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Side view of two plates with beef enchiladas on them.

Easy Beef Enchiladas

Easy beef enchiladas are stuffed full of ground beef, refried beans, chilis, tomatoes, shredded lettuce, cheese, and enchilada sauce they are full of flavor and easy to make.
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Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 10 Enchiladas
Calories: 387kcal
Author: Dawn

Ingredients

  • 1 pound ground beef
  • 1 package taco mix
  • 16 ounce can refried beans
  • 7 ounce can chopped green chilies
  • 1 large tomato chopped
  • 2 cup lettuce shredded
  • 8 ounces cheddar cheese divided
  • 10 ounce can red enchilada sauce
  • 10 medium flour tortilla shells
  • 1/4 cup sour cream for closing shells

Instructions

  • Spray two 9 by 13-inch baking pans with a non-stick cooking spray. Preheat the oven to 375 degrees F.
  • In a skillet brown the ground beef over medium heat. Add the taco mix, follow the directions on the package to prepare.
  • Heat the refried beans in the microwave just until they are softened. 
  • Fill each tortilla with the ground beef mix, refried beans, chilies, tomato, lettuce, and 1 1/4 cup cheese. Divide the ingredients evenly between the tortillas. Pour a small amount of the enchilada sauce over the ingredients in each tortilla.
  • Use around one teaspoon of sour cream on the rim of one side of the tortilla shell. Pull the opposite side of the shell to close the enchilada. Press the edge with the sour cream on top of the side that has been pulled over. 
  • Cover pan tightly with aluminum foil. Place pan in the preheated oven and bake for 20 minutes. Remove from oven take off the aluminum foil. Sprinkle with remaining cheese and place back in the oven until cheese is melted about 2 to 3 minutes.
  • Serve

Notes

  1. Use flour tortillas for this recipe. They are more sturdy than corn tortillas and will hold up better.
  2. You can substitute ground chicken or turkey for the ground beef.
  3. Make sure to drain the grease from the ground beef before adding the taco mix. 
  4. The enchiladas are always best on the day they are made, but you can store leftovers in an airtight container in the refrigerator for 2 to 3 days.
  5. To reheat, heat in the oven that has been preheated to 350. Cover with aluminum foil and heat until heated through.
 
 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Serving: 1enchilada | Calories: 387kcal | Carbohydrates: 36.3g | Protein: 26.3g | Fat: 15.8g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 752mg | Potassium: 737mg | Fiber: 9.5g | Sugar: 9g | Calcium: 297mg | Iron: 11mg