Cheesy Beef Enchiladas are the perfect dish for busy days. These homemade enchiladas are easy to make and loaded with deliciously seasoned ground beef, onions, garlic, two types of cheese, olives rolled up in flour tortillas and baked until all that cheese is hot and bubbly.
If you’ve been following my blog for any length of time, you know that I make a lot of Mexican, Mexican-inspired, and Southwestern flavors. That makes sense, I guess, considering I live in Texas, the heart of those flavors. One of my favorite dishes to make is enchiladas. They’re easy, they’re fast, and they have all the flavors we all love in Mexican food. These beef enchiladas are a particular favorite of mine because they’re rich and meaty, and I’m always a big fan of ground beef in my Mexican dishes. These make the perfect addition to any Taco Tuesday or as a fantastic addition to any party or get-together.
Cheesy Beef Enchiladas
These enchiladas start with ground beef, onions, and garlic that are seasoned with bold, Southwestern flavors. Then, it’s mixed with enchilada sauce, stuffed into tortillas, covered with more enchilada sauce and cheese and baked until the cheese is ooey, gooey, and browned to perfection. What I end up with is a delicious dish that perfectly encapsulates everything that all of us love about Mexican and Southwestern foods and makes the perfect meal for any occasion.
Why You’ll Love These Easy Cheesy Beef Enchiladas
- They’re super easy to make and are a delicious weeknight meal that can be on the table in less than an hour.
- They can be easily tweaked to fit your family’s tastes.
- The leftovers are even better the next day!
Cheesy Beef Enchiladas Ingredients
This recipe only uses a few simple ingredients that you can easily find at your local grocery store. Although they’re filled with Mexican flavor, there are no specialty ingredients in them.
- Ground beef
- Onion, diced
- Cloves garlic, minced
- Diced green chiles
- Sliced black olives
- Black pepper
- Slap Ya Mama
- Chili powder
- Crushed red pepper flakes
- Green enchilada sauce
- Red enchilada sauce
- Flour tortillas
- Flamin’ Jack spicy cheese or Pepper Jack, shredded
- Monterey Jack cheese, shredded
How to Make Cheesy Beef Enchiladas
Making this recipe is just as easy as it looks. It only takes a few simple steps and a few minutes. Then, you’re all done!
Step 1: Cook the Beef
Cook the ground beef, onions, and garlic, along with the seasonings in a large pan until the beef is no longer pink. Drain and return to the pan.
Step 2: Add Green Enchilada Sauce
Add a can of green enchilada sauce to the meat and simmer over medium-low heat for 3 to 5 minutes.
Step 3: Add Enchilada Sauce to Baking Dish
Add about ¼ cup of both red and green enchilada sauce into the bottom of a 13 x 9 baking dish coated with nonstick cooking spray.
Step 4: Assemble the Enchiladas
Pour the remaining green and enchilada sauces from the cans into a shallow dish. Then, dip and coat each tortilla with enchilada sauce. Fill with the meat mixture, shredded cheese, and a few sliced olives, then roll tightly and place in the prepared baking dish. Repeat with each tortilla. Top with another can of green enchilada sauce, shredded cheese, and the remaining sliced olives.
Step 5: Bake
Cover the dish with foil and bake at 375 degrees for 30 minutes. Then, remove the foil and bake for another 10 to 15 minutes until the cheese has slightly browned. Serve with your favorite toppings like sour cream, avocado, cilantro, and Pico de Gallo, if desired.
- If you’re worried that your enchiladas might get too mushy, you can give them a quick fry in a pan to create a barrier against the sauce.
- Be sure you drain your beef, no matter how lean it is. Even super lean beef has some fat, and you don’t want greasy enchiladas.
- If you like your cheese more browned, remove the foil after 20 minutes, rather than 30. Then, cook uncovered for 20 to 25 minutes rather than 10 to 15.
- Be sure not to overstuff your enchiladas so you can roll them up easily.
- For even more heat, add diced jalapenos to the beef mixture.
- For a mild version, omit the green chilis and red pepper flakes and use a different cheese other than the Flamin’ Jack.
- You can make this dish with ground turkey, chicken or chorizo.
- Use any of your favorite cheeses in this recipe. Mexican and Taco blends work well.
