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Cheesy Beef Enchiladas Recipe
Cheesy Beef Enchiladas Recipe photo by Taste of Home
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Cheesy Beef Enchiladas Recipe

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4.5 9 9
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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
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 4 servings

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

Nutritional Facts

698 calories: 2 each, 38g fat (14g saturated fat), 120mg cholesterol, 2061mg sodium, 45g carbohydrate (8g sugars, 4g fiber), 45g protein .

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Beef Enchiladas in Taste of Home December/January 1994, p35


Reviews for Cheesy Beef Enchiladas

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
modestcook
Reviewed Mar. 28, 2014

"My wife and I like this recipe, I followed it to the letter. It says to put in ungreased pan, I won't do that again, it stuck to the dish and it was hard getting it out in one piece. We didn't think it was bland. I wouldn't omit or add anything to this recipe."

MY REVIEW
Mshell5701
Reviewed Jun. 11, 2013

"Thought it was kind of bland....I might use the idea and and my own little kick next time"

MY REVIEW
equestsarah81
Reviewed Apr. 2, 2012

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

MY REVIEW
equestsarah81
Reviewed Apr. 2, 2012

"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)."

MY REVIEW
linzerbug
Reviewed Sep. 5, 2010 Edited Nov. 20, 2014

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

MY REVIEW
Kris Countryman
Reviewed May. 6, 2010

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

MY REVIEW
moonmom
Reviewed Feb. 8, 2010

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

MY REVIEW
mdbull4
Reviewed Feb. 3, 2010

"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!"

MY REVIEW
christinemack116
Reviewed Jul. 19, 2009

"one of my favorite recipes"

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