Cheesy Beef Enchiladas

Summer makes me crave Mexican food. And cerveza, of course! Admittedly, my food resume is still pretty sad, with tacos and quesadillas really being the true extent of my venture into Mexican cuisine. Eventually, I’d like for my ethnic dishes to have more of an authentic approach. For example, instead of using canned sauce, I’d love to make my own. I’d also like to use homemade tortillas and mexican rice.

But for now, here’s my easy and cheap rendition of Cheesy Beef Enchiladas. Enjoy!


  • 1lb ground beef
  • 4 large flour tortillas ( I prefer Mission brand tortillas)
  • 1 packet of taco seasoning
  • 1/2 cup of water
  • 1/2 large onion, chopped
  • 2 cups of prepared mexican rice
  • 1 large tomato, sliced
  • 1 cup sliced black olives, sliced
  • 1 cup corn
  • 1 cup jalapeños
  • 3 cups shredded cheese
  • 1/4 cup sour cream


Dice tomatoes and onions, and slice black olives.

Prepare rice according to package.

Cook ground beef in a large skillet over medium-high heat.

When ground beef is fully cooked, drain and return to skillet. Add diced onions, 1/2 cup water and taco seasoning. Stir and bring mixture to a boil. Remove from heat and stir thoroughly.

Preheat oven to 375 degrees. Spoon meat into tortillas. Add most of the tomatoes and black olives (leave some aside for topping the enchiladas), and all of the corn, jalapeños and rice.

Spray a glass baking dish with nonstick cooking oil. Fold tortillas tightly and place in pan seam down.

Coat with enchilada sauce.

Top with shredded cheese and remaining tomatoes and black olives. Bake for 30 minutes, or until cheese is fully melted and lightly browned in some areas.

Remove dish from oven and allow to cool for 5 minutes.

Once cooled, remove an enchilada and place it on a separate plate. A cool trick for presentation is to place sour cream into a plastic sandwich bag, forcing it to one of the bottom corners of the bag. Seal the bag, snip off the corner where the sour cream is packed, and squeeze it out onto your enchilada in a zigzag pattern. This will add a cool and creamy taste, and make your enchilada look pretty fancy!


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