Ground Beef Enchiladas

Take the stress out of dinnertime!

Screen Shot 2016-02-01 at 10.32.45 AM
For just $5 a month, you will receive a weekly menu plan that starts with a week at a glance so you?ll know exactly what to make and when!  Each menu plan includes 6 main dish recipes, 2 side dish recipes and 2 dessert recipes!  That means you?ll be receiving 40 tried-and-true recipes your family will love every month!  Each recipe includes a picture of the recipe, serving size, prep time and cook time to help you plan accordingly. At the end of each menu plan, there is a detailed shopping list so you know the exact amount of each ingredient needed to make your recipes for the week.

Getting dinner on the table has never been easier or more delicious!

Join Now

Ground Beef Enchiladas on Six Sisters' Stuff

I love quick and easy recipes, especially when they are cheesy and delicious!! These ground beef enchiladas have a creamy base, but a taco flavoring. They are now on my husband’s favorite list of enchiladas to make AND to eat.

Serves: 16

Ground Beef Enchiladas

30 minPrep Time

20 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 2 pounds lean ground beef
  • 2 onions (chopped)
  • 2 (16 ounce) cans chili beans (do not drain)
  • 2 (10 ounce) cans red enchilada sauce (divided)
  • 1 cup salsa (divided)
  • 16 (10 inch) flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 (2.25 ounce) can sliced olives


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


To use one of the pans as a freezer meal - cover well and place in the freezer. If frozen, remove enchiladas from freezer, leave foil on pan and cook for approximately 30 minutes. Remove foil and cook additional 15-20 min, until bubbling and cheese completely melted.



3796 cal


157 g


315 g


296 g
Click Here For Full Nutrition, Exchanges, and My Plate Info



Print Friendly, PDF & Email

Comment on this Recipe

12 Responses to “Ground Beef Enchiladas”

  1. This isn't the original recipe that I pinned. The original one had cream of chicken soup and that's the one I want! These pictures don't match- the top ones are different from the bottom one and they appear to be two different recipes. Can you post the right link?

Leave a Reply to Jill

Click here to cancel reply.