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Cheesy and healthy enchilada bake is the perfect busy night dinner for a family on the go! Got a busy night packed with sports or extracurricular activities? Do not fret! In less than 40 minutes, you can have a delicious Mexican-inspired casserole that feeds a group of eight! Toddler and husband approved, this cheesy dish is destined to win over your friends and family! If you like enchilada bakes, then you'll love my Cheesy Mexican Street Corn Enchilada Bake recipe! For the ultimate splurge, top with my Easy Homemade Salsa, Pico de Gallo, Corn Cucumber Avocado Salsa, or Guacamole!
Not only does this recipe contain fresh and healthy ingredients, but it’s flavorful and filling. Enchiladas stuffed with fresh corn, onions, and black beans, provide plenty of plant-based proteins, antioxidants, fiber, and taste. In addition, according to Healthline's article, black beans have been shown to help manage blood pressure, sugar, and cholesterol levels.
STEP 1: Preheat your oven to 350° F.
STEP 2: In a deep pot or skillet, add the olive oil and bring heat to medium-high. Add the onion and cook until tender, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add the corn and season with chili powder, paprika, crushed red pepper, salt, pepper, and cayenne. Use a wooden spoon to mix. Cook until the corn is tender, about 3-4 minutes. Pour in the black beans, 1/3 cup enchilada sauce, and the lemon juice, and stir until well blended, about 2-3 minutes.
STEP 3: Pour 1 cup enchilada sauce into a 9x13-inch baking dish. Spoon about 2/3 cup of the mixture into the center of each tortilla. Roll them into burritos and place them in the prepared baking dish. If you have extra corn mixture, spread it over the rolled burritos. Add more enchilada sauce on top and sprinkle with the cheddar.
STEP 4: Bake in the oven until the cheese is melted and the center is hot, about 20-24 minutes.
STEP 5: If you make this recipe, don’t forget to leave a rating and comment!
You can absolutely use other cheeses! I would only recommend swapping out with other hard cheeses, avoiding all soft cheeses as they will not cook correctly with this recipe.
Although Swiss, Gruyere, and Gouda are hard cheeses, avoid using them in this recipe as it will not cook or taste right.
I recommend using freshly grated cheese as opposed to buying it pre-shredded. It tastes much fresher and really makes the dish so please use freshly grated. Shortcuts may sound nice, but pre-shredded cheese contains preservatives such as natamycin and potato starch, which prevent the cheese from clumping together.
Freshly grated cheddar contains ZERO additives, ensuring that this recipe will turn out smooth, creamy, and cheesy. Just grate the cheese yourself. You can thank me later!
Whip up a batch of my delicious Homemade Salsa, Pico de Gallo and Guacamole and serve with the enchilada bake.
Sheet Pan Elote Mexican Street Corn Nachos
Mexican Street Corn (Elotes Mexicanos)
Cheesy Mexican Street Corn Enchilada Bake
Sweet Potato and Black Bean Enchiladas
Finally, if you make this enchilada bake recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always do my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
My fresh and easy homemade salsa is perfect on tacos, burritos, and as a healthy game day or party appetizer! It pairs best with my Air Fryer Tortilla Chips and next to my homemade guacamole, is one of my favorite toppings on my veggie quesadillas, tofu tacos, and enchilada pie recipes! Zesty and flavorful, it’s completely refreshing, crunchy, and smooth all at the same time! This salsa recipe reminds me so much of one of my favorite restaurants growing up and while living in southern California, which is El Torito. El Torito always gives you chips and salsa when you sit down and they have the freshest, most delicious salsa I’ve EVER TASTED and this tastes just like their recipe so I’ll be making it repeatedly from hereon out! All the good Mexican restaurants are in socal! If you like this recipe, then you'll love my insanely delicious (not to mention SUPER EASY and HEALTHY) pico de gallo recipe!
When your neighbors bring you bags upon bags of their heirloom and regular tomatoes, the best thing to do is to make salsa, right? What better way to end the summer – with a lot of canned salsa stored in Mason jars in the fridge. Be careful – the more aged the jalapeño, the hotter and spicier they are. I used some week-old jalapeños and even without the seeds, this was one zesty salsa!
My recipe contains fresh tomatoes, canned diced tomatoes, onion, jalapeño, cilantro, garlic, lime, salt, chili powder, freshly cracked black pepper, and cayenne, and takes about 10 minutes to make! If you like easy homemade salsa recipes, then you'll drool over my super quick corn cucumber avocado salsa - super simple, healthy, and SO DELICIOUS!
I love this recipe because it’s suitable for so many different types of diets, including:
Some jalapeños are a lot hotter or spicier than others. Want to know when they’re spiciest? Well, according to Delishably News' post, all you need to do is look at the outside of the jalapeño. If it’s smooth with no stripes or lines, then it’s probably bland. A jalapeño with marks and stitches shows signs of a spicy, hot pepper! You can always add the jalapeño seeds in if you want more heat and spice.
I've also heard that the older the jalapeño, the spicier it will taste. These jalapeños were a week old and had some kick!
According to Healthline’s article, tomatoes are the major dietary source of the antioxidant lycopene, which has been related to numerous health benefits. Tomatoes are rich in vitamin C, potassium, folate, and vitamin K. Tomatoes contain lycopene, beta carotene, naringenin, and chlorogenic acid, which are antioxidants that have shown to reduce inflammation, lower blood pressure, and provide additional benefits.
Lycopene is found in the highest concentrations in the skin of tomatoes. Tomoates contain much higher levels of lycopene than do tomato products such as tomato sauce, tomato paste, and ketchup. Consumption of tomatoes and tomato-based products, including tomato sauce and ketchup, have been linked to improved skin health and a reduced risk of heart disease and cancer.
Tomatoes. Fresh tomatoes provide the best flavor in this salsa recipe.
Diced tomatoes. One can of diced tomatoes with juices are needed in this recipe.
Onion. Use any type of onion you like – we like white or red onions best.
Jalapeño Make sure to remove the jalapeño seeds unless you want a spicy salsa; in that case, leave a few seeds in!
Cilantro. Fresh cilantro adds nutrition, flavor, and a lot of taste.
Garlic. Garlic provides nutrients, aroma, and seasoning.
Lime. You must use fresh lime juice in this salsa recipe.
Salt. Salt is needed to season the salsa and juices.
Chili powder. Chili powder packs a lot of seasoning and adds a kick to the salsa.
Pepper. Use high quality freshly cracked black pepper for the best taste.
Cayenne. Just a dash of cayenne adds flavor and spice.
STEP 1: Add the fresh tomatoes, canned diced tomatoes, onion, jalapeño, cilantro, garlic, fresh lime juice, salt, chili powder, pepper, and cayenne to a blender or food processor. Pulse 1-2 seconds at a time until the desired consistency is reached. I like mine chunky so I pulse it about 2 seconds on high before checking the texture and then mixing on low for 1-2 seconds.
STEP 2: Pour the salsa into a lidded Mason jar (or 2) or airtight container and chill for at least 4 hours in the fridge. If you refrigerate it overnight (for 6-8 hours), the juices will have ample time to absorb, bringing all the flavors together to create the best taste.
STEP 3: If you make this recipe, don’t forget to leave a rating and comment!
You can always add more and reduce amounts of ingredients based on preferences. For instance, not a fan of garlic? Don’t use it! On the contrary, if you love garlic, then add 1-2 additional cloves for a more fragrant aromatic salsa. Love lime? Use double the amount! Hate onion but love salsa? Then, leave out the onion!
Cheesy Mexican Street Corn Enchilada Bake
Cheese on a Stick (Hot Dog on a Stick Copycat Recipe)
Egg and Veggie Breakfast Muffins
Sizzler Cheese Toast Copycat Recipe
Finally, if you make these Easy Homemade Salsa Recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Carne asada is my husband’s number one favorite thing to eat on the planet! Because I am in receipt of his approval stamp on this recipe, I’m sharing it with you. You can eat the carne asada in tacos, burritos, on salads, in quesadillas, on rice - there are endless potential combinations! My husband, being Hawaiian and a huge rice lover, eats the carne asada in tacos and on top of white rice, with a little bit of soy sauce. It seems like everything he eats is on top of rice with some soy sauce!
Last night, as he ate the last bite of the carne asada over a bowl of rice (with his beloved soy sauce mixed in - of course!), he said that was the best meat I’ve ever made! He thoroughly enjoyed it (along with the beggar dog, naturally!). I’m happy springtime is here and the weather is finally warming up for barbecue season! These were tons of fun to grill over the warm weekend!
Fast forward two years after he tried my carne asada recipe for the first time, he is still raving about how it's the best carne asada recipe he's EVER TASTED! I'll happily take that compliment.
My mouthwatering carne asada recipe contains jalapeños, garlic, salt, pepper, extra virgin olive oil, limes, oranges, vinegar, and flank steak and is one deliciously marinated steak recipe.
If carne translates into “meat” in Spanish and asada translates into “grilled,” we can presume that carne asada means “grilled meat,” literally translated. Carne asada, according to Merriam Webster’s article, is: “a grilled Mexican dish of spicy marinated steak strips sometimes served in a burrito or taco.”
Borracha Vegas’ article mentions that carne asada is usually thinly sliced beef. They also stated that carne asada is difficult to define because although it started as a simple culinary concept, it has evolved into numerous different cooking methods and recipes. Traditionally, carne asada is not made with only one type of beef. Both flank and skirt steaks are popular choices for carne asada, but the hard and fast rule is that it ultimately boils down to the chef’s choice.
STEP 1: In a mortar (you can also use a blender), add the jalapeño, minced garlic cloves, salt, and pepper. Grind to a paste (or if using a blender, mix on high speed until well incorporated). If you’re using a blender and the mixture is too thick to blend, add water, one tablespoon at a time, until it will blend.
STEP 2: In a lidded container (we use this 8x8 Pyrex dish), you’ll add the juices from three limes and one orange, and the half cup olive oil, with the vinegar, and mix until all ingredients are well incorporated. Combine the jalapeño mixture with the lime mixture and blend well.
