Easy Cheesy Beef Enchiladas

By: Amy Merrill

I LOVE Mexican! 

Prep: 15 mins
Cook: 30 mins
Total: 45 minutes

Mexican food has a special place in my heart. I swear I could eat tacos every day of my life- no problem. There’s something about the spices and bold flavors of Mexican cuisine that make my tastes buds do somersaults.

The recipe I’m sharing with you is my delicious cheesy beef enchilada concoction. I’m not cooking for one, so that’s why this recipe calls for 2 lbs. of beef. I have a very hungry husband to feed every night- although he’s an amazing cook himself and we tend to trade off who cooks dinner (I’m spoiled). This recipe makes enough for dinner, plus 3 lunches for my husband and myself (8 servings total).

If you’re cooking for yourself, you can cut the recipe in half and still have PLENTY of leftovers!

It’s awesome.

Trust me, your co-workers will be jealous of these bad boys. They reheat beautifully and are scrumptious!


Makes 8 servings

  • 2 lbs Lean Ground Beef

  • 2 Enchilada-seasoning Packets  (I make my own seasoning by using chili powder, cayenne pepper, garlic powder, and onion powder to taste- I like it spicy!)

  • 3 Cups of Mexican or Cheddar Cheese

  • 1 Can Red Enchilada Sauce

  • 8 Flour Tortillas

Optional Ingredients:

(Use your personal taste- I like mine “loaded”)

  • Lettuce

  • Diced tomatoes

  • Sour Cream or Greek Yogurt (Greek yogurt tastes JUST like sour cream but it’s loaded with protein and way healthier for you!)

  • Onion

Cooking Instructions:

1. Brown the ground beef in a large skillet over medium-high heat. Drain the fat and add beef back to the skillet. Add salt and enchilada seasoning and combine. Add ¼ cup of water.

2. Let it simmer on medium-low heat until water has evaporated and beef is well seasoned. 

3. Turn off the heat and set aside.

4. Pre-heat oven to 350 degrees.

5. Coat the bottom of a 9x13 baking dish with the red enchilada sauce.

6. Place 8 flour tortillas sitting up halved in the baking dish.

7. Fill tortillas with ground beef and cheese.

8. Gently fold tortillas and top with the rest of the enchilada sauce and cheese. 

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9. Bake at 350 degrees for about 20 minutes or until cheese and sauce is bubbling. 

10. Dig in!

Top enchilada’s with whatever your personal preference is. I personally LOVE putting lettuce, chopped tomato and onion with a dab of Greek yogurt and hot sauce. 

IT’S SO DARN GOOD- Let me know how it turns out in the comments below and don’t forget to show off your cooking skills on Instagram using #EWPRecipes!

If you have questions message me on Instagram @notacrumbbakery

-Amy Merrill