Cheesy Beef Enchiladas are the perfect choice for dinner!
Do you love Beef Enchiladas as much as we do? They are loved by all in our household or most, my son is on the fence. Of course, he loves them one day and hates them the next, so is the life of a picky eater.
Regardless, I love how easy they are and I pretty much go shopping in my pantry to make them. I use white corn tortillas for ours to keep them gluten free, the one thing to remember with corn tortillas is to heat up the tortillas for about 20-30 seconds in the microwave before using them to make them pliable.
For these Enchiladas I used Rotel, Enchilada Sauce, Black Beans, and Chilies all canned goods that I keep regularly stocked in our pantry. I always have canned goods on hand because they last so long! I can easily stock up when they go on sale, then when I make my menu for the week it makes my life easier to shop from my pantry.
Now are you ready to start making a pan of these enchiladas with canned goods? Remember you can use frozen too or even fresh
After I stuffed and rolled the enchiladas, I topped them with the canned sauce and chilies, then piled on the cheese and sliced green onions. If you want to give yours even more of a kick, then use a spicy enchilada sauce. I went with mild since I am not a fan of spicy foods.
Time for a bite!
Remember if you aren’t gluten-free, you can always use flour tortillas too if you prefer.
Cheesy Beef Enchiladas
- 16 Taco Sized White Corn Tortillas
- 1 Lb Ground Beef
- 1 Package Taco Seasoning
- 1 10 Oz Can of Rotel
- 1 15 Oz Can of Black Beans
- 2 10 Oz Cans of Mild Enchilada Sauce Gluten Free Enchilada Sauce
- 1 4 Oz Can of Diced Chilies
- 2 Cups Shredded Mexican Cheese
- 4 Chopped Green Onions
- Preheat Oven to 375*.
- Brown the ground beef and drain, then add in the taco seasoning as indicated on the package.
- Warm up the corn tortillas for 20-30 seconds to make them pliable to avoid tearing.
- Fill the tortillas with meat, rotel, and black beans. Then, roll them up tightly.
- Place them seam side down in a 9x13 baking dish.
- Repeat until the dish is filled, this made 16 for us.
- Once the dish is filled, pour the enchilada sauce evenly over the tortillas.
- Spread the chilies evenly over the sauce covered tortillas.
- Top with the cheese and green onions covering the entire dish with cheese.
- Bake for 30 minutes at 375*.
- Remove and cool for 5 minutes, serve warm.