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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (329g) Recipe makes 6 servings |
||
| Calories 765 | ||
| Calories from Fat 392 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 43.6g | 67% | |
| Saturated Fat 21.5g | 107% | |
| Monounsaturated Fat 15.5g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.7g | ||
| Cholesterol 130mg | 43% | |
| Sodium 1490mg | 62% | |
| Potassium 685mg | 19% | |
| Total Carbohydrate 51.7g | 17% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 4.1g | ||
| Protein 39.9g | 79% | |
Easy Cheesy Ground Beef Enchiladas
SERVES 6
Ingredients
- 1 lb ground beef
- 2 (10 ounce) cans red enchilada sauce
- 8 ounces shredded Mexican blend cheese
- 8 ounces shredded cheddar cheese
- 12 (6 inch) flour tortillas
Directions
1
Heat oven to 375°. Brown ground beef until thoroughly cooked; drain.2
Stir in 3/4 cup enchilada sauce and one cup of cheese.3
Spoon meat mixture onto tortillas roll-up and place seam-side down in lightly greased baking dish.4
Pour remaining enchilada sauce over top. Cover with remaining cheese.5
Bake for 15 to 20 minutes or until cheese melts.6
Serve with yellow rice and refried beans.7
Garnish with sour cream, salsa, and lettuce.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: Chef #801308
On Oct 12, 2009
Really yummy - and really easy!! I'm not a huge enchilada fan but I enjoyed these. My husband is a big fan and LOVED them! I added tri-color peppers, onion and taco seasoning when browning the ground beef. Otherwise, made as directed. Will definitely make them again.
From: TedsGinger
On Sep 29, 2007
This was easy to prepare and my family loved it! I made a double-batch, using 1 lb. ground beef and 1 lb. shredded chicken breasts. I seasoned both with store-bought taco seasoning and added onion while cooking. I also used monterey jack cheese in the enchiladas, then topped with the Mexican blend cheese. Served with Mexican Rice and the family was very impressed (and full). Thank you so much for sharing!
From: Doglover61
On Jan 3, 2006
These were SO good and SO easy!! Fixed them for a quick lunch over the weekend and they were ready in no time! This recipe will allow many variations;I will definitely be using this again!!
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