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Tex-Mex Beef Enchiladas

Servings: 4 to 6 servings
Author: Jennifer Locklin


  • 2 pounds ground beef
  • 2 medium onions chopped & divided
  • 2 cloves garlic minced
  • ½ packet taco seasoning mix
  • ½ teaspoon Kosher salt to taste
  • ¼ teaspoon black pepper to taste
  • 2 tablespoons vegetable or canola oil
  • 20 corn tortillas
  • ¾ cup vegetable or canola oil
  • 1 large can Wolf brand chili
  • 1 pound sharp cheddar cheese grated


  • Brown hamburger in 2 tablespoons oil with 1 chopped onion until browned and onion is tender; drain.
  • Stir in garlic and lightly saute.
  • Add taco seasoning and house seasoning with 1 cup water.
  • Simmer for 5 to 10 minutes or until most of water is absorbed and thickened.
  • Heat about ¾ cup of oil in a shallow skillet over medium heat.
  • Carefully dip each tortilla in oil to soften.
  • Use about 3 to 4 tablespoons of hamburger filling per tortilla; roll each one and place in rows in a large greased baking dish. Repeat procedure until all tortillas are filled.
  • Mix remaining filling with the chili and heat until warmed through.
  • Pour over top of rolled enchiladas and top with cheese and remaining chopped onion and bake at 400 degrees for 30 minutes or until hot and bubbly.