• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Lisa G Cooks

Simple Recipes | Healthy Lifestyle | Better You

  • HOME
  • MEET LISA
  • STARTERS
    • SALAD
    • SOUP
    • APPETIZERS
  • MAINS
    • BEEF
    • BREAKFAST
    • BURGERS
    • CHICKEN
    • FISH
    • PASTA
    • PIZZA
    • PORK
    • VEGETARIAN
  • SIDES
    • SAUCES
    • STARCHES
    • VEGGIES
  • DESSERTS
  • CONTACT
You are here: Home / Mains / Beef / Loaded Beef Enchiladas 

Loaded Beef Enchiladas 

February 10, 2021 By Lisa

Loaded Beef Enchiladas I LisaGCooks.com
Jump to Recipe·Print Recipe
Email pagePrint page

Loaded Beef Enchiladas 

I’m sure every family has one dish or cuisine that everyone can agree on.    For our family that cuisine is Mexican but more specifically Tex-Mex.

We all love tacos, burritos, nachos and now in addition to loaded chicken enchiladas, we love this dish ❤️

Also, not to tease but I have a beef burrito bowl recipe coming soon 🤗

Now, back to Loaded Beef Enchiladas…. they are spicy and hearty and ooeey gooey delicious.

This how you make them:

5 Minute Enchilada Sauce I LisaGCooks.com

Start by preparing the enchiladas sauce.

Heat a large skillet over high heat and when its hot add the beef, brown until cooked through; season with salt and pepper.

Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).

Return the meat to the pan, still on high heat and add the onion; season lightly with salt and pepper.

After a couple of minutes (the onion will be slightly softened and the meat will start to have some dark yummy crunchy pieces) add in the chili powder, cumin and garlic powder; mix well and let it cook for about 30 – 60 seconds.

Add the beef stock and let it simmer on medium until it thickens.

Taste and adjust seasoning

Loaded Beef Enchiladas I LisaGCooks.com

Then combine the beef mixture , rice,  beans, the soup and half of the grated cheddar.  

Pour approximately a 1/4 of the enchilada sauce into the bottom of a 9×13 casserole dish (like a lasagna pan) and spread it evenly.

Then we roll!

Loaded Beef Enchiladas I LisaGCooks.com

Scoop out a 1/3 cup portion of the filling and place it on the edge of the shell.  Shape it into a solid line along the one edge.  Now start to roll the wrap towards the other side, holding the filling tightly in place with your fingers until it is completely wrapped.

Loaded Beef Enchiladas I LisaGCooks.com

Place the enchilada seam-side down into the sauce.

Repeat this with the remaining shells.

Top the rolls with quarter of the sauce, smooth out with a spoon.

Loaded Beef Enchiladas I LisaGCooks.com

Repeat this entire process in a second pan with another 10 tortilla sells OR freeze the remaining sauce and filling for a quick enchiladas dinner another night (that’s what I did 👏).

Top your prepared pan with the rest of the cheddar.  If you’re doing the second pan of enchiladas you’ll need another cup of grated cheddar.

Bake at 350 for 20-25 minute, until the cheese is gooey and bubbly.

Loaded Beef Enchiladas I LisaGCooks.com

Top with the tomatoes, green onion and avocado if using.

Loaded Beef Enchiladas I LisaGCooks.com

Loaded Beef Enchiladas I LisaGCooks.com

A classic Tex-Mex recipe for cheesy beefy enchiladas loaded with beans, veggies and a spicy homemade sauce that comes together in minutes!

 

 

 

 

 

Other recipes you might like:

Tex-Mex Burger I LisaGCooks.com

Tex-Mex Burger

 

Stuffed Poblano Peppers I LisaGCooks.com

Stuffed Poblano Peppers

 

Spicy Skillet Lasagna with a Rose Sauce I LisaGCooks.com

Spicy Skillet Lasagna with a Rose Sauce

 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Loaded Beef Enchiladas I LisaGCooks.com

Loaded Beef Enchiladas 


  • Author: Lisa G Cooks
  • Total Time: 45 minutes
  • Yield: 4-6 1x
Print Recipe
Pin Recipe

Description

A classic Tex-Mex recipe for cheesy beefy enchiladas loaded with beans, veggies and a spicy homemade sauce that comes together in minutes!


