These easy beef enchiladas are kid friendly, meaty, cheesy, easy to prepare, can be made ahead and freeze really well. Definitely a family favorite!
Isn’t it nice to have tried and true, make ahead meals to rely on? These easy beef enchiladas are one of those recipes that I’ve made countless times because I can either make them in the morning or make them days in advance and freeze them. With school starting soon I like to have meals in my freezer ready to pull out and cook on those busy weeknights. So add these to your menu and let me know how you like them!
To start, brown the ground beef with the onions. While the beef is browning mix up the sauce and grate the cheese. The sauce for these easy beef enchiladas is a simple open the cans, dump and mix concoction.
Spray a 9×13 casserole dish with non-stick cooking spray and pour a cup of the sauce across the bottom. Lay out 8 medium size tortillas. Divide the browned beef and onions among them followed by some cheese. Roll up the tortillas and lay them seam down in the casserole dish. Pour the sauce over the top of the enchiladas making sure it gets in between each enchilada. Sprinkle the remaining cheese on the top. Either cover and refrigerate for later, properly cover and then freeze, or bake right away in a preheated (350 degrees) oven for 30 -40 minutes.
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These easy beef enchiladas are kid friendly, meaty, cheesy, easy to prepare, can be made ahead and freeze really well. Definitely a family favorite!
Ingredients
- 1 lb. Ground Beef
- 1/2 cup Chopped Onion
- 1 (10 oz) Can Red Enchiladas Sauce whatever heat you want (see my note at the end)
- 1 can Cream of Mushroom Soup
- 1 can Tomato Soup
- 1 can (8oz) Tomato Sauce
- 8 Medium Flour Tortillas
- 3-4 Cups Grated Cheddar Cheese
Instructions
- Preheat your oven to 350 degrees if you will be cooking this immediately.
- Brown the ground beef with the onions.
- While the meat is browning. open the canned ingredients dump them in a mixing bowl and mix together. Pour 1 cup of the sauce in the bottom of a 9×13 casserole dish and set aside.
- Grate the cheese and lay out the tortillas.
- When the beef is done browning, divide it up among the tortillas. Divide roughly 1 1/2 cups of grated cheese among the tortillas.
- Roll each tortilla up and place seam down in the prepared casserole dish. Pour the rest of the sauce over the top making sure the sauce gets down in between each enchilada.
- Top with the remaining cheese.
- Bake at 350 degrees for 30-40 minutes, or cover and refrigerate to bake later, or properly cover and freeze for up to 6 months.
Notes
I prefer to use Rosarita brand or La Victoria. Old El Paso seems really bland to me.
Keywords: Enchiladas, Beef Enchiladas
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ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
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