Enchiladas

Name: Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 1 1/2 lb. ground beef; 1 can tomato paste; 2 cans water; 1 Tbsp. chili powder; 1 tsp. cumin; 1/2 tsp. black pepper; 1/2 lb. American cheese, grated; 1 small can black olives, chopped; 12 tortillas

Eats Now Editorial Team · 693 kcal · Soups & Stews

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Enchiladas – a delicious recipe with onion, ground beef, tomato paste, water, chili powder, cumin. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 large onion, chopped
1 1/2 lb. ground beef
1 can tomato paste
2 cans water
1 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. black pepper
1/2 lb. American cheese, grated
1 small can black olives, chopped
12 tortillas

1
Saute meat and onion until brown.
2
Drain excess fat.
3
Break meat into small pieces.
4
Add next five ingredients and simmer 50 minutes.
5
Pour into colander to separate meat from juice.
6
Add olives to meat.
7
Dip each tortilla in sauce.
8
Put meat on tortilla and roll.
9
Sprinkle with grated cheese.
10
Bake at 350u00b0 for 30 minutes.

693

kcal

Calories

Fat

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 large onion, chopped, 1 1/2 lb. ground beef, 1 can tomato paste, 2 cans water, and more.

Yes, 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.

Quick Info

Servings
4 servings
Calories
693 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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