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Best Beef Enchiladas

Best Beef Enchiladas

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country_cooker

These enchiladas are absolutely amazing! Truly a recipe your family will love.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 583 kcal
  • 29%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1216 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
  3. Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
  4. Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
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Reviews

country_cooker
15
9/22/2012

this is sooo tasty!

CindyK56
11
1/7/2013

Excelent could add rotel and more cheese on top

Sharyn
11
11/20/2012

Oh gosh, these were fabulous. I used a whole packet of taco seasoning (misread the recipe), green chilie enchilada sauce (I've been craving it), and omitted the chili powder. Melting the sour cream and cheddar with the beef on the stove makes a creamy, lovely filling. And laying the black beans and olives on top (instead of incorporating them into the filling), is genius. The beans retain a nice little "snap" that hits your tounge at just the right time. I topped my enchiladas with jack cheese. I can't say enough good things about this dish - it's beyond delicious.