Cheesy Beef Enchilada Recipe

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Today’s the day – the kids are officially back in school, and I have an easy back to school dinner idea to share with you! I’m very excited to begin this new chapter in my life with all three kids in school full day (and I am a little sad too). It’s something that seemed so far away, and it has been 12 years since I became an adult rocking my first baby in my arms – and now that phase of my life is officially over and gone are the days of putting diaper bags together and here are the days of the busy evening filled with school events and soccer games.

I used to be really on top of the ball and would make a bunch of freezer meals every month so on nights that I was working or just too tired to cook all I would have to do was pull a meal out of the freezer and warm it up. Well, I’ve slacked off on that a lot this past year, so now with the kids gone all day I’ve got a little extra time to plan and prep some meals for this fall, and tonight I’m making a double batch of cheesy beef enchiladas – one we will eat tonight and the other half I’ll cover, label, and put in the freezer.

 

I love making enchiladas because they are so easy to make. I use Kraft Natural Shreds Cheese when I want to make them quickly. I picked up a couple of packages at Walmart yesterday for tonight’s meal along with Some Kraft Natural Cheese Slices for easy lunch-making as well, along with the other ingredients that I put in my enchiladas:

Cheesy Beef Enchiladas

• 2 pounds of lean ground beef
• 2 19 ounce cans of your favorite enchilada sauce
• 16 8 inch flour tortillas
• 1 can of black olives, sliced
• 4 cups of Kraft Natural Shreds Cheese or Kraft Natural Chunk
  Cheese
• 2 TBSP sliced green onions

Preheat the oven to 350 degrees.

1. Brown the hamburger in a fry pan on the stove on medium-high heat until cooked thoroughly.

2 Drain any excess fat and then add one can of enchilada sauce, 2 cups of Kraft Natural Cheese, and 1 cup of olives. Stir until the cheese is melted and everything is blended.

3. Pour 1/2 cup of mixture in a flour tortilla and then roll up and place in a deep dish baking pan. Continue until you have made 8 enchiladas, then repeat and make 8 more in a second pan.

4. Open the second can of enchilada sauce and pour 1 cup over each dish of enchiladas, then sprinkle 1 cup of cheese on each batch of them. Top with green onions and olives and place into the oven for approximately 15 minutes or until cheese is melted. (I like to place mine under the broiler for a minute after its finished cooking to crisp the cheese a bit).

Serve with salsa and sour cream and enjoy!

What are some of your favorite meals to make up ahead and freeze for busy nights? If it calls for cheese – Here’s a link to a digital coupon offer you can use on Kraft Cheese next time you are in Walmart, and if you ‘re shopping on 9/26/15 keep your eye open for one of their demos that will be happening in locations all over!