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Home » Recipes » Beef Recipes

Cheesy Ground Beef Enchiladas

Dated: August 10, 2018 Last Modified: April 23, 2024 This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Cheesy Beef and Bean Enchiladas

This Cheesy Ground Beef Enchiladas recipe is a great easy weeknight dinner! It's made with refried beans, corn, cheese, and enchilada sauce.

This post is sponsored by Crystal Farms Cheese® but the content and opinions expressed here are my own.

These Ground Beef Enchiladas make the perfect weeknight meal. They're flavorful and hearty and give you just the right amount of that homey comfort food we all love.

Cheesy ground beef enchiladas with fresh cilantro and avocado slices on white plates.

Throughout the summer months we tend to eat pretty light in our household. There's a lot of salads, wraps, roasted vegetables - The stuff we pick from the garden ends up on the dinner table.

When it's hot and humid I like food that doesn't weigh me down but lets me enjoy the season comfortably.

By the end of summer, though, I start to crave meatier dishes with some substance. My mind drifts toward roasts and stews - The dishes that fill your home with comforting aromatic smells as they slowly cook.

To bridge the seasonal gap between those lighter salads and heavier stews I settled on a dish that incorporates all those elements; these Cheesy Ground Beef Enchiladas.

Jump to:
  • What Vegetables Are Best In Enchiladas?
  • How Long Does It Take To Sauté The Filling?
  • How To Make Ground Beef Enchiladas
  • How Long Does It Take To Bake Enchiladas?
  • What To Serve With Ground Beef Enchiladas
  • Can I Freeze These Enchiladas?
  • Cheesy Ground Beef Enchiladas
Minced garlic, onions, green bell peppers, and cob of fresh corn on wooden cutting board with knife.

What Vegetables Are Best In Enchiladas?

These are Cheesy Ground Beef Enchiladas but there's nothing like adding some fresh vegetables to really make the flavors pop!

Garlic and onion are added for flavor along with bell peppers and sweet corn. The peppers give this dish a great earthiness and the corn gives it nice sweetness and texture.

You can add greens like spinach, kale, or Swiss chard to the ground beef if you'd like some more color and flavor.

  1. To start, mince 6 cloves of garlic, 1 onion, and dice 1 large bell pepper (any color).
  2. Cut the kernels off 2 cobs of fresh sweet corn. Frozen or canned corn can be used in this recipe in place of fresh. I went with fresh because it's August in Minnesota and I do live in corn country, after all.
Garlic, onions, and green bell peppers sautéed in skillet with wooden spoon.

How Long Does It Take To Sauté The Filling?

The next step is to saute the all those veggies along with some ground beef - This provides the meaty filling for the enchiladas.

  1. Heat a skillet to medium-high and add 1 Tbsp. of olive oil.
  2. Add the garlic and onions and sauté for 2-3 minutes, stirring often. Add the peppers and corn along with ¼ tsp. each of kosher salt and pepper.
  3. Sauté the veggies for another 5-6 minutes, stirring often.
  4. Once the veggies have started to soften add 1 - ½ lbs. of ground beef. Break the ground beef into smaller chunks continuing to break it apart as it cooks.
  5. Add 2 tsp. smoked paprika, 1 tsp. cumin, and 1 tsp. chili powder along with another pinch of salt and pepper. Sauté for 7-8 minutes or until the meat has fully cooked through.
Shredded mozzarella cheese spilling out of package onto white surface.

Now let's talk cheese. If there's one thing that enchiladas need it's cheese. I was really excited to try this Whole Milk Mozzarella Cheese from Crystal Farms®.

I love this cheese because it's rich but light at the same time. The whole milk gives it a nice creaminess but it doesn't overpower the other flavors in the dish.

It's a natural cheese with that's rich in calcium and like all the cheese from Crystal Farms it's gluten free.

I can say with all certainty that this whole milk mozzarella is the PERFECT cheese for these enchiladas. The melt factor is spot on!

