Beef Enchiladas with Queso
Time: 60 minutes
Yield: 10 servings
Adding a bit (ahem, or a lot) of cheese makes everything better, which stands true for Beef Enchiladas with Queso! The ground beef is seasoned with Tex-Mex favorites and ends its cooking journey with one whole pound of cheddar cheese melted on top of it. The cheesy, meaty crumbles get rolled up into a soft, warm corn tortilla drenched and smothered in another creamy, slightly spicy queso sauce. Baked until bubbly, Beef Enchiladas with Queso will make you smile so hard you won't even need to say "cheese!"
Preheat the oven to 350 degrees F.
In a large saucepan, over medium heat, cook the ground beef and onion until crumbled and no longer pink, about 5-7 minutes.
Drain the excess grease from the pan.
Add the cumin, salt, and cheese to the meat mixture. Stir to combine.
Cover the pan and let the cheese melt, for about 3-5 minutes.
While the cheese melts, warm the oil over medium-low heat.
Carefully transfer the saucepan from the heat.
Warm the tortillas on the skillet, one by one, as you fill them each with about 1/4 cup of the meat mixture.
Roll the warmed and meat-topped tortillas as you fill them and place them, seam side down, in one 10x16-inch casserole dish or two 8x8-inch casserole dishes.
In a double boiler or a heat-proof mixing bowl atop a pot of simmering water, combine the cream of chicken soup, evaporated milk, pimientos, green chiles, and Velveeta cheese. If using the double boiler substitute, be sure the simmering water is not touching the mixing bowl.
Heat the sauce until the cheese is melted, stirring often, about 7-10 minutes.
Pour the cheese sauce over the rolled tortillas.
Bake the enchiladas, uncovered, until the cheese sauce is hot and bubbly, about 30 minutes.