Beef Enchiladas with Extra Cheese on Top
Ingredients
For the beef filling:
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1 lb (450 g) ground beef
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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½ teaspoon smoked paprika (optional)
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½ teaspoon salt
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¼ teaspoon black pepper
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½ cup canned tomato sauce or enchilada sauce
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½ cup shredded cheddar or Mexican blend cheese
For assembly:
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8 small flour or corn tortillas (6-inch size)
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2 cups enchilada sauce (store-bought or homemade)
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2–2½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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1 tablespoon chopped cilantro or green onions (optional, for garnish)
Instructions
1. Prepare the filling
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Heat oil in a large skillet over medium heat.
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Add chopped onion and sauté for 2–3 minutes until softened.
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Add garlic and cook for 30 seconds until fragrant.
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Add the ground beef and cook, breaking it up with a spoon, until browned (about 5–7 minutes).
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Drain excess fat.
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Stir in cumin, chili powder, paprika, salt, and pepper.
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Add tomato sauce (or a few spoonfuls of enchilada sauce) and simmer for 3–5 minutes.
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Remove from heat and stir in ½ cup shredded cheese. Set aside.
2. Preheat oven and prepare the baking dish
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Preheat the oven to 180°C (350°F).
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Lightly grease a 9×13-inch baking dish.
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Spread about ½ cup of enchilada sauce evenly across the bottom.
3. Assemble the enchiladas
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Warm the tortillas slightly (10–15 seconds in the microwave) so they’re soft and pliable.
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Spoon about 2–3 tablespoons of the beef mixture down the center of each tortilla.
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Roll up tightly and place seam-side down in the prepared dish.
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Repeat with all tortillas.
4. Add sauce and cheese
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Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
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Sprinkle generously with 2 to 2½ cups of shredded cheese for that extra cheesy layer.
5. Bake
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Cover loosely with foil and bake for 15 minutes.
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Remove the foil and bake for another 10–15 minutes, or until the cheese is melted, bubbling, and lightly golden.
6. Serve
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Garnish with fresh cilantro, green onions, or sliced jalapeños if desired.
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Serve hot with sour cream, guacamole, or Mexican rice on the side.
Tips and Variations
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Extra cheesy version: Mix ½ cup of cream cheese into the beef filling for added creaminess.
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Spicier flavor: Use hot enchilada sauce or add diced green chilies to the filling.
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Tortilla tip: Corn tortillas are traditional, but flour tortillas roll more easily and hold more filling.
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Make-ahead: Assemble and refrigerate (without baking) for up to 24 hours. Add 10 minutes to bake time when cooking from cold.
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Freezer-friendly: Wrap the unbaked enchiladas tightly and freeze up to 2 months. Thaw overnight before baking.
Would you like me to include a homemade enchilada sauce recipe to go with this (more flavorful than store-bought)?
