When it comes to cozy, craveable comfort food, Cheesy Tex-Mex Beef Enchiladas sit right at the top of the list. Picture this: a bubbling dish of tortillas stuffed with seasoned ground beef, smothered in rich enchilada sauce and a generous layer of gooey cheese, baked until perfectly melty and golden. This easy beef enchiladas recipe is a weeknight hero—it’s simple to pull together, crowd-pleasing, and absolutely packed with flavor. Whether you're a fan of ground beef dishes or just looking for new ground beef recipes for dinner, these enchiladas are about to become your go-to Tex-Mex fix.
Cheesy Tex-Mex Beef Enchiladas
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Mexican, Tex-Mex
Large skillet To brown your beef and cook the onions.
Mixing spoon or spatula For combining your filling.
9x13-inch baking dish The perfect size for a beef enchiladas casserole.
Aluminum foil To keep things covered while baking.
Cheese grater (if using block cheese) Pre-shredded works too, but freshly grated melts better.
Alternative If you don’t have a baking dish, a deep oven-safe skillet or large casserole pan will do the trick.
- 1 lb ground beef 80/20 works well for flavor and moisture
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 15 oz can refried beans (for that perfect beef and bean enchiladas feel)
- 8 flour tortillas 6-inch size; corn can work too, but flour holds up better in a casserole
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 10 oz can red enchilada sauce (or homemade if you’re feeling fancy)
- 1 tbsp olive oil
- Fresh cilantro chopped (for garnish)
- Sour cream or Mexican crema for serving
Preheat your oven to
375°F (190°C).
Brown the beef
In a large skillet over medium heat, heat olive oil and sauté onions for about 3 minutes. Add garlic and cook for another minute. Toss in the ground beef, breaking it up with your spoon, and cook until browned and no longer pink—about 7–8 minutes.
Season the beef
Drain excess grease, then stir in cumin, chili powder, smoked paprika, salt, and pepper. Fold in the refried beans until everything is well combined and warmed through. This hearty filling is the soul of your cheesy beef enchiladas.
Fill the tortillas
Spoon about ¼ cup of the beef and bean mixture into each tortilla, sprinkle with a bit of cheese, and roll them up tightly.
Assemble the casserole
Spread ⅓ of the enchilada sauce over the bottom of your baking dish. Place the filled tortillas seam-side down in the dish. Pour the remaining sauce over the top, making sure to coat every tortilla generously.
Top with cheese
Sprinkle cheddar and Monterey Jack cheese evenly across the top. You want that irresistible cheese pull in every bite!
Bake it
Cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes, or until cheese is melted and bubbling.
Garnish & serve
Sprinkle with fresh cilantro and serve hot with sour cream or crema on the side.
Pairings
These cheesy beef enchiladas pair beautifully with:
- Mexican Rice – A flavorful side that complements the saucy, cheesy filling.
- Elote (Mexican Street Corn) – The smoky-sweet tang of elote is a perfect contrast.
- Classic Margarita or Agua Fresca – Something citrusy and refreshing to cut through the richness.
- Simple Avocado Salad – Light, fresh, and balances the spice.
FAQs
1. Can I use steak instead of ground beef?
Absolutely! For a steak enchiladas recipe twist, sear and thinly slice a well-seasoned flank or skirt steak. You can also use leftover steak to save time.
2. What about shredded beef?
Shredded beef enchiladas are another great variation—slow-cooked chuck roast with onions and spices makes for a deeply flavorful filling.
3. Is ground beef the best choice?
For quick and easy ground beef enchiladas, yes. Ground beef is fast, flavorful, and easy to season. But you can swap in ground turkey or chicken if you’re looking to switch things up.
4. What cheese should I use?
A blend of cheddar and Monterey Jack gives you that perfect melt and flavor. But Colby, pepper jack, or even a little queso fresco on top works too.
5. Can I make it ahead of time?
Definitely. Assemble your enchiladas, cover, and refrigerate for up to 24 hours before baking. Great for meal prep or a stress-free dinner party.
