Ooh, you need these beef enchiladas in your life! They are bursting with flavor and so easy to prepare. You won’t mind getting in the kitchen to cook them up, and I promise there will be plenty of requests for more of these yummy wrapped-up bundles.
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Not All Beef Enchiladas Are Alike
You may have your own recipe or a favorite place you frequent for enchiladas, but there are some benefits to making these.
- not have to leave your house to enjoy them.
- feed at least 8 people economically.
- have fun layering your favorite ingredients in them.
- invite family members and guests to add their own favorite ingredients.
- make a complete meal by adding lettuce and other salad items, even some pico de gallo.
- add more flavor with any condiment like a dollop of sour cream or a drench of salsa on top.
Here’s how I do it:Print
This no-fuss supper of cheesy beef-filled enchiladas is full of flavor and ready in no time. Topped with fresh salad fixings, salsa, and sour cream makes this a complete meal that will become a family favorite in your house.
1 pound ground beef
1 package or 1/4 cup taco seasoning
2/3 cup water
8 – 8” whole wheat or white flour tortillas
1 – 16 ounce can refried beans
1 – 4 ounce can chopped green chiles
12 ounce package Mexican Style 4 Cheese, shredded
1 – 10 ounce can green enchilada sauce
1 – 10 ounce can red enchilada sauce
Brown ground beef and drain.
Season the meat with taco seasoning, add water, and simmer for 10 minutes.
Lay 1 tortilla on a flat surface and spread 2 rounded tablespoons of refried beans across the middle.
Place 2 tablespoons of meat on top of the beans.
Spread a teaspoonful of green chiles onto meat.
Add about an ounce of shredded cheese to top off the layers.
Roll the tortillas up and place them in a greased 9×13 casserole dish.
Pour red and green enchilada sauce on top of rolled tortillas.
Top with more cheese and green chilles.
Bake at 350 degrees for 25 minutes or until bubbly.
Feel free to add whatever you like inside and out of these rolled tortillas.
If you prefer saucier enchiladas, add more enchilada sauce before baking.
If making ahead, add the sauce right before baking in order to avoid soggy tortillas.
- Serving Size: 1 enchilada
I use this Mexican Style 4 Cheese blend because my Mama said it’s the best and she’s right. I now use it in most of my casseroles that call for shredded cheese.
You can get a head start by preparing the tortillas and laying them in the casserole dish, but don’t add the sauce until right before you bake it because the sauce will make the tortillas soggy and you won’t have the best results.
Now, go have some fun fixing this meal! You can easily take this to your next pot luck or to a friend who’s needing a little love.
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