Beef Enchilada Recipe

My maternal Grandfather, Leonard Campbell or Poppy as we called him, lived a state over during my lifetime. It was a treat to go and see him ‘at the farm’ and spend an afternoon and make memories. We would plan a visit with him in advance as it took extra effort to drive there. Once we would arrive we would have lunch and visit a few hours before coming home. We always brought the meal and dessert to share as to not put any extra burden on him and his wife since we usually came as a crowd.

A few years ago there was a more manageable group of us heading their way and my step grandma Linda asked to make THE meal.

We arrived to a pan of Beef Enchiladas. They were so delicious and good for a lunch crowd. She had toppings of lettuce, sour cream, jalapenos, and salsa. We were all delighted with it and asked for the recipe. It has since been on a rotation at my house. Everyone loves beef enchilada night and I adore that it can whipped together on a week night fairly quick!

I have made this dish as a family dinner and also for a meal train when others are in need of a little help. Here are some other ideas that from Taste of Home for meal train deliveries! I always keep foil pans of all shapes and sizes, paper plates, napkins, and disposable utensils on hand when these types of meals are needed.

It never hurts to have delicious and easy meal train ideas, like these beef enchiladas, in your back pocket.

It also doesn’t hurt to have this easy dinner in your recipe box either.

Ingredients:

1.5 pounds ground beef
1 diced onion
2 10oz cans mild red enchilada sauce
8 large flour tortillas
2 cups shredded cheddar cheese
1 packet of taco seasoning
3/4 cup water (per taco seasoning packet)
1 TBSP olive oil
1 cup long grain white rice cooked

Preheat oven to 350 degrees. Add the olive oil and onions to a skillet. Pan fry until the onions start to brown.

Add ground beef to onions. Pan fry until done and drain. Return mixture to pan and add half of a can of mild red enchilada sauce (5 ounces). Add 1 cup of cheddar cheese, one cup of cooked white rice, taco seasoning packet and 3/4 cup of water. Stir mixture.

Pour other can half of mild enchilada sauce (5 ounces) into bottom of 9×13 and spread evenly. Put meat mixture into open flour tortilla, roll, and place into a 9×13 pan seam side down.

Pour 10 ounce can of mild red enchilada sauce over rolled enchiladas and spread evenly. Place left over filling over enchiladas. Sprinkle remaining cheese over the top of enchiladas.