What to Serve with Easy Cheesy Beef Enchiladas
These delicious enchiladas pair perfectly with all of your favorite Mexican and Tex-Mex sides. Try serving it with:
- Chips and salsa
- Chips and guacamole
- Spanish rice
- Mexican rice
- Refried beans
- Black beans
- Elote casserole
- Mexican cornbread
- Cheesy cornbread
How to roll flour tortillas for enchiladas?
Heat the enchiladas so they’re soft and pliable. You can also dip them in enchilada sauce as in this recipe to achieve the same effect. Then, fill and roll them up.
Can you make beef enchiladas in advance?
These enchiladas taste amazing when reheated, so feel free to make them the night before or the morning of the day you want to serve them.
What kind of cheese do Mexican restaurants use in enchiladas?
There are 3 main kinds of cheese that Mexican restaurants use in enchiladas – Queso Fresco, Cotija, and Queso Blanco.
What cheese melts the best for enchiladas?
Queso Fresco, Cojita, and Queso Blanco all melt incredibly well, which is why authentic Mexican enchiladas usually use one of them. In addition, other cheeses that melt well in enchiladas include Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheeses.
How long will leftover homemade enchiladas last in the fridge?
They’ll keep for about 4 days in an airtight container or in their original dish covered tightly with aluminum foil.
Can you freeze homemade enchiladas?
You can freeze them for up to 3 months.
How to Store and Reheat Leftover Enchiladas
Store these enchiladas in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze them for up to 3 months in an airtight, freezer-safe container.
To reheat enchiladas, place them in a baking dish and cover with foil. Then bake for 20 to 25 minutes at 350 degrees. If your enchiladas are frozen, defrost them in the refrigerator overnight before reheating.
Try This Delicious Cheesy Beef Enchilada Recipe Today
These easy cheesy beef enchiladas come together quickly, explode with delicious Mexican flavors in every bite, and they satisfy even the heartiest eaters. It’s an easy recipe that you can make whenever you like and always satisfies everyone. Give it a try, and I know you’ll find yourself making it again and again.
More Delicious Mexican Food Recipes You’ll Enjoy
Mini Chicken Tacos – Delicious and crispy tacos that are loaded with shredded chicken, lots of cheese, and avocado ranch dressing for a delicious twist on flavors.
Jalapeno Salsa – An easy and quick salsa made with six simple ingredients. A great salsa for parties or to serve as a side with your favorite Mexican dish.
Tex Mex Breakfast Tacos – Hearty, filling, and delicious breakfast tacos that are loaded with tender chuck roast, fluffy eggs, ranch style beans, avocados, salsa, and a handful of other ingredients. These are great to make when feeding a crowd.
And, Mexican Tamale Pie from Great Grub, Delicious Treats. This recipe is a cross between tamales and enchiladas, topped with a layer of cornbread and then cooked to a golden perfection.
Cheesy Beef Enchiladas
- 3 pounds ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 4 ounce diced green chilis
- 6.5 ounce sliced black olives, drained
- 1 teaspoon black pepper
- 1 teaspoon Slap Ya Mama
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon crushed red pepper flakes
- 3-15 ounce cans green enchilada sauce
- 15 ounce red enchilada sauce
- 16-18 tortillas
- 2 cups Flamin’ Jack spicy cheese or Pepper Jack, shredded
- 4 cups Monterey Jack, shredded
- In a large pan, cook the ground beef, onions, and garlic. Sprinkle in seasonings and cook until beef is no longer pink.
- Drain grease and return to pan.
- Add 1 can of green enchilada sauce to meat mixture and heat over low-medium heat for 3-5 minutes.
- Preheat oven to 375°.
- Spray a deep 9×13 baking dish with non stick cooking spray and pour in about ¼ cup of red and green enchilada sauce to coat the bottom of the pan.
- In a shallow dish, pour in remaining can of green enchilada sauce and remaining can of red enchilada sauce, stir to combine.
- Dip a tortilla in the shallow dish and coat with enchilada sauce.
- Fill with meat mixture, shredded cheese, and a few sliced olives. Roll tight and add to the prepared baking dish.
- Repeat with all of the tortillas.
- Top with the last can of green enchilada sauce, shredded cheese, and remaining sliced olives (might not need the whole can).
- Cover with foil and bake for 30 minutes.
- Remove foil and continue to bake for an additional 10-15 minutes, or until cheese has slightly browned.
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