Make your own free website on
Home | My Favorite Recipes | Tater Tot Casserole | My Virtual Wedding Album | Mutterings on Motherhood | Read All About It! | All Things Curious
Maria's Place
Beef Enchiladas


This recipe yields 2 batches, one to bake and eat, and another to freeze for later use.  These enchiladas are easy to make and very tasty.

2-1/2 lbs. ground beef

1 medium onion, chopped

2 cans, 15 oz. each* (see note) or 3 cans, 10 oz. each, enchilada sauce

1 can cream of mushroom soup, undiluted

1 can tomato soup, undiluted

20 flour tortillas (7 inch)

2 1/2 cups shredded cheddar cheese

Additional shredded cheddar cheese

In a skillet, cook beef and onion until meat is no longer pink; drain. Combine enchilada sauce and soups; pour about 1 cup into each of 2 ungreased 13x9x2 inch baking dishes. Stir 1-1/2 cups into beef mixture; set remaining sauce aside. Spoon 1/4 cupfuls of beef mixture down center of tortillas; top with 2 tablespoons of cheese. Roll up tightly; place 10 tortillas seam side down in each dish. Top enchiladas in both dishes with remaining sauce. Cover and freeze one pan for up to 3 months. Cover and bake second pan at 350 degrees for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted. To use frozen enchiladas: Thaw in refrigerator overnight, then bake as directed.

* Note:  I have not found a 15 oz. can of enchilada sauce from the main Mexican product brands carried in the grocery stores.  There is usually a 19 oz. can, and I often use 2 of this size can, which gives you more extra sauce to top the enchiladas.

My Favorite Recipes

Maria's Place

Got Kids? Visit Maria's Toys, my Discovery Toys web page

Enter supporting content here