Ingredients You’ll Need
- For the Beef Filling
- 1 1/2 lbs ground beef
- 1/2 cup yellow onion, diced
- 1 packet taco seasoning
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can Rotel tomatoes, drained
- For the Enchiladas
- 6 flour tortillas
- 1/2 cup queso cheese dip (Gordo’s or similar brand)
- 2 cups Mexican blend cheese, shredded
- For Topping
- 1 (10 oz) can red enchilada sauce
How to Make It
1. Cook the Beef Filling: 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.
2. Add Seasonings and Sauce: 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.
3. Assemble the Enchiladas: 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 9×13 inch baking dish. Repeat with the remaining tortillas.
4. Top with Sauce and Cheese: Pour the second can of red enchilada sauce evenly over the top of all the enchiladas. Sprinkle the remaining shredded cheese over the sauce.
5. Bake: 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.
6. Serve: Let cool for a few minutes, then serve warm. These cheesy beef enchiladas are so delicious!
Extra Information
- Rotel tomatoes add a nice kick of flavor with green chilies mixed in with diced tomatoes.
- Using queso dip in the filling and on top makes these extra creamy and delicious.
- Don’t overfill the tortillas or they’ll be hard to roll and might split.
- Placing the enchiladas seam-side down keeps them from unrolling during baking.
- Covering with foil for the first part of baking keeps them from drying out.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Essential Tools
- Large skillet
- 9×13 inch baking dish
- Aluminum foil
- Wooden spoon