Easy Beef Enchiladas with Spicy Pico
We are kicking off the week with a delicious meal prep that will satisfy you and meet those macro goals! These Easy Beef Enchiladas with spicy pico are simple to put together and super filling. They have refried beans and a touch of rice. The spicy pico on top adds an extra kick and brightens up the dish, which is super important when you are reheating something and eating it multiple times in a row.
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It’s no secret that I’m a lover of Mexican food. (I mean… I am a former Spanish teacher and a foodie!) But those aren’t the only reasons this cuisine repeatedly calls my name whenever we eat out. I don’t know many people in my area who don’t like this delicious cuisine. Eating lunch at the local Mexican restaurant after church on Sunday is practically a tradition! (And then run home for that amazing afternoon nap!) HA
I think another reason why I love Mexican food is because I enjoy everything on the menu. Here are a few of my favorite Mexican dishes:
- Burritos filled with crispy chicken, chopped onion, grilled green peppers and avocados.
- Steak fajitas with all the trimmings
- Quesadillas filled with cheese and grilled chicken
- Nachos topped with jalapeno peppers and seasoned ground beef
- Carne asada tacos with chopped white onion, cilantro, avocado slices and lime
And speaking of ingredients, one of my favorites is flour tortillas. We have a fast-food Mexican restaurant in Texas that we adore, and they make fresh flour tortillas ALL DAY LONG! They are giant and fluffy like pillows. And there is nothing quite like fresh, warm tortillas! Not only do I like to have my favorite meats and veggies wrapped in this amazing “flatbread,” but I also like to melt butter, drizzle honey, and add a sprinkle of cinnamon in the center of each tortilla and roll it up for a delicious sweet treat.
If this is your first time meal prepping, this Easy Beef Enchiladas with Spicy Pico is a great recipe to start with. Only one element, the beef, requires cooking and is not complicated. All the ingredients are super easy to find at your grocery store and easily customized to your taste. This means you can make different variations to change it weekly while maintaining the same process. (Look below the recipe for additional ideas.)
Where did enchiladas originate, and why? Let’s find out here!
Now, authentic enchiladas use corn tortillas, and we are trying to keep this meal prep recipe macro-friendly for my people on a low-calorie diet, so we will omit the traditional corn tortillas and opt for something else to give us a crunch that won’t break the calorie bank. We will sprinkle a few crushed protein chips (loaded taco flavor), which will do several different things for us in this dish.
- First, it will give us a crunch for texture. The texture is important and contributes to your enjoyment of the dish and satiety.
- Second, since we are using a taco-flavored corn chip, we will add an extra layer of flavor.
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We also use two different forms of cheese in this dish. First, we will use just a touch of nacho cheese, adding flavor and a nice creamy texture. This gives our meal prep a feeling of being slow-cooked and comforting. (Even though we will just be heating it in the microwave.) The second type of cheese is the shredded cheese on top. I think this adds a little more creaminess but also makes our meal prep dish pretty and appetizing. (This is very important since we all know we eat with our eyes first.)
Tips for Easy Beef Enchiladas with Spicy Pico:
- Do not top your easy beef enchiladas with the Pico and corn chips until you have heated it and are ready to eat.
- To cut even more calories from this dish, opt for only one type of cheese.
- Don’t opt for the pre-packaged taco seasoning blend; it’s not macro-friendly. Instead, season the meat like I did in the recipe to stay on track.
Make Easy Beef Enchiladas with Spicy Pico with me on YouTube!
Easy Beef Enchiladas with Spicy Pico Ingredients:
- 1 lb. lean ground beef (I use deer)
- kosher salt to taste
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 cup water
- 1/4 cup Great Value Spanish Rice (Microwaveable pouch)
- 1/4 cup enchilada sauce (Old el Paso)
- 1 tablespoon Colby Jack shredded cheese
- 1 tablespoon Pace Medium Queso Blanco
- 1/4 cup Rosarita fat-free refried beans
- 2 grams taco flavored protein chips (Quest brand) **Optional for crunch and not included in macros**
- 1/4 red onion chopped
- 1/2 jalapeno chopped (remove the seeds if you are too sensitive to spice but still want the flavor, or feel free to use pickled jalapeno peppers)
- juice of 3 small limes
- fresh cilantro
- 2 Roma tomatoes (chopped)
Easy Beef Enchiladas with Spicy Pico Instructions:
- First, cook the lean ground beef in a large skillet over medium heat and drain the excess grease onto a paper towel-lined plate.
