Super Beefy Enchiladas Recipe

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Super Beefy Enchiladas

Cindy Dozier


The roasted poblano pepper isn't hot at all but gives it that extra flavor that is really hard to beat.

pinch tips: How to Use a Meat Thermometer


1 1/2 lb
ground beef
1 1/2 c
mexican blend shredded cheese
1 can(s)
enchilada sauce in large can
1 pkg
corn tortillas
chopped onion
1 can(s)
cream of mushroom soup
1 can(s)
tomato soup
2 clove
1 large
poblano pepper

Directions Step-By-Step

Cook ground beef with onion and garlic and drain.Take pablano and roast on grill, when blackened, place in bowl covered with plastic wrap & let sweat til easy to peel skin off of outside. Then chop poblano pepper and add to meat mixture, set aside. Combine soups & sauce. Top each tortilla with a heaping tblsp of meat mixture and some cheese then Roll up and place seam side down in a 9x13 baking dish. Pour soup mixture over the top and cover with remaining cheese. Bake @ 350 in preheated oven for 25-30 minutes

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican