Hearty Beef and Cheese Enchiladas Recipe

4.5 6 10
Hearty Beef and Cheese Enchiladas Recipe
Hearty Beef and Cheese Enchiladas Recipe photo by Taste of Home
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Hearty Beef and Cheese Enchiladas Recipe

Read Reviews
4.5 6 10
Publisher Photo
My husband loves his food extra-cheesy, so I can never put too much cheese over the top of these enchiladas! You can set out small bowls of diced onions and tomatoes so folks can add their own garnishes. —Joylyn Trickel
MAKES:
7 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (10 ounces) enchilada sauce, divided
  • 1/2 cup salsa, divided
  • Canola oil
  • 7 corn or flour tortillas (8 inches)
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 tablespoons sliced ripe olives

Directions

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, 2/3 cup enchilada sauce and 2 tablespoons salsa; set aside.
In a small skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels.
Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in an 11-in. x 7-in. baking dish. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 7 enchiladas.
Originally published as Hearty Beef Enchiladas in Test Kitchen Favorites 2004 2005, p94

Nutritional Facts

1 each: 77 calories, 3g fat (2g saturated fat), 12mg cholesterol, 141mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 5g protein.

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (10 ounces) enchilada sauce, divided
  • 1/2 cup salsa, divided
  • Canola oil
  • 7 corn or flour tortillas (8 inches)
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 tablespoons sliced ripe olives
  1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, 2/3 cup enchilada sauce and 2 tablespoons salsa; set aside.
  2. In a small skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels.
  3. Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in an 11-in. x 7-in. baking dish. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives.
  4. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 7 enchiladas.
Originally published as Hearty Beef Enchiladas in Test Kitchen Favorites 2004 2005, p94

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rrfrey21 User ID: 3107605 88617
Reviewed May. 12, 2010

"These enchiladas were great. My whole family loved them. I too also used refried beans instead of chili beans. I think I will use refried beans in this eery time. I will make this for sure many more times. Thanks!! :)"

MY REVIEW
epps97 User ID: 1563613 142408
Reviewed Feb. 24, 2010

"These enchiladas were great and we had some meat filling left over and made taco salads with it."

MY REVIEW
durfwend User ID: 4290184 88616
Reviewed Jan. 3, 2010

"This was sooo good! My teenage son gave it 3 thumbs up! Very easy to put together."

MY REVIEW
cookjan User ID: 1082472 88866
Reviewed Apr. 3, 2009

"My husband and I truly love this recipe. I usally freeze the leftovers for another meal and many times use refried beans in place of the chili beans. Heating the tortillas in the oil keeps them extra moist and yummy. I do this all the time with tortilla dishes now. A must try recipe!"

MY REVIEW
jbnd User ID: 1014342 159150
Reviewed Feb. 13, 2008

"This is a delicious recipe! I have made it many times, and it is always a big hit! I usually leave out the beans and add more cheese because my family prefers it that way.

Yummy!!!!    Wink
Note: At the top of the recipe it says that this makes 28 servings-this is a mistake-this makes 6-7 enchiladas.  "

MY REVIEW
dmaier User ID: 1405178 138755
Reviewed Jan. 7, 2008

"Better make a double batch because these go quick! Very easy & just the right amount of spice!"

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