If you are looking for a crowd-pleasing meal that wraps irresistible flavors in a cheesy, comforting blanket, this Cheesy Ground Beef Enchiladas Recipe is just what you need. With tender corn tortillas filled with savory, spiced ground beef and blanketed in a luscious blend of melted Monterey Jack and cheddar cheeses, these enchiladas deliver warmth and satisfaction in every bite. The combination of diced tomatoes, mild chili heat, and aromatic spices makes this dish a flavorful feast that’s perfect for weekday dinners or special gatherings. Let’s dive into making this delicious recipe your new favorite!
Ingredients You’ll Need
Simple, well-balanced ingredients come together seamlessly in this recipe, each playing an essential role in building the fantastic flavor and texture that defines these enchiladas. From the savory spices that bring warmth to the juicy tomatoes enhancing the sauce, every ingredient is crucial to making this dish shine.
- Olive oil: Used to soften the onions and brown the beef, giving a rich base flavor.
- Large onion, chopped: Adds sweetness and depth to the ground beef filling.
- Garlic cloves, minced: Provides aromatic pungency that lifts the whole dish.
- Ground beef (1 pound): The hearty protein at the heart of this recipe, supplying both texture and flavor.
- Diced tomatoes (15 oz, undrained): Brings juiciness and a touch of acidity to balance richness.
- Diced tomatoes and green chilies (Rotel, 10 oz): Adds mild heat and extra zest.
- Chili powder: Warms the palate with smoky, earthy spice.
- Cumin: Gives that signature southwestern flavor note.
- Oregano: Adds herbaceous complexity.
- Cayenne pepper (optional): Perfect for those who like a little kick of extra heat.
- Salt and pepper: To season and balance all the flavors perfectly.
- Corn tortillas (12): The ideal soft wrap that soaks up sauce but maintains structure.
- Monterey Jack cheese (2 cups shredded): Melts beautifully for creamy, gooey goodness.
- Cheddar cheese (1 cup shredded): Adds sharpness that cuts through the richness.
- Enchilada sauce (1 cup): The flavorful sauce that ties everything together with moisture and spice.
- Sour cream (optional, 1/2 cup): A cooling topping that balances the spices.
- Fresh cilantro (optional, 1/4 cup chopped): Brightens the dish with fresh herbal notes.
How to Make Cheesy Ground Beef Enchiladas Recipe
Step 1: Prepare the Filling
Start by heating olive oil in a large skillet over medium heat to create the perfect cooking environment for your onions. Add the chopped onion and cook until softened and translucent, about 5 to 7 minutes, which will add a subtle sweetness to your filling. Stir in the minced garlic and let it cook for another minute until fragrant, awakening your senses with its mouthwatering aroma.
Step 2: Brown the Ground Beef
Now crumble in the ground beef, breaking it up with your spoon, and cook thoroughly until the meat is nicely browned, about 8 to 10 minutes. Browning adds rich flavor and texture while melting away excess fats — be sure to drain any extra grease after cooking to keep your filling from becoming too oily.
Step 3: Add Tomatoes and Spice It Up
Pour in the undrained diced tomatoes and the Rotel with green chilies. Sprinkle in chili powder, cumin, oregano, and cayenne pepper if you want a little extra heat. Season generously with salt and pepper. Let the mixture simmer for 15 to 20 minutes, stirring occasionally so the flavors meld into a luscious, thick filling that’s bursting with vibrant color and character.
Step 4: Warm the Tortillas
While the filling simmers, gently warm your corn tortillas to make them pliable and easy to roll. You can quickly heat them in a dry skillet over medium heat for about 15 to 20 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds. Be careful not to overheat them, or they’ll crack and lose their tenderness.
Step 5: Assemble the Enchiladas
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Spoon about 1/4 cup of the beef filling onto each warm tortilla and sprinkle with a generous mix of Monterey Jack and cheddar cheese. Roll each tortilla tightly and nestle them seam-side down into the baking dish, creating a snug, cheesy lineup ready to soak up sauce.
Step 6: Add Sauce and Bake
Pour enchilada sauce evenly over the rolled tortillas, making sure each one gets a good coating. Sprinkle the remaining cheese on top for a bubbling, golden crust. Bake for 20 to 25 minutes until the cheese melts and turns irresistibly bubbly and lightly browned — this is when the magic really happens.
Step 7: Rest and Garnish
Once out of the oven, let your enchiladas rest for about 10 minutes to set and become easier to serve. Add dollops of sour cream and scatter fresh chopped cilantro over the top for that extra layer of creaminess and herbal freshness that complements all the bold flavors wonderfully.
How to Serve Cheesy Ground Beef Enchiladas Recipe
Garnishes
Adding a few garnishes can take your Cheesy Ground Beef Enchiladas Recipe from delicious to dazzling. Sour cream provides a creamy cooling contrast to the spice, while fresh cilantro adds a pop of color and light herbal brightness. For an added crunch, a sprinkle of finely chopped green onions or diced jalapeños can be fun too.
