Grammy's Kitchen · Enchiladas · Beef Enchilada Casserole
One of 122 enchiladas recipes we measured
259 cooks on www.spendwithpennies.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 0% |
| protein add | 100% | 100% |
| aromatics | 3% | 6% |
| vegetables and beans | 71% | 1% |
| liquid | 42% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 10 small corn tortillas (6-inch, or flour tortillas) | |
| 14 g | 1 tablespoon olive oil |
| 454 g | 1 pound lean ground beef |
| 6 g | 1 tablespoon taco seasoning |
| salt and pepper to taste | |
| 425 g | 15 ounces canned pinto beans (rinsed and drained, 1 can) |
| 490 g | 2 cups red enchilada sauce |
| 282 g | 2 1/2 cups shredded cheddar cheese |
| 822 g | 2 ripe tomatoes (diced) |
| 40 g | 1/4 cup sliced green onions |
Method: 11 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I followed this recipe ~ except I used a round baking dish & large soft tortilla shells that fit perfectly! It was like a Mexican Pie ! I used 2 shells on the bottom then 1 + 1 again for the layers ~ then 2 for the top . Was perfect & made 6 large sli” — a cook, 5.0★
“Really good! i did add green pepper and corn. and a little more enchilada sauce( homemade) and a little more cheese. my hubby said i can make it again and i told him thats good cause we have leftovers lol. topped with onions, tomatoes, lettuce, cilantro,avacad” — a cook, 5.0★