- Second, return the meat to the cast iron skillet and add the garlic powder, cumin, chili powder, salt, and pepper.
- Third, add the water to the meat, stir well, and let the meat simmer until some of the water has evaporated.
- Then, take the meat off of the heat.
- Next, cook the rice in the microwave according to the package instructions and set aside.
- Now, you will begin layering the enchiladas in your meal prep containers.
- First, put the refried beans on the bottom of your meal prep container in an even layer.
- Second, spread the cooked rice on the layer of refried beans.
- Then, divide the meat into four servings and put each serving on the refried beans.
- Next, pour the queso blanco on top of the cooked beef.
- Pour the enchilada sauce on top of the cheddar cheese sauce.
- Then, sprinkle the shredded cheese on top of the enchiladas.
- Cover your meal prep containers and keep them in the fridge until you are ready to eat.
- When you are ready to serve:
- First, heat the enchiladas in the microwave until hot.
- Second, top with the spicy pico and crushed taco chips.
- Finally, enjoy!
Variations for Easy Beef Enchiladas with Spicy Pico:
- If you aren’t concerned with the macro count and want to enjoy meal prep meals to save money or have homemade enchiladas at work, there’s no judgment here! Look below for some delicious additional toppings and ideas to take this macro-friendly dish to the next level!
- Sour cream
- Salsa verde or green chiles
- Green onions
- Use different beans, like black beans, for a deeper, richer flavor.
- Swap out the beef in this dish with seasoned shredded chicken breast to make some amazing chicken enchiladas. (Use a leftover rotisserie chicken to make your prep even easier.)
Storage for Easy Beef Enchiladas with Spicy Pico:
- Store the Easy Beef Enchiladas with Spicy Pico in an airtight container with a lid.
- Store the pico and chips separately so they don’t get soggy.
What are the Macros for Easy Beef Enchiladas with Spicy Pico?
Makes 4 servings (Nutritional information below is for 1 serving = 1 bowl + pico/no chips)
- Calories –370
- Protein – 28 grams
- Carbs – 26 grams (net)
- Fat – 4.6 grams
Check out some of my other meal prep recipes!
Low Carb Diabetic Friendly Breakfast Pizza
Low-Calorie Chocolate Protein Oreo Fluff
If you try this recipe and love it, please consider giving it 5 STARS.
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Easy Beef Enchiladas with Spicy Pico
Equipment
- 4 Meal Prep Containers
- 1 large skillet
- 4 small meal prep containers for the pico
Ingredients
- 1 lb. lean ground beef I use deer
- kosher salt to taste
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 cup water
- 1/4 cup Great Value Spanish Rice Microwaveable pouch
- 1/4 cup enchilada sauce Old el Paso
- 1 tablespoon Colby Jack shredded cheese
- 1 tablespoon Pace Medium Queso Blanco
- 1/4 cup Rosarita fat-free refried beans
- 2 grams taco flavored protein chips Quest brand
- 1/4 red onion chopped
- 1/2 jalapeno chopped remove the seeds if you are too sensitive to spice but still want the flavor, or feel free to use pickled jalapeno peppers
- juice of 3 small limes
- fresh cilantro
- 2 Roma tomatoes chopped
Instructions
- First, cook the lean ground beef in a large skillet over medium heat and drain the excess grease onto a paper towel-lined plate.
- Second, return the meat to the cast iron skillet and add the garlic powder, cumin, chili powder, salt, and pepper.
- Third, add the water to the meat, stir well, and let the meat simmer until some of the water has evaporated.
- Then, take the meat off of the heat.
- Next, cook the rice in the microwave according to the package instructions and set aside.
Now, you will begin layering the enchiladas in your meal prep containers.
- First, put the refried beans on the bottom of your meal prep container in an even layer.
- Second, spread the cooked rice on the layer of refried beans.
- Then, divide the meat into four servings and put each serving on the refried beans.
- Next, pour the queso blanco on top of the cooked beef.
- Pour the enchilada sauce on top of the cheddar cheese sauce.
- Then, sprinkle the shredded cheese on top of the enchiladas.
- Cover your meal prep containers and keep them in the fridge until you are ready to eat.
When you are ready to serve:
- First, heat the enchiladas in the microwave until hot.
- Second, top with the spicy pico and crushed taco chips.
- Finally, enjoy!
