There’s just something special about cheesy beef enchiladas. Picture this: gooey cheese bubbling away, savory beef tucked into soft tortillas, and rich, flavorful sauce tying it all together. It’s not just food—it’s a hug on a plate.
Did you know that enchiladas trace back to the Aztecs? They were the original geniuses who wrapped food in corn tortillas dipped in chile sauce. Later, Spanish colonizers added meats, cheese, and spices to the mix, creating the tasty dish we love today. Whether you’re a fan of Mexican classics or Tex-Mex twists, this easy recipe is here to impress. Perfect for family dinners, Taco Tuesdays, or chill weekend nights.
Recipe Snapshot
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 8 hearty portions (double it if you’re feeding a crowd!)
This recipe keeps things simple, so even if you’re new to cooking, you’ve got this.
What You’ll Need
Ingredients:
- 8 large flour tortillas (or corn tortillas if you prefer)
- 1 lb ground beef
- 1 can Rotel (10 oz, diced tomatoes with green chilies)
- 1 can black beans (15 oz, drained)
- 2 cans enchilada sauce (10 oz each, mild or spicy—your call!)
- 1 can diced green chilies (4 oz)
- 2 cups shredded cheese (Mexican blend works great)
- 4 green onions, chopped
Optional Add-Ons:
- Swap beef for ground turkey or chicken for a lighter twist.
- Think black beans aren’t your thing? Use pinto beans instead.
- Love spice? Go for hot enchilada sauce or toss in some diced jalapeños.
Kitchen Tools:
- Skillet
- 9×13-inch baking dish
- Measuring cups and spoons
- A spoon or spatula (but honestly, anything works).
Let’s Get Cooking
Step 1: Prep the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish so nothing sticks.
Step 2: Make the Filling
Grab a skillet, heat it up, and brown the ground beef over medium heat. Break it into crumbles as it cooks. Once it’s done, drain any grease—no one wants a soggy enchilada. Then mix in taco seasoning (follow packet instructions), Rotel, black beans, and green chilies. Let it simmer for about 5 minutes to blend those flavors.
Quick Check: Your filling should be thick but not soupy. If there’s too much liquid, cook it down for another minute or two.
Step 3: Assemble Your Enchiladas
- Lay a tortilla flat.
- Spoon about ¼ cup of the beef mixture down the center.
- Roll it up nice and snug, then place it seam-side down in your baking dish.
- Repeat until your dish is full (or you run out of tortillas).
Pro Tip: Warm tortillas in the microwave for 10–15 seconds to make them easier to roll.
Step 4: Sauce It Up
Pour the enchilada sauce over your rolled tortillas. Be generous—no one likes dry edges. Then sprinkle on the shredded cheese. Go big here; cheese is the star of the show.
Step 5: Bake
Slide the dish into the oven and bake uncovered for 30 minutes. Keep an eye on it around the 25-minute mark. If the cheese is browning too much, cover it with foil for the last few minutes.
Step 6: Serve & Enjoy
Let the enchiladas cool for about 5 minutes (this part is hard, I know). Then add toppings of your choice—sour cream, fresh cilantro, or even an extra sprinkle of green onions for that pop of color.
Fun Variations
- Gluten-Free? No problem—use corn tortillas and double-check the enchilada sauce.
- Vegan? Swap the beef for plant-based crumbles or sautéed veggies like zucchini and mushrooms. Vegan cheese works, too!
- Watching carbs? Try using thin-sliced zucchini or bell peppers as wraps instead of tortillas.
Want to make it fancy? Drizzle crema (Mexican sour cream) on top and serve it with homemade guacamole or salsa on the side.
Storing Leftovers
Got extras? (Lucky you.)
- Fridge: Keep leftovers in an airtight container for up to 3 days.
- Freezer: Assemble enchiladas but don’t bake them. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. When you’re ready, bake straight from the freezer at 375°F for 45-50 minutes (uncover for the last 10).
- Reheat: Pop individual servings in the microwave for 1–2 minutes or reheat the whole dish in the oven at 350°F until warmed through.
Cheesy beef enchiladas aren’t just a meal—they’re a way to bring people together. Once you’ve made them, don’t be surprised if they become your go-to comfort food. Serve them up with Spanish rice, refried beans, or a crisp green salad. You’ll turn any dinner into a fiesta!
PrintCheesy Beef Enchiladas
Cheesy Beef Enchiladas are the perfect blend of savory beef, creamy cheese, and zesty enchilada sauce, all wrapped in soft tortillas. This dish brings together the warmth of traditional Mexican flavors with a family-friendly twist. Whether for Taco Tuesday or a casual dinner, this recipe is sure to become a household favorite!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: Main Dish
- Cuisine: Tex-Mex
Ingredients
- 8 burrito-sized flour tortillas (or gluten-free alternatives)
- 1 lb ground beef
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 (15 oz) can black beans, drained
- 2 (10 oz) cans mild enchilada sauce (or gluten-free sauce)
- 1 (4 oz) can diced green chilies
- 2 cups shredded Mexican cheese blend (cheddar and Monterey Jack)
- 4 green onions, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the Filling: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease. Stir in taco seasoning according to package instructions, then mix in Rotel, black beans, and diced green chilies. Simmer for 5 minutes. Tip: The filling should be thick but moist—avoid excess liquid to prevent soggy enchiladas.
- Assemble the Enchiladas: Lay a tortilla flat and spoon about ¼ cup of the beef mixture down the center. Roll tightly and place seam-side down in the prepared baking dish. Repeat with all tortillas until the dish is filled. Pro Tip: Warm tortillas briefly in the microwave to make them more pliable and easier to roll.
- Add Sauce and Cheese: Pour enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle shredded cheese generously on top, followed by chopped green onions for added flavor and color.
- Bake: Place the dish in the oven and bake uncovered for 30 minutes, or until the cheese is melted and bubbly with golden edges.
- Cool and Serve: Let the enchiladas cool for about 5 minutes before serving warm with your favorite toppings like sour cream or fresh cilantro.
Notes
Serving Suggestions:
Pair these cheesy enchiladas with classic sides like Spanish rice, refried beans, or a crisp green salad topped with avocado slices for a complete Tex-Mex feast.
Tips & Tricks:
- Use freshly shredded cheese for better melting and texture compared to pre-shredded options.
- For spicier enchiladas, use medium or hot enchilada sauce or add sliced jalapeños to the filling.
Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1–2 minutes or cover the entire dish with foil and warm in a 350°F oven until heated through (~15 minutes).
- To freeze: Assemble enchiladas before baking, wrap tightly in plastic wrap followed by aluminum foil, and freeze for up to 3 months. Bake from frozen at 375°F for ~45–50 minutes covered; uncover for the last 10 minutes to melt the cheese.
