Name: Loaded Beef Enchiladas With Cheese Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef 1 tbsp olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 tsp ground cumin 1 tsp chili powder; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper 15 oz black beans, drained and rinsed 1 cup frozen corn, thawed; 1.5 cups shredded cheddar cheese; 1.5 cups shredded Monterey Jack cheese 10 oz enchilada sauce 8 medium flour tortillas 2 tbsp butter 2 tbsp all-purpose flour; 1.5 cups milk; 0.5 tsp garlic powder Salt and pepper to taste Fresh cilantro and diced tomatoes for garnish (optional)

There are few things more comforting than a pan of saucy, cheesy enchiladas fresh from the oven. These Loaded Beef Enchiladas with Cheese Sauce are a hearty twist on the Mexican classic, filled with seasoned ground beef, black beans, and corn, all wrapped in soft tortillas and smothered in a creamy, rich cheese sauce that bubbles beautifully when baked.

Perfect for family dinners, potlucks, or meal prepping for the week, this recipe layers flavor upon flavor. The beef is simmered in spices until tender, the beans add earthy texture, and the golden cheese sauce brings everything together in every bite. Whether you’re a Tex-Mex devotee or just looking for a satisfying bake, this one delivers.

What Kind of Tortillas Should I Use for Enchiladas?

Flour tortillas tend to be softer and easier to roll without tearing, especially if you’re loading them with lots of filling. But if you’re after a more traditional touch, go for corn tortillas—just be sure to warm them beforehand so they stay pliable.

Ingredients for the Loaded Beef Enchiladas With Cheese Sauce

1 lb ground beef
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn, thawed
1½ cups shredded cheddar cheese
1½ cups shredded Monterey Jack cheese
1 (10 oz) can enchilada sauce
8 medium flour tortillas
2 tbsp butter
2 tbsp all-purpose flour
1½ cups milk
½ tsp garlic powder
Salt and pepper to taste
Fresh cilantro and diced tomatoes for garnish (optional)

Loaded Beef Enchiladas With Cheese Sauce (1)

How To Make the Loaded Beef Enchiladas With Cheese Sauce

Step 1: Prepare the Beef Filling

In a large skillet, heat olive oil over medium heat. Add the onion and cook until soft, about 4 minutes. Stir in garlic and ground beef. Cook until browned, breaking up the meat as it cooks.

Step 2: Season and Mix

Add cumin, chili powder, smoked paprika, salt, and pepper. Stir in black beans and corn. Let simmer for 5 minutes to blend flavors, then remove from heat.

Step 3: Make the Cheese Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly until smooth. Stir in garlic powder, salt, and pepper. Once thickened, add 1 cup cheddar and 1 cup Monterey Jack cheese. Stir until melted and smooth.

Step 4: Assemble the Enchiladas

Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish. Spread a spoonful of enchilada sauce in the bottom. Fill each tortilla with beef mixture, roll up, and place seam-side down in dish.

Step 5: Add Sauces and Bake

Pour the remaining enchilada sauce over the rolled tortillas. Then pour the cheese sauce evenly over the top. Sprinkle remaining shredded cheeses over everything.

Step 6: Bake and Serve

Bake uncovered for 20-25 minutes, or until bubbly and golden. Garnish with fresh cilantro and diced tomatoes before serving if desired.

Serving and Storing These Enchiladas

Serve these enchiladas hot from the oven with a side of Mexican rice, guacamole, or a crisp green salad. They also pair perfectly with a drizzle of sour cream or a sprinkle of crushed tortilla chips for crunch.

To store, refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave. These also freeze beautifully—wrap tightly and store for up to 2 months.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! Assemble the enchiladas a day in advance, cover tightly, and refrigerate. Bake when ready to serve.

What can I use instead of ground beef?

Ground turkey or shredded rotisserie chicken are great substitutes. You could also use a plant-based ground for a vegetarian twist.

How do I keep tortillas from tearing?

Warm them slightly in a damp paper towel in the microwave or heat in a skillet for a few seconds before filling.

Can I use pre-shredded cheese?

Pre-shredded cheese works, but freshly grated cheese melts smoother and creates a richer sauce.

What toppings go well with these enchiladas?

Try sliced green onions, pickled jalapeños, avocado, or extra cheese on top.

Want More Dinner Ideas?

If you loved these loaded beef enchiladas, you might also enjoy:

Marry Me Chicken Pasta: a creamy dream for pasta lovers.
Creamy Garlic Chicken Breasts: packed with flavor and quick to make.
Taco Spaghetti Casserole: perfect for Tex-Mex fans who want pasta too.
Cheesy Mexican Rice Casserole: comfort in every cheesy spoonful.
Sour Cream Beef Noodle Casserole: a creamy, meaty classic bake.

📌 Save this recipe to your Pinterest dinner board so you never lose it.

And when you give it a go, tell me how it turned out! Did you go extra cheesy? Did you sneak in some jalapeños or use a spicy enchilada sauce? I love seeing your twists and tips.

Let’s keep the conversation going in the comments. And if you’re hungry for more inspiration, I share daily meal ideas over on Pinterest @NinaDishes.

Loaded Beef Enchiladas With Cheese Sauce

Author: Nina Klatten
Total Time: 45 minutes
Yield: 8 enchiladas

Print Recipe

Description

These Loaded Beef Enchiladas With Cheese Sauce are the ultimate comfort food—filled with savory beef, black beans, and corn, then smothered in a creamy homemade cheese sauce. Perfect for dinner any night of the week!

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the onion and cook until soft, about 4 minutes. Stir in garlic and ground beef. Cook until browned, breaking up the meat as it cooks.

2. Add cumin, chili powder, smoked paprika, salt, and pepper. Stir in black beans and corn. Let simmer for 5 minutes to blend flavors, then remove from heat.

3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly until smooth. Stir in garlic powder, salt, and pepper. Once thickened, add 1 cup cheddar and 1 cup Monterey Jack cheese. Stir until melted and smooth.

4. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish. Spread a spoonful of enchilada sauce in the bottom. Fill each tortilla with beef mixture, roll up, and place seam-side down in dish.

5. Pour the remaining enchilada sauce over the rolled tortillas. Then pour the cheese sauce evenly over the top. Sprinkle remaining shredded cheeses over everything.

6. Bake uncovered for 20–25 minutes, or until bubbly and golden. Garnish with fresh cilantro and diced tomatoes before serving if desired.