Beef and cheese enchiladas are the kind of dinner that feels like a reward at the end of a long day. They come together with simple, familiar ingredients, and the result is a bubbling, saucy, cheesy casserole that satisfies every time. A true Tex-Mex comfort food classic that is straightforward enough for a weeknight but good enough to serve to company.
Ingredients
Scale:
1 lb ground beef
8 corn tortillas
2 cups enchilada sauce
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 small onion, diced
1 packet taco seasoning
Sour cream for topping
Sliced green onions for topping
Instructions
Preheat oven to 375°F.
Cook ground beef and diced onion in a skillet over medium heat until the beef is browned and the onion is soft. Drain excess fat.
Stir in the taco seasoning and a small amount of the enchilada sauce. Mix well and remove from heat.
Warm the corn tortillas briefly until they are pliable and easy to roll — use a dry skillet, a damp paper towel in the microwave, or directly over a gas flame for a few seconds.
Lay each tortilla flat and add a portion of the beef filling down the center. Sprinkle some of the shredded cheese blend on top of the beef filling.
Roll each tortilla tightly and place it seam-side down in a baking dish. Arrange all eight enchiladas snugly in the dish.
Pour the remaining enchilada sauce evenly over the top, making sure every enchilada is well coated.
Sprinkle the remaining shredded cheddar and Monterey Jack cheese over everything.
Bake uncovered at 375°F for 20 to 25 minutes, until the cheese is melted and bubbling and the sauce is hot throughout.
Remove from the oven and let rest for a few minutes before serving.
Top with a dollop of sour cream and sliced green onions before serving.