Side Dishes
Pairing your enchiladas with the right sides turns dinner into a full festive experience. Mexican rice or cilantro-lime rice adds subtle flavor and fluffy texture, while refried beans or black beans offer hearty, protein-packed complements. A fresh side salad with avocado slices or a crisp corn salad bring balance with their refreshing bites.
Creative Ways to Present
For a fun twist on presentation, try layering your Cheesy Ground Beef Enchiladas Recipe in individual ramekins or mini casserole dishes for personalized servings. Another crowd pleaser is to serve the enchiladas stacked in a layered casserole style, allowing each slice to showcase the rich filling and cheesy topping. Garnishing with colorful vegetables and edible flowers can also elevate the visual appeal for special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep beautifully and improve in flavor overnight as the spices settle. Place cooled enchiladas in an airtight container and refrigerate for up to 3 to 4 days. This makes for a convenient and delicious next-day lunch or quick dinner.
Freezing
You can freeze assembled enchiladas before baking by wrapping the dish tightly in plastic wrap and aluminum foil to prevent freezer burn. Store for up to 2 months. When ready, thaw overnight in the refrigerator before baking as directed for fresh-from-the-oven taste anytime.
Reheating
To reheat, cover the enchiladas with foil to keep moisture locked in and warm in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. Microwaving works for quick heat but may dry the tortillas, so oven reheating is preferred for best texture.
FAQs
Can I use flour tortillas instead of corn for this Cheesy Ground Beef Enchiladas Recipe?
Absolutely! Flour tortillas can be used if you prefer a softer, chewier texture. They tend to hold together a bit better and won’t crack as easily when rolling, especially if you plan to assemble ahead of time.
Is it possible to make this recipe vegetarian?
Yes! Simply substitute the ground beef with cooked lentils, black beans, or crumbled tofu. You can maintain the delicious flavors by keeping the same spice blend and using vegetable broth if making a homemade enchilada sauce.
How spicy are these enchiladas?
The heat level is mild by default, thanks to the mild chili powder and Rotel tomatoes with green chilies. You can easily customize the spice by adding or leaving out cayenne pepper or using a hotter enchilada sauce.
Can I prepare the enchiladas ahead and bake later?
Yes, you can assemble the enchiladas a few hours or even a day ahead, cover with foil, and refrigerate. Just add extra baking time if baking from cold. This makes dinner prep super convenient for busy days.
What cheeses work best for melting on these enchiladas?
Monterey Jack and cheddar are classic because they melt well and offer a nice balance of creamy and sharp flavors. You can also experiment with Oaxaca, mozzarella, or pepper jack cheese for added zing.
Final Thoughts
There’s something truly special about sharing a plate of warm, cheesy, and flavorful Cheesy Ground Beef Enchiladas Recipe with loved ones. This recipe is pure comfort food magic—simple ingredients transformed into a satisfying meal that’s sure to become a staple in your dinner rotation. So go ahead, gather your ingredients, and treat yourself to this wonderful taste of home and heart.
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 Dish
- Method: Baking
- Cuisine: Mexican
Description
These Cheesy Ground Beef Enchiladas are a comforting and flavorful Mexican-inspired dish, featuring a savory ground beef filling spiced with chili powder, cumin, and oregano, wrapped in warm corn tortillas, topped with a blend of Monterey Jack and cheddar cheeses, baked until bubbly and golden. Perfect for a family dinner, this simple recipe combines easy skillet cooking with oven baking to create a deliciously 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
- Cook Onions: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes, stirring occasionally to ensure even cooking.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Brown Ground Beef: Crumble the ground beef into the skillet and cook over medium heat, breaking it up with a spoon, until fully browned, about 8-10 minutes. Drain any excess grease to keep the dish from being too oily.
- Simmer Filling: Stir in the 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 develop flavor. Adjust seasoning as needed.
- Warm Tortillas: While the beef simmers, warm the corn tortillas lightly in a dry skillet over medium heat for about 15-20 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds. Avoid over-warming to prevent tearing.
- Preheat Oven: Set your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prepare for baking the enchiladas.
- Assemble Enchiladas: Spread about 1/4 cup of the beef filling onto each warmed tortilla. Top with a sprinkle of Monterey Jack and cheddar cheese.
- Roll and Arrange: Roll each tortilla tightly and place seam-side down in the prepared baking dish, arranging them snugly in rows.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining cheese on top for a cheesy crust.
- Bake: Bake in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and golden, and the enchiladas are heated through.
- Rest and Serve: Let the enchiladas rest for 10 minutes after baking to set. Serve garnished with a dollop of sour cream and a sprinkle of fresh cilantro if desired.
Notes
- To make this dish spicier, increase the cayenne pepper or add chopped jalapeños to the beef mixture.
- For a milder version, omit the cayenne pepper and use mild enchilada sauce.
- If you prefer flour tortillas, they can be substituted but corn tortillas are traditional.
- Leftover enchiladas reheat well in the oven or microwave.
- You can prepare the beef filling a day ahead to save time on serving day.
