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!
Easy Cheesy Beef Enchiladas
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 9x13 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.
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