I love Mexican food. Actually the entire family does. J has a soft spot for fajitas but I love nachos and enchiladas. I’ve made cheese enchiladas before but not in a few years. For some reason I got it in my head that they took a lot to make. A lot of time, a lot of prep, a lot of ingredients.
But Krista of Everyday Mom’s Meals reminded me that they don’t have to be challenging to make with her easy beef enchiladas recipe!
Easy Beef Enchiladas
So now that Krista has shared her easy recipe with me, I’ll admit that it’s on our meal plan for the week! I also love how easy it would be to turn these into chicken enchiladas as well! Grambo loves a good chicken enchilada so I’ll have to give that a try as well!
What you need:
- 1 lb. ground beef
- 1 (16 oz.) jar picante sauce
- 8 corn or flour tortillas
- 8 oz. shredded sharp cheddar cheese
- Salt and Pepper to taste
- Sour Cream, optional
- Green Onions, optional
What you do:
- Heat oven to 325 degrees.
- Wrap tortillas in foil. Place on oven rack and warm for 5-7 minutes.
- Remove and increase heat to 350 degrees.
- In a large skillet, season beef with salt and pepper and brown until no longer pink. Drain if necessary.
- Add 1/2 c. picante sauce and 1 cup cheese. Mix well and cook until combined.
- Spread 1/2 c. picante sauce in bottom of 9×13 pan.
- Spoon 2-3 TBS of beef mixture down center of each tortilla. Roll and place seam side down in pan.
- Top with remaining picante sauce and cheese.
- Bake uncovered for 20 minutes until heated through and cheese melts.
- Top with sour cream and green onions, if desired.