I love love love going out for TexMex food…but I love love love cooking it at home because…it’s so much cheaper! These cheesy beef enchiladas are made with ground beef, salsa and red enchilada sauce. I used the dark red corn tortillas for an “authentic” flavor and look…but regular yellow tortillas work just fune too.
And I served it with simple steamed white rice and warmed refried beans. Because my boys love that combo with their enchiladas…and they polished their plates…and filled their tummies!
Cheesy Beef Enchiladas
- 1 1/2 lbs. ground beef
- 1 Tbsp minced onion
- 1 tsp garlic powder
- 4 cups shredded Monterrey Jack or mild cheddar cheese
- 1 cup red salsa
- Salt and pepper
- 12 oz. can enchilada sauce
- 12 corn tortillas
- Garnish: chopped cilantro or chopped white onions
- Side: refried beans
- Side: veggies or rice
- Preheat the oven to 350 F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
- In a large skillet, brown the ground beef with the minced onion and garlic powder. Drain and return to the skillet.
- In a mixing bowl, toss together the browned ground beef, half of the shredded Monterrey Jack or cheddar cheese with the salsa and a pinch of salt and pepper.
- Roll the chicken-cheese mixture into each of the corn tortillas and nestle them into the prepared baking dish, seam side down. Once all 12 are made, pour the red enchilada sauce over the top of the tortillas and top with the other half of the shredded Monterrey Jack cheese.
- Bake in the preheated oven for 25 minutes, or until cheese has melted.
- Warm the refried beans.
- Prepare veggies and garnish.
- Serve Cheesy Chicken Enchiladas with cilantro garnish, refried beans and veggies.
- Freezer Friendly Directions