Queso Beef Enchiladas Recipe - super easy to make and tastes great! Our go-to enchilada recipe! Ground beef, taco seasoning, salsa con queso, flour tortillas, salsa, and shredded cheese. Ready to eat in under 30 minutes! Serve with some Mexican rice and beans. Don't forget the chips and salsa! Taco Tuesday never tasted so good!
Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Pour salsa into the bottom of the pan. Set aside.
Cook ground beef in a large skillet over medium-high heat until meat is browned, stirring until crumbled; drain fat and return to skillet. Add taco seasoning and water to the skillet. Simmer for 5 minutes, until liquid is absorbed.
Stir salsa con queso cheese dip into the taco meat. Remove skillet from heat.
Spread the meat mixture down the center of each tortilla. Roll up tortillas, place, seam side down, into the prepared pan.
Sprinkle tortillas with shredded cheese.
Bake uncovered for 20 to 25 minutes, until warm and the cheese has melted.
Notes:
Can substitute ground turkey or ground pork.
Can add veggies to the beef mixture. Onion, bell pepper, corn, black beans, and black olives are all delicious.
For an extra kick, add a can of Rotel diced tomatoes and green chiles to the taco meat.
Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
I use a jar of Tostitos Salsa con Queso. I find it in the chip aisle.
I use La Banderita Low-Carb flour tortillas in this dish.
You can use any tortilla that you prefer. Flour or corn tortillas both work fine.
My favorite store-bought salsas are Mateo’s, Kyliot’s, Chi-Chi’s, and Trader Joe’s.
Can beef enchiladas be made in advance? Yes. Assemble the enchiladas and cover the pan with plastic wrap. Refrigerate until ready to bake.
Can beef enchiladas be frozen? Yes. Assemble the enchiladas and cool completely. Cover the pan with plastic wrap and foil. Place in the freezer for up to 3 months.
When ready to bake, thaw and bake as directed.
Store leftovers in an airtight container in the fridge.