You do not need hours of cooking and standing in the kitchen to create one amazing meal. You really do not! That is the whole point of this blog. 99% of my recipes are easy because I do not have hours to stand and cook, even though I cook every single day.

Sometimes, I use shortcuts, meaning store-bought seasonings, cake mixes, or taco shells.

I mean, even though it tastes 100 times better when you make it yourself, still it is perfectly alright if you get from the store your favorite seasoning or something that will save you time.

These tacos were delightful and refreshing. I really loved the idea of sweet and savory salsa, and this one was all that plus more.

The Tanginess of salsa gave the whole dimension of great flavors that made these tacos taste even better. However, fish… You will want to take the bread and just scoop it with your fingers directly out of the skillet for one big bite.

It was out of this world. I think it is well-balanced, healthy, delicious, and perfect for your weekend dinners.

Yield: 4 SERVINGS

Fish Taco with Peach Salsa

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Simple and easy recipe for Fish Taco with Peach Salsa

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

• 1 – 1 1/2 pounds 453g-680g of Fish – white fish, tilapia, mahi-mahi, etc.
• 2 tbsp. Taco seasoning
• Generous pinch of Salt and Ground black pepper
• Pinch of Chili Flakes
• Juice of 1/2 lime
• 1 tbsp. Olive Oil

PEACH SALSA:

• 1/2 English cucumber, or 4 mini cucumbers Japanese, etc.
• 2 Tomatoes
• 1/2 Red Onion
• 1 Peach less ripe
• 2-3 Scallions
• Handful cilantro Italian flat leaf parsley could be used instead
• 1 Lemon Juice
• 1 tbsp. Olive Oil
• Salt and Pepper to taste
• Chili Flakes *optional

Serve:

• Soft or Hard Tortilla Corn Shells
• Lettuce

Instructions

FISH:

1. If the fish is frozen, defrost it.
2. Place the fish in a bowl or a pan, then add taco seasoning, and just massage it for a couple of seconds, then add salt and pepper, lime juice, and a drizzle of Olive Oil.
3. Again, massage the fish with all the seasoning to coat it. Leave the fish to marinate for 15 minutes.
4. After 15 minutes, preheat the skillet, or frying pan, add oil to almost smoking point.
5. Add fish, a few pieces at a time, and cook until the fish is cooked through, 145F (62.8C). If it starts to stick to the bottom or rip, it’s alright, we are going to shred it anyway. Don’t over-crowd the pan, so cook a couple at the time, depending on the size of your pieces. Place on the plate until everything is cooked. Then place the fish back in the skillet, and lightly shred. Now, it’s the best time to taste it and see if you need more seasoning, salt, or taco seasoning if you like the stronger flavor.
6. Build your taco however you like.

PEACH SALSA:

1. Dice all the vegetables and fruit.
2. Toss it together, and add lime juice, olive oil, and salt, and pepper to taste.
3. You can add finely chopped cilantro or parsley, but also take the leaves off and roughly rip with your hands and toss with the salad.
4. I used 1 lime, but if you like it more citrusy, add more.

Notes

You can use soft small tortillas or hard corn taco shells. If you do not have peach, a good substitute is one mango or even a cup of chopped pineapple. You want the sweetness that you can achieve with fruit.

Did you make this recipe?

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

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

Pizzaaaa time!!! Who does not enjoy a slice of pizza once in a while? My family and I love making it over the weekend, or Friday night. Also, on Sundays pizza became a kind of tradition when the football is on, then we eat a nice dinner later.

Usually, I make a double the size on Friday, cut into equal portions, place in the Ziplock bags and leave the dough in the fridge until Sunday. The dough comes out even better when it is at least 24 hours in the fridge, however, sometimes I bake it right away and there is nothing wrong with it.

Like this one that I am sharing today. I left it to rise for an hour and a half. It turned out great! I made one large pizza, and the rest I made a huge pizza roll, but they could be much smaller. Yes, this could be also called Calzone, since it is an oven baked, filled with cheese and pepperoni pizza.

I will share the footage or a BONUS recipe at the end of my video for pizza. It’s quite basic and simple. I did not know if I should add it or perhaps remove from the video, regardless of the possibility that the video is longer than my standard ones.

Maybe some of you may even attempt to make it, that is why I decided to keep that extra recipe “pizza” idea. The children go bananas over Calzones, and also adults. It is truly a heavenly baked goodie, I must say, and extremely fulfilling, wouldn’t you agree?!

As far as flour goes, I clarified it bellow about it. I truly enjoyed blending both flours, It is an option that you might like to try. The dough is phenomenal whichever way you make, however, only a bit better when you blend both.

