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Close-up of freshly Baked Cheesy Beef Enchiladas covered in melted cheddar and sauce, garnished with cilantro.

Baked Cheesy Beef Enchiladas

This recipe creates satisfying, cheesy beef enchiladas baked until bubbly. It is a simple, comforting dinner option that families enjoy. This recipe uses standard tortillas; check your package if you require a gluten-free version.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1.5 lbs ground beef
  • 2 oz taco seasoning (2 packets)
  • 1 small onion chopped
  • 1 small red bell pepper chopped
  • 1 lb cheddar cheese hand grated, divided
  • 1 lb Monterey Jack cheese hand grated, divided
  • 6-8 medium tortillas
  • 20 oz red enchilada sauce
For Serving (Optional)
  • 1 fresh parsley or cilantro for garnish
  • 1 sour cream

Equipment

  • Large skillet
  • Greased baking dish

Method
 

  1. Heat oil in a large skillet and sauté the bell pepper and onion for 5 minutes.
  2. Add the ground beef. Break it into small pieces and cook until the beef is brown. Drain the grease and follow the cooking directions on the back of the taco seasoning packets, using 2 packets for 1.5 lbs of beef.
  3. Turn the heat off and add enchilada sauce and shredded cheese. Stir everything together until it is evenly combined.
  4. Distribute the beef filling evenly into the center of each tortilla. Roll each tortilla up and place them seam side down into a greased baking dish.
  5. Pour more enchilada sauce over the rolled tortillas and top with the rest of the shredded cheeses.
  6. Bake them at 350°F for about 20 to 25 minutes, or until the cheese is melted and the sides are hot and bubbly.
  7. Let them cool slightly, garnish with parsley or cilantro, and serve with sour cream.

Notes

This recipe was developed to provide a comforting meal that works well for families, including those managing gluten-free needs, provided you select appropriate tortillas.

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