Can'T Beat Mom'S Enchiladas
A cheesy, savory Mexican-inspired casserole featuring seasoned ground beef, melted cheeses, and flavorful enchilada sauce, perfect for feeding a family or a casual gathering.
Ingredients
Instructions
- Cook ground beef in a skillet until browned; drain excess fat.
- Prepare burrito mix according to package instructions.
- Warm the flour tortillas to make them pliable.
- Spread a thin layer of enchilada sauce in a baking dish.
- Place a tortilla in the dish, add some ground beef, grated Cheddar and Mozzarella cheeses, and olives.
- Roll up the tortilla and place seam-side down in the dish.
- Repeat with remaining tortillas, arranging them close together.
- Pour remaining enchilada sauce over the assembled tortillas.
- Sprinkle remaining cheeses on top.
- Bake in a preheated oven at 375°F (190°C) for about 20-30 minutes until bubbly and golden.
- Serve hot, garnished with additional olives if desired.
Tips & Substitutions
To enhance flavor, consider adding diced onions or bell peppers to the ground beef while cooking. If you prefer a lighter option, you can use ground turkey or chicken instead of beef. For a spicier kick, mix in some diced jalapeños or use a spicier enchilada sauce. Don't forget to warm the tortillas to prevent them from tearing during assembly.
Serving Suggestions
Serve these enchiladas hot, garnished with additional olives, sour cream, or fresh cilantro. They pair beautifully with a side of Mexican Corn Bread Bake or a fresh green salad. For drinks, consider serving with a chilled margarita or a refreshing iced tea to complement the flavors of this hearty dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place enchiladas in a baking dish and cover with foil to prevent them from drying out. Heat in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Can'T Beat Mom'S Enchiladas contains roughly 1274 calories, with 80g protein, 44g carbohydrates, and 87g fat. It is an excellent source of protein (159% of the Daily Value), calcium (154% of the Daily Value), and vitamin A (88% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2536mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and store them in the refrigerator before baking. Just cover them tightly with foil or plastic wrap. When ready to bake, add a few extra minutes to the cooking time since they will be cold from the fridge.
What can I substitute for the cheeses?
If you're looking for alternatives, you can use a cheese blend that includes Monterey Jack or Pepper Jack for added flavor. For a dairy-free option, consider using plant-based cheeses that melt well, or simply omit the cheese for a lighter version.
Can I freeze these enchiladas?
Absolutely! These enchiladas freeze well. After assembling, wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. To bake from frozen, simply add about 10-15 minutes to the baking time and check for doneness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).