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  • Writer's pictureSusan Lawson

Beef Enchiladas


1 lb ground beef (or whatever ground meat you prefer)

1/2 cup onion, diced fine

Taco seasoning packet

1 can diced green chilies

2 cans (or 1 if large) red enchilada sauce

2 cups shredded cheddar cheese

1 can refried beans

Optional for topping

Sour cream

Scallions (green onions) chopped

Black olives, sliced

Pico de Gallo (see my homemade recipe if you like)

Brown ground meat and onion until cooked well and onions are transparent; drain.

Add enough of the enchilada sauce to coat the bottom of a baking dish.

Add taco seasoning, chilies and 1/4 cup enchilada sauce; stir and simmer for 5-10 minutes.

Lay tortillas out on counter (this is my quick method - you can fill them however you like if you're not in a hurry).  Place about 1/3 cup of the meat mixture in the middle of each tortilla; top with shredded cheddar.  Roll each tortilla up and place in the pan that has the sauce.  Pour remaining enchilada sauce to cover each tortilla well. Sprinkle with cheese (cheese - it's all according to how much cheese you like.  Spread a little, spread a lot - whatever suits you.

Spray one side of a piece of aluminum foil with non-stick spray and cover the pan so the cheese doesn't stick to the foil as it cooks.

Bake 350 degrees for about 30 minutes, until warmed through and cheese is nice and melted.  Serve with optional toppings of your choice.

Goes great with a salad, black beans and/or Mexican Rice.

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