Cheese Cheese Onion Beef Cheese Enchilada Fillings
Get ready to elevate your enchilada game with the ultimate Cheese Cheese Onion Beef Cheese Enchilada Fillings! This indulgent and flavor-packed recipe combines tender ground beef, caramelized onions, and a medley of warming spices like chili powder, cumin, and smoked paprika. But what truly makes this filling irresistible is the creamy blend of cheddar, Monterey Jack, and softened cream cheese, creating a rich, velvety texture in every bite. With the optional hint of fresh cilantro for added brightness, this filling is perfect for rolling into tortillas, stuffing baked bell peppers, or even using as a hearty dip. Ready in just 40 minutes, this cheesy, beefy filling will quickly become a favorite for weeknight dinners or festive Mexican-inspired feasts!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium (diced) Yellow onion
- 1 tablespoon Olive oil
- 2 cloves (minced) Garlic
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Shredded cheddar cheese
- 1.5 cups Shredded Monterey Jack cheese
- 4 ounces (softened) Cream cheese
- 0.25 cup (optional) Chopped cilantro
Instructions
Heat a large skillet over medium heat and add olive oil.
Add the diced onion to the skillet and cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ground beef to the skillet and break it up with a spatula. Cook until the beef is browned and cooked through, about 8–10 minutes.
Drain off any excess grease and return the skillet to the heat.
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for another 1–2 minutes to toast the spices.
Remove the skillet from heat and let the beef mixture cool slightly, about 5 minutes.
In a large mixing bowl, combine the shredded cheddar cheese, shredded Monterey Jack cheese, and cream cheese. Mix until evenly combined.
Add the beef mixture to the bowl and stir until the cheese and beef are fully incorporated.
If desired, fold in chopped cilantro for added flavor.
Use immediately as a filling for enchiladas, or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 807 mg | 35% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.6 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 446 mg | 34% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