STEP 3: Trim the fat from the steak and place it in a shallow dish or bowl (I use this lidded 8x8-inch square Pyrex baking dish). Cover with the lid or plastic wrap and refrigerate for 3-6 hours, until the meat has absorbed the marinade. Avoid marinating it longer than 7-8 hours as this recipe will not turn out right. It really only needs to marinate for a minimum of 2 hours, but 3-4 hours works the best.
STEP 4: Place the marinated steak on a cutting board and season with salt and pepper, to taste. Working against the grain, thinly slice it into strips.
STEP 5: Grill the marinated meat until slightly charred and pink in the center, about 5 minutes per side. If you want it cooked well, then grill for about 7-8 minutes on each side.
Low-Carb Hamburger Steak and Gravy with Broccoli and Cauliflower Rice
Black Pepper Beef & Cabbage Stir Fry
With each serving only adding up to 6.3 net carbs, this is a protein packed, low carb dish that is suitable for those following a low carb, keto, or diabetic diet. Instead of regular tortillas, opt for low carb tortillas, eating the meat over a salad, or combining it with bell peppers and onions, fajita style! You can also eat over a bowl of riced cauliflower or quinoa to reduce the number of carbohydrates.
Traditionally, carne asada is served in small corn tortillas, or in mini tortillas “street tacos,” and topped with chopped white onion, cilantro, pico de gallo, and guacamole. You don’t have to stick with traditions as the possibilities of food combinations are endless with this perfect blend of marinated ingredients!
No, surprisingly it’s not the least bit spicy. It does contain jalapeños, but no seeds are used, which keeps the spice away. The marinade is deliciously savory with a bit of sweet from the orange and lime juices. The combination of savory garlic, jalapeños, and vinegar with the sweet fruit juices is absolutely divine! Make it yourself and I’ll bet you agree!
Finally, if you make this Carne Asada, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
If you’re looking for a light yet protein packed dinner, then you must try this delicious Doritos Taco Salad with Creamy Dressing recipe TONIGHT! The crunchiness of the nacho cheese Doritos in a salad packed with fresh cucumbers, tomatoes, and ground beef, is exactly what you need in your dinner rotation! Paired with a creamy dressing, this insanely delicious dinner is packed with fresh vegetables and nutrition. If you like beef on top of salads, then you’ll love my Big Mac Salad recipe!
My Doritos Taco Salad recipe contains ground beef, taco seasoning, lettuce, tomatoes, cucumber, cheddar cheese, Nacho Cheese Doritos, mayo, red wine vinegar, yellow mustard, sugar, pepper, and salt.
Ground beef. Ground beef is key in this dish as it is packed with protein, nutrients, and flavor. This ingredient will help you stay fuller longer.
Taco seasoning. You can buy taco seasoning here or at the grocery store (i.e., McCormick’s), but my homemade version not only tastes better, but is much better for you than the store-bought version. Sometimes, we are short on time so if you’re in a time crunch, buy the prepared taco seasoning at the grocery store.
Lettuce. Chopped fresh lettuce is the base for the salad and is loaded with nutrients and water. Feel free to use Romaine, green leaf lettuce, red leaf lettuce, and so forth in lieu of iceberg.
Tomatoes. Make sure to remove the seeds and you’ll be good to go with the tomatoes in this salad. They are colorful, packed with lycopene and nutrients, and add a delicious flavor to this recipe.
Cucumbers. Packed with a refreshing taste and antioxidants, cucumbers are a wonderful addition to this irresistible dish. They provide hydration, may lower blood sugar, promote regularity, and taste SO good on a hot day like today.
Cheddar cheese. The grated cheddar is protein-packed and adds a savory flavor to this salad. Cheese is filled with calcium, which is a vital nutrient for blood clotting and maintaining healthy bones and teeth. Cheese also reduces your risk of heart disease and helps to combat diabetes. I use mild cheddar, but you can use medium or sharp too.
Nacho Cheese Doritos. The name of the recipe says it all as it is prefaced with “Doritos.” Of course, this meal contains delicious Nacho Cheese Doritos crumbled. Doritos, combined with seasoned ground beef, lettuce, tomatoes, and cucumbers, makes for one HEAVENLY dish!
STEP 1: To make the best Doritos Taco Salad, add the ground beef to a deep skillet and cook over medium-high heat, breaking it apart with a wooden spoon, until cooked and no pink remains—about 8-10 minutes. Add the taco seasoning and stir to combine. Remove from heat. Drain excess fat.
STEP 2: Next, to prepare the salads, fill the bowls with chopped lettuce, evenly spreading the cooked beef, tomatoes. cucumbers, and Doritos.
The creamy dressing is easy to make and much better for your than any store-bought salad dressing that is laden with chemicals and additives.
STEP 3: To make the salad dressing, simply add all dressing ingredients to a blender and puree until smooth. Evenly pour the dressing on top of the salad bowls.
STEP 4: If you make this recipe, don't forget to leave a rating and comment!
To make homemade taco seasoning, which is much better for you than store-bought taco seasoning, mix the following ingredients together in a small bowl: 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, ½ teaspoon sea salt (or use 1 teaspoon table salt), and a ½ teaspoon freshly cracked black pepper. You can use black pepper instead of freshly cracked but the taste won’t be as flavorful.
