Mom's Beef Enchiladas

Mom's Beef Enchiladas Recipe

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Amy Handlon


Mom makes the best enchiladas I have ever tasted. Trying to get something like this at a Mexican restaurant just doesn't happen! Her enchiladas are my absolute favorite!


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  • 1 lb
    ground beef
  • 1/2 c
    onion, chopped
  • 1 can(s)
    enchilada sauce (28 oz.)
  • 2 c
    mexican blend shredded cheese
  • ·
    corn shells
  • 1 can(s)
    black olives

How to Make Mom's Beef Enchiladas


  1. Brown beef with onions, cook shells. Spread a thin layer of enchilada sauce on bottom of pan. Using an ice cream scooper (so they all have the same size) spoon meat mixture into cooked shells, along with a pinch of cheese. Roll the shells, being sure to keep the roll tight. Place rolled shells into pan. Once you have filled the pan with enchilada rolls, pour remaining sauce onto shells. Make sure its evenly distributed. Cover the rest with cheese. Spread black olives and/or green onions on top if desired. Cook at 350F for 45 minutes.

Printable Recipe Card

About Mom's Beef Enchiladas

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican

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