cooking spray

Method
 

Prepare the Oven and Baking Dish
  1. Preheat the oven to 375°F (190°C).
  2. Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
  3. Pour 1/2 can of the red enchilada sauce into the baking dish and spread it evenly over the bottom.
Prepare the Beef Filling
  1. Heat a large nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces and stirring occasionally, until browned and fully cooked.
  2. Drain the excess fat from the skillet.
  3. Add the remaining 1/2 can of enchilada sauce from the first can and 1 cup of the shredded cheese to the cooked beef.
  4. Stir until the beef is evenly coated and the cheese begins to melt.
Assemble the Enchiladas
  1. Place approximately 1/4 cup of the beef mixture down the center of one tortilla.
  2. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish.
  3. Repeat with the remaining tortillas and filling until you have approximately 8–10 enchiladas arranged snugly in the dish.
  4. Pour the remaining full can of enchilada sauce evenly over the assembled enchiladas.
  5. Sprinkle the remaining 1 cup shredded cheese evenly over the top.
Bake
  1. Bake uncovered on the middle oven rack for approximately 20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
Cool and Serve
  1. Remove the enchiladas from the oven and let them cool for approximately 5 minutes before serving.
  2. Serve warm with shredded lettuce, diced tomatoes, jalapeños, onions, hot sauce, sour cream, guacamole, olives, or other desired toppings.

Notes

  • Yield: Depending on how much ground beef is used and how generously each tortilla is filled, this recipe makes approximately 8–10 enchiladas.
  • Enchilada sauce: Mild red enchilada sauce was used in the original recipe, but medium or hot sauce may be used for more heat.
  • Tortillas: Flour or corn tortillas may be used. Warm corn tortillas briefly before rolling to make them softer and less likely to crack.
  • Cheese: Mild cheddar or a Mexican-style cheese blend both work well.
  • Meat substitutions: Ground chicken or ground turkey may replace the ground beef. Cook ground poultry completely before assembling the enchiladas.
  • Optional filling additions: Refried beans, black beans, green chiles, or jalapeños may be added to the beef mixture. Avoid overfilling the tortillas so they remain easy to roll.
  • Baking time: The known oven baking time is approximately 20 minutes. The original recipe does not specify how long the beef takes to brown, so a complete cook-time value has not been estimated.
  • Resting: Let the enchiladas stand for approximately 5 minutes after baking so they are easier to serve.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
  • Reheating: Reheat covered in the oven or warm individual portions in the microwave until heated through.
  • Serving ideas: Pair with corn, Spanish rice, cilantro-lime rice, refried beans, cornbread, tortilla chips, salsa, or guacamole.