Black Pepper Beef and Cabbage Stir Fry
Finally, if you make this Doritos Taco Salad with Creamy Dressing, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Easy steak fajitas make a delicious low carb and gluten free meal that's sure to fill you up as it's packed with protein. You can opt for skirt steak or flank steak, but both cuts are tough and taste best when they’re marinated before cooking them in this recipe. Top sirloin is the preferred cut as it’s tender enough to cook as is without marinating. You can bring better-than-restaurant-quality to your own dinner table with this delicious fajita recipe. Serve with optional garnishes such as tortillas, tortilla chips, guacamole, sliced avocado, salsa, and or hot sauce.
If you like steak, then you'll love my Philly Cheesesteak Sandwiches recipe!
According to Wikipedia’s post, a fajita is Tex-Mex cuisine containing stripped grilled meat with stripped peppers and onions, usually served on flour or corn tortillas. We made these delicious steak fajitas sans tortillas and they were absolutely wonderful! They are simple and are the ideal busy weeknight dinner recipe as they are complete in only 25 minutes! Ditch the fancy Mexican restaurant and bring these popular and amazing fajitas to your own kitchen table!
With only 9.3 net carbs, each serving is protein- and nutrient-packed. Three bell peppers are included in this recipe. Bell peppers are rich in vitamins and antioxidants—particularly vitamin C and several carotenoids. Healthline reports that bell peppers provide numerous health benefits such as improved eye health and reduced risk of disease.
A high consumption of vegetables, such as bell peppers and onions in this recipe, have been linked to a reduced risk of chronic illnesses like cancer, according to Healthline’s article. The article discusses that bell peppers are rich in many antioxidants, especially carotenoids. Bell peppers contain beneficial compounds that contain powerful antioxidants and are beneficial to your health, including: capsanthin, violaxanthin, lutein, quercetin, and luteolin.
Onions are also included in the recipe and offer numerous health benefits as they are packed with flavonoids, which are antioxidants and provide an anti-inflammatory effect. According to BBC Good Food’s post, onions protect against chronic conditions such as cancer and diabetes. Onions contain over 25 different flavonoids which provide many benefits. On one of the flavonoids in onion, called quercetin, has protective antioxidant and anti-inflammatory effects. I found this to be interesting because I recently started taking quercetin when I had an asthma flare-up a couple months ago.
This meal is quick and easy and packed with antioxidants. It’s so delicious and low in carbs. If you like, serve your fajitas with homemade guacamole, flour or corn tortillas, sour cream, salsa, chopped white onion, cilantro, or sliced avocado!
STEP 1: Mix the seasoning ingredients together in a small bowl. Half will be to season the vegetables and half will season the meat.
STEP 2: Warm the oil in a large skillet over medium heat for two minutes. Add the garlic, bell peppers, onion, and half the seasoning. Continue to cook, stirring often until tender, about five or six minutes. Place the cooked vegetables on a plate.
STEP 3: Add the sliced steak and the other half of the seasoning to the same skillet and cook for three to four minutes, until the meat is no longer raw. The steak does not need to be completely cooked through at this point as it will cook again once the vegetables are added back into the mix.
STEP 4: Add the vegetables back to the skillet and cook everything until it’s heated—about one to two minutes.
STEP 5: If you feel that the liquids in the skillet need to be thickened, add one tablespoon of flour or cornstarch to thicken the sauce.
Black Pepper Beef & Cabbage Stir Fry
Low Carb Hamburger Steak and Gravy
Copycat Hot Dog on a Stick Recipe
Finally, if you make these Steak Fajitas, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Mouthwatering queso bean dip is the perfect game day or tailgate appetizer dip! My simple healthy appetizer definitely pleases all crowds – kids and adults included (my four-year-old was so obsessed!) and pairs best with my heavenly Air Fryer Tortilla Chips (the BEST tortilla chips you will EVER eat - I promise!). This insanely delicious vegetarian recipe is naturally gluten free, low carb (only 1 g of carbs per serving!), and high in protein (I call that a win win!).
If you like Mexican-inspired appetizers and are on the search for additional tailgate appetizers, you’ll fall in love with my Chicken Queso Dip, Hot Smoked Gouda Bacon Dip, Vegetarian 7 Layer Dip, Sheet Pan Elote Mexican Street Corn Nachos, Pico de Gallo, Guacamole, salsa, and Enchilada Pie!
If you’re hosting a Superbowl party, you’re going to want to save this recipe! If you’re looking for a delicious showstopping appetizer recipe to bring to a game day party, you’re in luck with this one as you can bring it along with your favorite tortilla chips. People will be begging for the recipe – trust me, it’s SO tasty! It's also a very popular Christmas party appetizer that all your guests will swoon over.
My queso bean dip appetizer recipe contains refried beans, cheddar, a can of Rotel Original diced tomatoes and green chilis, freshly cracked pepper, and chives, and is done in less than 20 minutes, making it one of my quickest appetizer recipes!
Refried beans. Refried beans pack flavor and protein in this savory and creamy bean dip appetizer.
Cheddar cheese. Freshly chopped cheddar cheese puts the “queso” in the queso bean dip.
