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
Print RecipeIngredients
- 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!