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Beef Enchiladas I

Beef Enchiladas I

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h
sal

sal

Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 2266 mg
  • 91%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
  2. In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
  3. Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
  4. Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
  5. Bake 30 minutes in the preheated oven, or until hot and bubbly.
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Reviews

JENBAXBLU
125

JENBAXBLU

12/21/2003

This was a delicious recipe! I did make some changes to the original, however. I used canned enchilada sauce and Mexican cheese (instead of the cheddar.) Also, I layered the corn tortillas, rather than roll each one. I decided to do this because the tortillas kept cracking. This was a wonderful dish that I will make again and again!

MAGGIE MCGUIRE
118

MAGGIE MCGUIRE

9/11/2003

Wow! Delish! These enchiladas scored a touchdown on my Super Bowl Sunday Buffet table! I left out one can of chilis and used Sara's Red Enchilada Sauce from this site in place of tomato sauce. Heat the tortillas in a non-stick pan for a half minute or so, this will make them pliable without the oil or sauce on them. I also served the sour cream on the side for garnish rather than in with the sauce. Thanks Sara.

JENNPOOPOO
74

JENNPOOPOO

7/8/2003

Delicious! I used flour tortillas, and these enchiladas turned out great . I must admit they take awhile to prepare, and alot of steps are involved but tehy are well worth the work. My boyfriend loved them. It's the first dish he's requested that I make over & over again.

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