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Beef Enchiladas II

These saucy beef enchiladas are simple and quick to make. See more

READY IN 45 mins

Beef Enchiladas II

Read Reviews (547)

"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." — Becky

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Original recipe makes 10 servings Change Servings

1 pound lean ground beef
1 small onion, chopped
1 (1.5 ounce) package dry enchilada sauce mix

10 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives, drained

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Directions

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.
Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
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.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

Kitchen-Friendly View

PREP 25 mins
COOK 20 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 13, 2004

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 flavor of meat, rice and cheese all mixed together. I like using a can of enchilada sauce instead of the powder stuff.

—R&R

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Most Helpful Critical Review

Oct 13, 2003

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 flour tortillas is just not right. I'll stick to the recipes my mother and grandmother taught me.

—PinkTexasChick

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761 Ratings

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Mar 29, 2006

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 ingredients to get even more satisfying results. My changes were mostly in the meat, which I doctored up like so: besides the onion, I added a generous amount of garlic (I'm a garlic freak), a can of mild green chile peppers, and half a pack of basic taco seasoning. Yum Yum. After that bit it is as easy as pie. You just roll everything up and bake and you've got dinner! This is also a wonderful meal to eat while on a budget. The last two times I've made this for my family, I served it with cornbread, Spanish rice, and extra enchilada sauce.

—happyAZcook

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Nov 06, 2003

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.

—LAWGODESSS

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Dec 05, 2006

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 flour tortillas; but I dont call them "Enchiladas" I call them "Enchi-ritos" cus they contain a combination of enchilada/burrito ingredients.

—CINDY76541

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Apr 05, 2007

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 authenticity only. Use what you prefer but don't criticize because it's something you don't prefer due to your heritage. There is such a thing as modifying a recipe to suit your needs.

—Kari

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Feb 27, 2007

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.

—G Pendleton

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Dec 11, 2006

For such a quick and easy recipe, these were quite good! I added a can of refried beans to the beef mixture but otherwise followed the recipe exactly. Great for a quick weeknight meal! Thanks!

—Suemck

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Nutrition

Calories
448 kcal
22%

Carbohydrates
40.5 g
13%

Cholesterol
60 mg
20%

Fat
21.1 g
33%

Fiber
3.3 g
13%

Protein
22.2 g
44%

Sodium
1274 mg
51%

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

Nutritional Information

Beef Enchiladas II

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 448
Calories from Fat: 190

% Daily Value *
Total Fat 21.1g 33 %
Saturated Fat 9.5g 48 %
Cholesterol 60mg 20 %
Sodium 1274mg 51 %
** Potassium 239mg 7 %
Total Carbohydrates 40.5g 13 %
Dietary Fiber 3.3g 13 %
Protein 22.2g 44 %
Sugars 1.8g
Vitamin A 12 %
Vitamin C < 1 %
Calcium 38 %
Iron 36 %
** Thiamin 41 %
** Niacin 66 %
** Vitamin B6 9 %
** Magnesium 11 %
** Folate 47 %

* 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.