Cheesy Ground Beef Enchiladas

A white plate with blue trim with two enchiladas on it topped with sour cream and cilantro.

4.67 from 15 votes

These cheesy ground beef enchiladas are awesome. Not only are they packed full of cheese but they're also super tasty, too. It's time to introduce a new dish to the family!

Prep Time30

Cook Time1 20

Total Time1 50

Course: Dinner, Lunch

Cuisine: Mexican

Keyword: Beef Enchiladas, Cheesy Beef Enchiladas, Cheesy Ground Beef Enchiladas, Enchiladas

Servings: Servings

Calories: 909kcal

Author: Great Grub, Delicious Treats

Ingredients

2 pounds ground beef, cooked, drained
1 medium onion, chopped
3 cloves garlic, minced
2 teaspoons cumin
1 teaspoon Slap Ya Mama® seasoning
1 teaspoon pepper
¼ teaspoon red pepper flakes
2 tablespoons diced jalapenos , (can use diced green chilies instead)
28 ounce red enchilada sauce
15 ounce red enchilada sauce
6.5 ounce black olives, sliced
3-4 cups sharp cheddar cheese, shredded
3-4 cups Monterey Jack cheese, shredded
16 large flour tortillas

Instructions

Preheat oven to 375° and spray a 13 x 9 baking dish with a non stick spray right before filling.
In a large frying pan or skillet cook ground beef over medium high heat, add onions and cook until meat is no longer pink.
Add garlic to beef mixture and cook for an additional two or three minutes stirring occasionally. Drain grease and return to pan..
Sprinkle seasonings, pepper, red pepper flakes and jalapenos over ground beef. Stir.
Pour large can of enchilada sauce into meat mixture, stir until combined and cook over medium heat until hot and bubbly. Stir as needed.
Open smaller enchilada sauce and pour a little bit into prepared baking dish. Set aside.
Take one tortilla at a time, add a couple heaping spoonfuls of meat mixture into center of tortilla, followed by both types of cheese and about 5-6 olives.
Roll and place each enchiladas in the baking dish.
Once the bottom layer is filled, pour a little more enchilada sauce on top and then repeat by placing the remaining enchiladas on top of the first layer.
Next, add any leftover meat mixture on top of the enchiladas then pour the remaining enchilada sauce over the enchiladas, top with remaining cheese and then add the olives
Cover with foil and place baking dish on a baking sheet to catch any spillage.
Bake for 60 minutes or until cheese is hot and bubbly.
Carefully remove from oven and serve with sour cream, slice green onions, cilantro and sliced avocados, optional.

Notes

Storage

Refrigerate for up to 3 days in an airtight container. Be aware that the longer the enchiladas are stored, the softer the tortillas will become.
Freeze the enchiladas for up to 3 months in an airtight, freezer-safe container.
Defrost overnight in the refrigerator if frozen. Then, microwave individual portions at 1-minute intervals.

Tips

Always drain your ground beef after cooking it, even if you use lean ground beef. You don't want a greasy filling!
Spray your baking dish just before filling it to ensure the nonstick spray doesn't pool at the bottom of the dish.
Wash your hands thoroughly and NEVER touch your face when you work with hot peppers.
Refrigerate your onion for about 30 minutes to eliminate stinging eyes.
If you opt for corn tortillas, warm them before filling and folding them to ensure they're pliable.

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition