Grammy's Kitchen · Enchiladas · Beef Enchilada Casserole
One of 122 enchiladas recipes we measured
24 cooks on littlesunnykitchen.com rate it 5.0★.
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 | 13% | 6% |
| vegetables and beans | 38% | 1% |
| liquid | 29% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 454 g | 1 pound ground beef (lean 90%) |
| 150 g | 1 small yellow onion (diced) |
| 6 g | 1 tablespoon taco seasoning |
| 59 g | 1/4 cup water |
| 60 g | 1/2 red bell pepper (deseeded and diced) |
| 397 g | 1 14-ounce can corn (drained) |
| 397 g | 1 14-ounce can black beans (drained and rinsed) |
| 113 g | 1 4-ounce can mild chopped green chiles (optional) |
| 284 g | 2 10-ounce cans red enchilada sauce |
| 12 small flour tortillas (I used 6-inch, corn tortillas also work) | |
| 339 g | 3 cups shredded cheese (Colby, Monteray Jack, Cheddar, or Mexican blend) |
Method: 10 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’m making this recipe tonight again. My family loves it. I didn’t change a thing, make it just like it is written. I have tried several enchilada recipes and they don’t come close to this recipe. Thank you for this delicious recipe!” — a cook, 5.0★
“I have tried a similar recipe and it didn’t hold a candle to this recipe.. This has got to be the easiest and best enchilada beef casserole I have ever had. Thank so much for sharing this recipe.” — a cook, 5.0★