Cheesy Beef Enchiladas Bake

These beef enchiladas are pure weeknight comfort food loaded with a savory beef filling and snuggled in warm tortillas under a blanket of melty cheese and tangy sauce This was one of my first dinner recipes to impress my husband and it somehow tastes even better as leftovers

When I first made these beef enchiladas I had a half-empty fridge and some craving for Mexican flavors Now it is in steady rotation and always sparks nostalgia for fun nights with family around the table

Ingredients

• Ground beef: use a fatty blend if possible for succulence and rich flavor
• Yellow onion: look for one that feels heavy for its size and has papery dry skin
• Garlic: go for plump unbruised cloves for full punch
• Taco seasoning: grab your favorite packet or blend your own for freshness
• Tomato paste: squeeze tubes mean no waste and brighter tomato taste
• Diced green chiles: choose mild or hot depending on your heat preference
• Red enchilada sauce: canned works great but try to find one with the shortest ingredient list for pure flavor
• Corn tortillas: fresher tortillas bend more easily ask for the just-made stack at a market
• Mexican cheese blend: shredding your own from a block melts better
• Sour cream cilantro pico de gallo diced avocado shredded lettuce green onions red onions cotija cheese hot sauce: pick one two or go all out

Step-by-Step Instructions

Brown the Beef:

Cook the ground beef over medium high heat in a skillet stirring often to break up clumps Keep cooking until no pink remains then transfer the beef to a plate and carefully drain off excess fat

Soften the Aromatics:

Add a splash of oil to the now empty skillet Bring in the diced onions and let them sweat over medium heat around five minutes You want them fully soft and a touch golden Scoop in the minced garlic and stir just until it smells fragrant a quick thirty seconds

Simmer the Filling:

Return the cooked beef to the skillet with the soft onions and garlic Sprinkle over the taco seasoning and add tomato paste plus green chiles Mix well and add the called for water from the taco seasoning instructions Bring to a gentle simmer and let cook until thickened and almost saucy Taste and sprinkle in salt and pepper as needed

Prep the Baking Dish:

Pour half a cup of enchilada sauce over the bottom of a nine by thirteen casserole dish Use a spoon to spread it evenly so the enchiladas do not stick

Fill and Roll the Enchiladas:

Lay a corn tortilla flat Add one third cup of beef mixture down the center in a straight line Top the beef with a quarter cup of the shredded cheese Gently roll up the tortilla tightly and place it seam down in the sauced baking dish Repeat with all tortillas lining them up snug

Sauce and Cheese:

Pour the rest of the enchilada sauce evenly over the rolled tortillas Scatter the remaining cheese generously over the top making sure every inch is covered

Bake to Perfection:

Slide the dish uncovered onto the center oven rack Bake at three hundred fifty degrees Fahrenheit for twenty minutes The cheese should be melted and bubbly

Serve Hot:

Spoon out the enchiladas while they are hot and top with your favorite toppings They are best fresh from the oven

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My favorite part is always showering on the fresh cilantro and creamy avocado They bring a crisp contrast to all that hearty beef Honestly these enchiladas have seen birthdays lazy Sundays and even late night cravings in my kitchen

Storage Tips

Leftovers keep well tightly covered in the fridge for up to three days For longer storage slice into portions and freeze wrapped well in foil and then sealed in a freezer bag Defrost overnight in the fridge and reheat in the oven covered with foil at three hundred fifty degrees Fahrenheit until warmed through

Ingredient Substitutions

Swap ground chicken or turkey for a lighter filling Vegetarian eaters can use black beans and sautéed zucchini in place of beef For a gluten free meal ensure the taco seasoning and sauce skip flour thickeners

Serving Suggestions

Serve these enchiladas with simple Spanish rice or cilantro lime rice A corn and black bean salad or a side of sautéed bell peppers makes the meal even more festive I sometimes put out small bowls of every topping so everyone can make a plate just how they like

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Cultural History

Enchiladas have roots tracing back to ancient Aztec times in Mexico Corn tortillas rolled around fillings were a staple street food I love thinking how this tradition has traveled and changed but never lost its flavor or heart

Recipe FAQs

→ How do I prevent corn tortillas from tearing?

Warm the tortillas in a dry skillet or microwave with a damp paper towel to soften and make them more flexible for rolling.

→ Can I add extra fillings to the beef mixture?

Yes, beans or rice can be added to the beef for more texture and heartiness.

→ Is it possible to use a different sauce?

Green enchilada sauce works well, offering a different taste profile and just as much flavor.

→ What cheeses are best for this dish?

A Mexican cheese blend melts beautifully, but you can add cotija or Monterey Jack for extra richness.

→ How can I boost the flavor of the beef filling?

Try adding chili powder, chipotle powder, or a little chorizo to enhance the depth of the beef mixture.