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Beef Enchiladas

 Beef Enchiladas
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
20 ServingsPrep: 25 min. Bake: 30 min.


  • 2-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.
  • 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.
  • To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as

2 of 2

Beef Enchiladas (continued)

Directions (continued)

  • directed. Yield: 2 pans (10 enchiladas each).
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.