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If you’re looking for a quick and easy dinner that your entire family will love, these Easy Cheesy Beef Enchiladas are sure to please!
I am a dairy lover. Always have been, always will be. How can you go wrong with a Mexican dish fully of melty cheese? You can’t.
For the inside of the enchiladas, I used a combination of cheddar and Monterey Jack. I’m a big fan of grating cheese off the block because I think that’s how it tastes best, but you can just as easily use the pre-shredded stuff.
I also decided to use flour tortillas for this recipe. I actually prefer the taste of corn tortillas in my enchiladas, but the flour ones are just so darn easy to roll up!
And of course, you have to save some of that shredded cheese for the top.
The result is a family friendly meal that won’t get any complaints at the dinner table!
And because I like to add corn and black beans to the inside, these really feel like a complete meal. Serve them up hot with a small salad on the side for the most satisfying dinner you’ll have all week.
I like to top mine with some cilantro, avocado, and cojita.
But wait… there’s more! Don’t forget the crema. Ever had it? Think sour cream, only better. YUM!
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Ingredients
- 1 pound grass fed ground beef
- 1/2 yellow onion minced
- 1/2 cup corn
- 1/2 cup black beans
- 3 1/2 cups red enchilada sauce about two cans or make your own (link in notes)
- 12 corn or flour tortillas
- 8 ounces Monterey Jack grated
- 4 ounces Sharp Cheddar Cheese grated
- garnish with Crema, Cojita, avocado, and cilantro
Instructions
- In a large skillet, brown meat with onion over medium high heat, about 10 minutes. Remove from heat and stir in corn and black beans.
- Preheat oven to 375 degrees F.
- Add about 1/2 cup enchilada sauce to the base of a 9×13 inch casserole dish.
- Roll up some of the meat filling along with a generous amount of grated Real California Monterey Jack and Sharp Cheddar cheese in each tortilla and place in the casserole dish, seam side down. Top with remaining enchilada sauce as well as any remaining shredded cheese.
- Cover dish with aluminum foil and bake in preheated oven for about 30 minutes until heated through, removing foil for the last 5 minutes of baking time.
- Serve hot and garnish with Real California Crema, Real California Cojita, avocado, and cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am making this tonight I went shopping yesterday and bought everything for it including the crema I have a question though, with the cojita cheese do I just crumble that on top and put it back in the oven for a minute or two to let it melt I’d never used it before. And is there any way that I could incorporate cream cheese into the filling I incorporate cream cheese with my chicken enchiladas I mix it in with the filling could the same concept work here mix the cream cheese and at the very end with the meat corn beans?
I absolutely think you could do that with the cream cheese! It would add richness and creaminess. For the Cojita, I just sprinkle on top at the end and don’t try to melt. You can set it in the oven to make it softer before serving though.
Sounds delish!!! How far in advance can this be made? 1 day then bake? In the morning, then bake at night? thanks
You can totally make a day ahead. With recipes like this, they taste better the longer they sit!
I like cashews
I love snacking on cheese and really thin crackers, or nuts sometimes too.
For a healthy snack we like fresh fruit. We love to make dips using either yogurt as a base or cream cheese.
I love hummus with carrots for a healthy snack!
I love cheese, crackers and fruit for a snack!