Quick Beef Enchiladas

Pat Duran


For a quick meal use canned tomatoes and enchilada sauce-store bought;or you can really get into it and make your own sauce and home canned tomatoes.Which ever way you choose it will be delicious!
Serve with refried beans.


★★★★★ 2 votes

serves 6 two each
15 Min
30 Min


Add to Grocery List

  • 1/2 c
    chopped onion
  • 2 Tbsp
    each of diced red and green bell peppers
  • 1 lb
    lean ground beef
  • 10 oz
    can diced tomato with or without green chilies, drained
  • 24 oz
    can enchilada sauce
  • 12 small
    6 inch corn tortillas
  • 2 c
    shredded cheddar and monterey jack cheese blend
  • ·
    sour cream for garnish,optional

How to Make Quick Beef Enchiladas


  1. Heat oven to 375^. Spray a 13x9-inch baking pan with cooking spray.
    Cook beef, onion and bell pepper in a large skillet over medium heat for about 7 minutes or until meat is no longer pink. Drain any grease.
  2. Add drained tomatoes and 1 cup of the enchilada sauce; blend well.
    Place tortillas in a damp paper towels; microwave tortilla with towel for about 1 minute or until flexible.
  3. Place about 1/3 cup of beef mixture evenly on each tortilla, top with 1 Tablespoon of cheese.
    Roll up and place seam side down in a baking dish; top with remaining sauce and cheese, spreading to cover tortilla edges. Bake covered for 25 minutes then uncover and bake for another 5 minutes. Serve with sour cream, if desired.
  4. Note:
    Can use refried beans spread on corn tortilla and then filled with black beans and corn and roll and bake the same.

Printable Recipe Card

About Quick Beef Enchiladas

Main Ingredient: Beef
Regional Style: Mexican

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