Baked Ground Beef Enchiladas

With a can of this, and a can of that, these enchiladas are a snap to make. If you prefer a fiery version, add a teaspoon or so of chopped canned chipotle peppers in adobo sauce with the tomatoes.
Yield 8 Servings Prep. Time 15 min Cooking Time 60 min Total Time 75 min


Here are the following ingredients:

  • 1 lb (500 g) Lean Ground Beef Chuck
  • 1 large onion, diced
  • 1 large sweet pepper, diced
  • 2 to 3 tbsp (30 to 45 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 can (14 oz/398 mL) tomato sauce
  • 1 can (19 oz/540 mL) black beans, drained and rinsed
  • 1½ cups (375 mL) frozen corn kernels
  • 8 small whole wheat tortillas
  • 1 cup (250 mL) shredded Cheddar cheese

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Cook beef, onion, sweet pepper, chili powder and cumin in large saucepan over medium heat or Dutch oven, breaking up beef with a spoon and stirring often, for 8 to 10 minutes or until meat is completely cooked and any liquid has evaporated or drain if necessary.

  2. Stir in tomatoes with juice, tomato sauce, beans and corn. Bring to a boil over medium-high heat. Cover, reduce heat and simmer, stirring occasionally, for 20 minutes or until slightly thickened.

  3. Spread 2 cups (500 mL) of the chili in 13 x 9-inch (3 L) glass baking dish; set aside. Spoon ½ cup (125 mL) chili onto centre of each of 8 tortillas. Roll up; place seam side down in baking dish. Spoon remaining chili over enchiladas. Sprinkle with cheese.

  4. Bake in 350°F oven for 30 minutes or until hot and bubbling.