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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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


  • 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

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


  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

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modestcook User ID: 4044770 410
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."

Mshell5701 User ID: 5259782 312
Reviewed Jun. 11, 2013

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

equestsarah81 User ID: 5110682 434
Reviewed Apr. 2, 2012

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

equestsarah81 User ID: 5110682 345
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)."

linzerbug User ID: 161685 1201
Reviewed Sep. 5, 2010 Edited Nov. 20, 2014

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

Kris Countryman User ID: 1858674 433
Reviewed May. 6, 2010

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

moonmom User ID: 3845440 198294
Reviewed Feb. 8, 2010

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

mdbull4 User ID: 3722378 95
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!"

christinemack116 User ID: 4285275 425
Reviewed Jul. 19, 2009

"one of my favorite recipes"

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