Sandra's Easy Cooking

Craving Mexican food? Honestly, who isn’t? From refried beans to sizzling fajitas, there’s just something irresistible about a plate full of bold, comforting flavors. And today, I’m sharing my family’s favorite beef enchiladas — easy, hearty, and packed with cheesy goodness.

This version might not be perfectly traditional, but it’s lighter, flavorful, and 100% satisfying. Plus, it’s a weeknight dinner winner that everyone at my table loves!

Why You’ll Love These Beef Enchiladas

• Lightened Up: I drain all the excess oil from the beef and skip frying the tortillas, making them lighter without sacrificing flavor.
• Extra Hearty: I toss in a handful of black beans, optional, but highly recommended! This will add texture and protein.
• Saucy & Cheesy: A generous amount of red enchilada sauce and melty cheese makes every bite utterly delicious. You will never eat a soggy enchilada again.
• Family-Approved: This simple method has been a hit in my home for years — even the pickiest eaters go back for seconds.

These easy beef enchiladas are comforting, simple, and endlessly customizable. Whether it’s a casual family dinner or a gathering with friends, they bring everyone to the table — and keep them coming back for seconds.

Seriously, writing this made me hungry. And to be honest, I made them twice this week just to test my own recipe, and I am still craving them. I know you’re going to love them too! 🌮💛

More Easy Dinner Recipes You’ll Love

• Chicken Fajitas

• Beans, Beef, and Rice Burritos

• Loaded Sheet Pan Nachos

If you try this recipe, be sure to leave a comment and rate it below — I’d love to hear what you think!

Also, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.

Bakeware that I LOVE making Beef Enchiladas is STAUB Ceramics Rectangular Baking Dish Set

Yield: 4 Servings

Beef Enchiladas

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Easy, cheesy beef enchiladas made with seasoned ground beef, black beans, and a rich red enchilada sauce — a comforting family favorite perfect for any night of the week.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time for meat 10 minutes

Total Time 40 minutes

Ingredients

• 1 pound (450g) lean ground beef
• 1 small onion, finely chopped (about 100g)
• 1 teaspoon (2g) chili powder
• 1/2 teaspoon (1g) cumin
• 1/2 teaspoon (1g) garlic powder
• Salt and pepper to taste
• 1 cup (170g) canned black beans, rinsed and drained (optional)
• 1 cup (240ml) red enchilada sauce (plus extra for dipping, about 1/2 cup or 120ml more if needed)
• 8 soft flour tortillas (regular size, about 20cm/8-inch diameter)
• 2 cups (200g) shredded Mexican blend cheese (or cheddar)

Garnish:

• Fresh cilantro, chopped, ( I always use fresh parsley cause I don’t like cilantro)
• Sour Cream
• Pico De Gallo
• Green onions
• Lime

Pico De Gallo:

• 3 ripe tomatoes, finely diced (about 300g)
• 1/2 small red onion, finely chopped (about 50g)
• 1 jalapeño pepper, seeded and finely diced (adjust to heat preference, I haven't used it but you could)
• 1/4 cup (15g) fresh cilantro, chopped (again I used parsley)
• Juice of 1 lime (about 2 tablespoons or 30ml)
• Salt to taste

Instructions

Cook the Beef

1. In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and fully cooked.
2. Drain any excess grease to keep the dish lighter.

Season the Beef

1. Stir in the chili powder, cumin, garlic powder, salt, and pepper. Add the black beans, if using, and a few tablespoons of enchilada sauce.
2. Mix well and let it simmer for a few minutes.

Prepare the Tortillas

1. Lightly warm the tortillas to make them easier to roll. If they roll easier than skip this part.

Assemble the Enchiladas

1. Spoon the beef mixture into the center of each tortilla, sprinkle with a little cheese, and roll them up tightly.
2. Pour about half of the cup of sauce on the bottom and dip the rolled tortilla with filling in the sauce, then push it to the edge.
3. Place them seam-side down in a baking dish. Please continue with the rest of them. If you need a drizzle more enchilada sauce on the bottom to finish dipping, then add it.

Top and Bake

1. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.
2. Bake at 375°F (190°C) for about 15 minutes, or until the cheese is melted and bubbly.

Garnish and Serve

1. Top with chopped cilantro (or parsley) before serving.
2. Add sour cream, avocado slices, green onions, Pico de Gallo, or a squeeze of lime if you like!

Pico De Gallo:

1. In a medium bowl, combine the diced tomatoes, onion, (jalapeños), and cilantro. Note: Remove the seed part from the tomatoes.
2. Squeeze in the lime juice and sprinkle with salt.
3. Gently toss everything together until well combined.
4. Let it sit for 5–10 minutes to allow the flavors to meld before serving.

Notes

Tips for the Best Beef Enchiladas

• I use good tortillas. I really like Mission flour tortillas, but Kroger also has pretty good tortillas/wraps. You can make this with low-carb tortillas or gluten-free ones.
• Don’t Overfill: Keep the filling moderate so the enchiladas stay intact.
• Customize: Add diced green chilies, corn, or jalapeños for extra flavor.
• Meal Prep Friendly: Assemble ahead of time and refrigerate until ready to bake.

Storage and Reheating

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover with foil and warm in the oven at 350°F until heated through. You can also microwave individual portions.
  

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 645Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 61mgSodium: 1017mgCarbohydrates: 76gFiber: 9gSugar: 6gProtein: 29g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This post is sponsored by The National Frozen & Refrigerated Foods Association (NFRA). All opinions, the recipe, and images are my own. For more inspiration during #FrozenFoodMonth, be sure to check out delicious ideas from NFRA at EasyHomeMeals.com #MFFM2025

There’s something so satisfying about a meal that’s both flavor-packed and effortless, and this Spicy Southwest Chicken & Air-Fried Veggie Bowl is exactly that! 

It’s loaded with bold, smoky flavors, tender, juicy chicken, and perfectly air-fried veggies that bring the dish to life with their natural sweetness and crisp texture.

One of my favorite shortcuts for this recipe? Pictsweet Farms Vegetables for the Air Fryer Red Potatoes, Onions & Sweet Peppers. 

These veggies are already prepped, seasoned just right, and ready to cook, making them a total game-changer for busy weeknights.

In just 10 minutes or so, they crisp up beautifully in the air fryer, giving you that delicious, roasted flavor without the extra effort.

Plus, I love that Pictsweet Farms keeps things simple—just real, high-quality vegetables that taste fresh every time.

I’ve been using their products for a while now and loved the convenience and, of course, the taste.

Dinner Recipe you might like

I paired Pictsweet Farms Vegetables for the Air Fryer Red Potatoes, Onions & Sweet Peppers with spiced chicken bites and a drizzle of creamy southwest sauce, as well as corn, black beans, and avocado, along with pico de gallo.

This bowl is a scrumptious, satisfying meal that comes together in under 30 minutes. Whether you’re meal-prepping for the week or need a quick, wholesome dinner, this dish is a must-try!

RECIPE YOU MIGHT LIKE:

Shrimp Rice Bowl

Taco Salad Bowl

Hey, if you decide to make this my comforting Chicken and Veg Bowl, please let me know in the comments. And share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

I am also creating a list on Amazon for cooking essentials, so stay tuned.

Yield: 4 Servings

Spicy Southwest Chicken & Air-Fried Veggie Bowl

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This flavorful Southwest-inspired bowl— It’s a delicious, satisfying meal that’s easy to prepare!

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 3 minutes

Total Time 3 minutes

Ingredients

Chicken:

• 4 boneless, skinless chicken breasts (about 600g total)
• 2 tbsp (30ml) olive oil + for coating a pan
• 2 tsp (4g) smoked paprika
• 2 tsp (4g) chili powder
• 1 tsp (2g) garlic powder
• 1 tsp (2g) cumin
• 1 tsp (6g) salt
• ½ tsp (1g) black pepper
• ½ tsp (1g) cayenne (optional, for extra spice)
• Juice of 1 lime

Vegetables:

• 1 bag (397g) Pictsweet Farms Vegetables for the Air Fryer Red Potatoes, Onions & Sweet Peppers with Salt & Cracked Pepper

Southwest Sauce:

• ½ cup (120g) Greek yogurt or sour cream
• 2 tbsp (30g) mayonnaise
• 2 tsp (10ml) lime juice
• 1 tsp (2g) smoked paprika
• 1 tsp (2g) chili powder
• ½ tsp (2.5ml) hot sauce (optional)
• Salt to taste

Toppings (Optional):

• 1 avocado, sliced
• 1 cup (160g) cooked corn
• 1 cup (160g) black beans
• ½ cup (120g) salsa or pico de gallo
• ¼ cup (5g) chopped cilantro
• Extra lime wedges for serving

Instructions

Prepare the Chicken:

1. Cut the chicken breast into bite-sized pieces.
   In a bowl, mix olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, black pepper, and cayenne.
2. Coat the chicken evenly with the spice mixture, then drizzle with lime juice. This could be done a night before and marinated overnight covered in the fridge for even better flavor.
3. Heat a skillet over medium-high heat with a drizzle of olive oil and cook the chicken for about 10 to 12 minutes, or until fully cooked (internal temperature should reach 74°C / 165°F).

