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Beef Enchiladas Recipe

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Warm up a cold winter night with a hearty serving of Tex-Mex food. These enchiladas have a flavorful combination of ingredients and a rich homemade sauce. This easy one-dish meal gives me more time to spend with guests. —Mary Anne McWhirter, Pearland, Texas

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Beef Enchiladas Recipe

Prep: 20 min. Bake: 35 min.

Yield: 4 Servings

20 35 55

Ingredients

1 pound ground beef
1 cup (8 ounces) 4% cottage cheese
1 can (4-1/4 ounces) chopped ripe olives, drained
2 tablespoons minced fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas (6 inches)
SAUCE:
1 medium onion, chopped
1/2 medium green pepper, chopped
1 tablespoon canola oil
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper.
Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13-in. x 9-in. baking dish.
For sauce, saute the onion and green pepper in oil until tender. Add the tomato sauce, green chilies, chili powder, sugar and garlic powder. Pour over tortillas.
Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1 serving (2 each) equals 698 calories, 38 g fat (14 g saturated fat), 120 mg cholesterol, 2,061 mg sodium, 45 g carbohydrate, 4 g fiber, 45 g protein.

Originally published as Beef Enchiladas in Taste of Home December/January 1994, p35

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Reviews for Beef Enchiladas (7)

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Beef Enchiladas

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Reviewed on Apr. 02, 2012 by equestsarah81

To add... I also add about 2Tsp of taco seasoning.

Reviewed on Apr. 02, 2012 by equestsarah81

These are REALLY easy and REALLY good to make! I do add some chopped & peeled green chiles too. Also, I don't make the "Sauce" I just use a 16oz jar of El Paso Chunky salsa (makes this even quicker).

Reviewed on Sep. 05, 2010 by linzerbug

Omitted olives for our personal taste. Delicious. Great recipe to freeze too for smaller families.

Reviewed on May. 06, 2010 by Kris Countryman

My husband really liked this recipe. I thought it was somewhat bland so I added salsa at the table.

Reviewed on Feb. 08, 2010 by moonmom

Family raved on how good this was. Hardly had any leftovers.

Reviewed on Feb. 03, 2010 by mdbull4

This is a fabulous recipe. I have made it many times already, and it is definitely my favorite. :) When I was out of tomato sauce I used V8 juice & it was really good! This has become a regular at our house. I love it!

Reviewed on Jul. 19, 2009 by christinemack116

one of my favorite recipes