Hearty Ground Beef Enchiladas Six Sisters Stuff Food

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HEARTY GROUND BEEF ENCHILADAS RECIPE



Hearty Ground Beef Enchiladas Recipe image

These Hearty Ground Beef Enchiladas are my go-to recipe on busy nights. I always have the ingredients on hand for beef enchiladas, and I make them extra filling by adding beans to the mixture.

Provided by Camille Beckstrand

Categories     Main Course

Time 50m

Number Of Ingredients 8

2 pounds lean ground beef
2 onions (chopped)
32 ounces chili beans (2 (16 oz cans) Do not drain)
20 ounces red enchilada sauce (2 (10 oz cans))
1 cup salsa (divided)
16 flour tortillas (10 inch size)
2 cups shredded cheddar cheese
2.25 ounces sliced olives (1 can)

Steps:

  • Heat oven to 350 degrees.
  • In a large skillet, brown the ground beef and onions over medium heat until meat is no longer pink; drain well.
  • Stir in the beans, one can of enchilada sauce and 1/2 cup salsa; set aside.
  • Top each tortilla with 2/3 cup beef mixture.
  • Roll up and place seam side down in two greased 9 x 13 inch baking dishes (8 enchiladas per pan).
  • Drizzle with the other can of enchilada sauce and remaining salsa.
  • Sprinkle with cheese and olives.
  • Bake uncovered for 20-25 minutes.

Nutrition Facts : Calories 310 kcal, Carbohydrate 31 g, Protein 22 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 1226 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

HEARTY BEEF ENCHILADAS



Hearty Beef Enchiladas image

Since this recipe fills four 13-inch x 9-inch baking dishes, it's perfect for feeding a gang. I set out small bowls of shredded cheddar cheese, diced onions and diced tomatoes so folks can add their own garnishes. -Richard Clements, San Dimas, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 28 servings.

Number Of Ingredients 9

4 pounds ground beef
4 medium onions, chopped
4 cans (16 ounces each) chili beans, undrained
4 cans (10 ounces each) enchilada sauce, divided
1 jar (16 ounces) salsa, divided
Canola oil
28 corn or flour tortillas (8 inches)
4 cups shredded cheddar cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained

Steps:

  • In a stock pot, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the beans, two cans of enchilada sauce and 1 cup salsa; set aside. , In a small skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels., Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in four greased 13x9-in. baking dishes. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 340 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 555mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

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