Ingredients

Scale

1 Batch of Enchiladas Sauce

453 g (1 lb) lean ground beef

Salt, to taste

Pepper, to taste

1 Medium onion, sliced in half moons

1 tbsp chili powder

1 tsp cumin

1 tsp garlic powder

1 Cup sodium-reduced beef stock

2 Cups cooked rice

540 ml can of black beans, strained and clean 

284 ml can of cream of chicken soup 

2 Cups grated old cheddar cheese, divided 

10 Regular (taco) sized corn tortilla shells

1 Large tomato, chopped 

2 Green onions, sliced

2 Avocados, sliced (optional)


Instructions

Start by preparing the enchiladas sauce.

Heat a large skillet over high heat and when its hot add the beef, brown until cooked through; season with salt and pepper.

Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).

Return the meat to the pan, still on high heat and add the onion; season lightly with salt and pepper.

After a couple of minutes (the onion will be slightly softened and the meat will start to have some dark yummy crunchy pieces) add in the chili powder, cumin and garlic powder; mix well and let it cook for about 30 – 60 seconds.

Add the beef stock and let it simmer on medium until it thickens.

Taste and adjust seasoning

Then combine the beef mixture , rice, beans, the soup and half of the grated cheddar.  

Pour approximately a 1/4 of the enchilada sauce into the bottom of a 9×13 casserole dish (like a lasagna pan) and spread it evenly.

Then we roll!

Scoop out a 1/3 cup portion of the filling and place it on the edge of the shell.  Shape it into a solid line along the one edge.  Now start to roll the wrap towards the other side, holding the filling tightly in place with your fingers until it is completely wrapped.

Place the enchilada seam-side down into the sauce.

Repeat this with the remaining shells.

Top the rolls with quarter of the sauce, smooth out with a spoon.

Repeat this entire process in a second pan with another 10 tortilla sells OR freeze the remaining sauce and filling for a quick enchiladas dinner another night (that’s what I did 👏).

Top your prepared pan with the rest of the cheddar.  If you’re doing the second pan of enchiladas you’ll need another cup of grated cheddar.

Bake at 350 for 20-25 minute, until the cheese is gooey and bubbly.

Top with the tomatoes, green onion and avocado if using.

Serve with sour cream.

Notes

  1. Corn tortillas are traditionally used, not flour tortillas.
  2. Check out this wiki-how page for a complete enchilada rolling tutorial 🙂
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Category: Main
  • Method: Oven
  • Cuisine: Mexican

Keywords: Loaded Beef Enchiladas, healthy Loaded Beef Enchiladas. healthy, Loaded Enchiladas, Loaded Enchiladas, LisaGCooks.com, Mexican,Tex-Mex  

Did you make this recipe?

Tag @lisagcooks on Instagram

Filed Under: Beef, Lisa G News, Mains

Previous Post: « Baked Honey Garlic Chicken Wings
Next Post: Roasted Garlic Mashed Potatoes »

Reader Interactions

Comments

  1. Angela

    February 15, 2021 at 10:45 am

    I am definitely trying this one!

    • Lisa

      February 15, 2021 at 12:02 pm

      I hope you like it!

Primary Sidebar

Enjoy recipes that are low fat and nutritious but the focus is on flavour - Naughty food made nice and other healthy recipes for a balanced lifestyle and better you!

Newsletter

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search

Categories

  • Healthy Beef Recipes
  • Breakfast
  • Burgers
  • Chicken
  • Dessert
  • Fish
  • News
  • Main Course
  • Pasta
  • Pizza
  • Pork
  • Salads
  • Sauces
  • Sides
  • Soup
  • Starches
  • Starters
  • Vegetarian
  • Veggies
Healthy Meal Plan I LisaGCooks.com
Turkey, Broccoli and Cheddar Pie with Puff Pastry I LisaGCooks.com
Healthy Potato Side Dishes
Chili Cheese Dogs I LisaGCooks.com
Healthy Meal Plan I LisaGCooks.com
healthy Cheesy Potato and Broccoli Soup

Check Out These Recipes…

  • Baked Ravioli with Ricotta
  • Meal Plan Week 168
  • Smash Burgers
  • Meal Plan Week 167
  • Japanese Carrot Ginger Dressing
  • My “I Challenge ALL Claims to the Ultimate Brine” Turkey Brine
  • Meal Plan Week 166
  • My Updated Surviving the Holiday Dinner Guide
  • Meal Plan Week 134
  • Buttermilk Potato Casserole
  • Meal Plan Week 165
  • Pasta in a Spicy Marinara with Homemade Ricotta
  • Meal Plan Week 164

Archives

Yum

Copyright © 2023 Lisa G Cooks ·