These delicious cheesy beef enchiladas are made with taco seasoned ground beef and shredded cheese rolled into a tortilla and baked in red enchilada sauce until hot and bubbly.

Cheesy Beef Enchiladas

From the recipe collection of Tara Ippolito

These cheesy beef enchiladas are the perfect busy weekday dinner.

They can feed a crowd and are absolutely delicious. Not to mention they’re super easy to put together, also.

Enchiladas really fill you up, too. They’re a real “stick to your ribs” kind of meal.

My family usually requests that I make this recipe a lot once it’s a little cooler out.

So we usually maket this the most in the fall or winter when the temperature starts to drop here in Jersey.

It keeps everyone full and happy for hours. This is comfort food at its best.

Plus, to be honest, I love anything that I can put sour cream on. It’s my favorite!

I hope you give this enchilada recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious?

It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

How can I make these cheesy beef enchiladas spicy?

If you’d like to spice these enchiladas up, that’s absolutely doable! Here are some great ways that you can do that.

• Add 1-2 tbs of hot sauce to the beef mixture before baking 
• Choose a spicer cheese like pepper jack
• Use a Hot & Spicy taco seasoning packet instead of a mild one.
• Add in some diced jalapeños or chilis to the actual dip itself or use them as toppings. 

Do I really have to shred the cheese myself?

This is the one thing that I’d really urge you not to take a shortcut on.

Pre-shredded bagged cheese has chemicals in it like cellulose.

This keeps the cheese from clumping but it also prevents it from melting properly.

Shred the cheese off the block and these cheesy beef enchiladas will turn out much creamier.

What tortillas should I use for these cheesy beef enchiladas?

The choice is always yours but I like to use flour tortillas for this recipe. Only because I’m not a huge fan of corn.

Most people do prefer corn tortillas for enchilada recipes in general though. The flour ones do tend to get soggy.

Please use whatever you’d like. Either corn or flour tortillas would work for this one.

Other Mexican inspired recipes

If you like easy and delicious Mexican inspired recipes like this one, here are some others that I know you’ll love, too.

• White chicken enchiladas
• Easy tamale pie
• Easy baked chicken fajitas
• Cheesy taco rice

Cheesy beef enchiladas ingredients

• Ground beef
• Oil
• Onion, chopped
• Bell pepper, chopped
• Taco seasoning
• Cheddar cheese, hand shredded
• Monterey Jack cheese, hand shredded
• Red enchilada sauce
• Med- large sized tortillas
• Parsley/ cilantro for garnish (optional)
• Sour cream (optional)

Instructions

First, heat the oil in a large skillet and sauté the bell pepper and onion for 5 minutes.

Then add the ground beef. Break it into small pieces and cook it until the beef is brown.

Now drain the grease and follow the cooking directions on the back of the taco seasoning packets. You are using 2 for 1.5 lbs of beef.

Next, turn the heat off and add enchilada sauce and half of the shredded cheese.

Then stir everything together until it’s evenly combined.

Now evenly distribute the beef filling into the center of each tortilla.

After that, roll each tortilla up and place them seam side down into a greased baking dish.

Next, pour more enchilada sauce over the rolled tortillas and top it with the rest of the shredded cheeses.

Then bake them at 350° for about 20- 25 minutes or until the cheese is melted and the sides are hot and bubbly.

Finally, let them cool slightly, garnish with either parsley or cilantro and serve with sour cream.