Ground Beef Enchiladas Recipe

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This recipe is one of my favorites because it’s a 2-for-1 – make dinner one night and eat it for 2!!

I will make these enchiladas in 2 9×13″ pans and bake one for dinner, then wrap the other pan (I usually make one pan in a disposable aluminum pan) in aluminum foil and toss it in the freezer. The enchiladas will last for about 30 days in your freezer, so you can pull them out on a super busy night and dinner is done!

Serves: 16


2 pounds lean ground beef

2 medium onions, chopped

2 cans (16 ounces each) chili beans, undrained

2 cans (10 ounces each) red enchilada sauce

1 cup salsa, divided

16 flour tortillas (8-10″ each)

2 cups shredded cheddar cheese

1 can (2.25 ounces) sliced olives


  1. In a large skillet, brown the ground beef and onions over medium heat until meat is no longer pink; drain well.
  2. Stir in the beans, one can of enchilada sauce and 1/2 cup salsa; set aside.
  3. Get the next step on Six Sister Stuff (link here)

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