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Cheesy Beef Enchiladas

With cumin-spiced beef and a double dose of extra-sharp cheddar, this prep-in-a-flash Tex-Mex style dish is sure to disappear in a flash.

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6 - 6 serving

Total Time

Cook Time


  • 1 1/2 lb. lean ground beef
  • 2 small red or green peppers chopped
  • 1 onion chopped
  • 2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 (10 oz.) cans enchilada sauce
  • 6 (8”) flour tortillas
  • 1/4 cup + 1 tbsp chopped fresh cilantro
  • 1 1/2 c. shredded extra-sharp cheddar cheese


Heat nonstick skillet over medium-high heat. Add beef, chopped peppers, onion, cumin, salt, and pepper; cook, stirring occasionally, until beef is no longer pink and vegetables are soft, about 8 min.

Reserve 1 cup enchilada sauce. Stir ¼ cup chopped cilantro and remaining enchilada sauce into beef mixture; transfer to bowl. Spread ½ cup of remaining enchilada sauce in 13”x9” baking dish.

Wipe skillet clean; heat over medium heat. Add tortillas one at a time and cook, turning, until blistered, about 2 min. per side. Divide beef mixture among tortillas; top each with 2 tbsp cheese; roll up. Place seam side down in baking dish. Top with remaining ½ cup sauce and ¾ cup cheese. Bake 20-25 min. until heated through. Garnish with remaining cilantro.

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