Make these delicious easy cheesy beef enchiladas with verde sauce inspired by The Pioneer Woman.
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What better way to kick off May then with a celebration of food and drinks for Cinco de Mayo. I’m teaming up with some talented food bloggers all sharing recipes to celebrate this fun holiday.
The links are shared at the bottom of this post, so please be sure to check those out.
In our home growing up we didn’t have dinner. We had supper and Sunday was one of those days where we usually had some kind of crock pot meal, or casserole.
I’ll be honest and say my Mom was not the most versatile cook. We had pretty much the same revolving meals each week, but we loved them all, and actually looked forward to it.
Also, we didn’t grow up with a lot of money, so our meals had to serve a family of five on a budget. Some of the weekly meals were:
- American Chop Suey – basically elbow pasta mixed with sauce from a jar and hamburg. I love this even now, and still make it for my family with ziti.
- Shephard’s Pie-Another family favorite with just mashed potatoes (from a box), corn and hamburg with brown gravy on top. I also make this now but use real potatoes or country crock in a pinch.
- Whole chicken baked in the oven with rice that was our absolute favorite, but so unhealthy. The rice soaked up all the grease from the chicken but was so dang tasty.
I am a novice cook, but am enjoying it more and getting better with age. It’s never too late right? While working from home during the day, I keep on the Pioneer Woman and Rachael Ray in the background.
I’ve actually have picked up some really great cooking tips from them both. The inspiration for my explosion cake came from a Rachael Ray episode.
My daughter knows how much I love all things Rachael, and was so sweet to buy me a gorgeous set of teal shimmer pans from her line for Christmas.
If you are in need of new pans, I highly recommend them. The prices are reasonable and the quality is great.
She topped it off with a turquoise knife block from the Pioneer Woman. I give them both equal love. 🙂
The reason I enjoy their recipes is because they are simple, comfort food. For today’s Cinco de Mayo recipe hop, I decided to make easy, cheesy beef enchiladas with a green salsa verde sauce.
Quick and easy family meals that the average person can cook, are what you will find here. The second I saw this recipe on Pioneer Woman, I knew it would be perfect to make for my 23 yo daughter, who is obsessed with Mexican food.
Her Graduation Party had a fiesta theme and was catered by Chipotle! In fact, we enjoyed these enchiladas so much that they have been added to the weekly meal rotation.
Here is what you need to make these beef enchiladas. I did tweak the recipe to fit our tastes, so we left out the onion and used both green verde sauce and red enchilada sauce.
How To Make Beef Enchiladas With Verde Sauce
- 1.5 pounds hamburg
- 1 tablespoon canola oil
- 1 cup water
- 8 soft tortillas
- 3 cups sharp cheddar cheese
- green verde sauce
- red enchilada sauce
- sour cream (optional)
- 3 tablespoons of taco seasoning:
Homemade Taco Seasoning
- 6 TBSP chili powder
- 4 tsp ground cumin
- 3 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1/8 tsp cayenne pepper
Brown the meat with onions in a skillet. Drain off fat. Stir in taco seasoning with 1 cup of water. Bring to a boil then reduce heat and simmer 6-7 minutes. Set aside.
Heat canola oil in a small skillet over medium heat. Lightly fry tortillas for about 30 seconds per side. Remove to a paper towel lined plate. Repeat with all tortillas.
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Spoon meat, cheese and green verde sauce in the center of tortilla.
Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce and green verde sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Serve with additional green verde sauce, black olives or green onions if you like. These go great with buffalo chicken dip and tortilla chips.
I hope you enjoyed this easy cheesy beef enchilada recipe and will give it a try. Enjoy the rest of the yummy looking food and drink recipes below.
Cinco de Mayo Recipes
- Aperol Grapefruit Margarita by Books n’ Cooks
- Authentic Enchiladas Verdes by Corn, Beans, Pigs & Kids
- Blue Raspberry Margarita by Our Crafty Cocktails
- Cantaloupe Agua Fresca by Palatable Pastime
- Chile-Roasted Dutch Yellow Potatoes by Shockingly Delicious
- Dorito Taco Casserole by Making Miracles
- Easy Cheesy Beef Enchiladas With Verde Sauce by Our Crafty Mom
- Enchiladas with Red Chili Sauce by Hezzi-D’s Books and Cooks
- Pozole Rojo with Chicken by Karen’s Kitchen Stories
- Slow Cooker Carnitas (Mexican Pulled Pork) by The Spiffy Cookie
- Taco Crepes by A Day in the Life on the Farm
- Walking Taco Salad by Simply Inspired Meals
- 1.5 pounds Ground Beef
- 1/2 whole Medium Onion
- 1 can (7 Ounce) Mexican Enchilada Sauce
- 1 Jar Green Salsa Verde Sauce
- 3 tablespoons taco seasoning
- 3/4 cups Grated Cheddar Cheese
- 6 whole Flour Tortillas
- Extra Shredded Cheese, For Topping
- Extra Sauce, For Drizzling
- Canola Oil
- Brown ground beef with onion and drain.
- Add taco seasoning and 1 cup water. Bring to boiling.
- Pour in sauce and simmer over low heat. Add oil to pan and heat tortillas about 30 seconds each side.
- Cover botton of 9x13 baking dish with red sauce. Fill each tortilla with meat, cheese and sauce.
- Fold over ends, then roll up. Place seam side down in baking dish.
- Drizzle red sauce over the top and sprinkle with more shredded cheddar.
- Bake in 350 degree pre-heated oven for 20 minutes, or until cheese is bubbling.
- Serve immediately.
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