Cheesy Ground Beef Enchiladas -

Enchiladas are a cherished staple of Mexican cuisine, celebrated for their rich flavors and comforting qualities. This versatile dish, typically comprising rolled tortillas filled with a variety of ingredients, has become a favorite across the globe. Among the many variations, cheesy ground beef enchiladas stand out for their savory combination of seasoned beef, melty cheese, and zesty enchilada sauce. These enchiladas are perfect for family dinners, gatherings with friends, or any occasion that calls for a hearty meal that satisfies both the appetite and the soul.

Cheesy Ground Beef Enchiladas

Discover the ultimate comfort food with cheesy ground beef enchiladas! This delicious Mexican dish features rolled tortillas stuffed with savory ground beef, melty cheese, and zesty enchilada sauce—a perfect choice for family dinners or gatherings. Enjoy the rich flavors and adaptability of this classic recipe, which can be customized to suit your taste. Impress friends and family with this satisfying meal that blends tradition and creativity in every bite!

Print Recipe Pin Recipe

Ingredients

For the Enchiladas:

1 lb ground beef

1 medium onion, diced

2 cloves garlic, minced

1 cup corn (fresh, frozen, or canned)

1 cup black beans, drained and rinsed

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

8 (8-inch) flour or corn tortillas

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Fresh cilantro for garnish (optional)

For the Enchilada Sauce:

1 can (15 oz) red enchilada sauce

1 cup diced tomatoes with green chilies (canned)

1 tsp paprika

1 tsp sugar (to balance acidity)

1/2 tsp ground coriander

Salt to taste

Instructions

Preheat the oven: Start by preheating your oven to 350°F (175°C) to ensure it’s ready for baking when we assemble the enchiladas.

Cook the beef mixture: In a large skillet set over medium heat, add the ground beef. Cook for about 5-7 minutes, breaking the meat apart with a spatula until it is fully browned. If there is excess fat, drain it off to keep the filling light and delicious.

Sauté the aromatics: Next, add the diced onion and minced garlic to the skillet with the browned beef. Sauté for about 3-4 minutes until the onions become transparent and fragrant.

Mix in other ingredients: Stir in the corn, black beans, ground cumin, chili powder, and season with salt and pepper. Continue cooking for an additional 3-4 minutes until everything is heated through. Remove the skillet from heat.

Prepare the sauce: In a medium saucepan over low heat, combine the red enchilada sauce, diced tomatoes with chilies, paprika, sugar, ground coriander, and a sprinkle of salt. Warm the sauce, stirring occasionally, until it’s heated through.

Assemble the enchiladas: In a baking dish, spread a thin layer of the enchilada sauce (approximately 1/2 cup) on the bottom. Take one tortilla, spoon about 1/3 cup of the beef mixture into the center, and sprinkle with 1 tablespoon of both cheddar and Monterey Jack cheese. Roll the tortilla tightly, seam-side down, and place it in the baking dish. Repeat this process with the remaining tortillas.

Top it off: Once all the enchiladas are arranged in the dish, pour the remaining enchilada sauce evenly over the top. Finish by sprinkling the remaining shredded cheese generously over the enchiladas.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue to bake for another 10-15 minutes, or until the cheese is bubbly and lightly golden.

Garnish and Serve: Once baked, carefully remove the dish from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired for added color and flavor. Serve warm and enjoy!

Prep Time, Total Time, Servings: 20 mins | 50 mins | 4-6 servings

- Presentation Tips: For an appealing presentation, serve the enchiladas on a colorful platter, topped with additional cilantro and perhaps some sliced jalapeños or a dollop of sour cream on the side.