Best Beef Enchiladas

Best Beef Enchiladas

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

45 m servings 583 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

76
  1. 100 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

I did not enjoy these at all and I think the reason why is that with flour tortillas they weren't enchiladas, they were burritos. Not great.

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 ...

this is sooo tasty!

Excelent could add rotel and more cheese on top

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

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...

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...

I did not enjoy these at all and I think the reason why is that with flour tortillas they weren't enchiladas, they were burritos. Not great.

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 baki...

Ok, prepare yourself. If you don't like reviews from people who alter the recipe, don't read this. I used a differnt meat and method (stewed beef roast). But I followed the recipe exactly t...