Beef Enchiladas II

Beef Enchiladas II

Becky 0

"Simple and quick beef enchiladas. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is also great with leftover chicken, shredded beef or turkey. Serve with a green salad or beans and rice."

Ingredients 45 m {{adjustedServings}} servings 448 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 1274 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
  2. Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
  3. On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
  4. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
  5. Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
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Reviews 616

  1. 857 Ratings


Good and pretty quick, but I changed several things when I made it. I added a packet of taco seasoning while sauting the beef. As I cooked the beef, I make up a box of Meican rice. I like the flavor of meat, rice and cheese all mixed together. I like using a can of enchilada sauce instead of the powder stuff.


Flour tortillas? Enchiladas are supposed to be made with corn tortillas in order to get more of an authentic Mexican dish. The majority of my family is from Mexico and the thought of using flour tortillas is just not right. I'll stick to the recipes my mother and grandmother taught me.


A very delicious meal! The best thing about this recipe is that it is wonderfully simple and easy. It being such a basic recipe means that you can make it as directed or add on to the ingredients to get even more satisfying results. My changes were mostly in the meat, which I doctored up like so: besides the onion, I added a generous amount of garlic (I'm a garlic freak), a can of mild green chile peppers, and half a pack of basic taco seasoning. Yum Yum. After that bit it is as easy as pie. You just roll everything up and bake and you've got dinner! This is also a wonderful meal to eat while on a budget. The last two times I've made this for my family, I served it with cornbread, Spanish rice, and extra enchilada sauce.