Easy Beef And Cheese Enchiladas -

These Beef and Cheese Enchiladas pack tender seasoned ground beef and melted cheddar cheese into soft flour tortillas, creating a hearty dinner that’s ready in just 45 minutes. Your family will love this easy recipe that feeds a crowd and freezes perfectly for busy weeknights.

A plate with beef and cheese enchiladas topped with cheese, sliced avocado, shredded lettuce, and salsa sits on a white napkin. A fork is placed next to the food. In the background, a casserole dish of enchiladas is visible.

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🌮 Using simple, affordable ingredients like ground beef, cheese, and tortillas, this recipe feeds a crowd without breaking the bank!

My 2 Best Tips For Making Beef And Cheese Enchiladas

Drain Properly: Always drain excess grease from the cooked ground beef to prevent your enchiladas from becoming soggy and greasy. You can also pat the cooked beef with paper towels for extra grease removal if needed. Trust me, nothing ruins a good enchilada faster than pooled grease.

Layer Strategically: I like to reserve some cheese for both filling and topping. This ensures every bite has that perfect cheese pull you’re craving. The cheese on top also creates a beautiful golden layer that makes these enchiladas look absolutely irresistible. And taste even better!

melissa leaning over counter looking up from a cook book.

Everything comes together in less than 30 minutes of prep, making it perfect for busy weeknight dinners when you need something satisfying and delicious. Even my most chaotic Tuesday evenings become manageable with this recipe in my back pocket.

What I like most about this recipe is that you can easily swap the beef for chicken, use different cheese varieties, or adjust the spice level to suit your preferences. The base recipe is so forgiving that you can literally use whatever’s hiding in your fridge.

My kids literally cheer when they see these coming out of the oven, and yours will too.

🩷 Melissa

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Easy Beef And Cheese Enchiladas

Prep Time25

Cook Time25

Total Time50

Servings: enchiladas

Calories: 562kcal

Author: Melissa Griffiths

Ingredients

2 pounds ground beef
1 medium white or yellow onion (chopped)
1 medium green bell pepper (chopped)
2 tablespoons taco seasoning
1 can red enchilada sauce (20 ounces or about 2 cups) or a batch of homemade red enchilada sauce
salt to taste
8 flour tortillas (8 inch)
3 cups grated shredded cheddar cheese (I like sharp cheddar!)

Instructions

In a large skillet over medium-high heat, add the ground beef, onion, and bell pepper and cook until the beef is well cooked and no longer pink, about 8 minutes. If you have a lot of extra grease in the bottom of the skillet from the ground beef, drain some of the excess grease.
Add the taco seasoning, and stir to combine. Cook 1 minute.
Add ½ cup of the red enchilada sauce to the ground beef mixture and stir to combine.
Add salt to the beef mixture to taste.
Spread ½ cup of the red enchilada sauce in the bottom of a 9 x 13-inch dish.
Assemble the enchiladas by placing ⅓ cup of the ground beef mixture down the center of one tortilla. Add a little bit of cheese to the top (plan on using 1 ½ cups of the grated cheese to fill the enchiladas). Roll up the enchilada, and place it in the pan.
Repeat with beef mixture, cheese, and remaining tortillas.
Spread the remaining enchilada sauce over the top of the rolled tortillas in the baking dish.
Place the remaining cheese on top of the enchilada sauce.
Bake uncovered in a 425°F oven for 20-25 minutes, or until the cheese is melted and everything is hot.

Notes

Stretch It: You can reduce the ground beef by half and replace it with 1 cup of cooked rice or a can of beans if you like.

Warm Tortillas: Briefly warm your tortillas in the microwave or on a skillet to make them more pliable and easier to roll without cracking.

Sauce Options: You can use green enchilada sauce in place of the red if you like.

Don’t Overfill: Use only about ⅓ cup of filling per tortilla to prevent them from bursting open during baking and creating a messy dish.

Nutrition

How To Make Easy Cheesy Beef Enchiladas

A blue and white speckled baking dish filled with eight beef and cheese enchiladas, topped with melted cheese, red sauce, and chopped green onions, sits on a white and black grid-patterned towel.

Step 1: Start by cooking up your ground beef with the onion and bell pepper. When it’s cooked through add the taco seasoning.

Step 2: Put a little enchilada sauce in the bottom of your pan.

Step 3: Add the ground beef mixture and some cheese to a tortilla and roll it up, place in pan. Repeat with the rest of the ingredients.

Step 4: Top the rolled up enchiladas with more sauce and the rest of the cheese.

Step 5: Bake until everything is hot and bubbly and serve right away.

Recipe FAQs

Can I use corn tortillas instead of flour?

Yes, corn tortillas work great for a more traditional flavor. Just warm them first to prevent cracking, and you may need to use a bit more enchilada sauce since corn tortillas absorb more liquid.

Can I freeze these enchiladas?

Yes, they freeze wonderfully for up to 3 months. Assemble without baking, wrap tightly, and freeze. Thaw overnight in the refrigerator before baking as directed, adding 5-10 extra minutes if needed.

What’s the best way to reheat leftover enchiladas?

Cover individual portions with foil and reheat in a 350°F oven for 15-20 minutes, or microwave for 1-2 minutes. The oven method keeps them from getting soggy.