We love to have this one for dinner: Beef and Cheese Enchiladas
It’s a fact that my family loves Mexican food. Reno isn’t such a hot-bed of good Mexican food restaurants. We really do miss the awesome taco shops of southern California! So I happen to make a lot of Mexican food dishes at home to compensate for our loss. For dinner last week, I surprised my family with some enchiladas.
I always, always use my recipe for homemade enchilada sauce when I’m making enchiladas. For some reason the canned variety just doesn’t taste right to me. These enchiladas are stuffed with a mixture of spiced beef + chili beans and cheese. They’re wrapped with lightly fried corn tortillas.
Enchilada sauce covers the filled tortillas.
And there is a generous sprinkle of cheese added on top.
We like to top our enchiladas with plenty of avocado and sour cream. I recommend you try eating them that way too. Our family was a bunch of happy campers having our favorite for dinner!
Beef and Cheese Enchiladas
Prep Time:30 minutes
Cook Time:20 minutes
- Eight 6-inch tortillas
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 3/4 pound ground beef
- 1 1/4 teaspoons chili powder
- salt and pepper
- 1 (15.5-ounce) can chili beans
- one recipe of homemade enchilada sauce (or 2 16-ounce cans)
- 1 3/4 cups shredded cheddar cheese
- 1 3/4 cups shredded Monterey Jack cheese
- Preheat the oven to 375 degrees F.
- Fry tortillas using instructions in notes below... unless you have another way you like to prepare corn tortillas for enchiladas.
- Heat 1 tablespoon oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent- about 4 minutes. Increase heat to medium-high; add ground beef and cook, stirring occasionally, until browned- about 5 minutes. Stir in the chili powder and season with salt and pepper. Spoon out any accumulated fat. Stir in the beans.
- Spoon enough enchilada sauce into the bottom of a 9x13-inch pan to create a thin layer.
- Lay a tortilla out on your work surface. Place a couple big spoonfuls of the beef mixture and a sprinkle of both cheeses down the middle of the tortilla. Roll up and place the enchiladas seam-side-down next to each other in the pan. Cover the enchiladas with the remaining enchilada sauce. Sprinkle remaining cheese on top.
- Bake 15 to 20 minutes- until the sauce is bubbling and the cheese is melted.
Here are a few more enchilada recipes you might enjoy:
- Sweet Potato Enchiladas by Damn Delicious
- Vegetable Enchiladas by RecipeGirl
- Roasted Butternut Squash and Black Bean Enchiladas by Reluctant Entertainer
- Creamy Chicken Enchiladas by RecipeGirl