Classic Beef Enchiladas Recipe

Flavorful beef and cheese folded in a tortilla and topped with a delicious sauce and more cheese!
  • Ready in: 45 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 35 minutes
  • By:
  • Servings: 6 servings OR Makes 4 servings + 2 leftover servings

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  • 1½ pounds lean ground beef
  • 1 cup chopped onion
  • 1½ tablespoons OR 1 Dinner Mixer packet Garlic Garlic Seasoning
  • 2 teaspoons OR 1 Dinner Mixer Packet Seasoned Salt
  • 1 (15 ounce) can + 1 (8 ounce) can tomato sauce
  • 4 tablespoons OR 1½ Dinner Mixer Packets Mom's Favorite Taco Seasoning
  • 12 (6-inch) flour tortillas (8 tortillas if using Dinner Mixer)
  • 2 cups shredded Cheddar cheese (1½ cups if using Dinner Mixer)
  • Toppings such as sour cream, green onions, sliced black olives

cooking methods

  • Bake


  1. Preheat oven to 375°F. In large skillet over medium-high heat, cook and crumble beef, onions, Garlic Garlic™ Seasoning and Seasoned Salt until no longer pink; drain off liquid. Remove from heat.
  2. Meanwhile, in medium bowl, combine tomato sauces and Mom's Favorite Taco Seasoning. Add 1 cup to meat mixture; stir to combine. Cool slightly. (If preparing remix recipe, reserve ⅔ cup meat mixture). Spread ⅓ cup sauce across the bottom of a greased 13x9-inch baking dish.
  3. Place about ⅓ cup meat mixture down the center of each tortilla. Top with 1-2 tablespoons cheese. Tightly roll up and place seam-side-down in baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
  4. Bake 20-25 minutes or until bubbly. Let stand 5-10 minutes before serving. Serve enchiladas garnished with desired toppings.
Makes 6 servings OR makes 4 servings + 2 leftover servings.

Serve with Tex-Mex Beans & Rice.

Make Ahead & Freeze Prepare step 1; cool completely. Continue through step 3 using a disposable aluminum 13x-9-inch baking pan; do not bake. Seal with plastic wrap and then aluminum foil; label and freeze. Preheat oven to 375°F. Remove foil and plastic wrap from pan; replace foil only. Bake from frozen 45 minutes. Remove foil and continue baking 15 minutes or until heated through and bubbly.

For remix Enchilada Bowls recipe: Place ⅔ cup meat mixture in a storage container. Refrigerate up to 2 days.

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Rated 5 out of 5 by from Simple & Wonderful As soon as middle teen sat at the table she noted how it was like sitting in a fancy restaurant! The family loved this recipe and asked to add to rotation. It will be on the table once a month or more :)
Date published: 2018-08-09
Rated 5 out of 5 by from Soooo good!! So easy and so good!! Yum! And made plenty for left over lunch tomorrow!!
Date published: 2018-01-26
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