My absolute favorite Beef Enchiladas Recipe EVER- impossible to mess up. This Easy Beef Enchiladas Recipe is so easy and delicious that I had to share it! I make a can or two of black beans, and that’s a meal.
Hints: Don’t wear white when making this, or put on an apron- I got a splatter stain. Double recipe for big families (or for meals the next day- awesome leftover)! 20 minute prep time, so get your plates and silverware out while making this to save time!
I’m a big fan of these easy beef enchiladas recipes because it is easy to make ahead. Plus, you can freeze the leftovers. That’s Why I usually go ahead and make a double batch for this ground beef recipe. You can easily pack up this meal and bring it to friends who want some cozy comfort food.
Easy Beef Enchiladas Recipe
Ingredients
- 1 pound ground beef
- 2 cups Picante sauce divided
- 10- ounce frozen spinach or 1 package, thawed and drained (YOUR KIDS WON'T TASTE IT)
- 2 teaspoons ground cumin divided
- ½ teaspoon salt
- 8- ounce cream cheese or 1 package, I USED 1/3 LESS FAT VERSION
- 12 pieces tortillas 7-inch in size, I only get 8 tortillas out (Use wheat to be healthier)
- 14- ounce diced tomatoes or 1 can, including liquid (I used Hunt's Fire Roasted Diced to add extra spice)
- 1 cup cheddar cheese grated, I am partial to Velveeta shreds, but any white cheese is healthier
- 1 cup cheddar cheese grated, I am partial to Velveeta shreds, but any white cheese is healthier
Instructions
- Preheat Oven to 350°F.
- Brown and crumble ground beef; drain fat.
- Add 1 cup Picante sauce, spinach, 1/2 teaspoon cumin and salt.
- Cook and stir for 5 minutes or until most of the liquid is absorbed.
- Add cream cheese, stirring until just melted.
- Spoon 1/3 cup of filling down the center of a tortilla. Roll and place, seam side down, in a lightly greased 9x13x2 inch baking dish. Repeat the process with the remaining tortillas.
- Combine tomatoes, the remaining 1 cup Picante sauce, and the remaining 1 1/2 teaspoons cumin. Mix and spoon over enchiladas.
- Bake for 20 minutes, remove and sprinkle cheddar cheese over enchiladas. Return to the oven and bake 5 minutes longer or until the cheese is melted!
