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I have been in enchilada mood lately – I think because you can really be creative with the filling AND it has tons of cheese on it
I decided to make Baked Beef Enchiladas — I really tried to make a filling that was bursting with flavor and low on heat
I also love the fact that these Baked Beef Enchiladas make AMAZING leftovers – This was dinner and lunch ( 2 meals for under $10 — is PRETTY great to me) – my dad, mom, and Eric were eating them 🙂
I found a great frugal way to add flavor but not heat to a dish – I use these green chili from a can ( I get the mild) – it is fire roasted chili
The can is the Winco store brand and cost about $.78 ( if I can remember correctly) – seriously improves this dish by a ton
Not in the picture is cumin ( that was a last add in by me) – also the green and red peppers are covering the ground beef
You can use green enchilada sauce – I tend to use red BUT use whatever floats your boat
My dad is a master enchiladas maker – here he is – filling first then a little cheese on top – you can NEVER go wrong with cheese
Of course more cheese goes on top — because cheese is the best thing in the world — I might have a slight obsession with cheese
I think it pairs well with my new linen 🙂
If you do make this Baked Beef Enchiladas please make sure to leave a comment and let us know what you thought 🙂
Enjoy!
Baked Beef Enchiladas Recipe
: Sara
Ingredients
- 6 Flour Large Tortillas
- ½ Green Pepper Diced
- 1 Can of Green Chilis - Mild
- ½ Red Pepper Diced
- ½ tsp of cumin
- ½ tsp of pepper
- 1 pound of ground beef - 80/20
- ½ Cup of Mexican Cheese
- 2 Cups of Cheddar Cheese
- Red Enchiladas Sauce
- ½ Cup of Onion, Diced
- Olive Oil
Instructions
- Preheat oven to 375 and lightly grease a 9x13 casserole dish
- In a large skillet - add a small amount of olive oil - brown meat and drain fat - add onions and cook for 5 minutes - add green and red pepper - cook for a few minutes. Add canned green chili and about ¼ cup of enchiladas sauce
- Separate filling into ⅙ths - each ⅙th goes into the center of each tortilla roll add mexican cheese on top of the filling and place into the casserole dish
- Once the 6 are done - cover with the rest of the enchiladas sauce and 2 cups of cheddar cheese
- Bake for 15 - 20 minutes - until all cheese is melted
- Enjoy
Categorized:
- Kid Friendly
- Main
- Recipes
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Comments
Ruby @ The Ruby Red Apron
Yum! I love baked enchiladas! And I agree those green chilies make a huge difference!
Sara
They sure do 🙂
Amanda
Can’t wait to try this one! Sounds delish!
Kelly Galpin
mmm, printed so i can make ! 🙂
Kayla
” You can NEVER go wrong with cheese”
True story sister! 🙂Senia Fuentes
The cheesier, the yummier!
KELLY MCGREW
yum! fresh and easy!
Lori
the best
Kristine Blake
these look so gooey!
Renee
Ive always wanted to make this – I WANT TO WIN THE CAMERA!! 🙂
Ashley Judd
Mmmm. Making these!
Jenn
Yummy! These were delicious! I made my own enchilada sauce which was amazing! I will never go back to store bought. I also used a full green pepper and a full red pepper so I ended up with more of a half and half beef to veggie ratio. I was okay with that! Will be making these again! Thanks!
Mollie
They were delicious!!! I added some salt while I was cooking the meat and I cooked the onions and peppers with my meat! Thanks for sharing I will def make this again!
Amanda
Do you cover before you put in the oven?
jen
Mine are in the oven now but I just realized I never used the pepper or Cummin cause it wasn’t in the step by step part so I forgot it 🙁
alice jostandt
I would like to know the exact amount of sauce.There are different size cans.
Eric
I went wrong with the cheese. Lol. I forgot to add it to the filling. Well, we’ll see.
Shelby
This is my go to recipe for beef enchiladas! I also notice the cumin and pepper step was forgotten. I added it towards the end in the skillet when I added the enchilada sauce and it came out awesome.
Ron
Made this for my family in Virginia. The best enchiladas we’ve ever tasted. Gave the recipe to my grandson to take to college. He is experimenting with cooking at his place at VCU. He thought a pan of 7 enchiladas would last him a week. They were so good, they were gone in 2-1/2 days. Great recipe!
Rachel
Diced green chilis? 4 oz?
Lori C
These enchiladas are so awesome…My daughter’s BF is coming tonight for dinner so I’m making them AGAIN! Love love love them!!
Amy
I added a can of black beans and a few skinned baked potatoes to help stretch the filling when cooking for 10ppl. Super delicious!
Top 35 Beef Recipes – Top 10 Best Recipes
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Tawanna
Made this for the second time and it was great!
Haley
What size can of enchilada sauce and green Chile’s?
Melanie
I made these last week and they are great! I love the added Peppers. I used this recipe for the sauce (http://cookieandkate.com/2016/enchilada-sauce-recipe/) and can’t recommend it enough. Thanks for a great recipe.
Eileen
I made these last week with beef and I made chicken enchiladas too. They were both awesome. Used red on the bed and white on the chicken.
Haley
What size can of enchilada sauce and green Chile’s?
Jim McCubbin
Enjoyed the recipe! I added the cumin and (black) pepper when I added the Bell pepper (didn’t see where to add it in the instructions). Also, a lightly greased pan didn’t work for me (Pyrex). I used “Pam” the next time. Worked much better.
