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Beef Enchiladas

These Beef Enchiladas are a family favorite - they're loaded with beef, onions, green chiles and drenched in a four-cheese mix and topped with spicy enchilada sauce!
Course: Main
Author: Kristi


Beef Mixture

  • 1 and 1/2 cups yellow onion diced and divided
  • 1 1.20 pound package ground beef
  • 1 teaspoon granulated garlic
  • 1 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 2 cups canola oil
  • 1 10.84 ounce package yellow corn tortillas
  • 12 7" x 11" paper towels, folded in half

Finishing Touches

  • 1 6-ounce can black olives, sliced
  • 1 7-ounce can green chiles, diced
  • 3 cups Mexican Four Cheese blend shredded
  • 1 10-ounce can enchilada sauce


  • Preheat oven to 350 degrees F.
  • Spray a large skillet with cooking spray. Heat on high until hot and add 3/4 cup onions, ground beef, garlic, cayenne, cumin, salt and pepper. Turn down to medium-high and cook until beef is done throughout. Drain. Remove beef mixture and set aside to cool. Wipe out skillet with paper towels.
  • Add canola oil to pan and heat until hot (small bubbles will form at bottom of skillet). Turn down to medium or medium-high and fry one corn tortilla at a time until tortilla floats to top and has firmed up a bit, but is still soft and pliable. Tortilla should be pliable but slightly firmer than when uncooked. Remove from oil, place on paper towel lined plate, and place another paper towel on top. Repeat for remaining tortillas until done. When oil cools, discard.
  • Spray a casserole dish with cooking spray. Lay corn tortilla in a dish and layer with hamburger mixture, raw onions, black olives, green chiles, and cheese. Roll, leaving seam side down. Repeat with remaining tortillas. Top with any remaining onion, olives, green chiles and shredded cheese. Pour enchilada sauce over the top.
  • Place in oven and bake for 15-30 minutes until cheese is melted and enchiladas are hot throughout. Remove and serve.


Note: your oil should *not* be so hot that it's popping in the pan - it should only have small bubbles that form at the bottom of the pan - and when you place the tip of the tortilla into the oil, it should sizzle on the edges of the tortilla. The oil should NOT pop and spatter. If it does, your oil is to hot!!! So, use caution and be careful when frying and take your time.