Tortilla with refried beans, ground beef, shredded cheese next to bag of cheese.

How To Make Ground Beef Enchiladas

Because these are Cheesy Ground Beef Enchiladas I thought it was proper to add it inside of AND on top of the tortillas. It goes right in there with the beef and beans.

This recipe is gluten free and uses gluten free tortillas. There are a number of gluten free tortilla wraps on the market today. Mission makes a Soft Taco Wrap and an Almond Flour Wrap that work great for enchiladas.

Alternately, you can use corn tortillas. If using corn tortillas, wrap a stack of them in a damp paper towel and microwave them for 30 seconds or so to make the tortillas more pliable, so that they don't break when rolling.

Feel free to use flour tortillas if gluten is not an issue for you.

  1. Heat 1 can of refried beans on the stove top according to package instructions.
  2. Once the beans are heated form a little assembly line with the them, the beef, the cheese, and some tortillas.
  3. Spread a spoonful or two of refried beans in a tortilla and top it with a spoonful or two of meat and a sprinkling of cheese.
  4. Pour ¼ of a can of gluten free red enchilada sauce (or regular red enchilada sauce if not gluten free) into the bottom of a 9x13 inch cake pan.
  5. Roll the tortilla tightly and continue with the remainder of the beef and beans.
  6. Line the tortillas up in the pan until it is full (feel free to use a second cake pan and make a second batch if necessary).
Unbaked enchiladas with enchilada sauce and shredded mozzarella cheese in cake pan.

How Long Does It Take To Bake Enchiladas?

Heat the oven to 350 degrees Fahrenheit and pour the remainder of the enchilada sauce on top of the tortillas. I used a 28 oz. can of enchilada sauce and had enough for a second small batch.

I used Old El Paso brand of enchilada sauce to make this recipe, as it is gluten free. It is widely available and you can find it in the Mexican section of your local grocery store.

Feel free to use any brand if gluten is not an issue for you.

You can alter the spice level of these enchiladas, based on the heat level of the enchilada sauce used. I usually opt for mild or medium, but you can choose a hotter variety if you prefer.

Check out this tutorial if you'd like to Make Your Own Enchilada Sauce.

I baked the second batch and froze them for another meal (yay for freezer meals!).

  1. Spread the sauce evenly over the tortillas and sprinkle with more cheese. You can use as much or as little cheese as you like.
  2. Pop the pan(s) in the oven and bake uncovered for 20-25 minutes (depending on how browned you like the cheese).

Remove the pan from the oven once the enchiladas have baked and get ready to serve.

Looking for more ground beef recipes? Don't miss these!

  • Tater Tot Hotdish
  • Philly Cheese Steak Sloppy Joes
  • Pizza Stuffed Peppers
  • Grilled Blue Cheese Burgers
  • Cabbage Roll Bowls
  • Stuffed Juicy Lucy Burgers
  • Jalapeno Sauce Burgers
Cheesy ground beef enchiladas with fresh cilantro and sliced avocadoes next to bag of cheese.

What To Serve With Ground Beef Enchiladas

I like to serve them with some diced tomatoes, avocado, cilantro, and a squeeze of lime.

You can top this meal with anything you would use to top tacos or your favorite Tex Mex dish.

Radishes, pickled onions, pico de gallo, guacamole, sour cream, queso fresco, jalapeno peppers, salsa, or fresh greens are all great toppings.

I love meals like this with a side of Spanish Rice, Southwest Chipotle Coleslaw, or Black Bean Corn Salad.

Love Southwest flavors? Don't miss these recipes!

  • Enchilada Stuffed Peppers
  • Southwest Ground Beef Slow Cooker Chili
  • Turkey Rice Stuffed Poblano Peppers
  • Baked Southwest Egg Rolls
  • Roasted Poblano Guacamole Burgers
  • Cilantro Lime Kohlrabi Coleslaw
  • Crockpot Chicken Tortilla Soup
  • Skillet Chipotle Chicken Tacos
Cheesy ground beef enchiladas with fresh cilantro and sliced avocadoes on white plates.

