Quick beef enchiladas

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Quick beef enchiladas

Best recipe review

This is the Dog's!


One of the best, and one of the easiest Mexican-ish meals you can make.

Paul R Smith
Servings:Serves 4
Calories per serving:815
Ready in:1 hour
Prep. time:30 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:23rd November 2013

This recipe is a beef version of my Cheatin' chicken enchiladas.

I've used my homemade Tex mex seasoning but you could use a packet of commercial taco seasoning. I've deliberately not used a spicy sauce as the contrast between the spicy beef and the tomato soup might be interesting.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 180° C (350° F - Gas 4)


  1. In a wok or frying pan, heat the garlic olive oil gently and fry the minced beef, celery and the green peppers for about 5 minutes.
  2. Add the beans and taco seasoning and mix well.
  3. Remove from the heat and drain any excess liquid. You don't want the mixture too wet.
  4. Mix in the spring onions
  5. Divide the mix into eight portions and roll up in the tortillas
  6. Place in an oven proof dish
  7. Pour the soup over the tortillas and gently move them around so the soup fills all the gaps
  8. Sprinkle with the cheese
  9. Bake for 30 minutes

Serving suggestions

Serve with sour cream and finely chopped chillies!


Any interesting soup will do. You could use or 568 lm (1 pint) strong beef stock, thickened with flour or cornflour

Chef's noites

I chop and freeze leftover celery before it goes soft so I've always got a little spare

See also

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