I don’t even know how or when I started making this recipe, but I whipped it up one time for my parents back in my single days, and it’s been a hit in my family ever since. My kids even love these enchiladas, and that’s saying a lot right there. The recipe has been adapted a little bit over the years here and there – sometimes rice and/or refried beans will be added – but for the most part it stays pretty basic. I hope you love it as much as we do.
Shannon’s Easy Beef Enchiladas
1 pound ground beef
2 1/2 tbsp Homemade Taco Seasoning
1 onion, chopped
1 pack soft taco size flour tortillas
- 1 cup of water (for taco seasoning)
2 cups chredded cheddar cheese (I prefer Sharp)
2-3 small cans or 1 large can Old El Paso Red Enchilada Sauce (my fave) – amount depends on how saucy you like your enchiladas
– Top entire dish with shredded cheese according to your taste. We love cheese in this house, so I usually use a full 2 cups on the top.
– Bake at 375 for about 25 minutes or until it’s nice and bubbly and the cheese on top is melted. Tip: If you like crispy, or slightly burnt cheese, leave them in a bit longer. We happily discovered this one time when using an unfamiliar oven timer.
Dig in and enjoy!
The great thing about this recipe is that it’s easy to adapt to your tastes. The measurements aren’t exact; use as much or as little sauce and cheese as you like. Add more vegetables, use chicken or turkey instead of ground beef if you like.