Show Subscription Form

Beef Enchiladas Recipe

Read Reviews
4.5 7
Publisher Photo
Canned soups make the sauce in this spicy entree easy to prepare. "It's a good dish to feed a large group of people...or freeze half for a fuss-free supper later.—Rosemary Gonser, Clay Center, Kansas
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:20 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 20 servings


  • 2-1/2 pounds ground beef
  • 2/3 cup chopped onion
  • 2 cans (15 ounces each) enchilada sauce
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 20 flour tortillas (8 inches), warmed
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • Additional shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 319 calories, 13 g fat (6 g saturated fat), 43 mg cholesterol, 620 mg sodium, 31 g carbohydrate, 1 g fiber, 18 g protein.


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13-in. x 9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside.
  2. Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months.
  3. Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.
  4. To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed. Yield: 2 pans (10 enchiladas each).
Originally published as Beef Enchiladas in Quick Cooking March/April 1999, p44

Reviews for Beef Enchiladas

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 22, 2013

"Very simple, tasty comfort food. Even my five year old liked it."

Reviewed Dec. 12, 2011

"I didn't particularly like these enchiladas. The mushroom soup made the red sauce sort of creamy. I prefer either creamy chicken enchiladas or beef enchiladas with straight red sauce, not a hybrid. Just my opinion. They were easy but I threw out more than half the leftovers."

Reviewed Aug. 15, 2011

"My family enjoyed this recipe. Very Good"

Reviewed May. 5, 2011

"These are a really good no-fuss enchilada. Easy to make, kid friendly, and they freeze really well."

Reviewed Feb. 20, 2011

"My family really enjoyed these, Very easy to make. I have 3 boys so made all 20 and they ate them all!!!"

Loading Image