Beef Enchiladas

Any kind of Mexican food is loved in this house… whether it be tacos, burritos, Taco Pizza, anything really…. so the other night I made a few pans of Beef Enchiladas, one for dinner that night and one for the freezer.  I need to restock my Freezer Meals after the rush of Christmas lol!  They were very welcome during the holiday season but I need to replenish!

Enchiladas are fairly simple to make, and once you make them once you will want to make them every week!


Here are the ingredients I used, other than the sour cream and extra grated cheese I added when serving them.

To start, I made the filling.  I browned the ground beef in the microwave with the onions, on high heat for about 6 – 8 minutes, until the juices ran clear and it was fully browned.  I also added the chopped pepper during the last few minutes.

When it was fully cooked, I added the taco seasoning, 1 cup grated cheese and water, stirred and set aside while I made the sauce.

For the sauce, I started by melted the butter/ margarine in the microwave for about 30 seconds before adding the flour and mixing to combine.

I added the beef broth and spices and stirred until all of the flour mixture was mixed in with no lumps.

I continued to cook the sauce in the microwave until fully thickened, on high heat and stirring every 60 seconds.  It took about 5 minutes.

I spread a little bit of the sauce into each of the aluminum pans I was using.

To roll the Enchiladas, I spread about 2 tbsp. of the filling in the centre of a tortilla (I used sundried tomato tortillas because they are our favourite).

I folded the tortilla in half….

Then rolled it tightly before starting to line them up in the pans, over the layer of sauce in the bottom.

I continued this until all the tortillas and filling were used up.

I divided the sauce between the two pans, covering the rolled enchiladas before sprinkling with the remaining cheese and some extra chopped peppers.

And cooked them in a 350 degree oven for about 20 minutes.

I served them with a dollop of sour cream and a sprinkling of extra grated cheese and some sliced fresh veggies.

Beef Enchiladas

Preparation Time: 30 minutes  Cooking Time: 20 minutes Servings: 12 Enchiladas


  • 1 lb. extra lean ground beef
  • 1 small onion, diced
  • 1 package taco seasoning
  • 1 cup chopped red pepper
  • 4 tbsp. butter/margarine
  • 5 tbsp. flour
  • 4 cups beef broth
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1 tsp. chili powder
  • pepper to taste
  • 12 tortillas
  • 2 cups Pepper Jack Jalapeno Cheese


  1. Preheat oven to 350 degrees.  Lightly grease pan(s).
  2. Brown ground beef with onions in microwave on high heat, until it is fully cooked and juices run clear.
  3. Add 1/2 cup chopped peppers during last minute.
  4. Add taco seasoning, water and 1 cup of grated cheese and stir to combine.  Set aside.
  5. In medium bowl, melt butter/margarine.
  6. Add flour and whisk to make a paste.
  7. Add beef broth, cumin, salt, pepper and chili powder and whisk unit there are no more lumps.
  8. Continue cooking in microwave until sauce has thickened, about 5 minutes, stirring every 60 seconds.
  9. Spread a small amount of sauce in each baking pan, enough to just coat the bottom of the pans.
  10. Start rolling enchilaldas by first placing 2 tbsp. of filling across the centre of a tortilla.
  11. Fold tortilla in half over filling.
  12. Roll tightly and place in pan.
  13. Continue rolling until all the ground beef mixture and tortillas have been used.
  14. Spread remaining sauce over top of all the tortillas.
  15. Sprinkle with the remaining cheeses and remaining chopped pepper.
  16. Bake, covered, at 350 degrees for about 20 minutes, remove foil and cook for an additional 15 minutes.
  17. To serve, place on plates and serve with a dollop of sour cream and extra grated cheese.

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