Beef Enchiladas Recipe

4.5 7 14
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Beef Enchiladas Recipe

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4.5 7 14
Publisher Photo
Canned soups make the sauce in this spicy entree easy to prepare. "It's a good dish to feed a large group of people...or freeze half for a fuss-free supper later.—Rosemary Gonser, Clay Center, Kansas
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 2-1/2 pounds ground beef
  • 2/3 cup chopped onion
  • 2 cans (15 ounces each) enchilada sauce
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 20 flour tortillas (8 inches), warmed
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • Additional shredded cheddar cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13-in. x 9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside.
Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months.
Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.
To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed. Yield: 2 pans (10 enchiladas each).
Originally published as Beef Enchiladas in Quick Cooking March/April 1999, p44

  • 2-1/2 pounds ground beef
  • 2/3 cup chopped onion
  • 2 cans (15 ounces each) enchilada sauce
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 20 flour tortillas (8 inches), warmed
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • Additional shredded cheddar cheese
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13-in. x 9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside.
  2. Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months.
  3. Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.
  4. To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed. Yield: 2 pans (10 enchiladas each).
Originally published as Beef Enchiladas in Quick Cooking March/April 1999, p44

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DeepSorrow User ID: 6301843 62685
Reviewed Jan. 22, 2013

"Very simple, tasty comfort food. Even my five year old liked it."

MY REVIEW
ndrushing User ID: 1048155 25300
Reviewed Dec. 12, 2011

"I didn't particularly like these enchiladas. The mushroom soup made the red sauce sort of creamy. I prefer either creamy chicken enchiladas or beef enchiladas with straight red sauce, not a hybrid. Just my opinion. They were easy but I threw out more than half the leftovers."

MY REVIEW
Kes7792 User ID: 6139974 203021
Reviewed Aug. 15, 2011

"My family enjoyed this recipe. Very Good"

MY REVIEW
teacake94 User ID: 2258241 49467
Reviewed May. 5, 2011

"These are a really good no-fuss enchilada. easy to make, kid friendly, and they freeze really well."

MY REVIEW
jennajenjen User ID: 5831314 25306
Reviewed Feb. 20, 2011

"My family really enjoyed these, Very easy to make. I have 3 boys so made all 20 and they ate them all!!!"

MY REVIEW
Master Cook 199 User ID: 4812268 85584
Reviewed Jan. 17, 2011

"wheres the spice and is the sauce a red or green sauce, poor directions"

MY REVIEW
mom2499 User ID: 2390135 85582
Reviewed Nov. 13, 2008

"I fund thid id hard to believe that it has 0 sodium content with the 2 cans od soup in the ingredience. I am on a sodium free diet and I know that the soups happen to be high in sodium. How come the nutritional values are so off?"

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