Ground Beef Enchiladas Recipe

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Servings: 12


Cost per serving $1.82 view details


  1. Preheat oven to 375 degrees. In large skillet, place 1 Tbsp. oil and 2 Tbsp. minced onion. Saute/fry onion till tender, crumble meat into skillet. As it browns, add in spices and stir often while meat is browning. When meat is done, drain excess grease.
  2. Next, heat oil in small skillet, and dip tortillas one by one for 3 to 4 seconds each, only long sufficient to make limber. Stack the tortillas on top of each other in pan. You will need to pour the excess oil from the tortillas back into the skillet as it accumulates.
  3. Spray large baking pan or possibly dish with Pam and begin the assembling of the enchiladas. I make 2 at a time, and use my hands to make them. Lay 2 tortillas flat in baking dish, sprinkle approximately 1 1/2 Tbsp. meat on tortilla, followed by same amount of cheese, then sprinkle onion (optional) sparingly. Roll tortilla and place seam side down. Continue process, stacking enchiladas next to each other till pan is full. Make 2 rows and a large pan will usually hold 16 enchiladas. (Baking pan size 12 x 20 inches.)
  4. Pour enchilada sauce over enchiladas, use sauce liberally. Top with more grated cheese, sprinkle more meat and lightly sprinkle with onions. Bake in oven 20 to 25 min till cheese is bubbly. Serve with picante sauce, lowfat sour cream, guacamole, tortilla chips, Spanish (Mexican) rice and diced tomatoes and minced lettuce. I also prefer serving Ranch Style beans with enchiladas instead of refried beans.
  5. Serves 8.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 252g
Recipe makes 12 servings
Calories 539  
Calories from Fat 307 57%
Total Fat 34.68g 43%
Saturated Fat 13.27g 53%
Trans Fat 0.93g  
Cholesterol 80mg 27%
Sodium 999mg 42%
Potassium 325mg 9%
Total Carbs 33.89g 9%
Dietary Fiber 5.3g 18%
Sugars 6.57g 4%
Protein 23.93g 38%
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