Tex-Mex Beef and Cheese Enchiladas

Tex-Mex Beef and Cheese Enchiladas

100
RHONDA35 51

"Cheese filled tortillas are covered with a spicy meat sauce and cheese before baking. Growing up all my life in South Texas, this dish was a staple!"
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Ingredients

50 m servings 794 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 794 kcal
  • 40%
  • Fat:
  • 49.1 g
  • 76%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 47.1 g
  • 94%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 1915 mg
  • 77%

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 the oven to 350 degrees F (175 degrees C).
  2. Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
  3. While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
  4. Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Reviews

100
  1. 125 Ratings

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Most helpful positive review

Excellent cheese enchiladas, just like we get in the taquerias here. This is authentic Tex-Mex. I had enough chili gravy though for two pans although we used it all, it was a bit too much and th...

Most helpful critical review

This recipe was just "o.k." My family was crazy about it. Amazingly enough even with all the spices added it was rather bland...maybe add more salt. The recipe says the flour is divided but I...

Excellent cheese enchiladas, just like we get in the taquerias here. This is authentic Tex-Mex. I had enough chili gravy though for two pans although we used it all, it was a bit too much and th...

I tripled spices and added coriander another mexican seasoning- and instead of using tomatoe sauce - I had a can of diced tomatoes that I pureed cut sugar to 1 tsp. - did not add flour and this ...

Wow, I hadn't made enchiladas in a while and this was so easy. I loved that it didn't call for canned sauce. I didn't use the flour, I had a couple of tablespoons tomato paste I had to use up an...

I've never eaten enchiladas quite like these, but they are excellent. Spices are just right for me, but easily adjustable if you like hotter or milder. Easy to cut in half if serving only two, a...

This recipe was just "o.k." My family was crazy about it. Amazingly enough even with all the spices added it was rather bland...maybe add more salt. The recipe says the flour is divided but I...

I'm from Texas and let me tell you. This recipe is a staple in Texas. This recipe is almost right - except for the tomato sauce. Leave it out! Brown your flour before you add it to the mixture a...

This chili type sauce is very common for Tex-Mex style enchiladas, as is Using American cheese. I sauted half the ground beef with some garlic powder, minced onion, cumin and lots of chili powde...

This recipe is good, like another poster said, it's a bit bland, I added green chilies to the sauce and put the beef sauce into the tortillas itself. My husband loved these, first time making en...

I only had 1 pound of ground beef, and so was forced to cut the recipe in half, but there was still plenty of sauce. This got rave reviews at my house, and I will definately make it again. It ...