Campbell's Kitchen Easy Beef Enchiladas

Campbell's Kitchen Easy Beef Enchiladas

Campbell's Kitchen 0

"These flavorful enchiladas make a simple, delicious and filling supper!"

Ingredients 40 m {{adjustedServings}} servings 799 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 799 kcal
  • 40%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 107.8g
  • 35%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 2094 mg
  • 84%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 350 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the seasoning mix, beans, soup, onion and rice, if desired,in the skillet.
  2. Divide the beef mixture among the tortillas. Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish. Pour the enchilada sauce over the filled tortillas and sprinkle with the cheese.
  3. Bake for 20 minutes or until the enchiladas are hot and bubbling.
Tips & Tricks
How to Fix Soggy Stuffing

Got soupy soggy stuffing? Don't panic, we can help you fix it.

Chicken Stock

Chicken broth and stock are heavy hitters for your holiday feast.

Rate recipe

Your rating


Reviews 41

  1. 60 Ratings


These were yummy and something a bit different than what I usually do. I mostly followed recipe. I browned lean beef, added taco seasoning, uncooked rice-added water to let rice cook in beef/seasoning until done to take on flavor of seasoning. Once rice was finished cooking in beef mixture, I added cheese queso instead of cheese soup (because I had on hand and rarely buy cheese soup). I then added refried beans. I then placed mixture in each tortilla. I took advise of someone else and put a few spoonfuls of enchilada sauce on bottom of my 13x9 pan to avoid sticking. (Pan held 10 tortillas, mixture made 16-so froze the rest for later.) Poured rest of sauce over tortillas. And then I used mozzarella and mild cheddar to top tortillas. Baked 20 minutes. Everyone liked it!! Thanks for the recipe!


Great and easy recipe! Only suggestion: spread a little of the enchilada sauce on the bottom of the pan; it will help to keep them from sticking.


My family really enjoyed this meal. The only thing that I changed that improved on it was I used velveeta cheese that I melted in the microwave instead of cheese soup