READY IN 40 mins

Campbell's Kitchen Easy Beef Enchiladas

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"These flavorful enchiladas make a simple, delicious and filling supper!" — Campbell's Kitchen

Directions

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.
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.
Bake for 20 minutes or until the enchiladas are hot and bubbling.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

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!

—ANNA72

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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.

—Jaime

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46 Ratings

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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.

—secretfox

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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

—taurigirl1

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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

—jewels mother of 2

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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!

—Gretchen

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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!

—Katherine

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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.

—COBBY1

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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.

Nutritional Information

Campbell's Kitchen Easy Beef Enchiladas

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 799
Calories from Fat: 225

% Daily Value *
Total Fat 25g 39 %
Saturated Fat 7.9g 40 %
Cholesterol 55mg 18 %
Sodium 2094mg 84 %
** Potassium 822mg 23 %
Total Carbohydrates 107.8g 35 %
Dietary Fiber 10g 40 %
Protein 31.8g 64 %
Sugars 5.8g
** Vitamin A 6 %
** Vitamin C 19 %
** Calcium 32 %
** Iron 84 %
** Thiamin 85 %
** Niacin 119 %
** Vitamin B6 29 %
** Magnesium 30 %
** Folate 104 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.