Cheesy Baked Beef Enchirito

Okay, confess: you want all the cheesy, saucy comfort of a burrito without negotiating with a skillet for 30 minutes or pretending tortillas aren’t going to fall apart. Meet the enchirito — like a burrito that decided to enroll in a casserole program and never looked back.

Why This Recipe Is Awesome

This works because we break the job into two reasonable parts: flavor-building (quick, deliberate) and assembly (stupidly easy). Browned beef gets a fast saucy bath so nothing tastes bland, then everything gets tucked into tortillas and baked until the cheese behaves like it’s supposed to. The oven does the heavy lifting; you get crunchy edges, melty centers, and zero skillet babysitting. Also, it scales up or down without drama — feed one or eight with almost the same effort.

Ingredients You’ll Need

• 1 lb ground beef (80/20 is forgiving)
• 1 small yellow onion, diced (or 1/2 cup frozen — I won’t judge)
• 2 garlic cloves, minced
• 1 tbsp taco seasoning (homemade or packet)
• 8 oz tomato sauce (one small can)
• 1 cup enchilada sauce (red; canned is fine)
• 1 cup black beans, drained and rinsed (optional, but welcome)
• 1/2 cup frozen corn (optional, adds sweetness)
• 2 cups shredded cheddar (sharp for personality)
• 1 cup shredded Monterey Jack (melts beautifully)
• 6–8 large flour tortillas (10-inch is perfect)
• 1 tbsp oil (for browning)
• Salt & pepper to taste
• Fresh cilantro and lime wedges, for serving (optional but nice)
• 1/4 cup sliced black olives or pickled jalapeños (optional garnish)
• 9×13-inch baking dish (or equivalent)

Step-by-Step Instructions

1. Step 1

   Preheat oven to 375°F (190°C). Heat the oil in a skillet over medium-high heat, add the diced onion, and cook for about 2 minutes until translucent. Toss in the ground beef, break it up, and brown it for 6–8 minutes until no pink remains; season with salt, pepper, and the taco seasoning.

2. Step 2

   Stir in the garlic for 30 seconds, then add the tomato sauce, enchilada sauce, black beans, and corn. Simmer for 3–5 minutes so flavors marry and liquid reduces slightly. Spoon a thin layer of the saucy beef down the center of each tortilla, sprinkle with a mix of cheeses, roll them up seam-side down into the baking dish, pour any leftover sauce over the top, sprinkle remaining cheese, and bake for 20 minutes until bubbling. Optional: broil 1–2 minutes for browned peaks.

Common Mistakes to Avoid

Putting raw beef directly into the dish thinking the oven will fix the texture — it won’t. Overfilling tortillas so they burst like sad little chimneys; stay generous but reasonable. Skipping the simmer step after adding the sauces: it concentrates flavor and prevents a watery bake. And for the love of cheese, don’t skimp on the final sprinkle — that golden top is part of the joy.

Alternatives & Substitutions

Swap ground turkey or shredded rotisserie chicken for the beef if you prefer lighter protein; adjust seasoning by adding a pinch more salt. Use corn tortillas if you want gluten-free — warm them briefly so they roll without cracking. For dairy-free, try a vegan shred that melts; texture changes but flavor still works with a robust enchilada sauce. No enchilada sauce? Mix tomato sauce with a teaspoon each of chili powder and cumin and a splash of hot sauce — instant, not awful.

FAQ

Question 1?

Can I assemble this ahead of time? Yes — roll everything, cover tightly, and refrigerate for up to 24 hours. Add 5–10 extra minutes to baking time if you’re taking it from cold straight to the oven.

Question 2?

How do I keep tortillas from getting soggy? Make sure the meat mixture isn’t soupy before assembling; simmer until it’s thick-ish. Warm tortillas briefly (10–15 seconds each in the microwave wrapped in a damp towel) so they’re flexible and less likely to split or soak up sauce while rolling.

Question 3?

Can I freeze the leftovers? Absolutely. Cool completely, wrap tightly, or portion into freezer-safe containers. Reheat in a 350°F oven covered until hot, then uncover to crisp the top, or microwave for a quick single serving.

Final Thoughts

There you go: a one-pan-equals-many-happy-leftovers plan that respects your time and love of cheese. It’s sloppy enough to feel indulgent and controlled enough to be weeknight-friendly. If you want to make it extra special, add pineapple salsa or a little crema on top. Make one tray or a full sheet for company — either way, expect compliments and zero regrets.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.