Beef Enchiladas

Savory beef, flavorful spices, and melted cheese come together in perfect harmony in these Beef Enchiladas. Tender tortillas wrap around a hearty beef filling, smothered in rich enchilada sauce and a blend of creamy cheeses.

A classic Mexican dish that’s sure to become a family favorite!

Ready Time

1 hrs 10 mins

Yields

5 servings

Ingredients

1 cup vegetable oil
2 pounds ground beef
2 medium onions, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (10 oz) enchilada sauce
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
8-10 corn tortillas
1 cup shredded Monterey Jack cheese (divided)
1/2 cup shredded cheddar cheese (divided)
Optional toppings: diced avocado, sour cream, diced tomatoes, shredded lettuce

Instructions

Heat the oil in a large skillet over medium-high heat. Add the chopped onions and cook until they’re translucent, about 5 minutes.

Add the minced garlic and cook for another minute.

Add the ground beef to the skillet, breaking it up with a spoon as it cooks, until it’s no longer pink, about 5-7 minutes. Stir in the diced tomatoes, cumin, paprika, salt, and pepper.

Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable and easier to roll.

To assemble the enchiladas, lay a tortilla flat and spoon some of the beef mixture onto the center of the tortilla.

Roll the tortilla up and place seam-side down in a baking dish. Repeat with the remaining tortillas and beef mixture.

Pour the enchilada sauce over the rolled tortillas and sprinkle with half of the Monterey Jack cheese and half of the cheddar cheese.

Cover the dish with aluminum foil and bake in a preheated oven at 375°F for 20-25 minutes. Remove the foil and top the enchiladas with the remaining cheese.

Return to the oven and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.

Remove from the oven and let it cool for a few minutes before serving. Serve hot with your choice of toppings, such as diced avocado, sour cream, diced tomatoes, and shredded lettuce.

Notes

You can customize the toppings to your liking, so don’t be shy about adding your favorite enchilada toppers! Use high-quality cheese for the best flavor. To make the dish more substantial, serve with Mexican rice, beans, or a simple green salad.

You can prepare the beef mixture and store it in the fridge for up to a day or freeze it for up to 2 months before assembling and baking the enchiladas.

For a spicier twist, add diced jalapeños or serrano peppers to the beef mixture. To make individual servings, use smaller tortillas and adjust the baking time accordingly.