Ground Beef Enchiladas with Homemade Queso Recipe

Welcome back to my kitchen! In this video, we’re taking your dinner game to the next level with Ground Beef Enchiladas with Homemade Queso. Packed with seasoned ground beef, rolled in soft tortillas, and smothered in rich, creamy queso made from scratch, this recipe is the ultimate comfort food with a Tex-Mex twist. Whether you’re planning a family dinner, a weekend treat, or something special for your taco night, these cheesy, flavorful enchiladas are guaranteed to impress. Stick around as we walk you through each step, including tips for perfecting that queso sauce!

📌Products Used:

🔴 Cuisinart CB-30P1 Cast-Iron Single Burner –
🔴 GreenPan Rio Ceramic 12″ Frying Pan Skillet –
🔴 Electric Pepper Grinder or Salt Mill –
🔴 4 Pack Silicone Utensils Set –

⚠️Disclaimer: As an Amazon associate, I earn from any qualifying purchases. This is NOT a sponsored video, some links are affiliated links which means, if you do purchase something I will receive a small commission, this does not cost you extra.
_____________________________________________________

Serves: 5-10

Filling Recipe

Note: this makes a double recipe of the filling, which is great for a future meal.

1 lb. ground beef (85/15)
7-8 ounces enchilada sauce (I used canned)
1 can black beans, drained and rinsed
1 C frozen corn, defrosted
½ one medium onion, diced
2 cloves garlic, minced
½ T chili powder
1 tsp. ground cumin
¾ tsp. kosher salt
10 flour or corn tortillas 6 or 8 inch (20 tortillas if making a double batch)
Shredded cheddar cheese (or your favorite)
Queso (recipe below)

Preheat your oven to 350 degrees. Prepare a 9 x 13 casserole dish by adding 2 tablespoon of olive oil and spreading over the bottom and sides with a paper towel. You could also use a cooking spray.

Heat a 12-inch skillet over medium high heat. Once hot, add your ground beef. I don’t add oil to the pan. The beef will render out its fat. Cook the ground beef, breaking up with a spatula until cooked through about 4-5 minutes.

Add in the diced onions, cook another 3-4 minutes until onions have softened. Now, add in your garlic and cook another minute. Finish by adding in the black beans, corn, chili powder, cumin, salt and enchilada sauce. Give it a stir to combine. Let the flavors marry for 2-3 minutes. Take it off the heat and now it’s time to assemble your dish. (I reserve half of the filling to freeze for a later date).

Start by taking one tortilla and sprinkle some shredded cheddar cheese right down the middle of the tortilla. Next, add approximately one quarter cup of the filling mixture right on top of the cheese. Fold the tortilla over and place in your prepared casserole dish, seam side down. Continue filling and folding your tortillas until your pan in full. I think 8 to 10 tortillas is perfect for each dish. Top with the queso. Place in the oven on the middle rack. Bake for 25 to 30 minutes until the cheese is bubbly. Enjoy!

Note for a future meal: You can store the extra filling in the freezer. Just defrost in the refrigerator the night before. Prepare the enchiladas as in the recipe above. You could also just top with more enchilada sauce (instead of making queso). I would then add a layer of shredded cheese over the top. Enjoy!

White Queso Recipe

½ lb. white American cheese, shredded
1 T unsalted butter
¼ C whole milk (more if you like your sauce thinner)
1, 4-ounce can diced, mild, green chilis
½ tsp. ground cumin
¼ tsp. garlic powder
¼ tsp. ground coriander
¼ tsp. ancho chili powder
¼ tsp. kosher salt

Melt the butter in a medium saucepan over low heat. Once the butter has melted, add in the rest of the ingredients. Stir the sauce until all the ingredients have combined and the cheese has melted and is smooth.

Note: this recipe makes enough for one pan of enchiladas.

source