Rotel diced tomatoes and green chilies. Undrained Rotel diced tomatoes and green chilies add spice and zest to this divine dip. Tip: you can sub with shelf-stable salsa if you desire.
Black pepper. Freshly cracked black pepper gives this dip a spicy flavor.
Chives. Fresh chives provide green color and a delicious crunch.
STEP 1: Heat a saucepan over medium and add the beans, cheese, Rotel diced tomatoes/green chilis, and pepper and stir constantly for about 10-11 minutes, until all the cheese has melted.
STEP 2: Pour into a bowl and garnish with chives. Serve warm with tortilla chips.
STEP 3: If you make this, don't forget to leave a rating and comment!
Cheesy Mexican Street Corn Enchilada Bake
Sheet Pan Elote Mexican Street Corn Nachos
Cheese on a Stick (Hot Dog on a Stick Copycat Recipe)
Mexican Street Corn (Elotes Mexicanos)
Finally, if you make this Queso Bean Dip, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Growing up in Southern California, potato taquitos were ubiquitous. If I couldn’t order them in a Mexican restaurant, I would be surprised because they were readily available at every Mexican restaurant I ever visited. I’m more vegetarian than I am meat eating and I adore potato rolled tacos (aka “taquitos”) and potato tacos. I prefer these over meat tacos or taquitos any day. Make these on a meatless Monday or if you’re in the mood for a delicious vegetarian Mexican meal. If you want some good pairing recipes, my guacamole, pico de gallo, and corn cucumber avocado salsa go great on top of the taquitos. If you love vegetarian Mexican food, then you'll love my veggie quesadillas, veggie burritos, enchilada pie, and cheesy Mexican street corn enchilada bake.
Southern California is filled with numerous delicious Mexican restaurants, and I really miss them living in Utah. I’m excited that I can make my own potato taquitos that taste just as delicious, if not better, than any potato taquitos I’ve ever tasted in Orange, Riverside, or San Diego, or Santa Cruz counties. I attended college in northern California at the University of California, Santa Cruz, and they were severely lacking in good Mexican restaurants. I prefer the small, pocket-sized hole-in-the-wall restaurants as those typically serve the most authentic and best-tasting food.
You all know I have a deep love for Mexican food, and I’ve cooked droolworthy Mexican Street Corn, Shrimp Tacos, Easy Baked Beef Tacos, Carne Asada, and Shrimp Ceviche. I prefer to use my guacamole, pico, or salsa on top of any Mexican dish I eat.
Potatoes. One pound, or about 5 medium sized russet potatoes, are needed to make this recipe.
Cheddar. Freshly grate your cheddar for the best taste. Plus, the pre-shredded variety is packed with presevatives and additives that are not good for you.
Onion. Any color onion will work but we prefer to use yellow or white onion.
Corn kernels. Corn adds flavor and texture to this recipe.
Butter. Unsalted or salted butter will work.
Sea salt. If you don’t have sea salt, use double the amount of table salt.
Pepper. Freshly cracked black pepper tastes best in this recipe.
Oregano. Dried oregano adds an herby taste to this recipe.
Corn tortillas. Corn tortillas are what make the outside of the potato taquitos.
Canola oil. Canola or vegetable oil will work for frying the taquitos.
STEPS 1 and 2: Peel the potatoes then add them to a pot with enough water to cover. Bring to a boil and boil for 15 minutes, or until soft. Drain and place them in a large mixing bowl.
STEP 3: Use a masher to mash the potatoes.
STEP 4: Use a wooden spoon to chop up any large chunks of potatoes, and add the cheddar, onion, corn, melted butter, salt, pepper, and oregano, mixing well to combine.
STEP 5: Place the tortillas on a plate, covered with a wet paper towel. Set in the microwave and heat on high for 30 seconds. Flip the tortillas and heat for 30 more seconds, until warm. Add 2-3 tablespoons potato mixture to each tortilla, placing it in the center of the tortilla. Carefully roll each stuffed tortilla until you have fully wrapped it around. Place on a plate and if needed, stick a toothpick in the center to hold it together.
STEP 6: Pour the oil in a frying pan and set the heat to high. Once the oil is hot, place the taquitos in it and turn over after 2-3 minutes. Cook for 2-3 minutes on the other side. Drain on paper towels. Serve warm with guacamole or green salsa.
Cheesy Mexican Street Corn Enchilada Bake
Sweet Potato and Black Bean Enchiladas
Mexican Street Corn (Elotes Mexicanos)
Finally, if you make these Potato Taquitos, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Whip this pie up in about half an hour! It’s not only one of my favorite dishes, but it’s an easy and budget-friendly family dinner. I adore simple vegetarian Mexican recipes like this one because each serving contains more than 10 grams of protein which is great especially for a vegetarian dish! Feel free to add protein such as shredded chicken. If you like enchiladas, then you'll love my easy Enchilada Bake recipe!
This is one of my favorite Mexican dinners to make, especially on a busy weeknight when we have sports and activities. If you like my Potato Taquitos, Sweet Potato and Black Bean Enchiladas, Veggie Quesadillas and Veggie Burritos, then you’ll adore this easy dinner recipe. I make it often and can eat it over and over again! I love eating it with chips, similar to a dip or on its own.
