Grammy's Kitchen · Enchiladas · Ground Beef Enchiladas (with Video)
One of 122 enchiladas recipes we measured
8 cooks on www.thecountrycook.net 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 | |
|---|---|---|
| protein add | 100% | 100% |
| aromatics | 0% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 87% | 39% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds ground beef |
| 57 g | 2 ounces (2 packets) taco seasoning |
| 355 g | 1 1/2 cups water |
| 230 g | 1 cup sour cream |
| 298 g | 10.5 ounce can cream of chicken soup |
| 1 cup mild salsa ((or a can of rotel)) | |
| 8 burrito size flour tortillas | |
| 113 g | 1 cup shredded cheddar cheese |
| diced tomatoes, sliced green onions, sour cream ((for topping, optional)) |
Method: 9 steps, published by www.thecountrycook.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“people need to get a life and stop "correcting" every little thing they read or is posted on social media!!! personally enchiladas can be made with any type tortillas! authentic can be any area of world you live in! seriously, if you want to get completely tec” — a cook, 5.0★
“Have made it twice already and really like it! Thanks for the recipe” — a cook, 5.0★