Susan'S Beef Enchiladas
Flavorful beef enchiladas filled with seasoned ground beef, cheese, olives, and onions, topped with rich enchilada sauce—perfect for comforting family dinners and Mexican-inspired feasts.
Ingredients
Instructions
- Brown the ground beef and drain excess fat.
- Add taco seasoning mix to the beef according to package directions.
- In a large saucepan, combine the meat mixture with enchilada sauce, half of the chopped onion, and chopped olives. Simmer on low heat.
- In a small skillet, mix Mexene chili powder with water over low heat to create chili sauce.
- In a large skillet, heat half of the oil over medium heat and warm each tortilla shell.
- Transfer each warmed tortilla to the Mexene chili mixture, turn to coat, then place into a 9x13-inch glass baking dish sprayed with cooking spray.
- Lay the tortilla flat in the dish.
- Using a slotted spoon, spoon 1 to 2 tablespoons of the meat mixture into the center of each shell.
- Sprinkle with chopped onions, chopped olives, and grated cheese.
- Fold the sides of the shell toward the center, overlapping slightly.
- Arrange the filled shells in the dish, beginning at one end.
- Repeat with remaining shells as before.
- Pour the Mexene chili mixture into the enchilada sauce in the dish, then pour the remaining sauce over the assembled enchiladas.
- Sprinkle with remaining onions, olives, and cheese on top.
- Cover with foil and heat in an oven at 250°F until ready to serve.
Tips & Substitutions
For extra flavor, consider adding a can of diced green chilies to the meat mixture or substituting ground turkey for the beef. If you'd like a spicier kick, increase the Mexene chili powder or serve with hot sauce on the side. Warming the tortillas in oil helps prevent them from cracking when rolled. Ensure they are pliable but not overly crispy.
Serving Suggestions
These beef enchiladas pair beautifully with Spanish Rice Tortilla Pie and a fresh green salad for a complete meal. For a refreshing contrast, serve with a side of guacamole or sour cream. Consider garnishing with fresh cilantro or sliced jalapeños for an added burst of flavor.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave individual servings for 2-3 minutes, covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Susan'S Beef Enchiladas contains roughly 747 calories, with 11g protein, 36g carbohydrates, and 62g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 2058mg per serving (89% 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 use a different type of cheese?
Yes! While Cheddar is traditional, you can substitute with Monterey Jack or a Mexican blend of cheeses for a different flavor profile. Cream cheese mixed with the meat filling can also add a creamy texture.
Can I make enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day in advance and store them in the refrigerator. Just be sure to cover them well with foil or plastic wrap to prevent drying out. Add the sauce just before baking for the best results.
What if I don’t have corn tortillas?
Flour tortillas can be used as a substitute, though they will yield a slightly different texture. If using flour, make sure to warm them adequately to prevent tearing when rolling. You can also browse more Mexican recipes for alternative dishes.
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).