Ground Beef Enchiladas Recipe - Allrecipes.com
Ground Beef Enchiladas Recipe
  • READY IN 55 mins

Ground Beef Enchiladas

Recipe by  

"These are beef filled tortilla shells baked in a creamy chicken soup and cheese sauce. My husband absolutely loves these. I served them to guests once with Mexican rice, and they went home with the recipe. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
  3. In a medium bowl, mix together yogurt, condensed soup, and cheese.
  4. Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
  5. Bake in preheated oven for 20 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2004

I absolutely love this recipe! However, I made a few changes to use up some things in my cupboard. To make clean-up easier, I sprayed the dish with PAM, used 1 small can of green chilies instead of a jalapeño while browning meat, 1 c. of sour cream instead of yogurt (I didn’t have any yogurt in the fridge) and 1 can of enchilada sauce. I dipped each WHEAT tortilla into the sauce before filling. I also poured remaining sauce over enchiladas before I baked. WONDERFUL! This tastes better than a local caterer's recipe. Well done. Also, made these again and topped with fresh chopped cilantro and black olives when the dish came out of the oven. Yum!

 
Most Helpful Critical Review
Jan 08, 2004

The cheese inside and on top of these enchiladas was too thick.

 
Jan 08, 2004

These were very good. Both my husband and son liked them a lot. I used sour cream instead of yogurt, and jack instead of mozzarella cheese, but otherwise followed the directions exactly. I found that 1 1/2 lbs. of meat was a bit too much to fill the tortillas and still be able to roll them up, so I just sprinkled the extra meat on top. But probably 1 lb. of meat would be ample for the recipe. Also, heating the tortillas, covered, in the microwave, to soften them a bit would make them easier to roll up without without cracking.

 
Jan 08, 2004

Even though the chicken soup scarred me, I tried this recipe anyway. This was the best dish that I have served in a long time. I used flour tortillas, sour cream instead of yogurt and chedder jack cheese. This reminded me of a favorite dish that I like from a mexican restaurant. Also, use a 9 x 13 pan when cooking.

 
Jan 08, 2004

Although my eyes widened at the thought of mixing cream of chicken with beef/mexican food, this was great!! I ommitted the jalapenos but added 1 4.5oz can diced green chilies to the soup/cheese mix. I used 1/2 cup yogurt and 1/2 cup sour cream and used half moz cheese and half 3 blend mexican cheese. I also used flour tortillas and turned out great (HOWEVER-remember to grease the baking dish or they will stick!!). Served with shredded lettuce and chopped green peppers and we all thought they were terriffic! Will make again!!

 
Sep 19, 2005

This was a great starter recipe, but I made some changes like many of the other reviewers. I used Campbells southwest cheese soup instead of the chicken soup, regular onions instead of green onions, and sour cream instead of the yogurt. I also added a can of diced green chiles, and used flour tortillas. It was fantastic! My boyfriend wouldn't stop eating the filling with the torts. even before I got the chance to put it in the oven to bake! This will go in my recipe book for sure!

 
Aug 14, 2003

Made this recipe a little healthier. I used LOWFAT yogurt,98% FAT-FREE cream soup, only 20 oz.of ground EXTRA LEAN TURKEY, 2% MILK mozzarella cheese, FAT-FREE FLOUR tortillas (softened in microwave) and fresh diced tomatoes on top. What a great flavor! The creamy mix with the mexican spices is unique and delicious. This now goes to the "favorite" file!

 
Jan 13, 2004

These were very good, my whole family enjoyed them.I used flour tortillas instead of corn and substituted sour cream for the yogurt. I also used shredded cheddar cheese, but next time will use a mexican shredded cheese blend. Whenever I make a dish like this I pour a little taco sauce in the bottom of the pan, this keeps the bottom of the tortillas from getting hard.

 

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Nutrition

  • Calories
  • 556 kcal
  • 28%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 33.8 g
  • 52%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 34.8 g
  • 70%
  • Sodium
  • 1122 mg
  • 45%

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

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