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Hearty Beef Enchiladas

 Hearty Beef Enchiladas
Since this recipe fills four 13-inch x 9-inch baking dishes, it's perfect for feeding a gang. I set out small bowls of shredded cheddar cheese, diced onions and diced tomatoes so folks can add their own garnishes. -Richard Clements, San Dimas, California
28 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 4 pounds ground beef
  • 4 medium onions, chopped
  • 4 cans (16 ounces each) chili beans, undrained
  • 4 cans (10 ounces each) enchilada sauce, divided
  • 1 jar (16 ounces) salsa, divided
  • Canola oil
  • 28 corn or flour tortillas (8 inches)
  • 4 cups (16 ounces) shredded cheddar cheese
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained

Directions

  • In a stock pot, cook beef and onions over medium heat until meat is
  • no longer pink; drain. Stir in the beans, two cans of enchilada
  • sauce and 1 cup 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 four greased 13-in. x 9-in. baking dishes. Drizzle with
  • remaining enchilada sauce and salsa. Sprinkle with cheese and
  • olives.
  • Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
  • Yield: 28 servings.

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Hearty Beef Enchiladas (continued)

Nutritional Facts: 1 serving (1 each) equals 340 calories, 14 g fat (6 g saturated fat), 49 mg cholesterol, 555 mg sodium, 32 g carbohydrate, 2 g fiber, 21 g protein.