The Best Beef Enchiladas

Beef Enchiladas are always a favorite. The spicy enchilada sauce and the chili powder make this dish delicious-not too hot but with a little heat.

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I love it when my husband cooks and this is his recipe. It’s great to have a night off from cooking. We hope you love his delicious version of Beef Enchiladas.

You can alter the heat in this recipe by using mild enchilada sauce, medium, or hot. Typically, we use the medium. That is as hot and spicy as I like it.

Ingredients Needed For Beef Enchiladas:

1 lb. ground beef

1/2 cup onion, chopped

1 can olives, sliced (reserve a few for the top)

10 flour tortillas (or 20 corn tortillas)

28 ounces red enchilada sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/8 teaspoon chili powder

2 1/2 cups cheese, grated and divided

Small jalapeno diced

How To Make Beef Enchiladas:

Pre-heat oven to 350 degrees.

Cook ground beef, onion, and jalapéno in a frying pan, breaking the beef up as it cooks. Drain the fat when meat has cooked through.

Add most of the sliced olives, one cup of cheese, garlic powder, onion powder, red chili powder, and one cup of enchilada sauce to the meat mixture. Heat through.

Spray the bottom of a 9 x 13 baking dish with non-stick cooking spray. Place in pre-heated oven for just 10 minutes.

While the pan is heating, divide meat mixture between the 10 flour tortillas.

Remove the baking dish from the oven and place rolled up enchiladas directly into the pan. This will give you less soggy enchiladas.

(If using corn tortillas, warm tortillas in the microwave, a few at a time for 10 seconds so they do not split as easy).

(For more softer and a bit soggy enchiladas, pour a little enchilada sauce in the bottom of a 9×13 baking dish).

Cover enchiladas with one cup of enchilada sauce and remaining grated cheese. Decorate with remaining sliced olives, if you held some back.

Cover with foil and bake at 350 degrees for 30 minutes.

You will have some sauce remaining-we heat this up to use on our enchiladas after they have cooked. This way the enchiladas are not soggy.

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Beef Enchiladas

An easy ground beef enchilada recipe with yummy flavor.

Course Main Course

Cuisine Mexican

Keyword Cheddar Cheese, Dinner Recipes, easy weeknight dinners, Enchilada Sauce, enchiladas, Ground Beef

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 6

Author Sweeter With Sugar

Ingredients

• 1 pound ground beef
• 1/2 cup onion diced
• 1 6 ounce can olives sliced-reserve a few for the top
• 10 flour tortillas or 20 corn tortillas, if desired
• 28 ounces red enchilada sauce divided
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/8 tsp red chili powder
• 1 small jalapéno seeds removed and diced
• 2 ½ cups cheddar cheese grated and divided

Instructions

1. Pre-heat oven to 350°

2. Cook ground beef, onion, and jalapéno in a frying pan, breaking the beef up as it cooks.

3. Drain fat.

4. Add sliced olives (reserve a few for the top), one cup of grated cheese, garlic powder, onion powder, chili powder, and one cup enchilada sauce to the meat mixture.

5. Heat through.

6. Spray a 9 x 13 baking dish with non-stick cooking spray and place in pre-heated oven for just 10 minutes.

7. Meanwhile, divide the meat mixture between the flour tortillas and roll up. (If using corn tortillas, warm the tortillas in the microwave first-a few at a time for 10 seconds).

8. Remove baking dish from the oven and place rolled up enchiladas in the bottom of the pan.

9. Pour one cup of enchilada sauce over the enchiladas.

10. Top with the remaining grated cheese and remaining sliced olives.

11. Cover with foil and bake for 30 minutes at 350°.

12. We heat the remaining sauce up to use on our baked enchiladas-this helps them to not be so soggy.

13. Enjoy!

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