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image of a top down mise en place shot showing the fresh ingredients for cheesy ground beef enchiladas arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Cheesy Ground Beef Enchiladas

A comforting, family-friendly Mexican casserole made with seasoned ground beef, enchilada sauce, and melted cheddar cheese. Easy to prepare, freezer-friendly, and perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ground Beef Filling
  • 1 pound lean ground beef 85/15 or 90/10
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning or homemade blend of cumin, chili powder, oregano, salt, and pepper
  • 1 cup black beans rinsed and drained, optional
  • 1/2 cup enchilada sauce for filling
Enchiladas Assembly
  • 2 cups enchilada sauce divided, use red enchilada sauce
  • 10-12 flour tortillas 8-inch, or corn tortillas for gluten-free
  • 2 cups shredded cheese mix of cheddar and Monterey Jack, or Mexican blend
Optional Toppings
  • sour cream
  • cilantro fresh, chopped
  • tomato diced
  • avocado sliced

Equipment

  • 9x13-inch baking dish,
  • Large skillet,
  • Wooden spoon

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and spread 1/2 cup enchilada sauce on the bottom.
  2. In a large skillet over medium-high heat, warm olive oil. Add diced onion and cook 3-4 minutes until softened. Add garlic and cook 1 minute more.
  3. Add ground beef to the skillet. Break it up and cook until browned. Drain excess grease thoroughly.
  4. Stir in taco seasoning and cook 1 minute until fragrant. Add black beans and 1/2 cup enchilada sauce. Remove from heat.
  5. Pour a small amount of enchilada sauce onto a plate. Dip each tortilla lightly to coat both sides.
  6. Lay a sauced tortilla flat. Add a line of beef filling down the center. Sprinkle with 1 tablespoon cheese. Roll tightly and place seam-side down in baking dish.
  7. Repeat rolling process until all tortillas are filled and arranged snugly in the dish.
  8. Pour remaining enchilada sauce over the top, covering all seams. Sprinkle with remaining shredded cheese.
  9. Bake for 20-25 minutes until sauce is bubbling and cheese is melted and lightly golden. Optional: broil 1-2 minutes for deeper browning.
  10. Let rest 5-10 minutes before serving. Garnish with sour cream, cilantro, tomato, and avocado as desired.

Nutrition

Calories: 380kcalCarbohydrates: 28gProtein: 22gFat: 20gSaturated Fat: 9gCholesterol: 65mgSodium: 720mgPotassium: 290mgFiber: 4gSugar: 4gVitamin A: 350IUVitamin C: 2mgCalcium: 200mgIron: 2.5mg

Notes

Make ahead: Assemble unbaked casserole, cover tightly, and refrigerate overnight or freeze for up to 3 months. Add extra sauce if needed before baking from frozen.
Variations: Add green chilies, corn, or swap flour tortillas for corn to make gluten-free. Use ground turkey for a lighter option.
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