Best Beef Enchiladas Recipe - Allrecipes.com
Best Beef Enchiladas Recipe
  • READY IN 45 mins

Best Beef Enchiladas

Recipe by  

"These enchiladas are absolutely amazing! Truly a recipe your family will love."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
  3. Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
  4. Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2012

this is sooo tasty!

 
Most Helpful Critical Review
Oct 12, 2012

Very bland. Next time I will add cumin and cayenne to the mix.

 
Jan 07, 2013

Excelent could add rotel and more cheese on top

 
Nov 20, 2012

Oh gosh, these were fabulous. I used a whole packet of taco seasoning (misread the recipe), green chilie enchilada sauce (I've been craving it), and omitted the chili powder. Melting the sour cream and cheddar with the beef on the stove makes a creamy, lovely filling. And laying the black beans and olives on top (instead of incorporating them into the filling), is genius. The beans retain a nice little "snap" that hits your tounge at just the right time. I topped my enchiladas with jack cheese. I can't say enough good things about this dish - it's beyond delicious.

 
Nov 24, 2012

really good flavour - I made it this evening and it was lovely. Really easy to put together.

 
Jan 13, 2013

I made this to take to friends house for a Mexican evening and it was a hit. I did not change a thing. It's very easy and so very good!! Will make again soon as I only got one enchilada!! That was NOT good!!

 
Jul 01, 2014

OMG! My favorite recipe on this site so far! I have had two servings and I usually don't even feel like eating after cooking! I made minor changes....I spooned some enchilada sauce into the baking pan prior to adding tortillas.....I also added diced tomatoes to the meat sauce. After the tortillas were in the pan I spooned some enchilada sauce over the tortillas and than added the cheese. It was delicious!! I had some left over meat sauce, so I added the remaining black beans and chopped olives and I will use the leftovers for nachos tomorrow night!!

 
Aug 05, 2014

SOOOOOOOOOOO good!!! Listen to the awesome additions I added!!! So just like many others are also saying, I accidentally used a whole packet of taco seasoning. MAKE SURE YOU USE THE WHOLE PACKET! It was soooo flavorful and we all agreed it would NOT have been nearly as flavorful if I only used 1 Tb of that. I didn't use parsley. I added almost a whole green pepper to the beef with the onion. After I pulled this out of the oven, I topped it with: chopped cilantro, green onions, tomatoes, Mexican cheese and I could not eat this without sour cream on the side! I will be making this every time I want enchiladas! Beef is so much better than chicken! Thank you!

 

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Nutrition

  • Calories
  • 583 kcal
  • 29%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 7.1 g
  • 29%
  • Protein
  • 33 g
  • 66%
  • Sodium
  • 1216 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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