Cheesy Beef Enchiladas

These cheesy beef enchiladas are everything you want for a cozy weeknight dinner. ♡

The magic here is browning the beef with cumin and chili powder first, which builds a deep, smoky base. That spiced meat gets rolled into soft tortillas with a generous handful of cheese, then smothered in enchilada sauce and baked until bubbly. The combination of melted cheese on top with the saucy, tender filling underneath is what makes this recipe a winner.

Grab your baking dish and a skillet. This one comes together fast and the oven does most of the work. Let’s make it together.

Ingredients

Cheesy Beef Enchiladas

• 1 lb ground beef (80/20 works best)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 large flour tortillas
• 2 cups shredded Mexican blend cheese
• 1 can (15 oz) red enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed

Optional add-ins:

• Sour cream for topping
• Fresh cilantro
• Sliced jalapeños
• Diced green chiles
• Sliced black olives

How to Make Cheesy Beef Enchiladas

1. Brown. Cook the ground beef with diced onion in a large skillet over medium-high heat for 6 to 8 minutes, until no pink remains. Drain any excess fat.
2. Season. Add the garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir and cook for 1 minute until fragrant. Fold in the black beans and remove from heat.
3. Roll. Spoon the beef mixture down the center of each tortilla. Add a generous pinch of cheese to each one. Roll them up tightly and place seam-side down in a greased 9×13 baking dish.
4. Sauce. Pour the enchilada sauce evenly over all the rolled tortillas. Make sure the edges are covered so they don’t dry out in the oven.
5. Bake. Top with the remaining cheese and bake at 375°F for 20 to 25 minutes, until the cheese is melted and the sauce is bubbling around the edges.

Tips

• Use 80/20 ground beef for the best flavor. Leaner beef can dry out during baking.
• Warm your tortillas in the microwave for 15 seconds before rolling. Cold tortillas crack and tear.
• Cover the baking dish with foil for the first 15 minutes, then remove for the last 5 to 10 minutes so the cheese gets golden.
• Let the enchiladas rest for 5 minutes after pulling from the oven. They hold together better when slightly cooled.
• Use a spoon to spread sauce under the tortillas too. This prevents the bottom from sticking and adds more flavor.

Variations

• Swap ground beef for shredded chicken or ground turkey for a lighter version.
• Use corn tortillas instead of flour for a more traditional texture.
• Add a layer of refried beans to the bottom of the dish before placing the enchiladas.
• Stir in a handful of frozen corn to the beef filling for sweetness.
• Use green enchilada sauce and pepper jack cheese for a tangy, spicy twist.
• Top with pickled red onions and crumbled cotija cheese for a street-food vibe.

FAQ

Cheesy Beef Enchiladas

Spiced ground beef and melted cheese rolled in soft tortillas, smothered in red enchilada sauce, and baked until bubbly.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 large flour tortillas
• 2 cups shredded Mexican blend cheese
• 1 can 15 oz red enchilada sauce
• 1 can 15 oz black beans, drained and rinsed

Method

 

1. Brown. Cook ground beef with diced onion over medium-high heat for 6 to 8 minutes. Drain fat.
2. Season. Add garlic, cumin, chili powder, paprika, salt, and pepper. Cook 1 minute. Fold in black beans.
3. Roll. Fill each tortilla with beef mixture and cheese. Roll tightly and place seam-side down in a greased 9x13 dish.
4. Sauce. Pour enchilada sauce over the rolled tortillas, covering edges.
5. Bake. Top with remaining cheese. Bake at 375°F for 20 to 25 minutes until bubbly and golden.

Notes

Warm tortillas before rolling to prevent cracking.
Cover with foil for the first 15 minutes of baking.
Let rest 5 minutes before serving for cleaner slices.

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