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Home Ground Beef Recipes / Beef Mince Recipes

Easy Beef Enchiladas Recipe

Easy Beef Enchiladas Recipe

Picture of Easy Beef Enchiladas Recipe ready to serve.

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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

Easy Beef Enchiladas Recipe

Eleanor CraigEleanor Craig
I want to share my easy and delicious Easy Beef Enchiladas Recipe. You can freeze the leftovers and have more the next day.
5 from 1 vote
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Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 805 kcal

Ingredients
 
 

  • Raw meat mince1 pound ground beef (minced beef)
  •  
    2 cups Picante sauce - divided
  • Spinach10 ounce spinach - 1 package, thawed and drained
  • ground cumin2 teaspoons ground cumin - divided
  • wooden bowl of salt½ teaspoon salt
  • cream cheese8 ounce cream cheese
  • flour tortillas12 pieces flour tortillas - 7-inch in size
  • tomatoes14 ounce tomato - diced or 1 can, including liquid
  • Cheddar cheese block, paths1 cup cheddar cheese

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!

Nutrition

Calories: 805kcalCarbohydrates: 22gProtein: 42gFat: 63gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 194mgSodium: 1853mgPotassium: 1213mgFiber: 6gSugar: 10gVitamin A: 10391IUVitamin C: 16mgCalcium: 647mgIron: 6mg
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