Can I Freeze These Enchiladas?

Yes! Enchiladas make a great freezer meal.

Any leftovers should keep for 3-4 days stored in an airtight container in the fridge. Allow the dish to cool completely before transferring to the fridge for storage.

How To Freeze

  1. Bake the enchiladas as directed in the recipe, remove from oven, and allow to come to room temperature.
  2. Once cooled, cover tightly with plastic wrap and top with aluminum foil (they can also be baked in a disposable aluminum pan), label with the date, and store in the freezer up to 3 months.

How To Thaw

  1. Allow to thaw in fridge overnight. Place the pan in a 350 degree Fahrenheit oven and bake for 20-25 minutes with foil.
  2. Place the pan in the oven and bake for 45-50 minutes at 350 with foil.

If you love Cheesy Enchiladas but are looking for a lighter version check out this Quinoa Enchilada Casserole!

Looking For More Enchilada Recipes? Don't Miss These!

Green Chili Chicken Enchiladas

Creamy Seafood Enchiladas

Mole Chicken Enchiladas

Cheesy ground beef enchiladas with fresh cilantro and avocado slices on white plates.

Cheesy Ground Beef Enchiladas

Christine Rooney
This Cheesy Ground Beef Enchiladas recipe is a great easy weeknight dinner! It's made with refried beans, corn, cheese, and enchilada sauce.
4.67 from 3 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Mexican
Servings 10
Calories 252 kcal

Ingredients
 
 

  • 6 cloves garlic
  • 1 onion any color
  • 1 bell pepper any color
  • 2 cobs sweet corn can also use frozen or canned
  • 1 Tbsp. olive oil
  • 1 - ½ lbs. ground beef lean ground beef if possible
  • 2 tsp. smoked paprika
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper
  • 1-2 cups mozzarella cheese shredded, or cheese of choice
  • 1 28 oz. can gluten free red enchilada sauce or any red enchilada sauce if not gluten free
  • 1 16 oz. can refried beans
  • 1 package gluten free tortilla wraps or corn tortillas or flour tortillas if not gluten free
  • 1 large tomato optional
  • 2 avocados optional
  • ½ cup cilantro optional
  • 2 limes optional

Instructions
 

  • Heat oven to 350 degrees Fahrenheit.
  • Mince 6 cloves garlic and 1 onion (any color). Dice 1 large bell pepper (any color). Cut the kernels off 2 cobs of fresh sweet corn (about 1 cup). Frozen or canned corn can be used as well.
  • Heat a skillet to medium-high and add 1 Tbsp. olive oil. Add the garlic and onions and sauté for 2-3 minutes, stirring often. Add the peppers and corn along with ¼ tsp. each of kosher salt and pepper and sauté for another 5-6 minutes, stirring often. The vegetables should have softened slightly.
  • Add 1 - 1 ½ lbs. lean ground beef to the skillet along with another pinch of salt and pepper. Break the meat apart. Add 2 tsp. smoked paprika, 1 tsp. cumin, and 1 tsp. chili powder to the beef. Continue to break the beef apart as it cooks. Sauté for another 7-8 minutes or until the beef has cooked through.
  • Heat a 16 oz. can of refried beans on the stove top.
  • Pour ¼ of one 28 oz. can of gluten free red enchilada sauce (or any red enchilada sauce if not gluten free) in the bottom of a 9x13 inch cake pan. 
  • Form an assembly line with the beans, beef, cheese, and tortillas. Spread a few spoonfuls of the beans in a tortilla. Top with a few spoonfuls of beef and a sprinkling of cheese. Roll the tortilla tightly and place in the cake pan. Repeat with the remainder of the beef and beans.
  • Top the tortillas with more enchilada sauce and more cheese. (If you have extra beef and beans simply make another pan of enchiladas).
    These enchiladas can be baked and then frozen for another time.
  • Place the pan in the oven and bake uncovered for 20-25 minutes (depending on how browned you like the cheese).
  • Remove from pan and serve with diced tomato, avocado, cilantro, and a squeeze of lime (optional).

