Cheesy Beef Enchiladas Bake

A comforting, family-friendly Cheesy Beef Enchilada Bake featuring warm corn or flour tortillas stuffed with Mediterranean-spiced ground beef, rolled tightly, and smothered in a rich garlic tomato sauce. Topped with a heavy layer of bubbly melted mozzarella cheese and finished with fresh herbs

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Prep Time 15

Cook Time 25

Servings: 6

Calories: 480

Ingredients Method Notes

Ingredients

For the Mediterranean Beef Filling:

- 1 tbsp extra virgin olive oil
- 1 lb 450g lean ground beef (90/10)
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 tbsp warm spice blend 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp ground coriander
- 1/2 tsp sea salt or to taste
- 1/4 tsp freshly cracked black pepper
- 1/4 cup water or low-sodium beef broth

For Assembly:

- 8-10 large corn or flour tortillas
- 2 cups rich red enchilada sauce or tomato sauce simmered with garlic and cumin
- 2 cups shredded low-moisture mozzarella cheese or Monterey Jack
- 1/4 cup crumbled feta cheese optional, for authentic Mediterranean tang
- 1/4 cup fresh cilantro or flat-leaf parsley finely chopped for garnish

Method

Brown the Meat:

Preheat your oven to 375°F (190°C). Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the ground beef and diced yellow onion, breaking up the meat with a wooden spoon as it cooks. Drain off any excess fat once fully browned.

Season the Filling:

Stir the minced garlic, warm spice blend, salt, black pepper, and water into the skillet. Reduce heat to low and simmer for 3 to 5 minutes until the sauce reduces and evenly coats the meat. Remove from heat.

Prepare the Baking Dish:

Spread about 1/2 cup of the red sauce evenly across the bottom of a 9x13-inch baking dish to prevent sticking.

Roll the Enchiladas:

Spoon a generous portion of the seasoned ground beef down the center of each warm tortilla. Roll up tightly and place seam-side down in the prepared baking dish, packing them close together.

Sauce and Cheese:

Pour the remaining 1 1/2 cups of red sauce evenly over the rolled tortillas, ensuring all edges are coated. Scatter the shredded mozzarella and crumbled feta evenly across the top.

Bake and Serve:

Bake uncovered at 375°F (190°C) for 20 minutes until the sauce is bubbling at the edges and the cheese top is melted and speckled with golden brown spots. Garnish with chopped fresh cilantro or parsley. Let cool for 5 minutes before serving.

Notes

- Tortilla Warm-up: If using corn tortillas, microwave them wrapped in a damp paper towel for 30 seconds to make them pliable and prevent tearing.
- Wine & Pork Free: This recipe is completely free of wine and pork products.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warm.