This post covers the best Cheesy Ground Beef Chipotle Enchiladas dinner for everyone.
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Growing up in San Diego meant learning all about the delish AF southern coastal mexican cuisine So Cal ahd to offer.
These Cheesy Ground Beef Chipotle Enchiladas is a family favorite in my house!
They are definitely more burrito enchiladas, being filled to the max with black bean, cheesy mexican rice, corn and yummy chipotle ground beef.
You’ll never jive with basic a** ground beef enchiladas ever again girl!
These Ground Beef Chipotle Enchiladas are seriously the best and the leftover game for these bad boys is 10/10 mama.
This post covers the best Cheesy Ground Beef Chipotle Enchiladas.
There are many types of enchiladas out there but I decided to experiment with pork marinade seasoning and ground beef!
I freaking love chipotle, it’s delish AF and I wanted to see how well it worked with a red sauce enchilada recipe.
I’m extra so I knew I didn’t want just basic ground beef and that was it, I was going to make burrito enchiladas that were full, filling and super delicious.
This is a great dinner for five and it also re-heats super well.
It’s also toddler approved I must say, my 2-year old always gobbles it down every time and my husband can’t get enough of it.
These Cheesy Ground Beef Chipotle Enchiladas will surely become a house favorite for your family too dear!
Cheesy Ground Beef Chipotle Ingredients
For the enchilada filling, you’ll need one pound of ground beef, which you’ll cook and season with a packet of McCormick Grill Mates Chipotle Pepper Marinade Mix for a smoky, spicy flavor.
Along with the beef, you’ll be adding a can of corn and a can of black beans, both drained and rinsed, to give the filling some texture and heartiness.
To make the filling richer, you’ll also include four cups of shredded Colby Jack cheese, which will melt beautifully into the mixture.
This all comes together to create a flavorful and satisfying enchilada filling.
Related Reading: Cheesy Hot Dog Taquitos Recipe
Im a cheese queen, so I modified the traditional Enchilada recipe to have ooey, gooey, cheesy and scrumptious white melted queso just cascading over the warm yummy chipotle beef enchiladas.
This recipe is for cheese fanatics everywhere!
How To Fold Enchilada
To fold an enchilada, lay a tortilla flat and place your filling in a line down the center. Avoid overfilling to prevent the tortilla from tearing or the filling from spilling out.
Then, fold one side of the tortilla over the filling, tucking it slightly under the filling. Next, fold in the opposite side to fully enclose the filling.
Finally, gently roll the enchilada so the seam is on the bottom. This ensures it stays closed while baking.
The process is similar to rolling a burrito but typically without folding in the ends, as enchiladas are snugly placed in a baking dish side by side.
There are a few different ways we can play with this Ground Beef Chipotle Enchiladas!
- Meat Substitute:
- Use shredded chicken or pork instead of beef.
- For a vegetarian option, consider using mushrooms, lentils, or a meat substitute like tofu or tempeh.
- Cheese Substitute:
- Swap Colby Jack cheese with cheddar, Monterey Jack, or a Mexican cheese blend.
- For a dairy-free version, use vegan cheese options.
- Rice Substitute:
- Replace orange Spanish rice with brown rice, quinoa, or cauliflower rice for a healthier twist.
- For more flavor, consider using a cilantro lime rice.
- Bean Substitute:
- Black beans can be substituted with pinto beans, kidney beans, or even refried beans.
- Sauce Substitute:
- Instead of white cheese sauce, you can use a traditional red enchilada sauce, green tomatillo sauce, or a mole sauce.
- For a lighter option, consider a tomato-based salsa or a simple drizzle of sour cream.
- Additional Vegetables:
- Add bell peppers, onions, zucchini, or spinach to the filling for extra nutrition and flavor.
- Consider adding roasted sweet potatoes for a sweet and savory twist.
- Corn Substitute:
- If you’re not a fan of corn, it can be omitted or replaced with diced tomatoes, green chiles, or roasted red peppers.
- Spice Adjustments:
- Adjust the level of spices to suit your taste. Add more chili powder, cumin, or even some chipotle peppers for a smokier flavor.
- For a milder flavor, reduce the amount of chili and add more herbs like oregano or thyme.
Cheesy Chipotle Ground Beef Enchiladas
- 1 lb Ground Beef
- 1 Packet McCormick Grill Mates Chipotle Pepper Marinade Mix
- 5 tbsp Butter
- 5-6 8-inch Flour Tortillas
- 1 can Drained Corn
- 1 can Black Beans
- 1 box Old El Paso Cheesy Mexican Rice
- 1 can Red Enchilada Sauce 10 oz can
- 4 cups Shredded Colby Jack Cheese
- 1 cup Whole Milk
- 4-5 cups La Morenita Queso Quesadilla Mexican Style Cheese
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Boil Water: Based on Old El Paso Cheesy Mexican Rice package instructions.
- Cook the Rice: Once the water is boiling, add the Old El Paso Cheesy Mexican Rice and reduce heat to a simmer. Cook according to package instructions, stirring periodically.
- Prepare the Beef: Melt 5 tablespoons of butter in a skillet over medium heat. Add the ground beef to the skillet, breaking it apart as it cooks.
- Season the Beef: As the beef starts to brown, add the McCormick Grill Mates Chipotle Pepper Marinade Mix. Generously rub the marinade into the beef, ensuring it is well-coated.
- Add Black Beans: Drain a can of black beans and add them to the skillet. Stir well to combine with the beef.
- Add Corn: Drain a can of corn and add it to the skillet, mixing well with the beef and beans.
- Incorporate the Rice: Stir in the cooked Old El Paso Cheesy Mexican Rice into the beef mixture.
- Cheesy Filling: Add 1 cup of shredded Colby Jack cheese to the skillet. Stir until the cheese is melted and the mixture is well-combined.
- Preparation: Spray a 9×13-inch baking dish with cooking spray.
- Initial Sauce Layer: Pour half of the 10-ounce can of red enchilada sauce into the bottom of the dish.
- Assemble Enchiladas: For each 8-inch tortilla, sprinkle some Colby Jack cheese on one side of the tortilla, then add about one cup of the beef filling. Roll up the tortilla tightly and place it seam-side down in the dish.
- Top with Sauce: Pour the remaining red enchilada sauce evenly over the assembled enchiladas.
- Bake: Place the dish in the preheated oven and bake for 30 minutes.
- Start the Queso: In a separate pot, add 1 cup of milk and 3 cups of La Morenita Queso Quesadilla Mexican Style Cheese.
- Melt and Stir: Heat the mixture over low heat, stirring continuously until the cheese is completely melted and the sauce is smooth.
- Rest: Once the enchiladas are out of the oven, let them sit for 5-10 minutes.
- Add Queso: Pour the freshly made queso over the enchiladas.
- Serving Options: Serve with guacamole, pico de gallo, or your choice of hot sauce.