The easiest, creamiest, cheesiest enchiladas EVER! Easy Beef and Cheese Enchiladas are family tested AND approved….no big chunks of onions, peppers, etc. and not too spicy! Fans of all ages will love this! OHHH and you can cover and smother these with my Homemade Cheese Sauce, and/or Cantina Style Salsa, too! (Psst: The cheese sauce is also PERFECT for nachos….it is not spicy but you can doctor it up!)
This is an economical dish to serve large crowds!
Think: At home tailgates, bunco parties, church potlucks,
AND weeknight suppers so you have leftovers for lunch!
Read more: Easy Beef and Cheese Enchiladas
For those of you who have sent me DMs on Insta about how much you love our Restaurant Style White Chicken Enchiladas, let me tell you how much YOU WILL RAVE about these Easy Beef and Cheese Enchiladas. Y’all….they are ridiculously easy!
Easy Beef and Cheese Enchiladas: The Players on the Field
- Ground beef
- Taco seasoning packet
- Cream cheese
- Shredded cheddar cheese
- Red enchilada sauce
- Flour tortillas
- Sour cream, lettuce, toppings as desired
Your Playbook for Easy Beef and Cheese Enchiladas
Preheat oven to 350 degrees and spray a 9×13 pan with nonstick spray. Then, brown your ground beef and drain grease. Add taco seasoning and prepare according to package directions. Already, your house is smelling like gameday central!
Pro Tip: Each August, I buy a stack of these 9×13 aluminum pans to carry me through tailgating season and into the holidays. I also use them for make ahead freezer meals (like my Loaded Baked Potato Soup) for busy holiday weeknights and tailgating entrees & apps! OHHHHH my biggest use for them? Making Positively Southern’s Cornbread Dressing! I make two pans in late October & freeze the dressing: 1 pan is for Thanksgiving and 1 pan is for Christmas Dinner!
Add the block of cream cheese and stir on medium heat until the meat mixture is melted, creamy, and just magnificent.
How to Build Your Easy Beef and Cheese Enchiladas
Once that creamy (and downright delicious!) taco mixture is done, scoop a little bit of the filling into one of the flour tortillas and add a little bit of the cheese. You will use one cup of the cheese to fill all 6 of the the enchiladas and you will save one cup for the topping of the enchilada casserole.
Layer your prepared enchiladas into your prepared pan and pour the enchilada sauce over them.
Your are now in the final quarter! Top with cheese and bake at 350 for 20-30 minutes until you see lots of bubbling cheese and the enchilada sauce bubbles slightly.
Once your enchiladas are done, you can top them as desired! If you have guests, consider filling a few small bowls with toppings: lettuce, sour cream, green onions, and/or additional sauce and let guests top their enchiladas as desired.
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Other Tailgate Recipes Like This- Get Your Game On!
Homemade Cheese Sauce for Nachos and Vegetable
A rich, velvety cheese sauce that is SO versatile! Smother & cover those nachos! Amp up that broccoli! Here’s the deal: This cheese sauce is not spicy, so even your littlest fans can enjoy nachos! If you want to take it up a notch, add green chiles OR freshly chopped jalapenos (seeds removed).
Cantina Style Salsa
I am a salsa snob…..super picky! It has to be robust with flavor with minimal tomato chunks. I know, I am weird, but tomatoes are one food I only eat when they are processed with sugar (hey there, ketchup!) OR processed in a food processor for spaghetti / Bolognese sauce. I told you I am weird! This salsa delivers. You can make it in a blender in no time at all!
Restaurant Style White Chicken Enchiladas
Rich, creamy perfection on your plate! Not spice, but you can always jack up the flavor! These enchiladas take a little more time and preparation than the Easy Beef and Cheese Enchiladas, but they are definitely worth the effort!
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