Best Beef Enchiladas Recipe

Oh gosh, these were fabulous. I used a whole packet of taco seasoning (misread the recipe), green chilie enchilada sauce (I've been craving it), and omitted the chili powder. Melting the sour cream and cheddar with the beef on the stove makes a creamy, lovely filling. And laying the black beans and olives on top (instead of incorporating them into the filling), is genius. The beans retain a nice little "snap" that hits your tounge at just the right time. I topped my enchiladas with jack cheese. I can't say enough good things about this dish - it's beyond delicious.

Excellent. Used whole packet of taco seasoning and corn tortillas instead of flour. Used only 1/2 cup of homemade enchilada sauce in filling and kept rest to pour over top once rolled. Softened the tortillas 10 seconds each side in a bit of hot oil in skillet then dipped them in the enchilada sauce before filling so they wouldn’t dry out. Will definitely be making again.

Loved these! I'm a review reader, so before I started this recipe, I read some of the reviews. I did use the whole package of taco seasoning mix and I minced up a jalapeno pepper to sauté with the onion and beef . Once drained of the fat, I added the sour cream and cheese, then added a suggested can of corn. I also added a little enchilada sauce to my 9x13 pans ( i made 2) as suggested, my flor tortilla were stuck when they were finished baking.... ugh, removing the first 2 was a process! parchment paper next? I don't know. I also added the black beans on top of the meat mix before wrapping up the enchiladas. after plating them I added a little sour cream diced tomato and onion shredded lettuce enchilada sauce and more black beans and shredded cheese. They were beautiful and delicious!

this is WAY too soupy to be used as a filling for enchiladas and that was with half the enchilada sauce called for. This has NO Flavor and is surprisingly bland considering all the ingredients, less beef, more cheese, I would double the spices (not the herbs) and add cumin. instead of mixing the enchilada sauce with the filling, pour half into the bottom of the pan before placing the rolled enchiladas in then pour over the top and top with cheese. and then bake.

My family loved this recipe. it's a keeper! You can spice it up or keep it mild, and add extra favorite ingredients to make it your own. I didn't have enough canned chiles, so I added sweet peppers out of the garden, brushed them with olive oil, smoked paprika and salt, stuck them on the grill for a few minutes, chopped them up and added to the canned chiles..Nummy! I also used a small whole roasted pepper as a garnish.

Very bland. Next time I will add cumin and cayenne to the mix.

Not too bad, but it had problems. The meat came out too soupy and I had to strain off excess liquid to make it usable as filling. Added an extra tablespoon of taco seasoning, as well as a 1/2 tsp of cumin and chili powder to correct the "blandness" reported in other comments. Used strained sauce on top and gobs more cheese (because more cheese never makes things NOT better!), and only added beans in half of them since the wife isn't a big fan. In all, it probably would have been improved with 1 cup less enchilada sauce in the meat, lots more shredded cheese inside and on top, and using corn instead of flour tortillas. The flour tortillas went for a swim and got sort of mushy in the sauce. Still tasted good, but an odd texture for sure. Definitely don't want to over-sauce this recipe! Will probably not try this again.

Love it! We made alterations. Used corn tortillas and added a lot of toppings; diced tomatoes, cilantro, green chili's, chives, and raw diced onion.

I just add a can of chopped green chilies to it, use tortillas that are made with flour and corn so the are very pliable to roll. A lot of tines I just layer instead of rolling a s make layer casserole.

An okay recipe. I was surprised by the sheer amount of ground beef in it. I think it would be better with half the amount of beef, and replace that with rice or beans, and maybe some chunky veggies. One could sub in chicken or turkey for the beef; it would taste just as good, and be better for you. I used "burrito-size" (large) tortillas, and I filled them inside the baking dish, which saved me from getting enchilada stuffing all over the place. I love picante so this was on the mild side for me. But I was cooking for others, not me, and it wasn't too much for one notoriously fussy eater. Note that this recipe is *very* tolerant of variation and substitution and simple blunders: I used half an onion and no garlic and I simply forgot to add salt. I couldn't find "taco seasoning" (whatever that is) but I found some "Mexican style El Pastor" seasoning which seemed to do the trick, and I'll enjoy that on other things (omelets, chicken...) I would recommend using a "thicker" enchilada sauce. The sauce I used was pretty watery, and it took quite a while to reduce the liquid volume so that I could make enchiladas rather than soup. Make sure to cover the ends of the tortillas with some sauce, or the oven will turn the ends into tortilla chips. Although I'm not wild about this recipe, it did exactly what it claimed to do, and for that I give it a 4.

My changes: made the filling with only enough enchilada sauce to bind loosely, used the rest of the sauce on the tortillas. Mede with corn tortillas. Used Cilantro instead of parsley, a whole medium (chopped fine) onion, and a LOT more cheese (some cheddar band a lot of Monterey Jack). Used low carb wraps for some of these, for the diabetic in the family. Everyone liked these, no leftovers.

Love it! To add more depth in flavor I also added 1 tsp of ground flax seed.

Just finished making this-Everyone loved it

So easy and came out beautifully.

Has anyone used chicken in this recipe instead of ground meat?

This is the best recipe ever I just loved it. My family loved it. Definitely making it again soon. Thank you so much.

Made it once — already addicted.

Really really good! I did use corn tortillas and left out the oregano

Easy and wonderful! Thank you! We subbed white northern beans because black beans give my father acid reflux. It worked! I also ran out of black olives early and did not have many left for the top 🤣 I know for next time to reserve more. Love!!!!! This recipe!!!!

Tried it for the first time — huge success.