Beefy Enchiladas Recipe

4 3 5
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Beefy Enchiladas Recipe

Read Reviews
4 3 5
Publisher Photo
This family favorite is a meal-in-one with salad or fruit. Tortilla chips are also good served with it.—Connie Shay, Kennewick, Washington
MAKES:
5-6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
5-6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 1/2 cup chopped onion
  • 1 can (16 ounces) refried beans
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tomatoes, chopped
  • 10 corn tortillas (6 inches), warmed
  • SAUCE:
  • 4 teaspoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 can (10 ounces) enchilada sauce
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 3/4 cup sliced ripe olives, drained

Directions

In a skillet, brown beef and onion until beef is no longer pink and onion is tender. Drain fat. Stir in beans, salt and pepper. Place 1/3 cup of mixture and a spoonful of tomatoes on each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking pan.
For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add milk and enchilada sauce; stir until smooth. Add cheese and olives; cook over medium-high until mixture boils. Pour over enchiladas. Bake at 350° for 30 minutes. Let stand a few minutes before serving. Yield: 5-6 servings.
Originally published as Beefy Enchiladas in Country Ground Beef 1993, p84

Nutritional Facts

1 each: 594 calories, 29g fat (15g saturated fat), 109mg cholesterol, 1071mg sodium, 48g carbohydrate (10g sugars, 9g fiber), 37g protein.

  • 1-1/2 pounds ground beef
  • 1/2 cup chopped onion
  • 1 can (16 ounces) refried beans
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tomatoes, chopped
  • 10 corn tortillas (6 inches), warmed
  • SAUCE:
  • 4 teaspoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 can (10 ounces) enchilada sauce
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 3/4 cup sliced ripe olives, drained
  1. In a skillet, brown beef and onion until beef is no longer pink and onion is tender. Drain fat. Stir in beans, salt and pepper. Place 1/3 cup of mixture and a spoonful of tomatoes on each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking pan.
  2. For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add milk and enchilada sauce; stir until smooth. Add cheese and olives; cook over medium-high until mixture boils. Pour over enchiladas. Bake at 350° for 30 minutes. Let stand a few minutes before serving. Yield: 5-6 servings.
Originally published as Beefy Enchiladas in Country Ground Beef 1993, p84

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Reviews forBeefy Enchiladas

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gooch621 User ID: 7069389 40485
Reviewed Jul. 27, 2014

"Just not good. Bland."

MY REVIEW
williamsegraves User ID: 3296408 44664
Reviewed Jun. 19, 2013

"Delicious! We especially loved the creamy sauce for the top. I added jalapenos to the beef, and lettuce and tomatoes on top just before serving."

MY REVIEW
rplars User ID: 2519234 44369
Reviewed Jun. 18, 2009

"Would I be able to freeze a dish like this one. If so what is the process of thawing and warming before serving."

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