Print Options

 
 
 Print
Hearty Beef Enchiladas Recipe

Hearty Beef Enchiladas Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:28 servings

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

  • 1. 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.
  • 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 four greased 13-in. x 9-in. baking dishes. 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: 28 servings.

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.