Enchilada pie is similar to eating a bunch of enchiladas piled on top of each other, with refried beans, sour cream, and salsa mixed in. It’s also topped with grated cheddar cheese, chopped onion, and chopped green onion. The mixture of the corn tortillas, along with the beans, sour cream, salsa, and cheese, is a DIVINE combination of ingredients!
Feel free to get creative and toss in some shredded chicken or beef. Although the recipe may be vegetarian, you can add in some meat for extra protein and flavor.
Yes, it is written as a vegetarian recipe, although, as stated above, you can add cooked shredded chicken or beef. If you want it extra spicy, you can add some chopped jalapeño and jalapeño seeds! You can also top it with some hot sauce or salsa for some extra kick.
You can pick any kind of salsa to include in the enchilada pie recipe. We prefer medium salsa because we like some heat, but you can use mild or hot—anything you like!
If you’re watching your calories, feel free to use nonfat or low-fat sour cream. Full fat sour cream is preferred because of the creaminess and thickness, but you can use lower fat options.
STEP 1: After preheating the oven and greasing a baking dish, you will mix the salsa and sour cream, seasoning it with salt and pepper. In a separate bowl, combine the grated cheese with the chopped scallions and pepper.
STEP 2: Spread half of the salsa and sour cream mixture on the bottom of the prepared baking dish.
STEP 3: Place four tortillas over the mixture, overlapping them.
STEP 4: Evenly spread half of the beans on top of the tortillas, sprinkling grated cheddar on top.
STEP 5: Next, you will add the remaining beans to the salsa and sour cream mixture and stir until blended.
STEP 6: Again, to layer you will place four overlapping tortillas on top of the cheese in the dish. Then, you will top with the remaining salsa and bean mixture, sprinkling the cheese and green onion mixture evenly on top.
STEP 7: Top with the remaining scallion and the diced onion. At this point, you’ll cover the dish with foil and bake it for 15-20 minutes. Then, remove the foil and bake uncovered for an additional five minutes, or until the cheese is bubbly.
STEP 8: If you make this recipe, don't forget to leave a rating and comment!
Cheesy Mexican Street Corn Enchilada Bake
Sweet Potato and Black Bean Enchiladas
Sheet Pan Elote Mexican Street Corn Nachos
Cheese on a Stick (Hot Dog on a Stick Copycat Recipe)
Mexican Street Corn (Elotes Mexicanos)
Finally, if you make this Enchilada Pie, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Eating some delicious 7 Layer Dip, with Air Fryer Tortilla Chips (the best chips EVER!) on a cold snowy day in northern Utah reminds me so much of growing up in southern California and being surrounded by THE BEST Mexican food. I just can’t ever get enough good Mexican food and in Utah, there isn’t much delicious Mexican food—at least not in or near the town we live in. I eat predominantly vegetarian so of course I’m going to make a vegetarian 7 layer dip and my low carb, gluten free version is absolutely divine!
Reasons my family and I are obsessed with this recipe is that it pairs perfectly with my Air Fryer Tortilla Chips and when guacamole and cheese are involved, it’s usually a mouthwatering snack that we can’t ever seem to get enough of! Done in less than 20 minutes, it’s one of the quickest vegetarian appetizers for your party, potluck, or game day.
With only 6.2 net carbs per serving, making it the perfect keto snack! You can eat it with cucumber or carrot or cucumber sticks to cut down on the number of carbs.
I don’t particularly enjoy buying taco seasoning because of all the crap they put in those little packages so I prefer to make my own. I make my own for so many recipes, including chili. It’s so easy to adjust and if you don’t like one of the spices, you can easily omit it. I find it so much easier to make my own. I don’t like cumin and never have, and when I make my own, I just don’t use any.
STEP 1: Put the salsa in a strainer and let the liquid drain. This will prevent the dip from becoming runny.
STEP 2: Combine refried beans and milk in a medium bowl and mix until well incorporated. Spread on bottom of a 9x13-inch pan.
STEP 3: Add the softened cream cheese, sour cream, and taco seasoning to a medium bowl and mix with a mixer on medium speed until smooth. Spread it over the beans in the pan.
STEP 4: Evenly spread the prepared guacamole on top of the cream cheese mixture.
STEP 5: Spread the salsa on top of the guacamole and top with the grated cheddar. Add chopped tomatoes or any other toppings you desire. Refrigerate for one hour and serve chilled. It’s best served with tortilla chips.
To make homemade taco seasoning, add the following ingredients to a small bowl and mix with a spoon: 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon red pepper flakes, ½ teaspoon salt, 1 teaspoon pepper, and a pinch of cayenne. You can also add 1-2 teaspoons cumin but I don’t like cumin so I never add it.
To make quick homemade guacamole, mash your ripe avocadoes with a fork. Add a splash of lemon or lime juice (or real lemon or lime juice from lemons and limes), salt, and pepper. I use a dash of cayenne too. You can also add real garlic, garlic powder, or garlic salt. With all the other seasonings in the taco seasoning, you don’t need to season the guacamole much. Feel free to add red onion, minced garlic, tomatoes, jalapeños, and cilantro if you wish. My guacamole is the BEST version I've ever tried and my family agrees! Try it and let me know what you think.
