Ground Beef Enchiladas

Ground Beef Enchiladas

486 Reviews 19 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Vanessa Robbins
Recipe by  Vanessa Robbins

“These are beef filled tortilla shells baked in a creamy chicken soup and cheese sauce. My husband absolutely loves these. I served them to guests once with Mexican rice, and they went home with the recipe. Enjoy!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
  3. In a medium bowl, mix together yogurt, condensed soup, and cheese.
  4. Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
  5. Bake in preheated oven for 20 to 30 minutes.

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Reviews (486)

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I absolutely love this recipe! However, I made a few changes to use up some things in my cupboard. To make clean-up easier, I sprayed the dish with PAM, used 1 small can of green chilies instead of a jalapeño while browning meat, 1 c. of sour cream instead of yogurt (I didn’t have any yogurt in the fridge) and 1 can of enchilada sauce. I dipped each WHEAT tortilla into the sauce before filling. I also poured remaining sauce over enchiladas before I baked. WONDERFUL! This tastes better than a local caterer's recipe. Well done. Also, made these again and topped with fresh chopped cilantro and black olives when the dish came out of the oven. Yum!



These were very good. Both my husband and son liked them a lot. I used sour cream instead of yogurt, and jack instead of mozzarella cheese, but otherwise followed the directions exactly. I found that 1 1/2 lbs. of meat was a bit too much to fill the tortillas and still be able to roll them up, so I just sprinkled the extra meat on top. But probably 1 lb. of meat would be ample for the recipe. Also, heating the tortillas, covered, in the microwave, to soften them a bit would make them easier to roll up without without cracking.



Even though the chicken soup scarred me, I tried this recipe anyway. This was the best dish that I have served in a long time. I used flour tortillas, sour cream instead of yogurt and chedder jack cheese. This reminded me of a favorite dish that I like from a mexican restaurant. Also, use a 9 x 13 pan when cooking.

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Amount Per Serving (6 total)

  • Calories
  • 556 cal
  • 28%
  • Fat
  • 33.8 g
  • 52%
  • Carbs
  • 26.1 g
  • 8%
  • Protein
  • 34.8 g
  • 70%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 1122 mg
  • 45%

Based on a 2,000 calorie diet



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Shredded Beef Enchiladas


next recipe:

Ground Beef Shepherd's Pie