🧀 Beef Enchiladas (Extra Cheesy!)
Ingredients (Serves 6–8)
For the filling:
-
1 ½ lbs ground beef
-
1 small onion, finely diced
-
3 cloves garlic, minced
-
1 packet taco seasoning (or 2 tbsp homemade blend)
-
½ cup tomato sauce
-
Salt & pepper to taste
For assembly:
-
8–10 flour or corn tortillas
-
2 cups red enchilada sauce (store-bought or homemade)
-
3–4 cups shredded Mexican blend cheese or cheddar (yes, EXTRA!)
-
½ cup shredded Monterey Jack (optional but amazing)
Optional toppings:
-
Sour cream
-
Chopped cilantro
-
Sliced jalapeños
-
Diced tomatoes
🔥 Instructions
-
Cook the beef
-
In a large skillet over medium heat, brown the ground beef.
-
Add onion and cook until soft (about 3–4 minutes).
-
Stir in garlic and cook 30 seconds.
-
Add taco seasoning and tomato sauce. Simmer 5 minutes until thick and flavorful.
-
-
Prep baking dish
-
Preheat oven to 375°F (190°C).
-
Spread a thin layer of enchilada sauce on the bottom of a 9×13 baking dish.
-
-
Fill the tortillas
-
Spoon beef mixture down the center of each tortilla.
-
Add a small handful of cheese inside each one.
-
Roll tightly and place seam-side down in the dish.
-
-
SAUCE + EXTRA CHEESE
-
Pour remaining enchilada sauce over the top.
-
Now the important part: cover generously with 3–4 cups of cheese. Don’t hold back!
-
-
Bake
-
Bake uncovered for 20–25 minutes, until bubbly and golden on top.
-
Broil for 2–3 minutes at the end if you want crispy browned cheese.
-
-
Rest & serve
-
Let sit 5 minutes before serving.
-
Add sour cream, cilantro, or jalapeños if desired.
-
🧀 Extra-Cheese Tip
For a super gooey top layer:
-
Mix cheddar + Monterey Jack + a little mozzarella for stretch.
-
Add a final sprinkle of cheese in the last 5 minutes of baking.
If you want, I can give you a restaurant-style creamy enchilada sauce upgrade that makes these taste like they came straight from a Tex-Mex kitchen.