Cheesy Mexican Street Corn Enchilada Bake
Mexican Street Corn (Elotes Mexicanos)
Sheet Pan Elote Mexican Street Corn Nachos
Finally, if you make this Vegetarian 7 Layer Dip, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
If you want to find a new dinner for your weekly rotation, then you MUST try this heavenly Cheesy Mexican Street Corn Enchilada Bake! It’s an insanely delicious combination of fajita-style bell peppers and onions, with black beans and topped with Mexican street corn filled burritos. Smothered in a cheesy topping and stuffed to the brim with Mexican street corn burritos, each bite you take has you wondering how you haven’t tried this exquisite combo of food before and has you thinking that you can’t go much longer without eating this again because it’s SO MOUTHWATERINGLY DELCIOUS! If you like my Veggie Quesadillas, Easy Veggie Burritos, Potato Taquitos, and Sweet Potato and Black Bean Enchiladas, then you'll fall in love all over again with this delicious recipe!
This is one of my favorite summer dinners to make and when corn is in season, it’s my favorite time of year because it means corn everything! I love Mexican street corn and all associated recipes! There's something about freshly chopped corn that enhances the flavor come summertime, and topped with my deliciously gluten free vegan guacamole and salsa, you'll definitely be adding this recipe to your weekly dinner rotation! Isn't this blue Lodge 3.6 quart cast iron casserole dish beautiful?! I love it!
My delicious family friendly recipe contains extra virgin olive oil, bell peppers, white onion, taco seasoning, black beans, enchilada sauce, cream cheese, sour cream, fresh corn, lemon juice, chili powder, thyme, cheddar cheese, and flour tortillas. Optional toppings include cotija or queso fresco, cilantro, green onion, hot sauce, jalapeño, onion, salsa, or sour cream.
Extra virgin olive oil. High quality extra virgin olive oil offers numerous health benefits and adds flavor. According to Healthline’s post, extra virgin olive oil contains large amounts of powerful antioxidants that may reduce your risk of chronic diseases. It also helps fight inflammation and protects your body cholesterol from oxidation – two benefits that may lower your risk of heart disease.
Bell peppers. Any color bell peppers wil suffice.
Onion. Although I always use a white onion, you can use yellow or red if you desire.
Taco seasoning. Taco seasoning comes in packages sold in the seasoning section of your grocery store. You can also buy it on Amazon here.
Black beans. Canned, rinsed, and drained black beans provide fiber, flavor, vitamins, and minerals.
Enchilada sauce. Use red enchilada sauce in this recipe.
Cream cheese. Make sure to use full fat cream cheese and take it out ahead of time so that it’s soft when it’s time to cook.
Sour cream. Use full fat sour cream for the creamiest, best flavor.
Corn. I always use fresh corn in this recipe although canned or frozen corn will also work.
Lemon juice. Lemon juice provides a citrusy, fresh aroma and taste.
Chili powder. Chili powder gives the dish some heat and spice.
Thyme leaves. Dry thyme leaves provide aroma and seasoning.
Cheddar cheese. Freshly grate your cheddar for optimal flavor. Pre-shredded store-bought cheese is coated with anti-caking agents including potato starch and powdered cellulose which prevent the cheese from clumping. These additives diminish the flavor. Read more here about the chemicals used in pre-shredded store-bought cheese. You'll never want to buy the pre-shredded variety again after learning about how disgusting it is.
Tortillas. Large burrito-sized flour tortillas work best in this recipe.
STEP 1: Preheat the oven and coat a 9x13 inch or 3.6-quart casserole dish with cooking spray.
STEP 2: In a large pot, add the olive oil and heat over medium-high heat. Stir in the bell peppers, onions, and taco seasoning, and cook until tender. Add the black beans, mashing them with a wooden spoon and cooking them for 3-4 minutes. Turn off the heat and stir in the enchilada sauce. Pour the mixture into the prepared baking dish.
STEP 3: In a medium bowl, stir the cream cheese, sour cream, corn, lemon juice, chili powder, and thyme. Pour in the corn and mix well. Stir in 1 cup of the grated cheddar.
STEP 4: Spoon the corn mixture on the center of each tortilla, rolling them up like burritos. As you roll each burrito, place it over the black bean mixture in the prepared dish. You will have fully covered the black bean mixture by the time you roll and place the 5 burritos over the bean mixture. Sprinkle the remaining 1 cup cheddar cheese over the top. Bake in the preheated oven for 25 minutes, or until the cheese is melted. Garnish with cotija or queso fresco, cilantro, green onion, hot sauce, jalapeño, onion, salsa, or sour cream.
More Mexican-inspired dishes you'll want to save!
Sweet Potato and Black Bean Enchiladas
Mexican Street Corn (Elotes Mexicanos)
Sheet Pan Elote Mexican Street Corn Nachos
Finally, if you make this Cheesy Street Corn Enchilada Bake, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
I love this family favorite because not only are they easy, but they’re delicious and healthy! You can get as creative as you want with the toppings. We like sour cream, salsa, chopped white onion and cilantro, and fresh squeezed limes. No need to deep fry tortillas with this baked taco recipe. If you like this, then you'll love my Asian Glazed Meatballs!
