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Looking for a quick dinner that will satisfy your cravings? These Beef and Cheese Enchiladas are just the ticket! Packed with seasoned ground beef, gooey cheese, and smothered in rich enchilada sauce, they’re perfect for busy weeknights when you want something hearty and delicious without the fuss.
Why You’ll Love This Recipe
This easy beef enchiladas recipe is a crowd-pleaser that brings bold flavors to your dinner table. It’s simple to execute and packed with comforting ingredients.
- Quick to prepare in under 30 minutes.
- Perfect for a family dinner that pleases both kids and adults.
- Great for meal prep and leftovers.
- Versatile and easily customizable.
- Rich, cheesy goodness that’s irresistible.
Ingredients
- 1 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup corn (canned or frozen)
- 10 corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (for garnish)
How to Make Beef and Cheese Enchiladas
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain any excess fat.
- Add chili powder, cumin, garlic powder, and salt to the beef. Stir to combine and cook for an additional 2 minutes.
- Mix in the corn and remove the skillet from heat.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Warm the corn tortillas in a microwave for about 30 seconds to make them pliable.
- Fill each tortilla with a generous spoonful of the beef mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.
- Once all tortillas are filled and arranged, pour the remaining enchilada sauce over the top, and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
- Remove from the oven, garnish with fresh cilantro, and serve hot.
Tips for the Best Results
- For extra flavor, sauté onions and bell peppers with the beef.
- Use a mix of cheeses like Monterey Jack for a delicious twist.
- Ensure tortillas are warmed before rolling to prevent tearing.
- Let the enchiladas sit for a few minutes after baking for easier serving.
Easy Variations
- Swap the ground beef for shredded chicken or turkey for a lighter option.
- Add black beans or diced green chilies to the beef mixture for added texture and flavor.
- For a vegetarian version, replace the meat with sautéed mushrooms, zucchini, or spinach.
What to Serve With It
- Mexican rice or cilantro-lime rice for a filling side.
- Refried beans or black beans for protein.
- A fresh green salad with lime vinaigrette.
- Guacamole and tortilla chips for a delightful appetizer.
Storage and Reheating
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These enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave them for a quicker option.
Recipe Card
Beef and Cheese Enchiladas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
- 1 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup corn (canned or frozen)
- 10 corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain any excess fat.
- Add chili powder, cumin, garlic powder, and salt to the beef. Stir to combine and cook for an additional 2 minutes.
- Mix in the corn and remove the skillet from heat.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Warm the corn tortillas in a microwave for about 30 seconds to make them pliable.
- Fill each tortilla with a generous spoonful of the beef mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.
- Once all tortillas are filled and arranged, pour the remaining enchilada sauce over the top, and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
- Remove from the oven, garnish with fresh cilantro, and serve hot.
Notes: For the best flavor, let the enchiladas sit for a few minutes before serving.
