Beef Enchiladas with Extra Cheese on Top

Why You’ll Love This Recipe

I love this recipe because it’s simple to put together, makes great leftovers, and is always a crowd-pleaser. The beef filling is flavorful, the sauce is savory and slightly spicy, and the gooey, bubbling cheese on top pulls it all together. It’s customizable too—I can easily adjust the heat or sneak in some veggies. Whether I’m feeding a crowd or just looking for a cheesy comfort meal, these enchiladas deliver.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 packet taco seasoning (or homemade blend)

• 1/4 cup water

• 8 flour tortillas (6–8 inches)

• 2 cups shredded cheddar cheese (plus more for topping)

• 2 cups enchilada sauce (store-bought or homemade)

• 1 tbsp oil (for sautéing)

• Optional: 1/2 cup black beans or corn (for added filling)

Toppings (optional):

• Sour cream

• Sliced green onions

• Chopped cilantro

• Jalapeños

• Diced tomatoes

Directions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. Cook the beef filling:
   I heat the oil in a large skillet over medium heat. Then I sauté the chopped onion for about 2–3 minutes until soft, add the garlic, and stir for 30 seconds.
   I add the ground beef and cook until browned, breaking it up with a spoon.
   I stir in the taco seasoning and water, and let it simmer for 3–4 minutes until thickened.

3. Assemble the enchiladas:
   I lay out each tortilla, add a scoop of the beef mixture in the center, sprinkle with shredded cheese, and roll it up.
   I place each rolled enchilada seam-side down in the baking dish.

4. Top with sauce and cheese:
   Once all enchiladas are in the dish, I pour the enchilada sauce evenly over the top, making sure to cover all the tortillas.
   I sprinkle the remaining cheese generously over everything—this is where I don’t hold back.

5. Bake:
   I bake uncovered for 20–25 minutes, or until the cheese is melted and bubbling.

6. Garnish and serve:
   After baking, I let the enchiladas rest for 5 minutes before serving. I like to top them with sour cream, green onions, and cilantro.

Servings and timing

This recipe serves 4 to 6 people, depending on portion size. It takes about 15 minutes to prep, 25 minutes to bake, and 40 minutes total from start to finish.

Variations

• Spicy version: I mix in diced green chiles or jalapeños with the beef.

• Veggie boost: I add sautéed peppers, zucchini, or spinach to the filling.

• Different meat: I’ve also made this with ground turkey, shredded chicken, or even leftover roast beef.

• Tortilla swap: Corn tortillas work too—I just warm them slightly to prevent cracking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I bake covered at 350°F until hot, or microwave individual portions.
I can also freeze assembled, unbaked enchiladas—just wrap the dish tightly in foil and freeze for up to 2 months. I thaw overnight in the fridge before baking.

FAQs

Can I make these ahead of time?

Yes, I often assemble them earlier in the day and keep them covered in the fridge. I bake them right before serving.

What’s the best cheese to use?

I usually go with sharp cheddar, but Monterey Jack, pepper jack, or a Mexican cheese blend works great too.

Can I use corn tortillas?

Absolutely. I warm them first to make rolling easier and prevent tearing. They give a more traditional flavor and work just as well.

How do I keep enchiladas from getting soggy?

I try not to over-sauce them when baking. I pour just enough to cover the top and sides without drenching the tortillas.

Can I freeze leftovers?

Yes, these freeze well. I wrap individual enchiladas or freeze the whole dish. They reheat beautifully for quick dinners.

Conclusion

Beef Enchiladas with Extra Cheese on Top are everything I want in a comfort food dish—meaty, cheesy, saucy, and incredibly satisfying. I love how easy they are to make, how well they reheat, and how much everyone enjoys them. Whether it’s a weeknight dinner or a casual get-together, this recipe always earns a spot at the table.

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