Cheesy Oven-Baked Ground Beef Enchiladas
Make the best ground beef enchiladas with cheese, red sauce, and soft tortillas. This Mexican-inspired dish is perfect for easy summer dinners!
Equipment
- 9x13-inch baking dish
- Large skillet (for beef)
- Wooden spoon or spatula (for stirring)
- Knife and cutting board (for onion, garlic, cilantro, tomatoes)
- Can opener (for enchilada sauce)
- Measuring cups and spoons
- Cheese grater (if shredding cheese)
- Aluminum foil
- Oven
- Spoon (for filling tortillas)
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp taco seasoning
- Salt & pepper to taste
- 1 can 10 oz red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 medium flour tortillas
- Fresh cilantro for garnish
- Optional: sliced cherry tomatoes and lime wedges for serving
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large skillet, cook ground beef and diced onion over medium heat until beef is browned. Drain excess fat.
- Stir in garlic, taco seasoning, salt, and pepper. Cook for 1–2 minutes until fragrant.
- Pour in half of the enchilada sauce and 1 cup of shredded cheese. Stir to combine and remove from heat.
- Spoon beef mixture into the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- Pour remaining enchilada sauce over the top of the tortillas. Sprinkle with remaining cheddar and Monterey Jack cheese.
- Cover with foil and bake for 15 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro, cherry tomatoes, and lime wedges before serving.
