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Delicious ground beef enchiladas topped with cheese and served with salsa

Cheesy Ground Beef Enchiladas

These saucy, cheesy ground beef enchiladas are perfect for a quick and satisfying weeknight dinner that the whole family will love. Filled with seasoned beef, bathed in enchilada sauce, and topped with melty cheese, they are comfort food at its best.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef 80/20 gives good flavor; leaner works, but expect drier texture
  • 1 each onion, chopped yellow or white
  • 2 cups enchilada sauce store-bought or homemade — mild or hot to taste
  • 2 cups shredded cheese cheddar or Mexican blend; low-moisture cheddar melts best
  • 8 each soft tortillas flour or corn, 6–8-inch — warm briefly so they don’t crack
Seasonings
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • to taste Salt and black pepper
Toppings (Optional)
  • to taste sour cream
  • to taste chopped cilantro
  • to taste sliced jalapeños

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Heat a skillet over medium. Add the ground beef and chopped onion. Cook, breaking the meat apart, until the beef is fully browned and the onion is translucent, about 6–8 minutes.
  3. Drain any excess fat from the skillet into a safe container. Return the skillet to the heat and stir in the chili powder, ground cumin, and a pinch of salt and black pepper. Taste and adjust seasoning, then remove from heat.
  4. Lay a tortilla flat. Spoon a generous portion of the beef mixture down the center. Sprinkle a little cheese on top of the meat, then roll the tortilla tightly. Repeat with remaining tortillas.
Cooking
  1. Arrange the rolled enchiladas seam-side down in the prepared baking dish so they sit snugly together.
  2. Pour the enchilada sauce evenly over the enchiladas, covering them mostly. Sprinkle the remaining cheese evenly over the top.
  3. Bake for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden at the edges.
  4. Let the dish rest for 5 minutes before serving. Garnish with sour cream, cilantro, and sliced jalapeños if you like.

Notes

These enchiladas are great for meal prep. Assemble ahead and bake later. To freeze, place cooled enchiladas in a freezer-safe container. Reheat portions in the oven or microwave.