Beef Enchiladas

Beverley Williams


I use Old El Paso enchilada sauce and Wolfe Brand Chili but you can use which ever you prefer.


★★★★★ 2 votes

30 Min
15 Min


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  • 2 lb
    ground beef
  • 1/2 small
    onion, diced very small
  • 3 Tbsp
    green bell pepper, diced very small
  • 1 tsp
    chili powder
  • 1 tsp
  • dash
    cayenne pepper
  • 1/2 tsp
    garlic powder
  • dash
    white pepper
  • 1 can(s)
    19 oz. enchilada sauce
  • 12
    corn tortillas
  • 1/2 c
    shredded cheddar cheese
  • 1/2 c
    shredded monterrey jack cheese
  • 1 can(s)
    chili, without beans
  • 2 Tbsp

How to Make Beef Enchiladas


  1. Preheat oven to 350 degrees.
  2. In a skillet, cook ground beef, onion and bell pepper with cumin, cayenne, chili powder, garlic powder and white pepper. Stir to mix well.
  3. Cook until beef is done, onion and bell pepper are tender. Set aside.
  4. Pour enough enchilada sauce into bottom of 9 x 13" baking dish to cover the bottom.
  5. Heat oil in a small skillet. Briefly dip tortillas one at a time in oil for 5 seconds each to soften.
  6. Spoon 2 Tbsp. beef mixture into center of each tortilla.
  7. Sprinkle 1/2 Tbsp.of each cheese onto beef mixture.
  8. Roll up each tortilla and place seam side down, in the baking dish. Be sure you have enchiladas in a single layer.
  9. When all 12 enchiladas are in the pan, pour remaining enchilada sauce over them evenly.
  10. Pour chili evenly over the sauce.
  11. Sprinkle with the remaining cheddar and Monterrey Jack cheeses.
  12. Place in oven uncovered. Cook for 15 minutes

Printable Recipe Card

About Beef Enchiladas

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Hashtag: #mexican

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