Beef Enchiladas II

Beef Enchiladas II

"Simple and quick beef enchiladas. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is also great with leftover chicken, shredded beef or turkey. Serve with a green salad or beans and rice."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 448 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 1274 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
  2. Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
  3. On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
  4. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
  5. Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 669
  1. 922 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Good and pretty quick, but I changed several things when I made it. I added a packet of taco seasoning while sauting the beef. As I cooked the beef, I make up a box of Meican rice. I like the fl...

Most helpful critical review

Flour tortillas? Enchiladas are supposed to be made with corn tortillas in order to get more of an authentic Mexican dish. The majority of my family is from Mexico and the thought of using flo...

Most helpful
Most positive
Least positive
Newest

Good and pretty quick, but I changed several things when I made it. I added a packet of taco seasoning while sauting the beef. As I cooked the beef, I make up a box of Meican rice. I like the fl...

Flour tortillas? Enchiladas are supposed to be made with corn tortillas in order to get more of an authentic Mexican dish. The majority of my family is from Mexico and the thought of using flo...

Not all of us are Mexican. Corn tortillas tend to overpower the whole dish and not all of us care for the flavor. I prefer flour tortillas also and don't think people should judge on authenticit...

A very delicious meal! The best thing about this recipe is that it is wonderfully simple and easy. It being such a basic recipe means that you can make it as directed or add on to the ingredient...

Hmmm....I was surprised to see so many recipes called "Enchilidas" made with FLOUR tortillas. True enchiladas are made with CORN tortillas not flour; however I do make this all the time using f...

Made exactly as written and everyone (including picky little ones) enjoyed and had seconds. Thanks for this quick and easy recipe! And to those criticizing flour tortillas vs corn tortillas...no...

a quick easy Mexican fiesta. I used the canned El Paso enchilada sauce, placed 1/2 in pan and 1/2 over the enchilada's and quite a bit more shredded mexican cheeses. Great recipe. Thank you.

this recipe sounds great....and easy..cant wait to try...i make something similar and i know this will be good.......for the persone who like corn totillas everyone has different tastes and like...

This recipe was tasty and very easy. This is a great meal to fix on a busy night. Add a side of refried beans and mexican rice and your good to go.

Other stories that may interest you