Queso Ground Beef Enchiladas Recipe Solved a Dinner Dilemma (8 Ingredients) by Donna John

The other day I had a dinner dilemma. I was making cheesy queso dip ground beef tacos for dinner, but knew my husband and I could not eat 2 pounds of taco meat. Cutting the Mexican recipe in half came to mind, but then I had the idea of using half of the meat for tacos, and the other half for enchiladas. Go me, because it was a great idea that turned into two delicious Tex-Mex dinners.

You don't have to make tacos and enchiladas to enjoy this ground beef recipe, but it does make a lot of enchiladas. If you don't have a big family, you can make two pans of enchiladas and freeze one for a quick dinner later. Here is your short shopping list for this beef enchilada recipe: ground beef, an onion, a can of tomatoes with green chiles, a packet of taco seasoning (or make homemade taco seasoning), processed cheese loaf or shreds, a can of enchilada sauce (or make homemade enchilada sauce), cheddar cheese (or your favorite Mexican cheese) and optional cilantro for garnishing.

These cheesy, beefy enchiladas are wonderful for dinner topped with your favorite enchilada toppings. I spooned homemade pico de gallo on top along with chopped fresh onions and a dollop of sour cream. So good! This high-protein recipe will be in on repeat at my house. (Check out the health benefits of protein.)

Fun Fact: Enchiladas originated in Mexico, dating back to the Aztec times.

Cuisine: Mexican / American / Tex-Mex
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16

Ingredients

Filling 

• 2 pounds ground beef
• 1 onion, chopped
• 10 ounces (1 can) tomatoes with green chiles (I used Rotel)
• 1 ounce (1 packet) taco seasoning (I used Old El Paso)
• 8 ounces processed cheese (I used Velveeta)
• 30 ounces (2 cans) enchilada sauce
• 16 tortillas (flour or corn)
• 2 cups shredded cheddar cheese
• fresh chopped cilantro, for serving (optional)

Here's how to make it: 

1. Cook the ground beef and onion in a large skillet until cooked through, about 5 minutes. Break up the meat with a wooden spoon as you stir. Drain.
   
2. Add the can of tomatoes with green chiles (undrained) and taco seasoning. Stir. (For even more flavor, use two taco packets or sprinkle in some chili powder and/or ground cumin.)
   
3. Add the cheese. (I used the shreds but you can use the loaf. Be sure to cut it up before adding it to the pan so it melts faster.)
   
4. Stir until cheese is thoroughly melted into the meat. Turn the heat off.
   
5. Pour a small amount of the enchilada sauce sauce on the bottom of two baking dishes.
   
6. Divide the meat mixture between the tortillas and roll up. (The number of enchiladas you get will vary by the amount of filling you put in each.)
   
7. Place the enchiladas, seam side down, in the baking dishes.
   
8. Pour the enchilada sauce over the rolled enchiladas to cover completely. (Use a spoon, if needed, to coat the tortillas.) Cover the pans with aluminum foil. Bake in a preheated 350-degree F oven for about 20 minutes.
   
9. Uncover and top with the shredded cheese.
   
10. Bake another 5 minutes to melt the cheese.
    
11. Serve the enchiladas with your desired toppings. Store any leftovers in an airtight container in the fridge. You can cool one pan of the enchiladas completely and freeze for later.
    

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