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 participated in Mom Blog Tour Winter Fancy Food Show (#MomBlogTourFF) on behalf of Wendy‘s Bloggers.
I received Real California Milk products to facilitate my review, but my opinions and the recipe are my own.
Hello! And welcome to my fifth of seven posts that I’m doing as part of the Mom Blog Tour! I got to work with some amazing brands, and one that I was particularly excited to work with was Real California Milk. Why? Two main reasons that made this one a no brainer. I am a dairy lover. Always have been, always will be. Also, I’m a California girl. I grew up in California, so this brand is near and dear to me. Did you know Real California Milk represents the simple and real dairy foods made with milk from more than 1,300 California dairy families? I can’t even do the math in terms of how many cows are involved!
I got to try so many Real California Milk products at the Winter Fancy Food Show. Did you know California is the country’s leading producer of milk, ice cream, butter, nonfat dry milk and whey protein concentrate and is the second largest producer of cheese and yogurt? I’ve been fortunate to have conversations with the dairy farms who produce such fine products and when you see the Real California Milk seal, you’ll feel good knowing that the product is certified as having been made with 100% Real California Milk from Real California Dairy families.
I wanted to show case some of my favorite Real California Milk products, and 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 Real California cojita.
But wait… there’s more! Don’t forget the Real California crema. Ever had it? Think sour cream, only better. YUM!
To to learn more about the Real California Milk seal and California dairy, please visit their website. You can also follow them on facebook, twitter, you tube, pinterest and instagram! Enter to win a great prize below!!!
One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again.
Winner must have a U.S.-based address to receive the prize. Winner will be randomly selected and notified on May 15, 2017.
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!
- 1 pound grass fed ground beef
- 1/2 yellow onion, minced
- 1/2 cup corn
- 1/2 cup black beans
- 2 cans (about 3 1/2 cups) enchilada sauce
- 12 6-inch corn or flour tortillas
- 8 ounces Real California Monterey Jack, grated
- 4 ounces Real California Sharp Cheddar Cheese, grated
- garnish with Real California Crema, Real California Cojita, avocado, and cilantro
- 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.