Ground Beef Queso Enchiladas
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My husband has a soft spot for ground beef enchiladas drenched in creamy queso sauce—it’s the dish he orders almost every time we visit one of our favorite local Mexican restaurants. Watching him enjoy it so much, I was inspired to bring that same comfort and flavor into our own kitchen. I wanted to capture the bold, cheesy goodness we both love, but using simple, familiar ingredients I already had on hand.
The filling is uncomplicated but flavorful: ground beef browned with chopped onion and seasoned with taco spices. It’s hearty, savory, and makes the perfect base for wrapping in warm tortillas and layering with cheese. But the real star of the show is the queso sauce. It starts with a classic roux of butter and flour, then gets whisked into a silky blend with milk, Velveeta cheese, and diced green chiles.
The result is a rich, velvety sauce with just the right kick—smooth enough to pour, bold enough to stand out, and comforting enough to make you want seconds. It’s incredible how these pantry staples come together to create something that feels indulgent and restaurant-quality, yet totally doable on a busy weeknight. Whether you’re serving it for family dinner or just treating yourself, this homemade version delivers all the cozy satisfaction of the original—and maybe even a little more.
Ingredients for Ground Beef Queso Enchiladas
- GROUND BEEF
- ONION
- TACO SEASONING
- TORTILLAS
- BUTTER
- FLOUR
- MILK
- VELVEETA CHEESE
- GREEN CHILES
Instructions for Ground Beef Queso Enchiladas
Prepare the filling – In a large skillet over medium heat, cook the ground beef along with the chopped onion until the meat is browned and the onion is soft. Drain off any excess grease. Sprinkle in the taco seasoning and stir well, then cook according to the package directions to allow the flavors to fully develop.
Make the queso sauce – In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth roux, then slowly pour in the milk, whisking constantly to avoid lumps. Continue stirring until the mixture thickens into a creamy base. Add the Velveeta cheese and stir until fully melted and smooth. Mix in the diced green chiles for a touch of heat and extra flavor.
Assemble the enchiladas – Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray. Spoon the ground beef filling into the center of each tortilla, roll them up, and place them seam-side down in the prepared dish. Pour the warm queso sauce generously over the top, making sure each enchilada is well-covered.
Bake and serve – Bake uncovered for 20 minutes, or until everything is heated through and the sauce is bubbling around the edges. Let cool slightly before serving. This recipe makes 6 hearty servings and pairs beautifully with a side of rice, beans, or a crisp green salad.
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes! You can assemble the enchiladas and refrigerate them (covered) for up to 24 hours before baking. Just add a few extra minutes to the bake time if they’re going straight from the fridge to the oven.
Can I use a different cheese instead of Velveeta?
Velveeta gives the queso sauce its signature smooth texture, but you can substitute with shredded cheddar, Monterey Jack, or a blend—note that the sauce may be slightly less creamy and may need a splash more milk to stay smooth.
Is this recipe spicy?
It’s mild with a gentle kick from the green chiles. For added heat, consider adding diced jalapeños, using spicy taco seasoning, or substituting pepper jack cheese.
Can I use ground turkey or chicken instead of beef?
Yes! Ground turkey or chicken works well and gives the dish a lighter flavor. Just be sure to season generously and cook thoroughly before assembling.
What tortillas work best—flour or corn?
Flour tortillas are softer and easier to roll, making them ideal for this recipe. If you prefer corn tortillas, warm them first to prevent cracking and consider using smaller ones for easier handling.
Can I add beans or veggies to the filling?
Definitely, black beans, corn, or sautéed bell peppers make great additions to the beef mixture, adding extra texture and nutrition.
What sides go well with these enchiladas?
Try serving them with Mexican rice, refried beans, a fresh green salad, or chips and salsa. A drizzle of sour cream or a sprinkle of chopped cilantro also adds a nice finishing touch.
FOR MORE RECIPES LIKE THIS, TRY:
Ground Beef Queso Enchiladas
Real Mom Kitchen
Equipment
Ingredients
- 1 lb ground beef
- ½ onion diced
- 1 pkg taco seasoning
- 2 cups cheddar cheese shredded
- 6 flour tortillas
- 4 Tbsp butter
- 4 Tbsp flour
- 2 cups milk
- 8 oz Velveeta cheese
- 4 oz can diced green chiles
Instructions
- In a skillet, brown the ground beef with the onion. Drain off any excess grease. Add in the taco seasoing and cook according to package directions.
- Add in theese to the ground beef and stir to combine.
- In a sauce pan, melted the butter and whisk together with the flour. slowly add in the milk and stir to combine. Cook until thinkened.
- Add in the Velveeta and cook until melted. MIx in the green chiles.
- Preheat oven to 350 degees and spray a 9 x 13 inch baking dish with non stick cooking spray.
- Fill the tortillas with the flilling and place in the prepared baking dish. Pur the queso sauce over the enchiladas.
- Bake at 350 degrees for 20 minutes. Serves 6.
Nutrition
This recipe is adapted from twins_atthetable.
