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

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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 20 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2013

Excelent could add rotel and more cheese on top

 
Most Helpful Critical Review
Oct 12, 2012

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

 
Sep 22, 2012

this is sooo tasty!

 
Nov 24, 2012

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

 
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.

 
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!!

 
Feb 08, 2014

I made this receipe last night and my husband thought it was great. I used cilantro instead of oregano. I also made a black bean and corn salad and put that into the wraps instead of just black beans and olives. Served extra salad on the side.

 
Apr 20, 2014

These were really good and tasty. I will be making them again. I suggest opening a can of diced tomatoes and placing the shells in the juice before rolling and baking to prevent a dry shell. I also put some of the left over tomatoes on top of the shells before putting the cheese on.

 

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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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