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Beef Enchiladas

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
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    2 pans (10 enchiladas each)


  • 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 shredded cheddar cheese
  • Additional shredded cheddar cheese


  • 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 13x9-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.

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Average Rating:
  • ksmith_62
    May 28, 2018

    We LOVE these enchiladas. I do add garlic when browning the meat and onion and then add 2 packages of taco seasoning and a block of cream cheese when you add the red sauce to meat. Makes them AWESOME!! These are always requested at my house!!!

  • DeepSorrow
    Jan 22, 2013

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

  • ndrushing
    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.

  • Kes7792
    Aug 15, 2011

    My family enjoyed this recipe. Very Good

  • teacake94
    May 5, 2011

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

  • jennajenjen
    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!!!

  • chrgabel515
    Feb 10, 2011

    No comment left

  • Master Cook 199
    Jan 17, 2011

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

  • mummytothree
    Aug 29, 2010

    No comment left

  • putput78
    Jan 17, 2010

    No comment left