Beef Enchiladas


  • 6 lb Ground Beef
  • 2 cups Taco Seasoning
  • 7 15oz cans (10-12 cups) crushed tomatoes, divided (or 1, #10 can - 105 oz crushed tomatoes)
  • 4 15oz cans whole kernel corn, more if desired
  • Non-stick cooking spray
  • 35 10" flour or corn tortillas, cut in half
  • 2 1/2 lbs. Shredded Mexican Blend Cheese
  • 4 10.5 oz cans mild enchilada sauce


  1. Heat two large, deep cooking pans - either skillets or dutch ovens - on medium-high heat.
  2. Once pans are hot, put about 1/4 of the ground beef into each pan.
  3. Brown, stirring occasionally until about 50% cooked. Then add another 1/4 of ground beef to each pan. Mix to combine with the partially cooked meat.
  4. Continue cooking until heated to 165ºF throughout, about 15 minutes total. Remove from heat and carefully drain out as much fat as possible from the cooked meat.
  5. Return the pans to burners and reduce the heat down to simmer. Add 5-6 cups of crushed tomatoes, 2 cans of corn (more if desired), and 1 cup of taco seasoning to each pan. Mix together well.
  6. Simmer with seasonings for about 5 minutes, then remove from heat and turn off the stove.
  7. Preheat the oven to 350ºF.
  8. Spray the bottom of two 9x12" aluminum hotel steam pans (or 9"x13" deep dish pans) with non-stick cooking spray.
  9. Spread a 1/2 cup layer of meat mixture on the bottom of each pan.
  10. Fill each half of the tortillas with about 1/4 cup of meat mixture and 1 tablespoon of cheese, then fold over and payer in the pan.
  11. Continue to layer tortilla pockets next to and on top of each other to fill the pan. It's okay to overlay pockets randomly and if pockets ooze out slightly.
  12. Once all the filled tortilla halves have been layered in the pans, top each pan with two cans of mild enchilada sauce, and finish with a thin layer of cheese on top.
  13. Place each pan on top of a baking sheet to avoid any sauce running over in your oven. Then place both pans in the oven middle rack.
  14. Bake for 25-30 minutes, until heated throughout.
  15. Remove from oven and let cool slightly. To serve, cut slices out like pie and top with your favorite toppings like lettuce, tomatoes, olives, green onions, avocado, salsa and sour cream.

Serving suggestions: Serve with fresh fruit to round out the meal

Nutrition Facts

Serves: 25
Amount Per Serving
% Daily Value*