beef enchiladas

Name: Beef Enchiladas
Prep time: 30 min
Cook time: 40 min
Cuisine: Mexican
Ingredients: 1 pound(s) ground beef; 1 cup(s) chopped onion; 2 tablespoon(s) taco seasoning mix; 1 can(s) condensed tomato soup; 4 cup(s) shredded mexican blend cheese, divided; 8 ounce(s) sour cream; 10 - flour tortillas, soft taco size; 1 can(s) red enchilada sauce (10 oz); 1 can(s) sliced olives

(1 RATING)

47 Pinches

Theresa Boyet

lexington, KY

Updated on Sep 2, 2010

I developed this recipe from a recipe given to me by an ex-boyfriend's mom for Flexible Meat Filling. Use the first 6 ingredients (2C cheese) and follow the first 2 steps for the filling. You can make burritos with it, use it on nachos, or even a dip. Feel free to use less cheese on top. I love cheese! Also, sometimes when I make this I use 9 tortillas and sometimes I use 11. I just start with a stack of tortillas and fill them until I run out of room in the pan or I run out of filling. I squeeze them in pretty tight. And I totally guessed on the cooking time. You're really just heating them up and melting the cheese so you could probably cook it at 400F and it wouldn't take as long.

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prep time 30 Min

cook time 40 Min

method ---

yield

Ingredients

1 pound ground beef
1 cup chopped onion
2 tablespoons taco seasoning mix
1 can condensed tomato soup
4 cups shredded mexican blend cheese, divided
8 ounces sour cream
10 - flour tortillas, soft taco size
1 can red enchilada sauce (10 oz)
1 can sliced olives

How To Make beef enchiladas

Step 1

Preheat oven to 375F. Cook the ground beef in a large skillet with the chopped onion. Feel free to add pepper and/or garlic powder if you like. Drain any fat from beef, if necessary.

Step 2

Reduce heat to medium-low. Add the taco seasoning and tomato soup and stir until well blended. Add 2 cups of the cheese and stir until it melts, about 30 seconds. Remove from heat and stir in sour cream until well combined.
Step 3

Microwave the tortillas until soft and pliable, about 45 seconds. Lightly spray the bottom of a 9X13pan. Take a couple tablespoons of filling and roll into a tortilla, placing seam side down in the pan. Repeat with remaining tortillas, keeping in mind to leave enough filling to fill all tortillas. Pour the enchilada sauce over everything, making sure to cover all exposed tortillas. Top with remaining cheese and end with the olives on top. Bake for about 30-40minutes, or until bubbling
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