Click HERE for more amazingly delicious PIZZA RECIPES

This is my most favorite way to make my kids happy on Friday night, after soccer conditioning, or band practice, where they have to stay longer at school.

So, when they come home, the aroma of freshly baked pizza wraps the entire house. Can you imagine it? I call that “a labor of love” especially when I see their happy faces.

The movie is on television, blankets thrown on the oversized sofas, lights off, pizzas in front of us and that is pretty much our Friday night. It might be strange to you, but for us, there is nothing more special, nor satisfying to do on Friday night.

I am really inhaling these special moments before they leave my nest. You really do not think about anything. Your whole world is right there next to you, enjoying these simple, but special moments just as much as you.

WATCH MY VIDEO AND SEE HOW I MADE THIS PIZZA, WITH A QUICK BONUS RECIPE.

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Homemade Pizza

Dough for 2 pizzas

Course Main Course

Cuisine American

Keyword pizza, baking

Servings 6

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 envelope instant dry yeast 2 teaspoons/ ¼ Oz /7g
• 1 teaspoon sugar 4.25g
• ½  cup Luke warm water 117ml
• 1½   cups All Purpose flour 180g
• 1½   cups Bread Flour + for dusting 180g (approx. ½ cup more /60g)
• 2 teaspoons  Table Salt 11g
• 1 cup Luke warm water 100 degrees F/37.7 C (235ml) (add a splash more, if needed)
• 1½   tablespoons olive oil 22 ml

Topping:

• 2 tablespoons Pizza Sauce
• Fresh Mozzarella /or shredded Pizza cheese
• 1/4 cup Grated Parmesan Cheese
• 1 teaspoon Italian Herb mix basil, oregano, rosemary, thyme, marjoram

Instructions

1. Combine yeast and sugar in a small bowl and add Luke warm water. Mix and allow the yeast to activate for a couple of minutes.
2. In a large bowl, combine bread flour and all-purpose flour, mix, then add 2 tsp. Salt, mix again.
3. Make a well in the middle and pour activated yeast. Mix, then add 1 tbsp. Olive oil.
4. Pour water gradually, and start mixing. When you used all the water and everything is combined, flour your working surface.
5. Take the pizza dough out and start kneading. Knead for about 20 minutes to release gluten, and becomes elastic or until the ball is smooth and firm, but still just a bit sticky. You can use Stand Mixer if you desire.
6. Grease a large bowl with the remaining ½ tablespoon of olive oil, add the dough, dust with a bit of flour and cover the bowl with plastic wrap/film.
7. Put it in a warm area and allow the dough to double in size, for about 1 to 2 hours.
8. Preheat the oven to 475F/245C
9. Flour the working surface again, and knead the dough for a couple of minutes, then, make a loaf and cut in half.
10. Stretch the dough into thin crust (it will still rise a bit more when it’s baking). Stretch the dough to the end of the baking tin if possible. I used my hands, but you can use the rolling pin.

Recipe Notes

• I used All-purpose flour and bread flour as you can see. The bread flour contains more gluten, oppose to all-purpose flour that contains around 10%.
• The bread flour will give you a crispier crust, and all-purpose chewier. I combined both together because I think it is the best of both worlds. You can use one, or the other, depending on what you have in your pantry.
• If you are using a stand mixer with a hook attachment, the process is much easier. It takes less time for you to personally knead. Since I used my hands for me took about 30 minutes all together just in mixing and kneading to bring the dough consistency and texture together.
• Any other topping that you desire. I used mixed baby greens after the pizza was baked. If you would like to make one pizza, just cut the dough into two equal parts, and place one of the dough (balls) into a Ziplock bag, or large container with a fitted lid. It is good for the next 48 hours.
• Before making pizza after refrigeration, you have to let it come to almost room temp. Just leave it on the countertop for about 20 minutes. It is easier to roll out. You can also make rolls, dinner rolls, flatbread, pizza rolls, and so on.
• Topping: Add Pizza sauce, homemade or store-bought (pasta sauce would work too). Add sliced fresh mozzarella cheese, or a couple of handfuls of the shredded pizza cheese blend, which contains I believe over 5 kinds of cheese together. Sprinkle with Grated Parmesan Cheese and Italian herb mix, and always bake at high temperature, preheated oven. Bake for 12 to 15 minutes or until the crust is golden and cheese is melted completely. You can add other toppings, but I served it with baby greens (spinach, baby chard, etc.). Rocket or Arugula would make super topping too.
• Sandra’s Easy Cooking is AMAZON AFFILIATE. CHECK MY AMAZON STORE. 

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