Hearty Ground Beef Enchiladas

This recipe is one of my favorites because it’s a 2-for-1 – make dinner one night and eat it for 2!!
I will make these enchiladas in 2 9×13″ pans and bake one for dinner, then wrap the other pan (I usually make one pan in a disposable aluminum pan) in aluminum foil and toss it in the freezer. The enchiladas will last for about 30 days in your freezer, so you can pull them out on a super busy night and dinner is done!

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Serves: 16

Ground Beef Enchiladas

30 minPrep Time

20 minCook Time

50 minTotal Time

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

Items needed to make recipe:

Looking for more enchilada recipes?
Cheesy Chicken Enchiladas
Slow Cooker Chile Verde Enchiladas
Black Bean and Spinach Enchiladas
Honey Lime Chicken Enchiladas
Fiesta Enchiladas

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