With just one pound of ground beef and 20 minutes of prep time, you can have a pleases-all-customers dinner for five on the table in less than an hour with this easy enchilada recipe. Transform five simple ingredients into this cheesy, hearty meal, with a little help from Betty


1 lb lean (at least 80%) ground beef SAVE $
2 cans (10 oz each) Old El Paso™ red enchilada sauce SAVE $
1 can (4.5 oz) Old El Paso™ chopped green chiles SAVE $
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch) SAVE $
1 1/2 cups shredded Cheddar cheese (6 oz)


1.   Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish or pan with cooking spray.
2.   In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
3.  Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
4.  Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Expert Tips

A true red enchilada sauce starts with a little puréed tomato and broth that’s heavily seasoned with finely chopped garlic, onion, oregano, basil, cumin, and lots of ground red ancho (dried ripened poblano chiles) powder. Green enchilada sauce is all about roasted green chiles and tomatillos and is generally much hotter.

Create a toppings buffet with a bowl of spicy green salsa verde and a smoky tomato salsa, lots of torn fresh cilantro, chopped tomatoes, green onions, and chopped avocado.

Using ground chicken or turkey instead of ground beef would make a good variation for saucy enchiladas. Turkey in particular is a favorite in the southwest.