Ground Beef Enchiladas

Yield: 18 enchiladas


  • 2 lbs. ground beef
  • 1/2 white onion, diced
  • 1/2 red onion, diced
  • 2 bell peppers, diced
  • 5 tbsp taco seasoning
  • 3/4 cup water
  • 16 tortillas (flour or corn)
  • 4 cups enchilada sauce
    • I used both red and green, in two separate casserole dishes
  • 2 lbs. cheese, grated
    • I used cheddar and colby
  • Toppings
    • Sour cream
    • Tomatoes
    • Green onions


  1. Brown the beef & onions in a large skillet over medium heat.  Drain excess fat.
  2. Add the bell peppers, taco seasoning, and water.  Simmer over low until the water has evaporated.  Remove from the heat.
  3. In a 9x13" casserole dish, spread 1/2 cup of enchilada sauce.  Repeat with a second casserole dish.
  4. Place 1/3 cup of ground beef in a line down the center of a tortilla.  Sprinkle with 1/4 cup of cheese.  Roll up tightly and lay, seam-side down, in the casserole dish.  Repeat until the dish is filled.
  5. Spread the remaining enchilada sauce over the top of the tortillas.  Sprinkle with remaining cheese.
  6. Bake at 375°F for 20-25 minutes.
  7. Serve hot, topped with sour cream, tomatoes, and green onions.

Adapted from I Wash You Dry.