Name: Easy Beef Enchiladas Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 pound of ground beef; 2 cups Picante sauce, divided; 1 10-ounce package of frozen spinach, thawed and drained (YOUR KIDS WON'T TASTE IT); 2 teaspoons ground cumin, divided; 1/2 teaspoon salt; 1 8-ounce package of cream cheese (I USED 1/3 LESS FAT VERSION); 12 7-inch tortillas (I only get 8 out) (Use wheat to be healthier); 1 14-ounce can of diced tomatoes, including liquid (I used Hunt's Fire Roasted Diced to add extra spice); 1 cup grated cheddar cheese (I am partial to Velveeta shreds, but any white cheese is healthier); 1 cup grated cheddar cheese (I am partial to Velveeta shreds, but any white cheese is healthier)

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

Serves: 8

Cooking time: 45 minutes

Level: Novice

Print Recipe

Ingredients

1 pound of ground beef
2 cups Picante sauce, divided
1 10-ounce package of frozen spinach, thawed and drained (YOUR KIDS WON'T TASTE IT)
2 teaspoons ground cumin, divided
1/2 teaspoon salt
1 8-ounce package of cream cheese (I USED 1/3 LESS FAT VERSION)
12 7-inch tortillas (I only get 8 out) (Use wheat to be healthier)
1 14-ounce can of diced tomatoes, including liquid (I used Hunt's Fire Roasted Diced to add extra spice)
1 cup grated cheddar cheese (I am partial to Velveeta shreds, but any white cheese is healthier)
1 cup grated cheddar cheese (I am partial to Velveeta shreds, but any white cheese is healthier)

Instructions

1. Preheat Oven to 350°F.

2. Brown and crumble ground beef; drain fat.

3. Add 1 cup Picante sauce, spinach, 1/2 teaspoon cumin and salt.

4. Cook and stir for 5 minutes or until most of the liquid is absorbed.

5. Add cream cheese, stirring until just melted.

6. 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.

7. Combine tomatoes, the remaining 1 cup Picante sauce, and the remaining 1 1/2 teaspoons cumin. Mix and spoon over enchiladas.

8. 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!