Notes

This recipe is gluten free and uses gluten free tortillas. There are a number of gluten free tortilla wraps on the market today.
Alternately, you can use corn tortillas. If using corn tortillas, wrap a stack of them in a damp paper towel and microwave them for 30 seconds or so to make the tortillas more pliable, so that they don't break when rolling.
Feel free to use flour tortillas if gluten is not an issue for you.
Choose a brand of gluten free red enchilada sauce to keep this recipe gluten free. Feel free to use any brand if gluten is not an issue for you.
You can alter the spice level of these enchiladas, based on the heat level of the enchilada sauce used. I usually opt for mild or medium, but you can choose a hotter variety if you prefer.
This recipe may make 1 or 2 batches, depending on the size of pan used. Feel free to freeze the second batch if you like.

Nutrition

Serving: 2cupsCalories: 252kcalCarbohydrates: 25gProtein: 11gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 22mgSodium: 174mgPotassium: 534mgFiber: 7gSugar: 4gVitamin A: 1386IUVitamin C: 29mgCalcium: 132mgIron: 2mg
Keyword enchiladas, beef enchiladas, beef and bean enchiladas, cheesy enchiladas, enchilada recipes
Tried this recipe?Let us know how it was!

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About Christine

My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

Reader Interactions

Comments

  1. Dave Clark

    August 10, 2018 at 9:17 am

    This is one of those dishes I've been craving as well, great taste, savory satisfaction! I'm taco tuseday'd out, but this will divert me from doldrum to yumdrum! Switchin up the refried for red beans and chick peas, and jalapenos, red yellow and orange mini peppers in a guacamole binder. Love me the cilantro! Thanks for the reminder that texture makes taste! Cheese please! As always thanks for the great ideas for everything delicious!

    Reply
    • Christine

      August 16, 2018 at 3:56 pm

      Thanks, Dave! I love hearing how people switch things up!

      Reply
  2. Aleta

    August 15, 2018 at 11:58 pm

    5 stars
    Yummy!! This recipe looks absolutely delicious! I love the idea of throwing avocado on top... oh, and your photography is simply stunning!! Thanks for sharing 🙂

    Reply
    • Christine

      August 16, 2018 at 3:55 pm

      Thanks so much, Aleta! I firmly believe that avocado makes everything better. 🙂

      Reply
  3. Susanna Kirkhart

    August 21, 2018 at 6:07 pm

    I love your recipes, Christine!!! My favorite cheese is mozzarella because I love to layer it into our homemade lasagna layers & sprinkle it on top of our pizzas! Yum!

    Reply
  4. Jennifer Hess

    August 21, 2018 at 7:06 pm

    I love Gouda and especially during the Holidays or special occasions like to make a Summer Sausage and cheese tray. So good and always a hit.

    Reply
  5. Claudette Larson

    August 21, 2018 at 8:42 pm

    4 stars
    My favorite cheese is hard Parmesan cheese. Every Sunday was macaroni with homemade meatballs and sausage at our house. We would wake up to the smell of Mom's sauce cooking on the stove. She would make the meatballs in the afternoon and add them to the sauce along with the sausage. Whoever helped grate the chunk of fresh Parmesan in the old round cheese grater was allowed to have one of the meatballs as a reward. When the cheese chunk became very small and your fingers were in danger of getting scraped by the grater, we would sneak the cheese in our mouth and mom would never know. Two rewards for us! All of our friends wanted to eat dinner at our house on Sundays.

    Reply
  6. Dave Brown

    August 22, 2018 at 7:48 am

    Velveta, grilled cheese.

    Reply
4.67 from 3 votes (1 rating without comment)

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Thanks for stopping by! My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

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