If you have a craving for comfort food that bursts with flavor, this Cheesy Ground Beef Enchiladas Recipe is your new best friend in the kitchen. Imagine tender corn tortillas stuffed with a savory, spiced ground beef mixture, smothered in rich enchilada sauce and crowned with melted Monterey Jack and cheddar cheese. Every bite delivers a perfect blend of gooey cheese, zesty tomatoes, and just the right kick of chili to keep things exciting. It’s a dish that feels like a warm hug and can easily feed a crowd while still feeling like a special treat.
Ingredients You’ll Need
This recipe uses straightforward, pantry-friendly ingredients that come together to create layers of taste, texture, and color. Each element, from the aromatic onions to the creamy cheese, plays a key role in making these enchiladas unforgettable.
- Olive oil: For sautéing onions and garlic, adding a subtle fruitiness without overpowering flavors.
- Onion, chopped: Brings sweetness and depth when softened, forming the flavor base.
- Garlic, minced: Adds that irresistible aromatic punch to the meat mixture.
- Ground beef: The hearty star of the filling, providing protein and rich texture.
- Diced tomatoes (15 oz can), undrained: Adds moisture and tang while keeping the filling juicy.
- Diced tomatoes and green chilies (Rotel, 10 oz can), undrained: Brings a mild heat and bright flavor that wakes up the palate.
- Chili powder: Essential for that signature enchilada warmth and spice.
- Cumin: Earthy and slightly smoky, it complements the beef perfectly.
- Oregano: Introduces a subtle herbal note that rounds out the seasoning.
- Cayenne pepper (optional): For those who want to turn up the heat and add a fiery edge.
- Salt and pepper: Basic seasonings to balance and enhance all flavors.
- Corn tortillas: The soft yet sturdy vessel that holds the filling and soaks up sauce beautifully.
- Monterey Jack cheese, shredded: Melts smoothly, bringing creaminess and mild flavor.
- Cheddar cheese, shredded: Adds sharpness and vibrant color on top.
- Enchilada sauce: The rich, saucy coating that ties everything together.
- Sour cream (optional): A cooling, tangy topping that balances the spiciness.
- Fresh cilantro (optional): Adds a fresh, herbal brightness as a final flourish.
How to Make Cheesy Ground Beef Enchiladas Recipe
Step 1: Sauté Your Aromatics
Start by warming olive oil in a large skillet over medium heat. Add the chopped onion and cook gently until it becomes soft and translucent, about 5 to 7 minutes. Then toss in the minced garlic to release its fragrance, cooking for just a minute more. This little flavor foundation is what makes your filling sing.
Step 2: Brown the Ground Beef
Next, crumble in the ground beef and cook it while breaking it apart with a spoon until it’s fully browned and starting to get some color, about 8 to 10 minutes. Drain off any excess grease to keep your enchiladas from getting too oily, ensuring a perfect texture.
Step 3: Simmer the Filling
Now it’s time to mix in the undrained diced tomatoes, the Rotel tomatoes with green chilies, chili powder, cumin, oregano, and a pinch of cayenne pepper if you like a little more heat. Season with salt and pepper to taste. Let this bubbling, flavorful filling simmer for 15 to 20 minutes so all those spices blend beautifully.
Step 4: Warm the Tortillas
While the meat simmers, gently warm the corn tortillas. You can do this in a dry skillet for about 15 to 20 seconds on each side or wrap them with a damp paper towel and heat in the microwave for 30 seconds. The goal is to make them pliable enough to roll without breaking.
Step 5: Assemble the Enchiladas
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Spread roughly 1/4 cup of the beef mixture onto each tortilla, sprinkle generously with both Monterey Jack and cheddar cheese, then roll them up tightly and place them seam-side down in the dish. This keeps the filling secure while baking.
Step 6: Bake to Perfection
Pour enchilada sauce evenly over the arranged tortillas and sprinkle the remaining cheese on top. Bake in your preheated oven for 20 to 25 minutes until the cheese is melted, bubbly, and just starting to turn golden brown. Let the enchiladas rest for 10 minutes before serving to let the flavors settle and the texture firm up.
How to Serve Cheesy Ground Beef Enchiladas Recipe
Garnishes
Adding a dollop of sour cream and a sprinkle of chopped fresh cilantro on top not only makes your enchiladas look inviting but adds layers of creaminess and fresh herbal notes that perfectly counterbalance the spicy richness of the filling.
Side Dishes
Pair these cheesy enchiladas with classic sides like a crisp green salad, Mexican rice, or refried beans for a fulfilling meal. A squeeze of fresh lime or some sliced avocado on the side makes this feast even more vibrant and satisfying.
Creative Ways to Present
For a fun twist, you can serve the filling in warm tortillas as a build-your-own enchilada bar, letting everyone customize their cheese and sauce levels. Another great idea is to bake individual portions in small ramekins or mini cast iron skillets for a charming presentation perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
After your Cheesy Ground Beef Enchiladas Recipe cools, cover the dish tightly with foil or plastic wrap and store it in the refrigerator. They will keep well for 3 to 4 days, making for delicious next-day meals or quick reheats when you’re short on time.
Freezing
This recipe freezes beautifully. Assemble the enchiladas but don’t bake them. Wrap the entire dish tightly, or portion into freezer-safe containers, and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and bake as directed.
Reheating
To reheat, cover the enchiladas with foil to keep them moist and warm in a 350°F oven for about 15 to 20 minutes until heated through. You can also microwave individual servings, but oven reheating helps maintain the perfect melty cheese texture and crispy edges.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas will work well and might even be easier to roll without tearing. Corn tortillas offer a more traditional texture and flavor, but whichever you choose, warming them before rolling ensures they don’t crack.
Is ground beef the only meat option for this recipe?
Not at all! Ground turkey or chicken can be used as lighter alternatives. You might need to adjust seasoning slightly, but the core process stays the same and still produces a delicious result.
How spicy is this Cheesy Ground Beef Enchiladas Recipe?
The spiciness is moderate, thanks to the chili powder and optional cayenne pepper. You can easily adjust the heat by skipping the cayenne or adding more if you like things fiery. The sour cream topping also helps mellow out any extra spice.
Can I make this recipe vegetarian?
Definitely. Substitute the ground beef with a mix of sautéed vegetables like mushrooms, zucchini, and bell peppers or use seasoned black beans for protein. Use vegetable broth if making homemade enchilada sauce to keep it vegetarian-friendly.
What’s the best cheese combination for enchiladas?
The blend of Monterey Jack and cheddar cheese in this recipe offers the perfect balance. Monterey Jack melts smoothly and adds creaminess, while cheddar gives a sharp, tangy bite and lovely color on top. Feel free to experiment with other melting cheeses like queso Oaxaca or a mild mozzarella.
Final Thoughts
There’s something truly comforting and satisfying about this Cheesy Ground Beef Enchiladas Recipe that keeps you coming back for more. It’s easy to make, shares well, and boasts flavors that feel both familiar and exciting. I wholeheartedly encourage you to give this recipe a try—you just might find your new go-to dinner for cozy nights or lively gatherings.
Print
Cheesy Ground Beef Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Cheesy Ground Beef Enchiladas are a comforting and flavorful Mexican-inspired dish perfect for family dinners. Ground beef is simmered with tomatoes and spices, then wrapped in warm corn tortillas with a blend of Monterey Jack and cheddar cheese. Baked until bubbly and golden, they’re topped with enchilada sauce and finished with optional sour cream and fresh cilantro for a delicious, satisfying meal.
Ingredients
Beef Filling
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
Enchiladas
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce (your favorite brand or homemade)
Toppings (Optional)
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Sauté Onion: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes, stirring occasionally to prevent burning.
- Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Cook Ground Beef: Crumble ground beef into the skillet and cook, breaking it apart with a spoon, until fully browned, approximately 8-10 minutes. Drain excess grease for a leaner filling.
- Simmer Filling: Stir in undrained diced tomatoes, Rotel, chili powder, cumin, oregano, and cayenne pepper if using. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally to blend flavors. Adjust seasoning as needed.
- Warm Tortillas: While the beef simmers, lightly warm corn tortillas to make them pliable. Warm in a dry skillet over medium heat for 15-20 seconds per side or microwave wrapped in a damp paper towel for about 30 seconds. Avoid overheating to prevent tearing.
- Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Assemble Enchiladas: Spread about 1/4 cup of the beef filling onto each warmed tortilla. Sprinkle with a mixture of Monterey Jack and cheddar cheeses.
- Roll and Arrange: Roll each tortilla tightly and place seam side down in the prepared baking dish, fitting them snugly side by side.
- Add Sauce and Cheese: Pour enchilada sauce evenly over the rolled enchiladas, then sprinkle the remaining cheese on top for a cheesy crust.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese on top is melted, bubbly, golden brown, and the enchiladas are heated through.
- Rest and Serve: Allow enchiladas to rest for 10 minutes after baking to set. Garnish with sour cream and chopped fresh cilantro if desired before serving.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Adjust the amount of cayenne pepper to control the heat level.
- If you prefer flour tortillas, they can be used instead of corn, but corn is traditional.
- Make homemade enchilada sauce for a fresher taste or use your favorite store-bought brand.
- Leftover enchiladas store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- For added texture, consider topping with sliced black olives or diced green onions before baking.
