Queso Beef Enchiladas Recipe

Name: Queso Beef Enchiladas
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 1 lb ground beef; 1 cup + 2 tablespoons chopped onion; 1/2 cup sliced green onions; 2 cloves minced garlic; 3/4 cup picante sauce; 1 teaspoon salt and 1/2 teaspoon black pepper; 1 3/4 cups shredded cheese; 12 corn tortillas; 1 lb cheese; 1/2 cup vegetable oil; 1 (10 ounce) can enchilada sauce

Indulge in these cheesy, comforting Queso Beef Enchiladas! A delicious twist on a Tex-Mex classic, this recipe features tender beef simmered in a zesty picante sauce, layered with warm corn tortillas and a creamy, customizable queso sauce. Perfect for a weeknight dinner or a fun fiesta, this recipe is sure to become a family favorite. Easily adjust the spice level to your liking!

Prep Time 20 mins

Cook Time 75 mins

Calories 442.1 kcal

Protein 54g

Rating 2.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Queso Beef Enchiladas

1 lb ground beef
1 cup + 2 tablespoons chopped onion
1/2 cup sliced green onions
2 cloves minced garlic
3/4 cup picante sauce
1 teaspoon salt and 1/2 teaspoon black pepper
1 3/4 cups shredded cheese
12 corn tortillas
1 lb cheese
1/2 cup vegetable oil
1 (10 ounce) can enchilada sauce

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How to Make Queso Beef Enchiladas

Brown 1 lb of crumbled ground beef with 1 cup of chopped onion and 2 cloves of minced garlic in a large skillet over medium-high heat. Drain off any excess grease. Stir in ½ cup of your favorite picante sauce, 1 teaspoon of salt, and ½ teaspoon of black pepper.
In a microwave-safe bowl, melt 16 ounces of your favorite cheese (Monterey Jack, cheddar, or a blend) with ¼ cup of picante sauce. Stir until smooth and creamy. Adjust the amount of picante sauce to control the heat level.
Heat about 1/2 cup vegetable oil in a large skillet over medium heat. Soften 12 corn tortillas one at a time for about 15-20 seconds per side, or until pliable. Alternatively, you can soften the tortillas by dipping them in your canned enchilada sauce (following the can's instructions).
Preheat oven to 375°F (190°C). In a 9x13 inch baking dish, layer the tortillas. Fill each tortilla with approximately 1/3 cup of the beef mixture and top with 2 tablespoons of chopped onion and 1 tablespoon of shredded cheese. Fold each tortilla in half or roll it up, seam-side down.
Pour the queso sauce evenly over the enchiladas. Top with ½ cup of sliced green onions. Cover the dish with aluminum foil and bake for 25-30 minutes, or until heated through and bubbly. If the topping isn't browning fast enough, remove the foil for the last 5-10 minutes of baking.