Cheesy Beef Enchiladas
A comforting dish that combines savory ground beef, melty cheese, and aromatic spices wrapped in soft tortillas, topped with enchilada sauce.
Ingredients
For the filling
- 1.5 lbs ground beef, tender and juicy Drain excess grease to avoid soggy enchiladas.
- 0.5 cup yellow onion, diced Adds a hint of sweetness.
- 1 packet taco seasoning Packed with spices.
- 1 10 oz can red enchilada sauce Rich and tangy.
- 1 10 oz can Rotel tomatoes, drained Adds a zesty kick.
- 6 pieces flour tortillas Soft and pliable.
For assembly and topping
- 0.5 cup queso cheese dip (Gordo's or similar) Creamy and indulgent.
- 2 cups Mexican blend cheese, shredded For a melty topping.
- 1 10 oz can red enchilada sauce For a second layer of flavor.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- In a large skillet over medium-high heat, add the ground beef and diced onions. Sauté until the beef is browned.
- Drain any excess grease from the cooked beef.
Cooking
- Stir in the taco seasoning, one can of red enchilada sauce, and drained Rotel tomatoes. Mix well and cook for 2 to 3 minutes.
- Take a flour tortilla, add a small amount of the beef mixture down the center, drizzle on queso dip, sprinkle with Mexican blend cheese, then roll tightly.
- Place the rolled tortillas seam-side down in a 9x13 inch baking dish.
- Pour the second can of red enchilada sauce over the enchiladas and top with remaining shredded cheese.
- Cover with aluminum foil and bake for 25 to 30 minutes.
- Let the enchiladas cool for a few minutes before serving.
Notes
Serve with sides like Mexican rice or refried beans. Customize toppings as desired.