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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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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.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings: 8 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

Serving: 1enchilada | Calories: 562kcal | Carbohydrates: 18g | Protein: 32g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 626mg | Potassium: 422mg | Fiber: 2g | Sugar: 2g | Vitamin A: 539IU | Vitamin C: 13mg | Calcium: 368mg | Iron: 3mg