Beef Enchiladas with Extra Cheese on Top
These cheesy beef enchiladas are packed with seasoned ground beef, wrapped in soft tortillas, smothered in sauce, and loaded with melted cheese. The ultimate comfort food for dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4–6
- Category: Dinner, Casserole, Comfort Food
- Method: Bake, Sauté
- Cuisine: Mexican-Inspired, Tex-Mex
Ingredients
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)
Optional Toppings:
Sour cream
Sliced green onions
Chopped cilantro
Jalapeños
Diced tomatoes
Instructions
Preheat Oven:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the Beef Filling:
Heat oil in a skillet over medium heat. Sauté onion for 2–3 minutes.
Add garlic and cook for 30 seconds.
Add ground beef and cook until browned, breaking it up.
Stir in taco seasoning and water. Simmer for 3–4 minutes until thickened.
Assemble the Enchiladas:
Lay out tortillas. Add a scoop of beef mixture and shredded cheese to each.
Roll up and place seam-side down in the baking dish.
Top with Sauce and Cheese:
Pour enchilada sauce evenly over the top.
Sprinkle generously with remaining cheese.
Bake:
Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
Garnish and Serve:
Let rest 5 minutes before serving.
Top with sour cream, green onions, and cilantro if desired.
Notes
Add black beans, corn, or sautéed veggies to the filling for extra texture and flavor.
Use corn tortillas for a more traditional version—warm them first to prevent cracking.
Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze: Assemble but don’t bake. Wrap tightly and freeze for up to 2 months.
