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Cheesy Taco Stuffed Enchiladas

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These cheesy taco stuffed ground beef enchiladas combine savory taco-seasoned beef, melty cheese, and soft tortillas under a blanket of enchilada sauce for a comforting, crowd-pleasing Tex-Mex dinner. Quick to prepare and easily customizable, this recipe is perfect for busy weeknights or festive gatherings.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 small yellow onion, diced
  • 2–3 garlic cloves, minced
  • 2 tbsp taco seasoning
  • 1/4 cup water
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 8 medium flour tortillas (8-inch)
  • 2 cups red enchilada sauce
  • 1/2 cup shredded cheddar cheese (for topping)
  • 1/2 cup shredded Monterey Jack cheese (for topping)
  • Fresh cilantro, chopped (optional)
  • Sour cream or Greek yogurt (for serving, optional)
  • Diced tomatoes, sliced jalapeños, or avocado (optional toppings)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
  2. In a large skillet over medium heat, add ground beef. Break up with a spatula and cook for 4-5 minutes until browned. Drain excess fat if needed.
  3. Add diced onion and cook for 2-3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle taco seasoning over beef, pour in water, stir well, and simmer for 2-3 minutes until beef is coated and juicy. Taste and add salt if needed.
  5. Remove from heat. Stir in 1 cup cheddar and 1 cup Monterey Jack cheese until melted and combined.
  6. Stack tortillas and wrap in a damp paper towel. Microwave for 30 seconds to soften.
  7. Spoon about 1/3 cup of cheesy beef mixture down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
  8. Pour enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheddar and Monterey Jack cheese over the top.
  9. Cover loosely with foil and bake for 15 minutes. Remove foil and bake another 10-12 minutes until cheese is bubbly and golden brown.
  10. Let cool for 5 minutes. Top with fresh cilantro, sour cream, and any extra toppings as desired. Serve hot.

Notes

Warm tortillas before rolling to prevent cracking. Use freshly grated cheese for best melt. Add extra sauce if enchiladas seem dry. Tent with foil if cheese browns too quickly. Filling can be prepped ahead and refrigerated. Easily adaptable for gluten-free or vegetarian diets.

Nutrition

Keywords: enchiladas, ground beef, taco, cheesy, Tex-Mex, easy dinner, family meal, comfort food, weeknight, casserole

Find it online: https://yumnode.com/cheesy-taco-stuffed-enchiladas-recipe-easy-ground-beef-dinner/