Every time I make these, they’re gone in less than 24 hours, thanks to my husband who is a firm believer in this droolworthy ground beef and cheddar cheese taco recipe! When I prepare these, I always make sure to chop a white onion, cilantro, and limes for the best garnishes. We grew up in southern California and absolutely love all Mexican food and cannot eat enough of it.
My Easy Baked Beef Tacos contain ground beef, taco seasoning, corn tortillas, cheddar, shredded lettuce, tomatoes, and optional toppings including my mouthwatering homemade guacamole, pico de gallo, easy homemade salsa, and corn cucumber avocado salsa! Additional toppings you can add include sour cream, diced onion and tomato, chopped cilantro, cotija, and fresh lime.
STEP 1: Add the ground beef to a skillet and cook on medium heat, breaking it apart with a wooden spoon. Cook until it’s thoroughly browned and cooked through, about 8 minutes. Add the taco seasoning and mix well. Remove from heat. Drain the fat.
STEP 2: Preheat oven to 350 degrees F. Line a baking sheet with foil and spray with cooking spray.
STEP 3: Stuff about 2 tablespoons cooked ground beef down the center of each tortilla. Top with 1-2 tablespoons cheddar. Lie the tacos down on the baking sheet, gently pressing each one down your hands and holding the pressure firm for about 30 seconds to keep the taco sticking together.
STEP 4: Bake in the oven for 16-20 minutes, until the tortillas are golden and the cheese is melted.
STEP 5: While the tacos are baking, chop the two tomatoes and white onion, cilantro, and limes, if using.
STEP 6: Serve tacos warm with shredded lettuce, chopped tomatoes, and any other desired garnish.
STEP 7: If you make this recipe, don't forget to leave a rating and comment!
Beef is red meat that contains higher amounts of iron than chicken or fish, according to this Healthline article. Also, fresh lean beef is rich in various vitamins and minerals, particularly iron and zinc. Therefore, moderate amounts of beef can be recommended as part of a healthy diet.
Meat is primarily comprised of protein. Animal protein such as beef contains all nine essential amino acids necessary for the growth and maintenance of the human body. As the building blocks of proteins, amino acids are critical from a health perspective. Their composition varies widely, depending on the source.
If you prefer to make your own homemade taco seasoning, feel free! In my opinion, homemade versions taste better and are better for you as they don’t contain any additives or preservatives, like store-bought taco seasoning. I haven’t bought store-bought seasonings in years as I always make my own taco, fajita, and meat seasonings.
Use a spoon to mix the following homemade taco seasoning recipe ingredients in a small bowl:
Copycat Hot Dog on a Stick Corn Dog Recipe
Mexican Street Corn (Elotes Mexicanos)
Sheet Pan Elote Mexican Street Corn Nachos
Finally, if you make these Easy Baked Beef Tacos, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
If you’ve tried my savory Mexican Street Corn (Elotes Mexicanos) recipe, then you already understand my street corn recipe and love for all Mexican foods. This is one delicious snack and like my husband always says, “you definitely do not need salsa or any dipping sauce as the corn sauce is perfection!” I must agree that the corn is seasoned and cooked with the most delicious ingredients—it’s really hard to pass up and tastes best without salsa or dip! If you like vegetarian Mexican-inspired recipes, then you'll love my Veggie Quesadillas, Easy Veggie Burritos, Enchilada Pie, Sweet Potato and Black Bean Enchiladas, guacamole, Pico de Gallo, and salsa!
This is an easy and healthy dinner that’s perfect for a family of four! If you need more, double the recipe and use a second baking sheet to feed a group of eight. If you want to eat the best tortilla chips you’ll EVER eat, then make my Air Fryer Tortilla Chips and you’re guaranteed to be satisfied with your meal.
STEP 1: Preheat the oven and line a baking sheet with parchment paper or foil.
STEP 2: Add the olive oil and corn to a deep skillet and sauté. Stir in the chili powder, thyme, salt, and pepper. Remove from heat and pour the mixture into a bowl. Stir in the jalapeño and lime juice.
STEP 3: Spread the tortilla chips over the prepared baking sheet. Sprinkle the grated cheddar over the top and add the corn. Bake in the preheated oven until the cheese is melted.
If you need a vegan recipe, use vegan cheese instead of cheddar. If you need a gluten free recipe, use gluten free tortilla chips or make your own chips with gluten free tortillas.
We love to use queso fresco, or Mexican crumble cheese (cotija), on top. I love diced tomato, jalapeños, cilantro, onion, pico, avocado, radish, and so on.
You can add a salsa, creamy dip, or my easy guacamole to dip the nachos in, if you prefer, but trust me—it really doesn’t need any dip other than the mouthwatering corn dip that’s already part of the recipe.
Mexican Street Corn (Elotes Mexicanos)
Cheesy Street Corn Enchilada Bake
Cheese on a Stick (Hot Dog on a Stick Copycat Recipe)
Finally, if you make these Sheet Pan Elote Mexican Street Corn Nachos, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
