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Hearty Beef and Cheese Enchiladas

My husband loves his food extra-cheesy, so I can never put too much cheese over the top of these enchiladas! You can set out small bowls of diced onions and tomatoes so folks can add their own garnishes. —Joylyn Trickel
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    7 enchiladas


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (10 ounces) enchilada sauce, divided
  • 1/2 cup salsa, divided
  • Canola oil
  • 7 corn or flour tortillas (8 inches)
  • 1 cup shredded cheddar cheese
  • 2 tablespoons sliced ripe olives


  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, 2/3 cup enchilada sauce and 2 tablespoons salsa; set aside.
  • In a small skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels.
  • Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in an 11x7-in. baking dish. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives.
  • Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

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  • carolyn stenfors
    Jan 17, 2019

    I have not made them yet am going to this weekend but could u tell me if they can be made a day a head please let me know

  • ornamentnut
    Mar 11, 2013

    No comment left

  • Jacklyn0810
    Sep 12, 2012

    No comment left

  • Amber_prebble
    Feb 26, 2012

    No comment left

  • rrfrey21
    May 12, 2010

    These enchiladas were great. My whole family loved them. I too also used refried beans instead of chili beans. I think I will use refried beans in this eery time. I will make this for sure many more times. Thanks!! :)

  • epps97
    Feb 24, 2010

    These enchiladas were great and we had some meat filling left over and made taco salads with it.

  • durfwend
    Jan 3, 2010

    This was sooo good! My teenage son gave it 3 thumbs up! Very easy to put together.

  • meganshakes
    Oct 26, 2009

    No comment left

  • juliemewood
    Sep 14, 2009

    No comment left

  • cookjan
    Apr 3, 2009

    My husband and I truly love this recipe. I usally freeze the leftovers for another meal and many times use refried beans in place of the chili beans. Heating the tortillas in the oil keeps them extra moist and yummy. I do this all the time with tortilla dishes now. A must try recipe!