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    You are in: Home / Mexican / Mexican Layered Ground Beef Enchiladas Recipe
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    Mexican Layered Ground Beef Enchiladas

    Mexican Layered Ground Beef Enchiladas. Photo by ~Leslie~

    1/7 Photos of Mexican Layered Ground Beef Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    50 mins

    1 hrs

    Mama Cee Jay's Note:

    Authentic Mexican recipe from a friend of the family. Posted for ZWT 3- Mexico.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan, heat oil over medium low heat. Stir in flour until blended and light brown in color. Slowly pour in broth and whisk to make smooth gravy. Add chili powder, cumin, and garlic powder. Bring to boil and reduce heat to low and simmer for 8-10 minutes. Remove from heat and cool slightly. Pour gravy into a medium size bowl in which to dip tortillas.
    2. 2
      Brown ground beef in large skillet. Drain excess fat. Add one package of taco seasoning and tomato sauce and stir to combine. Bring to boil and then reduce heat to low and simmer 8-10 minutes. Remove from heat and set aside until ready to assemble layers.
    3. 3
      Spray bottom of 9 x 13 baking dish with non stick spray. Dip two tortillas into gravy and place into baking dish. Cover with one fourth of ground beef, cheese and onion. Repeat 3 times.
    4. 4
      Bake for 50-60 minutes at 350 degrees F.

    Ratings & Reviews:

    • on December 11, 2009

      55

      Wow, the roux really is the secret to a great enchilada casserole! Corn tortillas work as well as flour tortillas, and I've even swapped out the red sauce with mole sauce. Tasty!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2014

      55

      This is a definite do again! The flavor was fantastic!! In the future, I will have the "gravy" pre made as this step took the longest while browning the meat. Also, I used flour tortillas as I like the flavor much better than corn tortillas. All in all, a winner. Thank you for sharing!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2010

      35

      This recipe just didn't work for me. The roux was very, very thick and it was difficult to dip the tortillas in without tearing them. It was very messy. The 8 ounces of tomato sauce was not enough liquid to boil and then simmer as the directions stated. I had to add water to it. I used 1.25 ounces of taco seasoning and it was very strong (this may be my fault since I used homemade seasoning, not packaged stuff). Two tortillas in a 9x 13 baking dish did not cover more than half of the surface of the baking dish. A quarter of the meat didn't even make a layer on that size dish either. I ended up using a 8x8 dish and had way too much meat for that. I should have stuck with the 9x13 pan and used more tortillas. I only baked for 30 minutes and the cheese on top was starting to brown. The flavors were very good, so I will be trying this again in the future and hopefully it will work out better! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Mexican Layered Ground Beef Enchiladas

    Serving Size: 1 (402 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 654.7
     
    Calories from Fat 326
    49%
    Total Fat 36.2 g
    55%
    Saturated Fat 16.9 g
    84%
    Cholesterol 124.2 mg
    41%
    Sodium 1187.8 mg
    49%
    Total Carbohydrate 35.9 g
    11%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.5 g
    14%
    Protein 44.3 g
    88%

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