Beef and Cheese Enchiladas

This is one of those recipes where I think to myself; do I really share something so straightforward? Not to steer you away before you even know what we’re making this week, but I typically try and share elevated recipes that are approachable and accessible to any and every kind of home cook. Something that feels special and fresh but surprises you with its simplicity.

This week we’re leaning hard on simplicity and making beef and cheese enchiladas from pantry staples you most likely have on hand. Sometimes, there’s nothing better than a dinner that’s outrageously delicious and comes together in less than an hour from ingredients you (likely) have. Approachable? Definitely. Delicious? Obviously. Complicated or multiple steps? Not this week.

Ground beef gets jazzed up with jarred black bean and corn salsa and some good old taco seasoning. Don’t overthink it, just use what you have or looks good when shopping for the ingredients. The mixture is combined with a good bit of shredded cheese for a beefy, cheesy, melty situation sure to impress even your pickiest eater.

I really considered making my own enchilada sauce, and while its not hard to make, this is a recipe for a busy Tuesday night (maybe Tuesday isn’t busy, but you get it). Weeknights can be crazy and this is a recipe for one of those nights. By that I mean, jarred enchilada sauce is perfectly delicious and sometimes the most important thing is to just get dinner on the table.

I kept the toppings for these enchiladas pretty simple with just a few jalapeños, diced green onion and fresh cilantro but my son had a great idea to add extra toppings and I loved his suggestion. I added a few ideas to the bottom of the recipe, if you want to jazz them up a bit.

Beef and Cheese Enchiladas

• 2 tablespoons olive oil, divided

• 1 pound lean ground beef

• 1 packet mild taco seasoning

• 1 medium sweet onion, diced

• 1 cup black bean and corn salsa*

• 8 ounces shredded Mexican blend cheese, divided

• 2 cups red enchilada sauce

• 12 flour tortillas

• Kosher salt and black pepper to taste

• 2 tablespoons cilantro leaves

• 2 tablespoons green onions, diced

• 2 tablespoons pickled jalapeno slices

• Sour cream

Preheat oven to 375 degrees.

In a large sauté pan heat one tablespoon olive oil over medium-low heat. Add the minced onion along with a pinch of kosher salt and black pepper. Cook the onion, stirring often, until the onion is translucent and fragrant, about 3 to 5 minutes.

Add the ground beef to the pan and using a wooden spoon, break the meat into crumbles, stirring often until the meat is cooked through, about 6 to 8 minutes. Drain the meat if necessary, then turn the heat on the pan down to a low simmer.

Add in the black bean and corn salsa along with a packet of mild taco seasoning. Give the mixture a good mix until the ingredients are well-incorporated. Stir in about 6 ounces shredded cheese, reserving a small handful to garnish the top of the enchiladas.

In a 9x13 pan, spread the remaining tablespoon of olive oil around the pan with a paper towel. Pour about a cup of enchilada sauce into the bottom of the pan. Spoon the meat and cheese mixture into flour tortillas and roll so the ends overlap. Place the tortilla seam side down into the baking dish, repeating until all the tortillas and meat mixture are used.

Spread the remaining cup of enchilada sauce over the top of the prepared enchiladas and garnish with the leftover shredded cheese. Dot the enchiladas with pickled jalapeño slices and then cover the dish with tin foil.

Bake in the oven for 20 minutes, then remove the tinfoil and continue baking an additional 10 minutes. The enchilada sauce should be bubbly along the edges and the cheese melted and gooey.

Remove the tray from the oven and garnish with cilantro leaves, diced green onions and sour cream. Use a spatula to scoop the enchiladas onto a plate and enjoy.

Some additional toppings worth including might be shredded lettuce or cabbage, sliced avocado or a big scoop of pico de Gallo. I have an excellent and very easy recipe for pico on my website at thesaltandstone.com

*If you can’t find a black bean and corn salsa at the grocery store, use half a can each of drained and rinsed black beans and corn. You can add two heaping spoonfuls of your favorite salsa for a little heat and added flavor or skip that part if you want the enchiladas to stay very mild.