Comfort food comes in many forms and when you’re in the mood for Mexican food, this giant pan of beefy cheesy enchiladas really hits the spot!!
I call it “semi-homemade” because I use a can of Enchilada sauce instead of homemade sauce but you can easily swap in your preferred sauce recipe if needed. In the past I’ve made the sauce from scratch and although it was delicious, it was too much work for a weeknight, so this recipe is “user friendly” for busy weeknight people like me… any maybe you too..? Also, if you want to add-in ingredients it’s easy to customize.
Here are the ingredients except the seasonings. Corn tortillas, ground beef, onion, enchilada sauce, black olives, shredded cheese, and cilantro. Crema for on top 🙂
Begin by sauteing diced onion in oil.
Add the beef and cook until browned, then drain the fat.
Add garlic, seasonings, chopped olives and cilantro and simmer for a few minutes.
Then add a splash of enchilada sauce. Simmer for another 5 minutes over medium-low heat.
Spray a 13×9 inch baking dish with non-stick spray and spread a small amount of sauce in the bottom.
Fill each tortilla with beef and cheese.
Cover the enchiladas in the remaining sauce.
Note: If you like your enchiladas really “saucy” then buy an additional can of Las Palmas enchilada sauce (the smaller one, 10 oz.).
Top with the remaining cheese and sliced olives.
Bake for 20-25 minutes!
Garnish with Mexican crema and cilantro.
A side of rice and beans is nice too!
“You’re my whole Enchilada!!” ❤
Beef and Cheese Enchiladas
- 28 oz. can Las Palmas Medium Enchilada Sauce
- (saucy method = add an additional 10 oz. can of sauce)
- 1 pound Ground Beef
- 1/2 diced White Onion
- 1 can (6 dry oz.) Black Olives, divided in half
- 3 cups shredded Cheddar or Mexican Blend Cheese
- 18-20 small Corn Tortillas
- 1 tablespoon Cilantro, chopped
- 1 teaspoon Garlic, minced
- 1/2 teaspoon Cumin
- 3/4 teaspoon Salt
Preheat oven to 350º F. In a large skillet over medium-high heat saute diced onion in oil until softened. Next add ground beef, brown it, and drain the fat. Add garlic, cumin, cilantro and salt. Dice half of the black olives and add to the beef. Then add 1/4-1/3 cup sauce. Simmer the beef mixture for 5 minutes over medium heat then set aside.
Spray a 13×9 inch baking dish with non-stick spray and spread a small amount of sauce on the bottom. Put a spoonful of beef mixture and a sprinkle of cheese into each tortilla, roll them, and place seam side down in the pan. Repeat until the pan is full (18-20 small corn tortillas). Take the remaining sauce and pour it over the top of the enchiladas. This is where you add the additional 10 oz. can if you like enchiladas extra saucy. Sprinkle cheese on top. Slice the second half of the olives and sprinkle them on top of the cheese. Bake for 20-25 minutes or until it starts to brown.
It’s wonderful topped with Mexican crema and fresh cilantro. The meal pairs well with Mexican rice and refried beans. Enjoy 🙂
Makes 18-20 small enchiladas.