Cheesy beef enchiladas are filled with seasoned ground beef, Rotel tomatoes, queso, and shredded cheese, then topped with enchilada sauce and baked until hot and bubbly.
0 Preheat the oven to 350°F. In a large skillet over medium high heat, cook the ground beef and diced onions until the beef is browned and no pink remains. Drain off any excess grease. Stir in the taco seasoning packet, 1 can of red enchilada sauce, and the drained Rotel tomatoes. Mix well and cook for 2–3 minutes.
1 Place a flour tortilla on a plate. Add a small amount of the meat mixture down the center, enough to roll the tortilla closed. Drizzle with a little queso dip and sprinkle with shredded cheese. Roll the tortilla tightly and place it seam-side down in a 9x13-inch baking dish. Repeat with the remaining tortillas. Pour the second can of red enchilada sauce evenly over the top and sprinkle with the remaining shredded cheese.
2 Cover the baking dish with aluminum foil and bake for 25–30 minutes, or until the enchiladas are heated through and the cheese is melted. Serve warm and enjoy!