Air-Fry the Veggies:

1. Preheat the air fryer to 400°F (200°C).
2. Place the frozen Pictsweet Farms Vegetables for the Air Fryer Red Potatoes, Onions & Sweet Peppers with Salt & Cracked Pepper in a single layer in the air fryer.
3. Cook for 10 to 15 minutes, depending on your air fryer, shaking the basket halfway through, until they are browned and crispy.

Make the Southwest Sauce:

1. In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, smoked paprika, chili powder, and hot sauce.
2. Add salt to taste and mix until smooth.

Assemble the Bowls:

1. Divide the air-fried veggies evenly among four bowls.
2. Top with the sliced chicken.
   Add optional toppings like avocado, corn, black beans, shredded cheese, and salsa.
3. Drizzle with Southwest sauce and sprinkle with fresh cilantro.
4. Serve with lime wedges on the side.
   

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 632Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 105mgSodium: 806mgCarbohydrates: 68gFiber: 11gSugar: 28gProtein: 47g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

In our house, simple, flavorful meals are a must. We love chicken, zucchini, and feta, so this Sheet Pan Chicken with Roasted Zucchini & Feta has become a go-to recipe.

It’s low-carb, easy to make, and packed with flavor—perfect for those nights when I want a home-cooked meal without spending extra time cleaning up.

The beauty of a sheet pan meal is that everything cooks together, making this a hands-off dish with minimal effort.

The chicken turns golden and juicy, the zucchini roasts to tender perfection, and a final sprinkle of sheep or goat milk feta adds a creamy, tangy finish that ties it all together.

There is nothing like authentic goat or sheep feta cheese, drizzled with olive oil. There is goodness in every bite!

We love getting ours from Costco but you can find authentic feta in many stores, just read your labels!

And if you can’t find it, search online, at least one store will pop up in your area that carries good quality Feta.

Make It Your Own

I love meals like this because they’re so easy to customize!

• ✔️ Swap zucchini for roasted bell peppers, mushrooms, or asparagus.
• ✔️ Add olives, cherry tomatoes, or red onions for extra Mediterranean flair.
• ✔️ If you’re not watching your carbs, serve it with rice, quinoa, or pasta to make it a heartier meal.
• ✔️ Drizzle with balsamic glaze before serving for an extra pop of flavor.

We do eat pasta occasionally to satisfy those cravings (because honestly, I could eat it every single day), but meals like this have made low-carb eating so much easier and more enjoyable.

Think of this recipe as a starting point—feel free to mix it up and create a version that works for you. The options are endless! And if you try this recipe, tag me on social media (@sandraseasycooking). I’d love to see your delicious creations!

Speaking of low-carb favorites, what’s your go-to meal? I’ll go first—eggplant and chicken lasagna (which I need to share here ASAP!).

Happy Cooking!

Recipes you might like

Chaffles – Low Carb Keto Waffles

Southern English Pea Salad

Baked Zucchini and Beef Boats

Don’t forget to follow me on Pinterest, Instagram, and Facebook, and do check my second website, Mug of Reality.

Thanks for your support!!!

Yield: SERVES 3

Sheet Pan Chicken with Roasted Zucchini & Feta

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it’s low-carb, easy to make, and packed with flavor—perfect for those nights when I want a home-cooked meal without spending extra time cleaning up.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

For the Chicken:

• 2 large chicken breasts (500g) or 4 boneless, skinless chicken thighs (500g), cubed
• ½ tablespoon (7ml) fresh lemon juice
• 3 tablespoons (45ml) olive oil or ghee

Chicken Seasoning:

• 1 tablespoon (3g) dried oregano
• 1 tablespoon (3g) dried parsley
• 1 teaspoon (3g) garlic powder
• ½ tablespoon (4g) sweet paprika
• ½ tablespoon (4g) lemon pepper seasoning
• 2 teaspoons (10g) sea salt

For the Zucchini:

• 3 medium zucchini (450g), thinly sliced
• ¼ teaspoon (1.5g) sea salt
• ¼ teaspoon (1g) black pepper
• ¼ teaspoon (1g) dried parsley
• 1 tablespoon (15ml) olive oil

Topping:

