Our ground Beef Enchiladas are packed with flavor and topped with a homemade cheese sauce! Easy on the prep with minimal assembly required. Try them for your next Taco Tuesday!
Easy Ground Beef Enchiladas
Easy Beef Enchiladas with cheese sauce will have you skipping the crowded restaurants and staying home.
These enchiladas are made with seasoned ground beef, wrapped in warm tortillas, and drowned in creamy, melted, white cheese sauce that’s so good you may just want to eat it with a spoon (although we prefer a chip)!
Some assembly required but the prep time is minimal so this family favorite can be enjoyed in no time.
How To Make Beef Enchiladas
The homemade cheese sauce is a must!
For the enchilada filling:
- Cook the ground beef and diced onion in a skillet over medium heat. Cook until the beef is no longer pink and drain the excess grease.
- Add the water and taco seasoning, stir, and cook for 2-3 minutes. Remove from heat and set aside.
For the cheese sauce:
- In a medium sized saucepan, whisk together the cornstarch, milk and evaporated milk. Add the jalapeños and chili powder. Continue whisking and cook on low-medium heat until the liquid begins to steam and bubbles form around the edges of the pan.
- Drop pieces of the American cheese in a few chunks at a time. Make sure all the cheese melts before adding more.
- Once all the American cheese has been added and melted, add the Monterey Jack cheese in the same way.
- Whisk until all the cheese has melted.
For the Assembly:
- Preheat your oven to 350°F. Spray a baking dish with cooking spray.
- Heat a couple tortillas at a time for about 10 seconds.
- Spoon about 1 ½ to 2 ounces of the seasoned ground beef into each tortilla and roll it tightly closed. Arrange the enchiladas in the baking dish so that they press up against each other and stay closed. Repeat this step until all the beef and tortillas have been used.
- Pour your desired amount of cheese sauce over the enchiladas and bake for 12-16 minutes. Keep an eye on the cheese sauce so it doesn’t burn!
- Remove and serve warm with sour cream, guacamole, pico de gallo, and chips. Enjoy!
Tips for the Best Beef Enchiladas
- For the best flavor, make your own Taco Seasoning!
- This cheese sauce makes quite a bit. If you don’t want to drown your enchiladas, save some to dip chips in as a side!
- This cheese sauce is thick and not like the sauce you’d get in a restaurant. It gets even thicker as it cools. Because of this, it burns easily. The best way to thin it out is to use less cornstarch.
- Serve these with a sour cream sauce instead of the cheese sauce.
Storage: These Beef Enchiladas will stay fresh in an airtight container in the fridge for up to 3 days. They do not freeze well.
Reheating: Reheat them in the microwave at half power until warmed through.
Can I make these with a different meat?
Of course! You could use shredded chicken, steak, or even quinoa or tofu for a vegetarian friendly option!
Recipe Card with Ingredient Amounts and Instructions
For the Enchilada Filling:
- 1 pound lean ground beef
- ½ cup white onion, diced
- ¼ cup water
- 1 ounce taco seasoning
For the Cheese Sauce:
- 12 ounces evaporated milk
- 1 cup whole milk
- 1 tablespoon(s) cornstarch
- 4 ounces jalapeños, diced (canned, undrained jalapeños work well)
- 1 tsp. chili powder, or more to taste
- 8 ounces white American cheese, *See note.
- 8 ounces Monterey jack cheese, shredded
- Salt, to taste
- Pepper, to taste
- 8 fajita size flour tortillas
To Make the Enchilada Filling:
- Heat a large skillet over medium heat. Cook the ground beef and onion until the beef is no longer pink and cooked through. Drain off any excess grease, and return the beef to the skillet.1 pound lean ground beef½ cup white onion
- Pour in the water and sprinkle in the taco seasoning. Cook for an additional 2-3 minutes while stirring to mix in the taco seasoning. Remove from heat.¼ cup water1 ounce taco seasoning
To Make the White Sauce:
- In a medium saucepan, whisk together the evaporated milk, milk, and cornstarch. Then, turn the heat to low-medium.12 ounces evaporated milk1 cup whole milk1 tablespoon(s) cornstarch
- Add the jalapeños and chili powder. Continue whisking until the liquid begins to steam and bubbles form around the edges of the pan.4 ounces jalapeños1 tsp. chili powder
- Drop bits of the American cheese in a little at a time. Whisk between additions, making sure that all the cheese melts before adding more cheese.8 ounces white American cheese
- Once the American cheese has been added, start adding the Monterey jack cheese a little at a time. Whisk between each addition until all the cheese melts.8 ounces Monterey jack cheese
- Taste and add salt and pepper.SaltPepper
- Preheat the oven to 350°F, and spray a 2 quart rectangular baking dish with cooking spray.
- Heat 2 to 3 tortillas at a time in the microwave for 10 to 12 seconds, just long enough to make them pliable.8 fajita size flour tortillas
- Spoon about 1 ½ to 2 ounces of ground beef mixture into each tortilla, and roll it tightly to close. Arrange the enchiladas in the baking dish so they press against each other and stay closed. Repeat with the remaining beef and tortillas.
- Pour as much or as little of the cheese sauce over the enchiladas as you’d like. We save a little on the side to use with chips and dip!
- Bake for 12 to 16 minutes or until all the ingredients are warmed through. Keep a close eye on the cheese sauce to ensure it doesn’t begin to burn.
- Serve warm with sour cream, guacamole, pico de gallo, and chips. See post for tips, FAQs, and storage options.