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Nutrition Facts
Serving Size 1 enchiladas 299g Recipe makes 12 enchiladas) The following items or measurements are not included below: 1 1/4 ounces taco seasoning
Calories 517
Calories from Fat 145		(28%)
Amount Per Serving		%DV
	Total Fat 16.2g	24%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.4g
Cholesterol 28mg		9%
Sodium 1068mg		44%
Potassium 571mg		16%
Total Carbohydrate 72.4g		24%
	Dietary Fiber 6.5g	26%
	Sugars 3.2g
Protein 19.9g		39%
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Easy Cheesy Beef Enchiladas

Recipe #106205 | 35 min | 20 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Juju Bee
Dec 15, 2004

These enchiladas are so tasty, and can be done in a snap! So good that I actually have a guy that pays me money to make him some every month!! If only he knew how easy they were!!

12 enchiladas (change servings and units)

Ingredients

1 lb ground beef
1 (1 1/4 ounce) packet taco seasoning
12 large flour tortillas
1 (16 ounce) can refried beans
1 (11 ounce) can canned corn niblets
cheddar cheese or colby-monterey jack cheese
2 (10 ounce) cans red enchilada sauce
olives (optional)
salsa (optional)
cilantro (optional)
green onion (optional)

Directions

1
Preheat oven to 350 degrees.
2
Cook the ground beef in a skillet until brown.
3
Add the taco seasoning and water (according to package instructions) and cook until beef is well coated, and sauce is thickened.
4
Pour a bit of the enchilada sauce in the bottom of a 9x13in pan and spread evenly.
5
Set up an assembly line: Tortillas, refried beans, taco meat, corn, any of the above optional ingredients, and lastly cheese.
6
Assemble enchiladas: Smear a line of refried beans from the top of the tortilla to the bottom, then top beans with the remaining assembly line items.
7
Fold in the sides of the tortilla to close the enchilada, then place in pan, side by side, until pan is full (pan should hold 6 enchiladas).
8
Top each enchilada with enchilada sauce, then cover with cheese, and optional ingredients, if desired.
9
Place assembled enciladas into the oven and heat through.
10
Repeat process to make the next batch.
11
enjoy!
12
:-P.

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Featured Reviews for This Recipe

From: ALMjoy7

On Nov 22, 2008

SO GOOD! Left out the corn and cooked up some red peppers instead. Cooked the meat with the green onion. Added the salsa for some zest. Cheddar cheese was just fine. Would definitely make again!

1 person found this review helpful

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From: angeldoll

On Apr 17, 2008

Oh this was so delicious and VERY easy. My friend mouth was watering from the smell. Definitely will be making again.

1 person found this review helpful

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From: Miss. McGillicudy

On Dec 22, 2004

Very good enchiladas, my family inhaled the entire dish, I thought I would have at least one to bring for my lunch but that did not happen. I made the recipe exactly as written, you better keep it a secret how easy it is for the guy that pays you! but he gets his money's worth for sure. Thanks for an easy and really good recipe.

7 people found this review helpful

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From: AmyMCGS

On Mar 13, 2007

I've been trying various different enchilada recipes, and I think I'm done experimenting- these were great! (I also tried a new-to-us enchilada sauce by Pace on these, which we loved, so I think that helped my overall opinion of this recipe.) I added half an onion, diced, to the beef, and I used one 17oz jar of sauce, which was plenty. To make prep time go even faster, I stirred the refried beans and corn into the skillet with the beef mixture and spooned it all in the tortillas together. I served these with a side of rice and a bit of sour cream on top. I'll definitely be making these again!