Adding a bit (ahem, or a lot) of cheese makes everything better, which stands true for Beef Enchiladas with Queso! The ground beef is seasoned with Tex-Mex favorites and ends its cooking journey with one whole pound of cheddar cheese melted on top of it. The cheesy, meaty crumbles get rolled up into a soft, warm corn tortilla drenched and smothered in another creamy, slightly spicy queso sauce. Baked until bubbly, Beef Enchiladas with Queso will make you smile so hard you won’t even need to say “cheese!”
Ingredients
For the ground beef filling:
- 1 1/2 pounds ground beef
- 1 large onion, chopped
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1 pound cheddar cheese, grated
For the tortillas:
- oil, to taste
- 23-32 corn tortillas, warmed
For the sauce:
- 1 (10.5-ounce) can cream of chicken soup
- 1 (5.5-ounce) can evaporated milk
- 1 (4-ounce) jar pimientos
- 1 (4-ounce) can of diced green chiles
- 1 pound Velveeta® cheese
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a large saucepan, over medium heat, cook the ground beef and the onion, crumbling the meat, until the beef is no longer pink, about 5-7 minutes.
Step 3 –Drain the excess grease from the pan.
Step 4 –Add the cumin, the salt, and the cheddar cheese to the meat mixture. Stir to combine.
Step 5 –Cover the pan and let the cheese melt, for about 3-5 minutes.
Step 6 –While the cheese melts, warm the oil over medium-low heat.
Step 7 –Carefully transfer the saucepan from the heat.
Step 8 –Warm the tortillas on the skillet, one by one, as you fill them each with about 1/4 cup of the meat mixture.
Step 9 –Roll the warmed tortillas as you fill them and place them, seam-side down, in a 10×16-inch casserole dish or two 8×8-inch casserole dishes.
Step 10 –In a double boiler, combine the cream of chicken soup, the evaporated milk, the pimientos, the green chiles and their juices, and the Velveeta cheese. Be sure the simmering water is not touching the mixing bowl.
Step 11 –Heat the sauce until the cheese is melted, stirring often, about 7-10 minutes.
Step 12 –Pour the cheese sauce over the rolled tortillas.
Step 13 –Bake the enchiladas, uncovered, until the cheese sauce is hot and bubbly, about 30 minutes.
Step 14 –Serve.