• ½ cup (75g) crumbled sheep or goat milk feta

Instructions

1. Preheat & Prep: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper, but you can use a nonstick baking pan as well so if you do not have parchment paper no worries. Zucchini bakes better without it anyway.
2. Season the Chicken: In a bowl, toss the cubed chicken with 2 tablespoons (30ml) of olive oil, lemon juice, and all the seasonings until evenly coated.
3. Prepare the Zucchini: In a separate bowl, toss the sliced zucchini with 1 tablespoon (15ml) olive oil, salt, pepper, and dried parsley.
4. Assemble & Bake: Spread the chicken and zucchini evenly on the baking sheet. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the zucchini is tender. You can bake it for up to 40 minutes. It just depends on your ve and the way you like your chicken/zucchini.
5. Finish & Serve: Remove from the oven, sprinkle with crumbled feta, and drizzle with extra olive oil if desired. Serve warm and enjoy!

Notes

✔️ Swap zucchini for bell peppers, mushrooms, or asparagus for variety.
✔️ Want a heartier meal? Serve with cauliflower rice, quinoa, or even pasta.
✔️ Add a drizzle of balsamic glaze for extra flavor.
✔️ If you don’t have lemon try adding a splash of pickled juice.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving:Calories: 687Total Fat: 48gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 264mgSodium: 876mgCarbohydrates: 10gFiber: 2gSugar: 8gProtein: 56g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Let’s be honest—guacamole is already a classic, crowd-pleasing dip. But this chunky guacamole? It’s next-level.

I love dips. They’re addictive, delicious, and simple to make. Plus, they’re perfect for any gathering. Whether it’s game day, a casual get-together, or just a snack craving, this guacamole will steal the show. With the Super Bowl just around the corner, this should absolutely be on your table!

Here’s why you’ll love it:

• It tastes like the kind of guacamole you’d find at your favorite restaurant—fresh, flavorful, and just right.
• It doesn’t require a ton of ingredients, but the right mix of herbs and spices makes all the difference.
• Serve it with your favorite type of chips or even veggie sticks, and watch it disappear.

For this recipe, I used just a handful of ingredients: ripe avocados, red onion, chopped fresh parsley, garlic powder, cayenne pepper, salt, black pepper, olive oil, and a squeeze of lime juice. The combination is simple yet winning.

I am not a big fan of cilantro, but if you love cilantro you can most definitely replace parsley with it.

Anyway, even my kids loved it, which is a big deal! My oldest one has been always a bit picky food eater so when he said it was good, I trusted his judgment. To be perfectly honest, I wouldn’t change a thing about this recipe—it’s that good. Give it a try, and you’ll see what I mean.

If you decide to give my chunky Guacamole a try, I’d love to hear what you think! Let me know how you like it or how you make it your own. Please find me on Social Media under @Sandra’s Easy Cooking

Here are some Dip Recipes you might like:

• Southwestern-Inspired Guacamole

• Artichoke and Cannellini Beans Hummus

• Taco Style Cream Cheese Dip

• No Bake Buffalo Chicken Dip

Yield: SERVES 4

Chunky Guacamole

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This recipe makes 4–6 servings, depending on portion sizes and what it’s served with (chips, veggies, etc.). It’s perfect for a small gathering or family snack!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 3 ripe avocados, halved, pitted, and peeled
• 1/4 cup red onion, finely chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper, adjust to taste
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Juice of 1 lime, about 2 tablespoons

Optional Toppings

• Chopped fresh parsley
• Diced tomatoes
• Crumbled cotija cheese

Instructions

Prep the Avocados

• Place the peeled avocados in a mixing bowl. Use a fork to mash them lightly, leaving plenty of chunks for that “chunky” texture.

Add the Flavor

• Stir in the red onion, chopped fresh parsley (or cilantro), garlic powder, cayenne pepper, salt, and black pepper.
  

Finish with Lime and Oil

• Drizzle the olive oil over the guacamole and squeeze in the lime juice. Gently mix until everything is well combined.

Taste and Adjust

• Taste the guacamole and adjust the seasonings as needed. You can add more salt, lime juice, or cayenne if desired.
  

Serve

• Transfer the guacamole to a serving bowl. If using optional toppings, sprinkle them on top.
• Serve immediately with tortilla chips, pita chips, or veggie sticks.

Notes

• To keep your guacamole from browning, press a piece of plastic wrap directly against the surface and refrigerate until ready to serve.
• This recipe is simple, quick, and guaranteed to be a hit!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 294Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 1mgSodium: 349mgCarbohydrates: 17gFiber: 11gSugar: 3gProtein: 4g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest