Cheesy Beef Enchiladas
Tender seasoned beef, melted cheese, and tortillas covered in rich enchilada sauce make this an easy, comforting dinner.
Ingredients
- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded cheddar or Mexican-blend cheese
- 8 flour or corn tortillas
- 2 cups red enchilada sauce
- 2 tablespoons chopped fresh cilantro
- Sour cream, for serving
- Sliced green onions or jalapeños, optional
Instructions
- Cook the beef: Brown the ground beef and onion in a large skillet over medium-high heat until the beef is fully cooked. Drain excess fat.
- Season: Add garlic, chili powder, cumin, paprika, salt, and pepper. Cook for another 1–2 minutes.
- Prepare the tortillas: Warm the tortillas briefly in a microwave or skillet so they’re flexible and don’t crack when rolled.
- Fill: Spread about ½ cup of enchilada sauce over the bottom of a 9×13-inch baking dish. Fill each tortilla with some seasoned beef and a handful of cheese. Roll tightly and place seam-side down in the dish.
- Add sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re well covered. Sprinkle the remaining cheese generously over the top.
- Bake: Cover loosely with foil and bake at 375°F (190°C) for about 20 minutes. Remove the foil and bake another 5–10 minutes, until the cheese is melted, bubbling, and lightly golden.
- Serve: Let the enchiladas rest for about 5 minutes. Garnish with cilantro and green onions, and serve with sour cream.
Easy upgrades
Add black beans, corn, diced green chiles, or sautéed bell peppers to the beef filling. For extra richness, mix a little shredded cheese into the beef before rolling.
Tip: Don’t overfill the tortillas. A moderate amount of filling makes them easier to roll and keeps the enchiladas from falling apart.
