Beefy Enchiladas Recipe

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This family favorite is a meal-in-one with salad or fruit. Tortilla chips are also good served with it.—Connie Shay, Kennewick, Washington
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:5-6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 5-6 servings


  • 1-1/2 pounds ground beef
  • 1/2 cup chopped onion
  • 1 can (16 ounces) refried beans
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tomatoes, chopped
  • 10 corn tortillas (6 inches), warmed
  • SAUCE:
  • 4 teaspoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 can (10 ounces) enchilada sauce
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 3/4 cup sliced ripe olives, drained

Nutritional Facts

1 serving (1 each) equals 594 calories, 29 g fat (15 g saturated fat), 109 mg cholesterol, 1071 mg sodium, 48 g carbohydrate, 9 g fiber, 37 g protein.


  1. In a skillet, brown beef and onion until beef is no longer pink and onion is tender. Drain fat. Stir in beans, salt and pepper. Place 1/3 cup of mixture and a spoonful of tomatoes on each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking pan.
  2. For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add milk and enchilada sauce; stir until smooth. Add cheese and olives; cook over medium-high until mixture boils. Pour over enchiladas. Bake at 350° for 30 minutes. Let stand a few minutes before serving. Yield: 5-6 servings.
Originally published as Beefy Enchiladas in Country Ground Beef 1993, p84

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Reviewed Jul. 27, 2014

"Just not good. Bland."

Reviewed Jun. 19, 2013

"Delicious! We especially loved the creamy sauce for the top. I added jalapenos to the beef, and lettuce and tomatoes on top just before serving."

Reviewed Jun. 18, 2009

"Would I be able to freeze a dish like this one. If so what is the process of thawing and warming before serving."

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