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A fork lifting a bite of ground beef enchiladas.
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5 from 1 vote

Easy Beef Enchiladas Recipe

Everybody needs tried and true, easy ground beef recipes!  This recipe is ready to bake in 20 minutes!  You can even make it ahead of time and just pop it in the oven later!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: Mexican American
Keyword: Easy Beef Enchiladas, easy enchiladas recipe, Ground Beef Enchiladas
Servings: 8 serving
Calories: 456kcal
Author: Mindee
Cost: 15

Ingredients

  • 10 oz Red Enchiladas Sauce, whatever heat you want 10 oz Can
  • 1 Can Cream of Mushroom Soup
  • 1 can Tomato Soup
  • 8 oz Tomato Sauce 8 oz can
  • 1 lb. Ground Beef
  • ½ cup Chopped Onion
  • 2 Cloves Minced Garlic
  • 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 and garlic.
  • While the meat is browning, prepare the sauce by whisking the enchiladas sauce, cream of mushroom soup, tomato soup, and tomato sauce together.
  •  Pour 1 cup of the sauce into the bottom of a 9x13 casserole dish and set aside.
  • Grate the cheese and lay out the tortillas.
  • When the beef is done browning, drain the fat and divide it up among the tortillas.
  • Divide roughly 1 ½ cups of grated cheese among the tortillas.
  • Roll each tortilla up and place the 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

  • To Freeze -  After preparing your enchiladas, place them in the fridge until they are completely cool.  If you cover them while still warm the steam with get trapped and create that crusty white layer of ice over the top when it freezes, causing freezer burn.  Once totally cool, place a layer of saran wrap directly on the top of the enchiladas.  Follow with either a layer of freezer tin foil or two layers of regular tin foil.  Label and put in the freezer.  Use within 6 months

Nutrition

Calories: 456kcal | Carbohydrates: 25g | Protein: 24g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1105mg | Potassium: 566mg | Fiber: 3g | Sugar: 6g | Vitamin A: 784IU | Vitamin C: 4mg | Calcium: 392mg | Iron: 3mg