Today’s recipe share is one of our youngest daughter’s favorite meals and what she requested for her back-to-school dinner last week – Easy Cheesy Beef Enchiladas.
Easy Cheesy Beef Enchiladas
Easy Cheesy Beefy Enchiladas have been a go-to family favorite for almost two decades. With just four ingredients and under an hour from start to finish, these cheesy, beefy, saucy enchiladas are a cinch to make, always a hit! Easy to adapt too.
Read rave reviews from people who tried this recipe on Pinterest (photos)
WHAT YOU NEED
Lean ground beef, soft flour tortillas (or corn for traditional enchiladas), red enchilada sauce and shredded cheddar cheese.
*Traditional enchiladas call for corn tortillas – for this shortcut recipe, I use flour tortillas. To use corn tortillas, follow this great tip!
HOW TO MAKE CHEESY BEEF ENCHILADAS
Preheat oven to 375 degrees F. Spray a 9×13 baking dish with non-stick cooking spray, then pour 1/2 can of enchilada sauce in the baking dish, coating the bottom evenly.
In a large non-stick skillet, cook ground beef over medium-high heat, breaking up the meat, stirring occasionally until fully cooked. When ready, drain excess fat, then add the remaining 1/2 can of enchilada sauce to the beef and 1 cup of shredded cheddar cheese and stir well.
Spoon approximately 1/4 cup of meat mixture down the middle of a tortilla, wrap tightly and place seam down in baking dish (see photo below). Repeat until baking dish is full. Depending on the amount of beef used, you can make between 8 and 10 enchiladas. *I often stuff two extra ones on the side.
Last, pour the remaining can of enchilada sauce evenly over enchiladas, sprinkle with remaining cheese and bake on middle rack of oven uncovered for approximately 20 minutes, until cheese is bubbly and melted and enchiladas are heated through.
Of all the meals I make, this is my daughter’s friends’ favorite! Whenever I make this dish, she sends over a plate to her best friend. Funny how the easiest recipes end up being favorites.
This shortcut enchilada recipe has been around forever (google to see all the different variations) and is easy to adapt. If you are not a fan of beef, you can sub with ground chicken or turkey. If you like enchiladas hot and spicy, use hot enchilada sauce, add chopped green chilies and/or hot sauce.
PINNABLE IMAGE
Please Note – This is NOT a sponsored post. I have no affiliation with any of the products used in this recipe.
Easy Cheesy Beef Enchiladas
Ingredients
- 1 to 1 1/2 pounds lean ground beef
- 2 cans (10 ounces each), red enchilada sauce (I use mild)
- 2 cups shredded mild cheddar cheese (you can use a Mexican blend)
- Package of flour tortillas, 6 inch, soft taco size, need 8–10 tortillas (or use corn tortillas, see tip below)
Toppings (optional)
Shredded lettuce, diced tomatoes, jalapeños, chopped onions, hot sauce, sour cream, guacamole, olives
Directions
Preheat oven to 375 degrees F. Spray a 9×13 baking dish with non-stick cooking spray, then pour 1/2 can of enchilada sauce in the baking dish, coating bottom evenly.
In a large non-stick skillet, cook ground beef over medium-high heat, breaking up the meat, stirring occasionally until fully cooked. When ready, drain excess fat, then add the remaining 1/2 can of enchilada sauce to the beef and 1 cup of shredded cheddar cheese and stir well.
Spoon approximately 1/4 cup of meat mixture down the middle of a tortilla, wrap tightly and place seam down in baking dish. Repeat until baking dish is full. Depending on the amount of beef used, you can make between 8 and 10 enchiladas. *I often stuff two extra ones on the side of the baking dish.
Last, pour the remaining can of enchilada sauce evenly over enchiladas, sprinkle with remaining cheese and bake on middle rack of oven uncovered for approximately 20 minutes, until cheese is bubbly and melted and enchiladas are heated through. Remove and allow to cool for 5 minutes before serving.
Serve with your favorite Mexican toppings and side dishes – corn, Spanish rice, Mexican sweet corn cake, cilantro lime rice, refried beans, cornbread, chips, salsa and guacamole.
Tips
- This recipe is super easy to adapt to your taste. You can add refried beans, black beans, green chiles, jalapeños, etc. You can also use ground chicken or turkey if you are not a fan of beef.
- For corn tortillas, follow this method for rolling enchiladas.
Thanks for stopping by!
Cheers!
Sherry Smith
Definitely a winner ! So easy and delicious, followed recipe as stated, needed no changes, thank you for this easy Saturday afternoon meal!
Mandi
Very easy! We loved these!!
Red
Great recipe I did add some onion, jalapenos and more cheese to recipe. These were outstanding and will make many more time. Thanks for the recipe!!
Susie Olson
How do I print the recipe? can’t find the button
Mary Neumann
Hi Susie, the full, printable recipe is at the Bottom of My Post – right below – EASY CHEESY BEEF ENCHILADAS – look for the PRINT RECIPE link. If you need further help, let me know and I can email you the recipe directly. Please do not hesitate to reach out, happy to help.
Jane Anne
We love these! I also make them using low carb tortillas and they taste great 😊
Peggy
Having grown up in Texas and Arizona, I would change the flour tortillas to corn tortillas for that authentic Mexican flavor.
Patricia Cook
Absolutely! I don’t roll them. I layer it and call it enchilada casserole. Much easier than rolling the tortillas.
DeZyre
How many people does this recipe serve?? Should I double it when cooking for 7 people??
Mary Neumann
It serves 4-6 people, depending on how many enchiladas each person eats and sides you serve with it. You would need double for 7 people, DeZrye, if people want more than one enchilada.
judy
Made these delicious and easy enchiladas today. I added a 4 oz can of mild green chillies to the meat mixture. Will make again. Served with sour cream and lettuce. Black olives would be good also.
Maria F.
Hi!! Would these be freezer friendly if I made them ahead of time?? Trying to think of some postpartum meals! 🥰
Mary Neumann
Yes – I have frozen this many times.
Julie
Any tips on keeping the tortilla from becoming doughy or soggy? Love these by the way, thanks for sharing!
Rhonda Molina
Use corn tortillas instead of flour.
Emily
These were delicious!! I did add some red pepper flakes, cayenne pepper, and paprika to the meat.. We like a little spicy haha.. I have now made them 2 times this week already.. it was a big hit!! My new favorite enchilada recipe!!
Cindy
What size tortillas do you actually use? I bought 6 inch tortillas and there is no way you can wrap these up for enchiladas.
Mary Neumann
I use 6 inch, Cindy, but I’ll use larger ones too, if that’s what I have in the house. You don’t wrap them like a burrito, you just roll them up.