Cheesy Beef Enchiladas (Print Version)
Flour tortillas filled with seasoned ground beef and Rotel tomatoes, topped with queso and Mexican cheese, rolled and baked in red enchilada sauce.
# Ingredients:
→ For the Beef Filling
01 -
1 1/2 lbs ground beef
02 -
1/2 cup yellow onion, diced
03 -
1 packet taco seasoning
04 -
1 (10 oz) can red enchilada sauce
05 -
1 (10 oz) can Rotel tomatoes, drained
→ For the Enchiladas
06 -
6 flour tortillas
07 -
1/2 cup queso cheese dip (Gordo's or similar brand)
08 -
2 cups Mexican blend cheese, shredded
→ For Topping
09 -
1 (10 oz) can red enchilada sauce
# Instructions:
01 -
Preheat your oven to 350 degrees. In a large skillet over medium-high heat, cook the ground beef and diced onions until the beef is browned with no pink remaining. Drain off any excess grease.
02 -
Stir in the taco seasoning packet, one can of red enchilada sauce, and the drained Rotel tomatoes. Mix everything together well and cook for 2 to 3 minutes, stirring occasionally.
03 -
Place a flour tortilla on a plate. Add a small amount of the beef mixture down the center - just enough to roll it closed. Drizzle with a little queso dip and sprinkle with some of the shredded Mexican blend cheese. Roll the tortilla tightly and place it seam-side down in a 9x13 inch baking dish. Repeat with the remaining tortillas.
04 -
Pour the second can of red enchilada sauce evenly over the top of all the enchiladas. Sprinkle the remaining shredded cheese over the sauce.
05 -
Cover the baking dish with aluminum foil and bake for 25 to 30 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
06 -
Let cool for a few minutes, then serve warm. These cheesy beef enchiladas are so delicious!
# Notes:
01 -
Rotel tomatoes add a nice kick of flavor with green chilies mixed in with diced tomatoes.
02 -
Using queso dip in the filling and on top makes these extra creamy and delicious.
03 -
Don't overfill the tortillas or they'll be hard to roll and might split.
04 -
Placing the enchiladas seam-side down keeps them from unrolling during baking.
05 -
Covering with foil for the first part of baking keeps them from drying out.
06 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.