Tex-Mex Beef and Cheese Enchiladas Recipe - Allrecipes.com
Tex-Mex Beef and Cheese Enchiladas Recipe
  • READY IN 50 mins

Tex-Mex Beef and Cheese Enchiladas

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 12, 2008

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 the next time I'll cut that in half. I used an American-Cheddar shredded cheese blend. I didn't fry the tortillas in the oil, just heated them in the microwave to make them pliable. The second time I made these I did fry the tortillas which takes only a couples of secs per side except it is harder to work with a hot hot tortilla. I was afraid they would be greasy after the frying, but they turned out great after all. I also used half the sauce the second time and it while it wasn't plentiful, it was still adequate. Thanks Rhonda, this recipe is going to get a lot of use in the future!

 
Most Helpful Critical Review
Aug 01, 2007

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 could never figure out why so I added the whole half cup to the 2 cups of water. The meat sauce turned out fine but the enchiladas stuck to the bottom of the dish. Maybe put some meat sauce on the bottom before putting in enchiladas and then pour remaining over top. Interesting idea for enchiladas but probably won't be a staple in my home.

 
Jan 13, 2008

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 recipe was great! My husband even enjoyed it and mentioned how good it was!I changed recipe becuase of everyone stating it was pretty bland and mine had a great taste. Doubled recipe and froze second batch for an wasy dinner ranother night! Come in heat corn tortillas, and put together for casserole, heat and eat!Really enjoyed this! Great for cooler nights!

 
Aug 26, 2008

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 and that just worked perfect with the other ingredients. To cut the fat a little I used super lean ground beef, and I actually used the meat as the filler instead of cheese and topped with the rest of the sauce and sharp white cheddar.

 
Jan 28, 2011

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, as is the case for wife and me.

 
Mar 15, 2008

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 powder to use in the filling. Also reduced the sugar and no flour as others suggested, and upped the spices in the sauce as well. These tasted a lot like those at our favorite local restaurant-which are wonderful!

 
Oct 20, 2008

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 takes a little extra time and effort to lightly fry the tortillas, but it is well worth it. Not only does it make them pliable, but it makes them taste freshly made - something that cannot be achieved with a quick microwave zap. And once you do it a few times you get very efficient. You just lay them out on paper towels and let them cool a bit before handling them. Thanks for a delicious and budget friendly recipe!

 
Jun 19, 2008

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 enchiladas.

 

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Nutrition

  • Calories
  • 794 kcal
  • 40%
  • Carbohydrates
  • 40.4 g
  • 13%
  • Cholesterol
  • 172 mg
  • 57%
  • Fat
  • 49.1 g
  • 76%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 47.1 g
  • 94%
  • Sodium
  • 1915 mg
  • 77%

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

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About the Cook

RHONDA35
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