Campbell's Kitchen Easy Beef Enchiladas Recipe - Allrecipes.com
Campbell's Kitchen Easy Beef Enchiladas Recipe
  • READY IN 40 mins

Campbell's Kitchen Easy Beef Enchiladas

Recipe by  

"These flavorful enchiladas make a simple, delicious and filling supper!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Heat the oven to 350 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the seasoning mix, beans, soup, onion and rice, if desired,in the skillet.
  2. Divide the beef mixture among the tortillas. Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish. Pour the enchilada sauce over the filled tortillas and sprinkle with the cheese.
  3. Bake for 20 minutes or until the enchiladas are hot and bubbling.
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Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2010

These were yummy and something a bit different than what I usually do. I mostly followed recipe. I browned lean beef, added taco seasoning, uncooked rice-added water to let rice cook in beef/seasoning until done to take on flavor of seasoning. Once rice was finished cooking in beef mixture, I added cheese queso instead of cheese soup (because I had on hand and rarely buy cheese soup). I then added refried beans. I then placed mixture in each tortilla. I took advise of someone else and put a few spoonfuls of enchilada sauce on bottom of my 13x9 pan to avoid sticking. (Pan held 10 tortillas, mixture made 16-so froze the rest for later.) Poured rest of sauce over tortillas. And then I used mozzarella and mild cheddar to top tortillas. Baked 20 minutes. Everyone liked it!! Thanks for the recipe!

 
Most Helpful Critical Review
Feb 17, 2012

These were pretty good for fast, no fuss enchiladas. I'd like to try making some more from scratch next time. The things I did differently are: I omitted the rice, and topped the finished product with sour cream, lettuce and tomatoes.

 
Jun 02, 2010

Great and easy recipe! Only suggestion: spread a little of the enchilada sauce on the bottom of the pan; it will help to keep them from sticking.

 
Jan 19, 2010

My family really enjoyed this meal. The only thing that I changed that improved on it was I used velveeta cheese that I melted in the microwave instead of cheese soup

 
Aug 04, 2011

These are great exactly as directed with a side of sour cream! And MAN, do they make a lot of food! After putting about 1c of enchilada sauce on the bottom to prevent sticking, I put my filled tortillas in a 9x13 baking dish -- it only fit 6 of them and I had 1/3 of the filling and tortillas left over to make a fresh batch in a couple days or freeze. These are very filling, especially if you add the rice, which is a great way to stretch the filling on a budget. This is a keeper for ease, taste, and being budget-friendly with typically on-hand ingredients!

 
Feb 04, 2011

This was yummy this frist time I made it (following the recipe, but without rice). Second time, I did not have any cheddar soup on hand, so I just mixed in some shredded cheese. This time I also used rice and I added a can of green chilis for some heat. Rolled them, put it in a pan, poured enchilada sauce, them topped off with more shredded cheese. Delicious!

 
Aug 18, 2010

I have been making these for years, it couldn't be any easier-- all in one pot then to the flour tortillas, you can't beat it!! the flavor is wonderful and it is so quick that it's amazing that it can be that good being such a quick enchilada recipe...it has NEVER let me down between children, teens, and adults, it has always been a keeper

 
Feb 22, 2011

This recipe is crazy fast and easy. I added half a package of taco rice to the meat/bean mixture. Personally, I think it needs more of a kick, perhaps green chilis would work for those who like a little heat. I will definitely make again and again.

 

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Nutrition

  • Calories
  • 799 kcal
  • 40%
  • Carbohydrates
  • 107.8 g
  • 35%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 25 g
  • 39%
  • Fiber
  • 10 g
  • 40%
  • Protein
  • 31.8 g
  • 64%
  • Sodium
  • 2094 mg
  • 84%

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

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