Beef Enchiladas Recipe

Name: Beef Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces tomato sauce; ½ cup green pepper, chopped; 2 teaspoons chili powder; 1 dash cumin; 8 flour tortillas; 1 lb ground round; 2 cups monterey jack cheese, shredded, divided in half; ½ cup green onion, chopped; ½ cup sour cream; 2 tablespoons parsley, chopped; ¼ teaspoon salt; 1 dash pepper

Servings: persons

16 ounces tomato sauce
½ cup green pepper, chopped
2 teaspoons chili powder
1 dash cumin
8 flour tortillas
1 lb ground round
2 cups monterey jack cheese, shredded, divided in half
½ cup green onion, chopped
½ cup sour cream
2 tablespoons parsley, chopped
¼ teaspoon salt
1 dash pepper

1
Combine tomato sauce, green pepper, chili powder,and cumin in a medium pan and simmer 10-12 minutes; set aside.
2
Cook ground round until lightly brown; drain.
3
Stir in one cup of the cheese, onion, sour cream, parsley, salt and pepper.
4
Spoon 1/4 cup of meat mixture on each tortilla.
5
Fold in sides, and roll up.
6
Spray 9x13-inch pan with Pam, a pour a little of the tomato sauce on bottom of pan.
7
Top with enchiladas, remaining tomato sauce, and remainder of cheese.
8
Bake at 350F for 20 minutes.

1159

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 ounces tomato sauce, ½ cup green pepper, chopped, 2 teaspoons chili powder, 1 dash cumin, and more.

Yes, Beef Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Enchiladas

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