Cheddar-Beef Enchiladas

Name: Cheddar-Beef Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 63 min
Yield: 5
Cuisine: Mexican
Ingredients: 1/2 lb extra lean ground beef; 1/2 cup chopped red bell pepper; 1/2 cup chopped green bell pepper; 2 tablespoons zesty Italian dressing; 2 cups thick and chunky salsa, divided; 1 1/4 cups sharp cheddar cheese, shredded, divided; 10 corn tortillas, 6 inch

Recipe GLPRa1f8d1345a70e2

Mexican

Main Course

63 min

708 cal

Servings: 5

Microwave

Oven

Stovetop

SNAP eligible

Savory ground beef enchiladas loaded with sharp cheddar cheese, sautéed peppers, and thick chunky salsa. These cheesy rolled tortillas are baked until bubbly and golden, making a satisfying main course that serves five.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1/2 lb extra lean ground beef

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 tablespoons zesty Italian dressing

2 cups thick and chunky salsa, divided

1 1/4 cups sharp cheddar cheese, shredded, divided

10 corn tortillas, 6 inch

Directions

Preheat oven to 350°F. Heat the Italian dressing in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink (internal temperature 160°F), about 5-7 minutes. Drain any excess fat.
Add the chopped red and green bell peppers to the cooked beef. Stir well and cook for 2-3 minutes until the peppers begin to soften.
Remove the skillet from heat. Stir in 1 cup of the salsa and 3/4 cup of the shredded cheddar cheese into the beef and pepper mixture. Mix until well combined.
Spread 1/2 cup of the remaining salsa evenly across the bottom of a 9x13 inch baking dish.
Warm the corn tortillas in a microwave (wrapped in damp paper towels for 1 minute) or in a dry skillet to make them pliable.
Fill each warm tortilla with about 1/4 cup of the beef mixture. Roll tightly and place seam-side down in the prepared baking dish. Arrange all 10 filled enchiladas in two rows.
Pour the remaining 1/2 cup salsa evenly over the rolled enchiladas. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
Cover the baking dish with foil and bake for 20-25 minutes until the cheese is melted and bubbly. Remove foil and serve hot.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward weeknight enchilada that checks the boxes for a Charlotte family dinner. Every ingredient is basic grocery-store stock at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger—ground beef runs $4–5 per pound, a head of bell peppers costs under $2 total, cheddar is standard, and corn tortillas are a dollar or two. The stated 63 minutes is honest for browning beef, chopping peppers, assembling, and baking, though someone unfamiliar with the recipe should add 10 minutes for first-time assembly. The real drawback is reheating: baked enchiladas dry out noticeably in the microwave or oven, so this works best as a same-night meal, not a leftovers play for a busy parent.